Hosting a large breakfast or brunch for a crowd? This breakfast casserole recipe is perfect for serving 60 people, offering a hearty, flavorful, and easy-to-prepare dish that can be assembled ahead of time. It’s a crowd-pleaser that combines eggs, bread, meat, and cheese into a satisfying baked casserole, making your hosting experience stress-free and delicious.
Ingredients
- Eggs: 18 large
- Whole milk: 6 cups
- Heavy cream: 3 cups
- French bread or Italian bread, cubed: 10 pounds (about 2 large loaves)
- Cooked breakfast sausage or bacon, crumbled or chopped: 8 pounds
- Cheddar cheese, shredded: 4 pounds
- Green onions, sliced: 2 cups
- Salt: 2 tablespoons
- Black pepper: 1 tablespoon
- Optional: diced bell peppers or mushrooms, 2 cups
Instructions
- Preheat your oven to 350°F (175°C). Grease multiple large baking dishes or a commercial-size roasting pan to accommodate the entire casserole.
- Prepare the bread: Cube the bread into roughly 1-inch pieces. If using day-old bread, it will absorb the custard better. Spread the bread cubes evenly in the prepared baking dishes.
- Cook the meat: In a skillet, cook the sausage or bacon until fully browned and cooked through. Drain excess fat and crumble or chop into bite-sized pieces. Distribute evenly over the bread cubes.
- Make the custard: In a large mixing bowl, whisk together eggs, milk, heavy cream, salt, and pepper until well combined. Add optional diced vegetables if using.
- Assemble the casserole: Pour the custard evenly over the bread and meat, pressing down gently to ensure the bread absorbs the mixture. Sprinkle shredded cheese and sliced green onions over the top.
- Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the bread to soak up the custard.
- Bake: Remove the casserole from the refrigerator about 30 minutes before baking to bring it to room temperature. Bake uncovered at 350°F for 45-60 minutes, or until the casserole is puffed, golden, and a knife inserted in the center comes out clean.
- Let it rest for 10 minutes before serving. Slice into large portions and serve hot.
Tips
- Substitutions: Use cooked ham, turkey sausage, or vegetarian options like tofu scramble for variety. Dairy-free milk and cheeses can be used for dairy allergies.
- Make ahead: Assemble the casserole the night before and refrigerate. Bake fresh in the morning for a hot, ready-to-serve breakfast.
- Prevent sogginess: Use slightly stale bread or lightly toast the bread cubes before assembling to improve texture.
- Cooking times: Larger or thicker casseroles may require additional baking time. Check for doneness with a knife or toothpick in the center.
Serving Suggestions
Serve the casserole with fresh fruit, such as sliced melons or berries, and a side of toasted bread or muffins. Offer hot coffee, tea, and juice to complement the hearty dish. Garnish with additional green onions or herbs for a fresh touch.
Variations
- Vegetarian version: Omit meats and add sautéed vegetables like spinach, mushrooms, and bell peppers for a veggie-packed casserole.
- Low-carb option: Replace bread with cauliflower florets or omit bread altogether, increasing egg and cheese quantities to maintain richness.
- Spicy twist: Add diced jalapeños or hot sauce to the custard mixture for a bit of heat.
- Different cheeses: Swap cheddar for Monterey Jack, Swiss, or pepper Jack for varied flavor profiles.
Storage and Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cut into portions and microwave on high for 2-3 minutes, or reheat in an oven at 350°F for about 15-20 minutes until heated through. For best results, cover with foil to prevent drying out.
Frequently Asked Questions
Can I prepare this casserole the night before?
Yes, assembling the casserole the night before and refrigerating it overnight allows the bread to soak up the custard, enhancing flavor and making morning prep quicker. Just bake it in the morning as directed.
How do I ensure the casserole is cooked evenly for such a large quantity?
Use a large, deep pan or multiple smaller pans to promote even heat distribution. Check the center with a knife or toothpick; it should come out clean. If baking multiple dishes, rotate them halfway through baking for uniform cooking.
What if I don’t have enough bread?
Use a combination of bread and other starchy ingredients like cooked potatoes or sweet potatoes for volume. Alternatively, increase the egg and dairy content slightly to compensate for less bread.
Can I make this gluten-free?
Yes, substitute the bread with gluten-free bread or baked sweet potatoes. Make sure all other ingredients, like sausage and cheese, are gluten-free as well.
Is it suitable for freezing?
Absolutely. Once cooled, cut into portions and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through, about 30-40 minutes.
What are some common mistakes to avoid?
Avoid overbaking, which can dry out the casserole. Also, don’t skip pressing the bread into the custard; this ensures the bread absorbs enough liquid. Lastly, ensure the dish is covered while baking if you want to retain moisture.
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