Breakfast Casserole with Bread
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.
Servings: 6 servings
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 9x13-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
Yield: 8 servings
Variations: Make it vegetarian with sautéed mushrooms or roasted peppers, or try other proteins like ground beef, or chorizo.
Storage: Leftover casserole will keep in the fridge for 3-4 days or in the freezer for up to 1 month.
Nutrition
Calories: 526kcal | Carbohydrates: 23g | Protein: 28g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 247mg | Sodium: 1463mg | Potassium: 488mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2015IU | Vitamin C: 14mg | Calcium: 348mg | Iron: 3mg