This Ina Garten Breakfast Casserole is a wonderful way to start your day! It’s packed with eggs, cheese, and bread, making it both hearty and comforting.
I love how you can prepare it the night before, so breakfast feels like a breeze in the morning. Just pop it in the oven and enjoy the yummy smells wafting through the house!
Key Ingredients & Substitutions
Breakfast Sausage: You can use any ground sausage you like. Turkey sausage is a great lower-fat option, while Italian sausage adds a spicy kick. Just cook it until browned!
Challah Bread: If you don’t have challah, brioche is a sweet substitute that works well. You can also use any sturdy white bread or even whole wheat for a healthier option.
Cheddar Cheese: Sharp white and yellow cheddar are delicious! However, feel free to mix in mozzarella or pepper jack for a different flavor profile. Pre-shredded cheese is convenient too!
Eggs: This recipe calls for a lot of eggs for richness. If you want to reduce cholesterol, try using egg whites or egg substitute. It’s still yummy!
Milk: Whole milk gives the casserole a creamy texture. You can swap it for half-and-half for extra richness or use any plant-based milk for a dairy-free version.
How Can I Make Sure My Casserole Is Well-Soaked?
Soaking the bread is crucial for a nicely textured casserole. After layering the bread, sausage, and cheese, pour the egg mixture evenly over them. Press down gently to ensure all the bread gets soaked. Refrigerating overnight is key as it allows the flavors to meld together!
- Cover tightly with aluminum foil to keep moisture in as it rests.
- In the morning, let it sit at room temperature for about 30 minutes before baking. This helps it cook evenly.
By following these tips, you’ll have a perfectly fluffy and flavorful breakfast casserole every time!
Ina Garten Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 pound breakfast sausage
- 1 loaf challah bread, cut into 3/4-inch cubes (about 10 cups)
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups sharp white cheddar cheese, grated (about 6 ounces)
- 1 1/2 cups sharp yellow cheddar cheese, grated (about 6 ounces)
- 12 large eggs
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground dry mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Optional Garnish:
- 1/2 cup chopped fresh chives or parsley
Time Needed:
This casserole requires about 20 minutes of prep time, plus 8 hours of chilling (overnight is best), and around 1 hour for baking. Total time is about 9 hours and 20 minutes, including cooling time. Perfect for planning ahead and easy to serve!
Step-by-Step Instructions:
1. Prepare the Baking Dish:
Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish to prevent sticking.
2. Cook the Sausage:
In a large skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through. Use a spoon to break it up while cooking. Once done, drain any excess fat and set the sausage aside to cool.
3. Toast the Bread:
Spread the bread cubes out on a large baking sheet. Toast in the oven for about 10-12 minutes, turning halfway until they are lightly toasted. Remove and let them cool for a few minutes.
4. Mix the Egg Mixture:
In a large bowl, whisk the eggs, milk, Dijon mustard, Worcestershire sauce, ground dry mustard, salt, and pepper together until fully combined.
5. Layer the Ingredients:
In your prepared baking dish, first layer half of the toasted bread cubes. Then top with half of the cooked sausage and half of each type of cheddar cheese, spreading evenly.
6. Repeat the Layers:
Repeat with the remaining bread, sausage, and cheese to build your casserole.
7. Pour the Egg Mixture:
Pour the egg mixture evenly over the layers in the baking dish. Press down gently with a spatula to ensure all the bread gets soaked well.
8. Chill the Casserole:
Cover the dish tightly with aluminum foil and place it in the refrigerator. Allow it to chill overnight or for at least 8 hours. This soaking time helps create a delicious texture!
9. Pre-Bake Preparation:
The next day, take the casserole out of the fridge and let it sit at room temperature for about 30 minutes before baking. This helps it cook evenly.
10. Bake the Casserole:
Cover the dish with foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the casserole is set and lightly golden brown on top.
11. Cool and Serve:
Once done, take it out of the oven and let it cool for a few minutes. This waiting time allows the casserole to firm up a bit.
12. Garnish and Enjoy:
Before serving, sprinkle chopped fresh chives or parsley on top if you’d like. Serve warm and enjoy the delightful flavor of this hearty breakfast casserole!
Enjoy your delicious Ina Garten Breakfast Casserole—perfect for a weekend brunch or special holiday morning!
Can I Use Low-Fat Milk Instead of Whole Milk?
Yes, you can! Using low-fat milk or even skim milk will work, but keep in mind that the casserole may be slightly less rich and creamy. If you want to add a bit of creaminess, consider mixing in a little half-and-half.
Can I Make This Casserole Without Sausage?
Absolutely! You can omit the sausage for a vegetarian version. You might also consider adding sautéed vegetables like bell peppers, spinach, or mushrooms to enhance flavor and texture.
How Do I Store Leftovers?
Leftover casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or bake it in the oven at 350°F (175°C) until heated through.
Can I Freeze the Casserole?
Yes, you can freeze this breakfast casserole! Just make sure it’s completely cooled before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge overnight and reheat in the oven to serve.
