Hearty Breakfast Casserole: a make-ahead morning meal loaded with eggs, cheese, and savory ingredients for effortless entertaining.

Scale

8 large eggs, at room temperature

2 cups (480ml) whole milk

1 lb (450g) breakfast sausage, removed from casings

2 cups (8oz/225g) shredded sharp cheddar cheese

6 slices bread, preferably day-old

1 medium onion, finely diced (about 1 cup)

1 red bell pepper, diced (about ¾ cup)

2 cloves garlic, minced

2 tablespoons (30ml) olive oil

1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning)

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons fresh chives or parsley for garnish (optional)

Grease a 9×13-inch baking dish with butter or non-stick spray. Preheat oven to 350°F (175°C) if baking immediately.
Heat olive oil in a large skillet over medium heat. Cook diced onions until translucent (3-4 minutes), add bell peppers and cook 2-3 minutes more. Add garlic and cook 30 seconds until fragrant.
Add breakfast sausage to the skillet, breaking it apart as it cooks until no pink remains (5-6 minutes). Drain excess grease and set aside to cool slightly.
In a large bowl, whisk together eggs and milk until completely combined. Add salt, pepper, and dried herbs.
Cut or tear bread into 1-inch cubes. Layer half the bread cubes in the baking dish, top with half the sausage mixture and 1 cup of cheese. Repeat layers with remaining bread, sausage mixture, and cheese.
Pour the egg mixture evenly over everything. Gently press down to help absorption. Cover and refrigerate for at least 30 minutes or overnight.
Bake uncovered for 45-55 minutes until center is set and top is golden brown. Insert a knife into the center – it should come out clean when done.
Let rest for 10 minutes before garnishing with fresh herbs and serving.