Hosting a large breakfast event or planning a brunch for a crowd? This hearty breakfast casserole recipe is designed to serve 50 people and offers a delicious, make-ahead solution that keeps everyone satisfied. Its combination of eggs, cheese, bread, and savory fillings makes it perfect for feeding a crowd with minimal fuss and maximum flavor.
Ingredients
- 4 pounds of breakfast sausage (pork or turkey), cooked and crumbled
- 3 large loaves of French bread or 2 large baguettes, cubed (about 2.5 pounds)
- 4 pounds of shredded cheese (cheddar, Monterey Jack, or a blend)
- 3 dozen large eggs
- 2 gallons of whole milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme or Italian seasoning (optional)
- 2 cups chopped bell peppers (red, green, or yellow)
- 2 cups chopped onions
- 1/2 cup chopped fresh parsley (for garnish)
- Butter or non-stick spray for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease several large baking dishes or deep roasting pans with butter or non-stick spray, ensuring they can accommodate the casserole mixture comfortably.
- Cook the sausage in a large skillet over medium heat until browned and cooked through, about 8-10 minutes. Drain excess fat and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and herbs until well combined.
- In a separate large bowl, combine the cubed bread, cooked sausage, chopped bell peppers, onions, and 3/4 of the shredded cheese. Mix well.
- Layer half of the bread mixture into each prepared baking dish, then pour half of the egg mixture over each layer, pressing down gently to ensure the bread absorbs the eggs. Repeat with the remaining layers.
- Sprinkle the remaining shredded cheese evenly over the top of each casserole. Cover tightly with aluminum foil.
- Bake in the preheated oven for 45-55 minutes, or until the eggs are set and the cheese is bubbly. Remove the foil in the last 10 minutes to allow the cheese to brown slightly.
- Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley for a fresh touch.
Tips
- Substitutions: Use cooked bacon or ham instead of sausage for variety. For a vegetarian version, omit the meat and add more vegetables or tofu.
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning for a hot, ready-to-serve breakfast.
- Prevent dryness: Ensure the bread absorbs enough egg mixture by pressing down gently during assembly. Avoid overbaking to keep it moist.
- Serving size: Cut into 4×4-inch squares for a generous serving, adjusting based on your crowd’s appetite.
Serving Suggestions
Serve the casserole hot, accompanied by fresh fruit, toast, or a side of crispy breakfast potatoes. Fresh fruit salad or yogurt pairs well for a balanced meal. For added flavor, provide hot sauce, salsa, or sour cream on the side.
Variations
Customize this casserole by adding sautéed spinach, mushrooms, or other vegetables. Swap out the cheese for feta or pepper jack for a different flavor profile. For a gluten-free version, replace bread with gluten-free bread or cooked quinoa.
Storage and Reheating
Let the casserole cool completely before storing. Cover tightly with plastic wrap or foil and refrigerate for up to 3 days. To reheat, cut into portions and microwave on high for 2-3 minutes per serving, or reheat in a 350°F oven for 20-25 minutes until warmed through. For larger batches, reheating in the oven prevents uneven heating and maintains texture.
Frequently Asked Questions
Can I make this casserole the night before?
Absolutely. Prepare and assemble the casserole the night before, then cover and refrigerate. In the morning, bake as directed. This helps save time and allows flavors to meld.
How do I adjust the recipe for fewer or more people?
The recipe scales easily. For fewer people, reduce the ingredients proportionally. To serve more, increase the quantities, keeping the ratios consistent. Using multiple pans helps prevent overcrowding during baking.
What if I don’t have enough baking dishes?
You can divide the mixture into smaller pans or use disposable aluminum pans for easy transport and cleanup. Just ensure they are oven-safe and large enough to hold the mixture without overflowing.
Is there a way to make this gluten-free?
Yes. Replace the bread with gluten-free bread or cooked grains like quinoa or rice. Be mindful of the other ingredients, such as sausage or cheese, to ensure they are gluten-free.
Can I freeze leftovers?
Yes, once cooled, portion the casserole into airtight containers or freezer bags. Freeze for up to 2 months. Reheat directly from frozen in the oven or microwave, adding extra time as needed.
What are some good side dishes to serve with this casserole?
Fresh fruit salad, crispy breakfast potatoes, toast, or a side of sautéed greens complement this hearty dish well, creating a balanced breakfast spread for a large crowd.
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