Breakfast Casserole With Bread Cubes

So you’re craving something ridiculously tasty but also kinda want to hit snooze for another hour on a Sunday morning, huh? Same, friend, same. Enter the hero of all breakfast dilemmas: The Breakfast Casserole with Bread Cubes. It’s like a warm hug in a dish, and honestly, it pretty much makes itself while you sip your coffee and contemplate the meaning of life (or just scroll through cat videos, no judgment here).

Why This Recipe is Awesome

Let’s be real, mornings are tough enough without wrestling with a spatula and multiple pans. This casserole? It’s your secret weapon. It’s **idiot-proof**, I swear. I made it, and I’ve set off the smoke alarm trying to boil water before. Plus, you can prep it the night before, which means you wake up, slide it into the oven, and boom – breakfast magic. It’s hearty, cheesy, savory, and pretty much guarantees you’ll be the favorite person at brunch. No awkward small talk needed when your mouth is full of this deliciousness, right?

Ingredients You’ll Need

Gather ’round, my culinary comrades! Here’s what you’ll need to assemble your breakfast masterpiece. Don’t worry, most of these are probably chilling in your fridge or pantry already.

• **1 loaf (about 12-16 oz) day-old bread:** French bread, challah, brioche, or even just some good old sourdough. Day-old is key here, folks! Fresh bread turns into a sad, soggy mess.
• **1 lb breakfast sausage:** Or bacon, or ham, or a mix! Cooked and crumbled. If you’re feeling fancy, chorizo is a game-changer.
• **1 ½ cups shredded cheese:** Sharp cheddar is my go-to, but Monterey Jack, Gruyere, or a blend works beautifully. Because life’s too short for bland cheese.
• **10 large eggs:** The unsung heroes, binding everything together.
• **2 cups whole milk:** Don’t skimp! Whole milk gives it that creamy, rich texture we all crave.
• **½ cup heavy cream:** For that extra touch of luxuriousness. IMO, totally worth it.
• **½ teaspoon salt:** Just enough to make things pop.
• **¼ teaspoon black pepper:** Freshly ground, if you’re feeling extra.
• **1 teaspoon dry mustard:** Sounds weird, tastes amazing. It enhances the cheesy, savory flavors without tasting “mustardy.”
• **Optional Add-ins:** Diced onion, bell peppers, spinach, mushrooms – sautéed first, please!

Step-by-Step Instructions

Alright, let’s get cooking! These steps are super straightforward, so no need to panic.

1. **Prep Your Bread:** Cut your day-old bread into 1-inch cubes. You should have about 6-8 cups. Spread them evenly in a greased 9×13 inch baking dish. **This is where the magic starts!**
2. **Cook Your Meat (and Veggies, if using):** In a large skillet over medium heat, cook your breakfast sausage (or bacon, or ham) until browned and crumbled. Drain any excess fat. If you’re adding onions or peppers, toss them in with the sausage for the last few minutes until softened.
3. **Layer it Up:** Sprinkle the cooked sausage (and veggies) evenly over the bread cubes in the baking dish. Then, generously scatter 1 cup of the shredded cheese over everything.
4. **Whisk the Wet Stuff:** In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and dry mustard until well combined. Give it a good whisk, but don’t go crazy.
5. **Pour and Soak:** Carefully pour the egg mixture evenly over the bread, sausage, and cheese. Make sure all the bread cubes get a good soaking! Use the back of a spoon to gently press down on the bread if some pieces are floating.
6. **Chill Out (Optional, but Recommended):** Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or even better, **overnight**. This allows the bread to fully absorb all that eggy goodness, preventing a dry casserole.
7. **Bake It Up:** When you’re ready to bake, preheat your oven to 350°F (175°C). Uncover the casserole and sprinkle the remaining ½ cup of shredded cheese over the top.
8. **Golden Perfection:** Bake for 45-55 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center comes out clean.
9. **Rest and Serve:** Let it rest for 5-10 minutes before slicing and serving. This helps it set up nicely. Drizzle with a little maple syrup or hot sauce if you’re feeling adventurous!

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some common culinary blunders, right? Here’s what *not* to do:

• **Using Fresh Bread:** Rookie mistake! Fresh bread turns into a squishy, unappetizing mess. **Day-old bread is your best friend here.** Let it air out a bit if it’s not quite stale.
• **Not Soaking Long Enough:** If you skip the chill time, your bread won’t fully absorb the egg mixture, leading to dry spots. **Patience, young grasshopper!**
• **Overcooking:** Keep an eye on it! An overcooked casserole can be rubbery. When a knife comes out clean, it’s done.
• **Skimping on the Cheese:** Seriously? Why would you do that to yourself? Cheese is a flavor powerhouse.
• **Forgetting to Grease the Dish:** NBD, but it makes cleanup a nightmare. A little butter or cooking spray goes a long way.

Alternatives & Substitutions

This recipe is incredibly versatile, so feel free to play around! It’s your kitchen, your rules!

• **Bread Swaps:** Got some leftover croissants? Tear ’em up! Stale bagels? Slice ’em thin! Gluten-free bread? Absolutely! Just ensure it’s day-old for best results.
• **Meatless Marvel:** Ditch the meat and load up on sautéed veggies like spinach, mushrooms, sun-dried tomatoes, or roasted red peppers for a vegetarian twist.
• **Cheese Whiz:** Swiss, provolone, feta, goat cheese – experiment to find your favorite combo.
• **Dairy-Free Dream:** You can sub in unsweetened almond milk or oat milk for the whole milk, and use a dairy-free heavy cream alternative. Just be mindful of the flavor profile.
• **Spice It Up:** Add a dash of red pepper flakes, a sprinkle of cayenne, or a splash of your favorite hot sauce to the egg mixture for a kick.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual and hopefully helpful) answers!

1. **Can I make this ahead of time?** Absolutely, 100%! In fact, it’s encouraged! Assemble it the night before, cover, and refrigerate. Pop it in the oven the next morning. You’ll thank yourself.
2. **What kind of bread truly works best?** Honestly, a good quality French bread or challah is sublime. Brioche makes it extra rich. The key is “day-old” – not super fresh.
3. **Can I freeze this casserole?** Yes, both baked and unbaked! For unbaked, assemble, cover tightly, and freeze for up to a month. Thaw in the fridge overnight before baking. For baked, cool completely, wrap well, and freeze for up to 2-3 months. Reheat covered until warmed through.
4. **How long does this last in the fridge?** Leftovers (if there are any!) will keep well in an airtight container in the fridge for 3-4 days. It reheats beautifully.
5. **My casserole is a bit soggy, what gives?** Chances are your bread wasn’t stale enough, or it didn’t soak long enough. Also, make sure you don’t overdo the liquid or under-bake it.
6. **Can I use skim milk?** You *can*, but for the best rich, creamy texture, **whole milk and heavy cream are your champions**. Skim milk will make it less decadent, IMO.
7. **Do I really need the dry mustard?** It’s a secret ingredient that enhances the savory and cheesy flavors without making it taste like mustard. Give it a try! It seriously elevates the dish.

Final Thoughts

There you have it, folks! Your new go-to breakfast solution for lazy mornings, hungry crowds, or just when you need a little something extra to kickstart your day. This breakfast casserole is a true winner, incredibly forgiving, and endlessly customizable. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!