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Breakfast Casserole

Yield 8-10
5 ratings

This casserole has everything that’s great about breakfast — and you can make it ahead of time, so it’s perfect for busy mornings.


1 (14-inch) French bread, ends trimmed

1 pound fresh breakfast sausage or 1 pound fresh green onion pork sausage, casings removed

2 green onions, finely chopped

½ small yellow onion, finely chopped

3 cups shredded extra-sharp cheddar cheese

12 large eggs, lightly beaten

4 cups whole milk

2 tablespoons Frank’s Red Hot Sauce

1½ teaspoons salt

1 teaspoon pepper

2 pieces bacon, cooked and crumbled


Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400ºF.

Slice bread in half lengthwise, then slice each half crosswise into ½-inch-thick pieces. Spread bread in single layers on 2 rimmed baking sheets and bake until golden, 15 to 20 minutes, flipping bread and switching and rotating baking sheets halfway through. Let cool 15 minutes.

Cook sausage in large skillet over medium heat until no longer pink, about 5 minutes. Add onions and cook until golden, about 5 minutes.

Grease 9″x13″ casserole dish. Shingle half of the slices of bread in the casserole dish so that edges overlap slightly. Top with half of sausage mixture and 1 cup cheese. Repeat with remaining bread, remaining sausage mixture and remaining cheese.

Whisk eggs, milk, hot sauce, salt and pepper in large bowl. Pour egg mixture evenly over casserole, pressing it into the bread as you go. (You want the bread to be really wet.) Cover casserole with plastic wrap and then aluminum foil, and refrigerate for 2 hours or up to 1 day.

Adjust oven rack to middle position and heat oven to 350ºF. Let casserole stand at room temperature while oven is heating. Bake uncovered until the edges and center have puffed, cheese is bubbling and top is golden brown, about 50 minutes. Garnish with bacon and let cool 10 minutes before serving.