Buttery Breakfast Casserole

The aroma of a Buttery Breakfast Casserole baking in the oven is enough to rouse even the most dedicated late sleepers. This golden, savory dish combines fluffy eggs, melted cheese, and perfectly seasoned ingredients in a warm, comforting morning masterpiece. The Buttery Breakfast Casserole has become a weekend tradition for many families seeking a satisfying start to their day without hours of kitchen prep. You’ll learn how to create this crowd-pleasing breakfast that can be prepped ahead and customized to your family’s taste preferences.

Why You’ll Love This Recipe

This Buttery Breakfast Casserole will quickly become your go-to breakfast for both special occasions and lazy weekend mornings. The contrasting textures make every bite exciting – from the crispy golden top to the tender, fluffy interior studded with savory morsels of breakfast sausage and vegetables. The buttery essence infuses every layer, creating a rich flavor profile that feels indulgent yet comforting.

What makes this breakfast bake truly special is its versatility and convenience. You can assemble it the night before, allowing the flavors to meld overnight before baking in the morning. The make-ahead nature of this egg breakfast casserole means you can enjoy a hot, home-cooked meal without sacrificing precious morning time. Plus, it feeds a crowd with minimal effort, making it perfect for holiday gatherings, family brunches, or meal prep for busy weekdays.

The balance of protein, carbohydrates, and vegetables creates a well-rounded meal that sustains energy throughout the morning, unlike sugary breakfast options that lead to mid-morning crashes. Your family will appreciate the hearty, satisfying nature of this dish that keeps hunger at bay until lunchtime.

Ingredients

For this magnificent Buttery Breakfast Casserole, gather these essential ingredients:

• 8 tablespoons (1 stick/113g) unsalted butter, divided (6 tbsp melted, 2 tbsp for greasing)
• 8 large eggs, room temperature
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 pound (450g) breakfast sausage, casings removed
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 2 cups (200g) sourdough bread, cubed (about 4 slices)
• 2 cups (226g) shredded cheddar cheese, divided
• 3 green onions, thinly sliced

The quality of butter significantly impacts the flavor of this casserole, so choose a high-quality brand for best results. For the bread, day-old sourdough provides the perfect texture, but you can substitute with French bread or challah if preferred. The combination of milk and cream creates the ideal custard-like consistency that makes this breakfast casserole truly exceptional.

Pro Tips

Follow these crucial techniques to elevate your Buttery Breakfast Casserole from good to extraordinary:

1. Perfect the Egg Mixture: Whisk eggs until completely uniform before adding liquids. This creates the silky texture that defines a great breakfast casserole. For extra richness, let eggs and dairy come to room temperature before mixing – this prevents curdling and ensures even baking.

2. Layer Strategically: Rather than mixing all ingredients together, create distinct layers in your casserole. Start with bread cubes on the bottom (they’ll soak up the delicious buttery mixture), followed by the sausage mixture, then cheese, and finally pour the egg mixture over everything. This method ensures every bite contains the perfect balance of ingredients and prevents sogginess.

3. The Resting Period: The most crucial tip is allowing your assembled casserole to rest before baking. Ideally, refrigerate overnight (minimum 4 hours) before baking. This resting time allows the bread to fully absorb the egg mixture and for the flavors to meld together. Then, let the casserole sit at room temperature for 30 minutes before baking for even heat distribution and to prevent a cold center.

Instructions

Follow these steps to create your perfect Buttery Breakfast Casserole:

1. Grease a 9×13-inch baking dish with 2 tablespoons of butter, ensuring all sides are well-coated to prevent sticking and add extra buttery flavor to the edges.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and no longer pink, about 5-7 minutes, breaking it into crumbles with a wooden spoon.
3. Add diced onions and bell peppers to the skillet with the sausage. Cook for another 3-4 minutes until vegetables are softened but still retain some bite. This partial cooking ensures vegetables won’t release excess moisture into your casserole.
4. Remove the sausage mixture from heat and drain excess fat on paper towels. Allow it to cool slightly while preparing the remaining components.
5. In a large bowl, whisk together eggs until smooth and uniform. Add milk, heavy cream, salt, black pepper, and garlic powder, whisking until well combined.
6. Slowly whisk in 6 tablespoons of melted butter into the egg mixture until incorporated. The warm butter helps create a silky texture throughout the casserole.
7. Arrange bread cubes in an even layer on the bottom of the prepared baking dish, pressing down gently so they form a sturdy base.
8. Spread the cooled sausage mixture evenly over the bread layer, then sprinkle 1 1/2 cups of the shredded cheddar cheese on top.
9. Slowly pour the egg mixture over the layers, allowing it to seep between the bread cubes and other ingredients. Tap the dish gently on the counter to eliminate air bubbles.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This resting period is essential for flavor development and texture.
11. When ready to bake, remove the casserole from the refrigerator and let stand at room temperature for 30 minutes while preheating your oven to 350°F (175°C).
12. Bake uncovered for 35 minutes, then sprinkle the remaining 1/2 cup of cheese on top and continue baking for 10-15 minutes more, until the center is set and the top is golden brown.
13. Allow the casserole to rest for 10 minutes before garnishing with sliced green onions. This resting period helps the casserole set properly for clean slicing.

Variations

Transform your Buttery Breakfast Casserole with these delicious adaptations:

Vegetarian Version: Replace the breakfast sausage with 2 cups of sautéed mushrooms and 1 cup of wilted spinach. The earthy mushrooms provide meaty texture while spinach adds nutrients and color to your breakfast bake. Add an extra 1/4 teaspoon of dried herbs like thyme or sage to enhance the flavor profile.

Southwest Style: Incorporate 1 cup of black beans (drained and rinsed), 1 diced jalapeño, and substitute pepper jack for the cheddar cheese. After baking, top with diced avocado, fresh cilantro, and a dollop of sour cream for a Tex-Mex inspired morning casserole that brings bold flavors to your breakfast table.

Make-It-Healthier Option: Use turkey sausage instead of pork, whole grain bread in place of sourdough, and reduce butter to 4 tablespoons total. Increase the vegetable content by adding 1 cup of diced zucchini or broccoli to the sautéed vegetable mixture. This lighter version maintains the satisfying quality while boosting nutritional value.

Storage and Serving

Your Buttery Breakfast Casserole can be properly stored to enjoy throughout the week. Once completely cooled, cover leftovers tightly with plastic wrap or transfer portions to airtight containers. Refrigerate for up to 3 days. For longer storage, cut the cooled casserole into individual portions, wrap each in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, cover individual portions with a damp paper towel and microwave for 60-90 seconds, or until warmed through. For best results with larger portions, cover with foil and reheat in a 325°F (165°C) oven for 15-20 minutes until heated through.

Serve this magnificent casserole with a fresh fruit salad for a bright contrast to the savory richness. For an elegant brunch presentation, pair with mimosas and a simple arugula salad dressed with lemon vinaigrette. If serving for a heartier meal, crispy hash browns or roasted breakfast potatoes make excellent accompaniments to round out the plate.

FAQs

Can I make this casserole without overnight refrigeration? While the overnight rest produces the best texture, you can reduce the resting time to 2 hours minimum if you’re in a hurry. The bread may not absorb as much liquid, but the casserole will still be delicious.

What’s the best cheese substitute for this recipe? Gruyère, Monterey Jack, or Swiss cheese work beautifully in place of cheddar. For a more complex flavor, try a combination of cheeses like cheddar and Gruyère.

Can I use milk alternatives in this recipe? Yes, unsweetened almond or oat milk can replace the dairy milk, though the casserole might be slightly less rich. For the heavy cream, full-fat coconut cream makes the best non-dairy substitute.

How do I know when the casserole is fully cooked? The casserole is done when the center reaches 160°F (71°C) on an instant-read thermometer, or when a knife inserted in the center comes out clean with no runny egg.

Can I add other vegetables to this casserole? Absolutely! Sautéed mushrooms, spinach, asparagus, or broccoli make excellent additions. Just make sure to pre-cook and drain well to avoid excess moisture in the casserole.

Conclusion

This Buttery Breakfast Casserole is comfort food at its finest — a golden, savory treasure with layers of flavor and texture that transform ordinary breakfast ingredients into something truly special. It’s the kind of dish that brings family together around the table, creating weekend memories while satisfying everyone’s appetite.

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