Breakfast Casserole with Bread is hearty, flavorful, and preps in just 20 minutes. It’s an easy, family-friendly breakfast packed with crusty bread, sausage, kale, and gooey cheese.
Mornings around here are often powered by cold cereal and peanut butter toast, and if I’m really feeling fancy, scrambled eggs or sourdough pancakes. That’s why I’m so grateful for this amazing recipe inspired by my friend Melissa of The Faux Martha. The crusty bread and fresh eggs bake together into a gooey, satisfying casserole and I keep coming back for seconds!
I love this breakfast casserole with bread because it’s make-ahead friendly and wildly simple. If you’re looking for more overnight breakfast recipes to save your mornings, you and your family will love overnight cinnamon rolls and peaches and cream overnight oats!
Why You Will Love This Recipe
- It’s easy to prep and to make ahead. Much like my overnight French toast casserole, this egg casserole with bread is assembled the night before in just 20 minutes, and is ready to bake in the morning.
- There’s lots of flavor and texture. The combination of bread, sausage, sautéed kale, and melty cheese with the seasoned egg mixture make every bite colorful and satisfying.
- It’s made with simple ingredients. There’s no need to run to the grocery store for some specialty ingredient! This recipe turns wholesome staples into a special breakfast.
- This egg casserole is perfect for weekdays or brunch. It is simple enough for busy mornings, but fancy enough for weekend brunch–plus, it feeds a crowd!
Table of Contents
Ingredients
- Breakfast Sausage: Use your favorite brand of breakfast sausage, or swap it for ground beef, ground pork, or even mild Italian sausage. Or if you have leftover one pan lemon rosemary chicken thighs, shred the meat and use that instead for lots of extra flavor!
- Bread: There are so many different types of bread you could use in this casserole. Keep it healthy with whole wheat bread or whole wheat baguette, or experiment with no knead ciabatta bread, same day sourdough bread, or fast French baguettes.
- Fresh Kale: Using pre-washed and chopped kale saves time. If you don’t like kale, swap it for an equal amount of spinach; just make sure to cook off the extra liquid it releases.
- Cheddar Cheese: Freshly grate the cheese yourself from a block for the best texture. Have fun experimenting with different types of cheese, like pepper jack, mozzarella, Swiss, Gruyere, or Gouda if you want to change things up.
See the recipe card for full information on ingredients and quantities.
Variations
- Make it vegetarian without losing flavor. Swap the sausage for sautéed mushrooms, roasted bell peppers, or caramelized onions. You can also sauté extra greens along with the kale, like spinach or Swiss chard.
- Try different proteins. Replace the sausage with crumbled bacon, diced ham, shredded rotisserie chicken, or spicy chorizo for a completely different flavor profile.
- Make this casserole sweet and savory. Swap the sausage for maple-glazed bacon and the kale for spinach, and add some diced apples. Add a few pinches of nutmeg or cinnamon to the egg mixture for extra flavor. (If you love a sweet start to your day, don’t miss this roundup of sweet treats for breakfast!)
Professional Tips
- Drain off any excess fat from the sausage. This is optional, but recommended if the sausage is extra greasy.
- Use stale or day-old bread for best results. Drier bread will absorb more of the egg mixture, giving the casserole a delicious, custard-like texture. If you only have fresh bread on hand, dry out the bread cubes in a 400°F oven until they’re lightly golden.
- Test with a toothpick or knife for doneness. Make a small cut in the center of the casserole; no egg should leak out. If the eggs still aren’t set, bake for another 5 minutes and check again.
How to Make Breakfast Casserole with Bread
Use these instructions to make breakfast casserole with bread every time! Further details and measurements can be found in the recipe card below.
Step 1: Cook the sausage and kale. Heat a large cast iron skillet over medium-high heat, then add the sausage and cook until it’s browned and cooked through. Add the chopped kale and sauté for 2 minutes, stirring frequently.
Step 2: Combine the ingredients. Spread the cooked sausage and kale mixture in a 9×13-inch casserole dish, then add the cubed bread and grated cheese. Toss well with tongs to combine.
Step 3: Make the egg mixture. Whisk the eggs with the milk, salt, and pepper in a medium bowl until everything is well combined.
Step 4: Assemble the casserole. Evenly pour the egg mixture over the sausage, kale, bread, and cheese, then cover tightly with plastic wrap and refrigerate overnight (at least 8 hours).
Step 5: Bake and serve. The following day, remove the plastic wrap and bake the casserole at 350°F until the eggs are set, about 40-45 minutes. Garnish with fresh thyme and enjoy warm!
Recipe FAQs
Any savory sandwich bread works beautifully in this breakfast casserole. I recommend trying simple, crusty breads like French bread, whole wheat sourdough bread, or peasant bread. If they’re day old or stale, they’ll work even better in this recipe!
Yes, you definitely can make egg breakfast casserole the night before! In fact, it will give the whole dish a better texture after sitting in the fridge overnight. All you need to do is assemble the casserole as directed in the recipe, cover, and refrigerate for at least 8 hours, then bake when you’re ready!
Let the leftover egg breakfast casserole cool completely, then cover the dish with foil or plastic wrap and refrigerate it for up to 3-4 days.
To freeze, place the cooled casserole in a zip-top plastic bag or airtight container and freeze for up to 1 month.
Thaw frozen casserole in the fridge overnight. Reheat leftovers in the microwave or in a low oven until heated through.
Breakfast casserole tastes great with extra veggies or fresh fruit on the side for a healthy twist. But if you’re looking for more baked goods that go with it, I recommend trying these best pumpkin muffins (hello veggies!) or banana bread muffins, as they go wonderfully with your morning coffee! Alternatively, enjoy a slice of this awesome apple cider donut cake for an extra special treat.
Recommended Breakfast Casserole Recipes
Breakfast & Brunch
Breakfast & Brunch
Breakfast & Brunch
Breakfast & Brunch
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Breakfast Casserole with Bread
Ingredients
For the sausage mixture:
- 1 pound breakfast pork sausage
- 4 cups kale, chopped
- 4 cups cubed or torn crusty bread, such as ciabatta, sourdough, baguette, etc.
- 1 cup cheddar cheese, shredded
For the egg mixture:
- 2 cups whole milk
- 6 eggs
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
For the garnish:
Instructions
- The night before serving, assemble the casserole. In a large cast iron skillet, cook and crumble sausage over medium-high until browned and cooked through. Add chopped kale, then stir and cook for 2 minutes.
- Transfer the sausage-kale mixture to a 9×13-inch baking dish. Add cubed bread and shredded cheese and toss with tongs to combine.
- Whisk milk, eggs, salt and pepper in a medium bowl until combined. Pour evenly over the sausage mixture in the baking dish. Cover tightly with plastic wrap and refrigerate overnight (at least 8 hours).
- The next morning, preheat oven to 350°F. Bake for 40 to 45 minutes, or until eggs are set. To test for doneness, make a small cut in the center of the casserole; no egg should leak out. If the eggs still aren’t set, bake for another 5 minutes and check again.
- Remove from the oven and garnish with fresh thyme leaves. Enjoy warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this recipe for this easy egg and sausage bake. Check out our other delicious breakfast and brunch recipes!
I appreciated how quick it was to put together. just browned sausage, a few whisked eggs, and done. It came out golden and cheesy with just enough texture from the crusty bread.
It’s so difficult – to invent new recipes! I admire you, honestly! And I like your unusual approach to interpreting the usual dishes for us! I will definitely cook this wonderful casserole for my family. I’m sure everyone will be delighted and will thank you!
Oh man, this looks good enough to jolt me out of my morning sloth mode. I also don’t function (not happily) until I’ve fully guzzled down at least one cup of coffee (preferably in peace and quiet–ok, that part never happens). Looks delish!
Yum! This looks like a fun breakfast idea.
Kari
http://sweetteasweetie.com/passion-fruit-colada/
Yes! An easy and tasty breakfast — the best of both worlds. 🙂