Breakfast Casserole

A simple, satisfying favorite.

Why You'll Love This Recipe

• Make-ahead brunch hero.
• Feeds 10 with leftovers.
• Holiday morning life-saver.
• Endlessly variable filling.
• Custardy, cheesy, savory.

Ingredient Notes

• Day-old bread soaks evenly without falling apart.
• Sharp cheddar gives the best flavor.
• Whole milk + half-and-half is the right richness.

Ingredient Substitutions

• Ham or bacon for sausage.
• Add bell pepper, mushrooms, spinach.
• Croissants or brioche in place of French bread.

Equipment Needed

• 9x13 baking dish
• Large skillet
• Whisk
• Mixing bowl

Prep Tips

• Cube bread the day before to dry it out.
• Assemble fully and refrigerate covered overnight.

Instructions

1. 1

   Gather and prep: 1 large egg, 1 cup milk, 1 cup shredded cheese, 1 bacon, 4 slices bread, 1 medium onion, diced, 1 tsp salt, 1/2 tsp black pepper. dice the onion, and shred the cheese before you start cooking.

2. 2

   Cube bread in dish.

3. 3

   Cook bacon and onion, scatter over.

4. 4

   Whisk eggs, milk, salt; pour over with cheese.

5. 5

   Bake 350°F 45 min.

Artsi Pro Tips

• Overnight soak is essential — bread fully absorbs custard.
• Day-old or slightly stale bread holds up better.
• Rest 10 minutes after baking for clean slices.

Common Mistakes

• Fresh soft bread — soggy result.
• Skipping the rest — collapses on the plate.
• Overbaking — dry edges.

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