Go Back
Savory Loaded Breakfast Casserole

Breakfast Casserole

A hearty and savory breakfast bake, layered with good-quality sausage, smoked bacon, vegetables, and crusty bread, all soaked in a rich egg and cheese custard. Perfect for a weekend brunch or a special morning treat that can be prepared ahead of time.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 400 g good-quality pork sausages casings removed
  • 150 g smoked back bacon chopped
  • 1 large onion finely chopped
  • 1 red pepper deseeded and finely chopped
  • 300 g day-old crusty bread like a sourdough or ciabatta, cut into 2cm cubes
  • 250 g mature cheddar cheese grated
  • 8 large free-range eggs
  • 500 ml whole milk
  • 100 ml double cream
  • 1 tbsp Dijon mustard
  • 3 spring onions finely sliced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • A little butter or oil for the dish

Method
 

  1. Prepare Your Dish and Oven: First things first, preheat your oven to 180°C (160°C Fan/Gas Mark 4). Lightly grease a 9x13 inch (or similar large) baking dish with a little butter or oil.
  2. Cook the Meats: In a large frying pan over a medium heat, add the sausage meat, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned all over. Remove the sausage with a slotted spoon and set aside. Add the chopped bacon to the same pan and cook for 4-5 minutes until crisp. Remove and add it to the bowl with the sausage.
  3. Sauté the Vegetables: There should be enough fat left in the pan, but add a splash of oil if needed. Add the chopped onion and red pepper to the pan and cook for 5-6 minutes until softened and the onion is translucent.
  4. Assemble the Base: Now we build our casserole. Scatter half of the bread cubes evenly across the bottom of your prepared baking dish. Top this with the cooked sausage and bacon, the sautéed onions and peppers, and half of the grated cheddar cheese. Finish the base by scattering the remaining bread cubes over the top.
  5. Whisk the Egg Custard: In a large mixing bowl, whisk together the eggs, whole milk, double cream, Dijon mustard, salt, and pepper until everything is thoroughly combined and slightly frothy. Stir in most of the sliced spring onions, saving a few for garnish.
  6. Pour and Soak: I used to struggle with this dish until I discovered this technique: pour the egg mixture slowly and evenly all over the ingredients in the baking dish. Gently press down on the bread with the back of a spoon to ensure it's all submerged and begins to soak up the custard.
  7. Top and Rest: Sprinkle the remaining grated cheddar evenly over the top. At this point, you can either let it stand for 20-30 minutes on the counter or cover it and refrigerate for at least 4 hours, or preferably overnight. This resting period is key for the best texture.
  8. Bake to Perfection: Cover the dish with aluminium foil and bake for 30 minutes. Then, remove the foil and continue to bake for another 15-20 minutes, or until the casserole is puffed up, golden brown on top, and a knife inserted into the centre comes out clean.
  9. Rest and Serve: Let the casserole rest for 10 minutes before slicing. This helps it set properly, so you can cut clean, beautiful portions. Garnish with the reserved spring onions and serve warm.

Notes

For the best texture, press the bread down to ensure it soaks up the egg mixture. Allowing the casserole to rest for at least 30 minutes before baking, or even overnight in the fridge, is key to a perfect result. Let the casserole stand for 10 minutes after baking to set before slicing.