Hosting a large brunch or breakfast event? This breakfast casserole recipe is designed to serve 75 people, combining hearty ingredients in a make-ahead dish that’s perfect for feeding a crowd. It’s flavorful, easy to prepare in advance, and can be customized to suit your guests’ tastes.
Ingredients
- 10 pounds of breakfast sausage (pork or turkey), cooked and crumbled
- 30 large eggs
- 4 gallons (approximately 16 quarts) of whole milk or half-and-half
- 10 pounds of shredded cheddar cheese
- 10 pounds of shredded Monterey Jack cheese (optional, for added flavor)
- 10 pounds of bread, cubed (white or whole wheat, day-old works best)
- 4 large onions, diced
- 4 large green bell peppers, diced
- 2 tablespoons of salt
- 2 teaspoons of black pepper
- 2 teaspoons of paprika (optional, for color and flavor)
- 2 tablespoons of dried thyme or Italian seasoning (optional)
- Cooking spray or butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease multiple large baking dishes or roasters with cooking spray or butter. You’ll need enough space to hold the mixture comfortably.
- Cook the sausage in a large skillet over medium heat until browned and cooked through. Drain excess fat and set aside to cool slightly.
- In a very large mixing bowl or container, whisk together the eggs, milk or half-and-half, salt, pepper, paprika, and herbs until well combined.
- In a large, deep mixing container or clean trash bags, combine the cubed bread, cooked sausage, diced onions, and green peppers. Mix thoroughly.
- Layer half of the bread mixture into each prepared baking dish, spreading evenly.
- Sprinkle half of the shredded cheeses evenly over the bread mixture in each dish.
- Pour half of the egg mixture evenly over each layered dish, ensuring all bread is soaked.
- Repeat with the remaining bread mixture, cheeses, and egg mixture if using multiple dishes.
- Cover the dishes tightly with aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
- When ready to bake, remove the casseroles from the fridge and let sit at room temperature for 30 minutes. Bake uncovered at 350°F for 45-55 minutes, until puffed, golden, and a knife inserted in the center comes out clean.
- Let the casserole rest for 10 minutes before slicing and serving to allow it to set properly.
Tips
- Substitution: Use cooked, crumbled bacon or sausage links for variety. Vegetarian options include sautéed mushrooms, spinach, or tofu.
- Storage: Cover and refrigerate leftovers for up to 3 days. For longer storage, freeze in portions for up to 1 month.
- Common mistake: Not soaking the bread long enough can result in a dry casserole. Ensure it’s well soaked for a creamy texture.
- Tip: Use day-old bread or slightly stale bread to absorb more of the egg mixture and prevent sogginess.
Serving Suggestions
Serve the casserole hot, accompanied by fresh fruit, a side of crispy bacon or sausage links, and a selection of breakfast breads or muffins. A dollop of sour cream or a splash of hot sauce can add extra flavor for guests who like it spicy or tangy.
Variations
- Vegetarian Version: Replace sausage with sautéed vegetables like spinach, mushrooms, and zucchini, and omit the meat.
- Low-Carb Option: Use cauliflower bread cubes or omit bread entirely, increasing the egg and cheese ratio.
- Mexican Style: Add chopped green chilies, cumin, and cilantro, and top with salsa before serving.
- Gluten-Free: Use gluten-free bread or cornbread cubes in place of regular bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cut into portions and microwave on high for 2-3 minutes, or until heated through. For best results, reheat in the oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. The casserole can also be frozen in individual portions for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I prepare this casserole the night before?
Yes, preparing the casserole the night before is ideal. Assemble, cover tightly, and refrigerate overnight. Bake in the morning for a fresh, hot dish.
What if I don’t have enough large baking dishes?
You can use multiple smaller dishes or roasters. Just ensure they are oven-safe and large enough to hold your mixture comfortably. Adjust baking time slightly if using smaller dishes.
How can I make this dish spicier?
Add chopped jalapeños, red pepper flakes, or hot sauce to the egg mixture or sprinkle chili powder over the layers before baking for extra heat.
Is it possible to make this gluten-free?
Absolutely. Substitute traditional bread with gluten-free bread or cornbread cubes. Just be sure all other ingredients, especially processed cheeses, are gluten-free.
Can I freeze this casserole?
Yes, after baking and cooling, cut into portions, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Reheat in the oven or microwave before serving.
What variations can I try for different flavors?
Experiment with ingredients like cooked ham, sautéed spinach, mushrooms, or different cheeses. You can also add herbs like parsley, chives, or basil for fresh flavor.
This large-scale breakfast casserole is a versatile, crowd-pleasing dish that’s perfect for feeding a big group with minimal fuss. Prepare it ahead, customize to your liking, and enjoy a hearty brunch that everyone will love.
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