This Ina Garten Breakfast Casserole is a warm and cozy dish that’s perfect for starting your day. It’s packed with eggs, cheese, and bread, all baked to golden perfection!
Cooking this casserole feels like breakfast magic! I love making it the night before and just popping it in the oven the next morning. Your kitchen will smell amazing! 🍳
Key Ingredients & Substitutions
Sausage: Sweet Italian sausage gives this casserole a delicious flavor. If you’re looking for a lighter option or want to avoid pork, try turkey sausage or a plant-based alternative. Both will work well!
Cheese: Sharp white cheddar adds richness. You can substitute with Monterey Jack for a milder taste or even a mixed cheese blend for a different flavor profile. I enjoy mixing in some pepper jack for a little kick!
Bread: A sturdy loaf like challah works great. If you have stale bread, feel free to use that; it will soak up the egg mixture nicely. You can also try whole-grain bread for added fiber.
Milk: Half and half creates a creamier texture, but you could use whole milk or even a non-dairy milk like almond or oat milk if you need a dairy-free version.
How Do I Properly Soak the Bread for the Best Texture?
Soaking the bread is super important for a great texture! The longer the bread sits in the egg mixture, the softer and more flavorful it becomes. Here’s how to do it right:
- After pouring the egg mixture over the bread, gently press down on the bread cubes to help them soak.
- Cover it tightly with aluminum foil to keep moisture in and refrigerate it overnight. If you’re short on time, let it soak for at least 4 hours.
This step ensures your casserole retains a nice, custardy consistency and isn’t too dry! Trust me, it’s worth the wait!
Ina Garten Breakfast Casserole
Ingredients You’ll Need:
For The Casserole:
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
- 12 large eggs
- 2 cups half and half or whole milk
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 loaf good white bread (about 1 pound) or challah, crust removed and cut into 1-inch cubes
- 3 cups shredded sharp white cheddar cheese
- 2 tablespoons chopped fresh parsley for garnish
How Much Time Will You Need?
This dish takes about 20 minutes to prep and then requires several hours to chill (ideally overnight). You’ll need an additional 55 minutes to bake. Total time is about 2 hours, which includes resting and preparation. Perfect for a cozy breakfast gathering or holiday brunch!
Step-by-Step Instructions:
1. Prepping the Casserole Dish:
Start by preheating your oven to 350°F (175°C). While that heats up, lightly grease a 9×13 inch baking dish or any similar casserole dish. This will prevent your yummy casserole from sticking!
2. Cooking the Sausage:
In a large skillet, heat the olive oil over medium heat. Once it’s warm, add the sweet Italian sausage. Use a wooden spoon to break it up as it cooks, letting it brown and become cooked through for about 5-7 minutes. It’s gonna smell amazing!
3. Sautéing the Veggies:
Next, toss in the chopped onion and red bell pepper. Keep sautéing for about 5 minutes or until the veggies are soft and translucent. This adds a nice flavor to your casserole. Once done, take it off the heat and set it aside. Your kitchen should smell delightful now!
4. Mixing the Egg Mixture:
Grab a large bowl and whisk together the eggs, half and half (or whole milk), Dijon mustard, kosher salt, and black pepper until everything is well combined and frothy. This mixture will bring everything together beautifully.
5. Assembling the Casserole:
Spread the bread cubes evenly in your greased baking dish. Top the bread with the cooked sausage and veggie mixture, making sure it’s nicely distributed. Then sprinkle the shredded cheddar cheese evenly over that layer. So much goodness!
6. Pouring the Egg Mixture:
Now, pour the egg mixture evenly over the entire casserole. This will soak into the bread and create that delicious, custardy texture we all love!
7. Chilling the Casserole:
Cover your casserole with aluminum foil and refrigerate it overnight or at least for 4 hours. This soaking time is super important for the flavors to meld and for the bread to absorb the egg mixture.
8. Baking Time:
When you’re ready to bake, take the casserole out of the fridge and let it come to room temperature for about 20-30 minutes. Then, pop it in the oven (covered) for 40 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Yum!
9. Serving the Casserole:
Once it’s done baking, let it rest for 5 minutes. Before serving, sprinkle the casserole with chopped fresh parsley to make it look beautiful. Now you’re ready to enjoy a hearty, delicious breakfast casserole!
This breakfast casserole is perfect for serving a crowd or making ahead for busy mornings. Enjoy every bite!
Can I Use a Different Type of Sausage?
Absolutely! Feel free to use turkey sausage, chicken sausage, or even a plant-based sausage for a lighter or vegetarian option. Just make sure to cook it thoroughly before adding it to the casserole.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm it gently in the oven until warmed through.
Can I Make This Casserole Gluten-Free?
Yes! Simply substitute regular bread with gluten-free bread. Ensure all other ingredients, like sausage and cheese, are also gluten-free to keep your casserole safe for those with dietary restrictions.
This Recipe Seems Large; Can I Halve It?
Yes, you can easily halve the recipe! Just use a smaller baking dish (like an 8×8 inch) and adjust the cooking time if necessary. Keep an eye on it while baking to ensure it cooks through.
