Easter Brunch Casserole
This Easter Brunch Casserole is the ultimate make-ahead holiday breakfast bake — layers of cubed bread, savory breakfast sausage, diced bell pepper, green onions, and sharp cheddar cheese all soaked overnight in a seasoned egg custard, then baked until golden, puffy, and irresistibly cheesy. It feeds a crowd of 10–12 with minimal morning effort, making it the perfect centerpiece for a stress-free Easter brunch spread.
Equipment
- 9x13-inch ceramic or glass baking dish
- Large skillet or frying pan For browning the sausage
- Large mixing bowl For whisking the egg custard
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Plastic wrap or aluminum foil For covering during overnight refrigeration
- Instant-read thermometer (optional) For checking doneness — center should reach 160°F (71°C)
- Wooden spoon or spatula For breaking up and cooking the sausage
- Offset spatula (optional) For lifting clean portions out of the baking dish
- Paper towels For draining excess grease from cooked sausage
- Serrated knife For cubing the bread evenly
- Baking sheet (optional) For drying out fresh bread cubes before assembling
Ingredients
For the Casserole
- 1 lb bulk breakfast pork sausage about 450g; not links — use mild or hot variety to preference
- 6 large eggs
- 2 cups whole milk 480ml
- 1 tsp dry mustard powder 5ml
- 1/2 tsp garlic powder 2.5ml
- 1/2 tsp onion powder 2.5ml
- 1/2 tsp salt 2.5ml; adjust to taste
- 1/4 tsp black pepper 1.25ml
- 6 cups cubed white or sourdough bread about half a loaf, cut into 1-inch (2.5cm) cubes; day-old bread preferred
- 2 cups shredded sharp cheddar cheese about 225g, divided — 1½ cups for layering, ½ cup for topping
- 1/2 cup diced green onions (scallions) about 4–5 stalks, divided — half for layering, half for topping
- 1/2 cup diced red bell pepper about half a medium pepper, cut into ¼-inch (6mm) pieces
For Greasing
- cooking spray or softened butter for greasing the baking dish
Instructions
- Heat a large skillet over medium-high heat, add the bulk breakfast sausage, and cook for 7–9 minutes, breaking it into small crumbles, until fully browned with no pink remaining. Drain excess grease, transfer to a paper towel-lined plate, and set aside to cool.
- Dice the red bell pepper into ¼-inch pieces and slice the green onions into thin rounds. Reserve half of the sliced green onions for topping the casserole before baking.
- Use a serrated knife to cut the bread into 1-inch cubes — you should have about 6 cups. If using fresh bread, spread cubes on a baking sheet and dry in a 250°F (120°C) oven for 10 minutes.
- Whisk together the 6 eggs, 2 cups whole milk, dry mustard, garlic powder, onion powder, salt, and black pepper in a large bowl for about 60 seconds until fully combined and uniform.
- Generously spray a 9x13-inch baking dish with cooking spray, or rub the bottom and all sides with softened butter, making sure to coat the corners.
- Spread the bread cubes in an even layer in the greased dish, then top evenly with the cooked sausage crumbles, diced red bell pepper, half the green onions, and 1½ cups of the shredded cheddar.
- Pour the egg custard evenly over all layers, then press down gently on the bread with a fork so it begins absorbing the liquid. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Remove the casserole from the fridge 20–30 minutes before baking and preheat the oven to 350°F (175°C). Remove the plastic wrap, scatter the remaining ½ cup cheddar and reserved green onions over the top.
- Bake uncovered on the center rack for 50–60 minutes until the top is golden brown and the center is fully set (no jiggle) or registers 160°F (71°C) on an instant-read thermometer. Tent with foil if the top browns too quickly.
- Let the casserole rest for 10 minutes after removing from the oven, then cut into squares and serve immediately with an offset spatula.
Notes
- Day-old bread is best: Slightly stale bread absorbs the egg custard more evenly and prevents a gummy texture. Leave fresh bread out uncovered overnight, or dry it in a 250°F oven for 10 minutes.
- Don't skip the overnight rest: A minimum of 8 hours of refrigeration allows the bread to fully soak up the custard, creating that signature soft, cohesive interior.
- Drain the sausage well: Pat the cooked sausage dry with paper towels after draining — excess grease will make the casserole heavy and greasy.
- Bring to room temperature before baking: Let the dish sit out for 20–30 minutes before going into the oven to promote even cooking from edge to center.
- Check for doneness properly: The casserole is done when the center no longer jiggles and an instant-read thermometer reads 160°F (71°C). Overbaking dries out the eggs.
- Make-ahead tip: You can assemble and freeze this casserole unbaked for up to 1 month. Thaw overnight in the refrigerator and bake as directed, adding 10–15 extra minutes.
- Storage: Leftovers keep covered in the refrigerator for up to 4 days. Reheat in a 325°F (165°C) oven covered with foil for 15–20 minutes, or microwave individual portions on medium power with a damp paper towel on top.
- Bread substitution: Sourdough, brioche, or French bread all work beautifully. Avoid dense breads like rye or whole grain, which don't absorb the custard as well.
- Protein swaps: Replace sausage with cooked crumbled bacon, diced ham, turkey sausage, or plant-based sausage crumbles. Drain any excess moisture from the alternative protein before layering.
- Cheese variations: Swap sharp cheddar for Swiss, Gruyère, Monterey Jack, or pepper jack depending on your flavor preference or the variation you're making.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 17gProtein: 17gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 580mgPotassium: 220mgFiber: 1gSugar: 3gVitamin A: 12IUVitamin C: 18mgCalcium: 20mgIron: 8mg
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