Breakfast For Big Family

Mornings with a big family, huh? It’s less ‘sunrise serenity’ and more ‘stampede for the coffee pot and anything edible.’ Been there, bought the T-shirt (and spilled coffee on it, naturally). So, how about we tackle that breakfast beast with something gloriously simple, ridiculously tasty, and surprisingly hands-off? You’re craving something hearty without spending forever in the kitchen, right? Same, friend, same. Get ready for your new favorite breakfast weapon!

Why This Recipe is Awesome

Because who wants to flip a hundred pancakes while dodging rogue cereal bowls? Not you, and definitely not me. This recipe is your new BFF: it feeds a small army, requires minimal actual cooking time (hello, oven!), and honestly, it’s pretty much idiot-proof. Even after just two hours of sleep and before your first coffee, you won’t mess this up. Promise. Plus, it uses up odds and ends from your fridge, making you feel like a thrifty kitchen wizard. It’s basically a hug in casserole form, and who doesn’t need that on a chaotic morning?

Ingredients You’ll Need

Gather your troops (ingredients, that is):

• 12 large eggs: Or more, if your family eats eggs like they’re going out of style. Happy eggs are good eggs!
• 2 cups milk: Any kind will do, but whole milk makes it extra creamy and decadent.
• 1 pound breakfast sausage: The kind that sizzles and makes you instantly hungry. Crumbled, please!
• 6-8 slices bread: Stale is actually better here – it soaks up all the eggy goodness without getting mushy. Think day-old white, sourdough, or even brioche for a fancy twist. Tear it into bite-sized pieces.
• 2 cups shredded cheese: Cheddar is classic, but a mix of cheddar and Monterey Jack? *Chef’s kiss*.
• 1/2 teaspoon salt: Don’t skip it; it brings out all the flavors.
• 1/4 teaspoon black pepper: Freshly ground if you’re feeling fancy, but any will do.
• Optional: A sprinkle of onion powder, garlic powder, or a dash of hot sauce for an extra kick!
• Cooking spray or butter: For greasing that pan, unless you enjoy chiseling breakfast off the bottom (spoiler alert: you don’t).

Step-by-Step Instructions

1. Preheat the Oven & Prep the Pan: Crank that oven to 350°F (175°C). Grab a 9×13 inch baking dish and give it a good spray with cooking spray or butter it up.
2. Cook the Sausage: In a large skillet over medium-high heat, cook your breakfast sausage until it’s beautifully browned and no longer pink. Drain off any excess grease like a pro.
3. Whisk the Eggs: In a big bowl, whisk together the eggs, milk, salt, and pepper. Really get in there; we want those yolks and whites fully incorporated.
4. Assemble the Layers: Scatter half of your torn bread pieces evenly over the bottom of your prepared baking dish. Next, sprinkle half of the cooked sausage over the bread. Follow that with half of your glorious shredded cheese.
5. Repeat & Pour: Layer the remaining bread, then the rest of the sausage, and finally, the remaining cheese. Pour your whisked egg mixture evenly over everything. Give the dish a gentle shake to make sure the liquid settles into all the nooks and crannies.
6. Let it Soak (Optional, but Recommended!): For best results (and minimal morning effort), cover the dish with foil and pop it in the fridge for at least 30 minutes, or even better, overnight! This lets the bread really soak up all that eggy goodness.
7. Bake It Off: Uncover the dish (if it was covered) and bake for 45-55 minutes, or until the casserole is set in the center and golden brown on top. A knife inserted into the middle should come out clean.
8. Rest & Serve: Let it rest for 5-10 minutes after pulling it from the oven. This helps it set up perfectly. Then, slice and serve to your adoring, hungry crowd!

Common Mistakes to Avoid

• Forgetting to grease the pan: Seriously, don’t. Unless you want a workout scraping dried egg off ceramic.
• Not cooking the sausage fully: Nobody wants undercooked meat, especially at breakfast. Cook it, drain it.
• Over-mixing the eggs: We’re making a casserole, not an omelet soufflé. Gentle hands, people! Just combined is fine.
• Skimping on soaking time: If you’re really in a rush, you can skip the soak, but your bread might be a bit drier. For a truly sublime texture, give it that fridge time.
• Pulling it out too early: A jiggly center means it needs more time. Trust the knife test!

Alternatives & Substitutions

• Meat Swap: Not a sausage fan? Cooked, crumbled bacon is fantastic. You could also use diced ham (no need to cook first if it’s pre-cooked). For a vegetarian twist, sautéed mushrooms and bell peppers are a great choice!
• Cheesy Choices: No cheddar? Mozzarella, provolone, Colby Jack, or even a spicy pepper jack will work. Mix and match to your heart’s content!
• Veggie Power: Want to sneak in some greens? Sautéed spinach, diced bell peppers, chopped onions, or even some frozen peas (thawed) can be added with the sausage. Just make sure to drain watery veggies well.
• Bread Variety: Gluten-free bread works just as well here! Or try challah for a slightly sweeter, richer casserole.
• Spice It Up: A dash of red pepper flakes, a pinch of cayenne, or a sprinkle of smoked paprika can add a lovely warmth and flavor dimension.

FAQ (Frequently Asked Questions)

• Can I make this the night before?
  Absolutely, YES! That’s the beauty of it. Assemble everything, cover, and refrigerate overnight. Just pull it out of the fridge about 30 minutes before baking to take off the chill.
• My casserole looks really brown on top but not set in the middle, what’s up?
  Rookie move, but fixable! Your oven might be a little hot, or the top is just cooking faster. Lightly tent the casserole with aluminum foil for the remaining baking time to prevent further browning while the inside finishes cooking.
• Can I add veggies?
  Please do! Sautéed bell peppers, onions, spinach, or mushrooms are delicious additions. Just make sure to cook and drain them well so you don’t add extra moisture to your casserole.
• What if my family *hates* sausage?
  No sweat! Swap it for cooked bacon, diced ham, or even a plant-based breakfast crumble. Or just leave it out entirely for a cheesy bread and egg bake.
• Is it really okay to use stale bread?
  It’s not just okay, it’s preferred! Stale bread is firmer and less likely to turn into a soggy mess once it soaks up all that eggy goodness. Fresh bread can get a bit mushy.
• Can I halve the recipe for a smaller crowd?
  You bet! Just use a smaller baking dish (like an 8×8 or 9×9 inch) and keep an eye on the baking time, as it will likely be shorter.

Final Thoughts

So there you have it, future breakfast hero! You’ve just conquered the morning meal for a whole squad without breaking a sweat (or a dozen extra dishes, FYI). This breakfast casserole is a true game-changer for big families, lazy weekends, or whenever you just need some seriously good comfort food. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, and probably a second cup of coffee. You rock!