Sunday Brunch Casserole Recipe

Eggs: The base of the casserole, providing structure and richness.

Milk: Adds creaminess and helps to bind the ingredients together.

Breakfast sausage: Adds a savory and flavorful element to the dish.

Shredded cheddar cheese: Melts beautifully, adding a cheesy goodness throughout the casserole.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor.

Cubed bread: Provides texture and helps to absorb the egg mixture, creating a cohesive casserole.

When preparing the bread for this casserole, consider using slightly stale bread. Stale bread absorbs the egg mixture better, resulting in a more cohesive and flavorful casserole. If your bread is fresh, you can quickly dry it out by spreading the cubes on a baking sheet and placing them in a low oven (around 200°F or 93°C) for about 10-15 minutes.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This works well as a binder in casseroles and is a great vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• breakfast sausage - Substitute with turkey sausage: Turkey sausage is a leaner option with less fat, making it a healthier alternative while still providing a similar flavor profile.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor and melts well, making it a suitable substitute for cheddar in casseroles.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity to provide a similar level of heat.

• cubed bread - Substitute with cubed gluten-free bread: For those with gluten sensitivities, gluten-free bread will provide the same texture and absorbency without the gluten.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, wrap the cooled casserole tightly in plastic wrap and then in a layer of aluminum foil. This double layer helps prevent freezer burn.
• Label the package with the date and contents. The casserole can be frozen for up to 2-3 months.
• To reheat from frozen, thaw the casserole in the refrigerator overnight. Once thawed, bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through.
• For a crispier top, uncover the casserole for the last 10 minutes of baking.
• If reheating a single portion, you can use the microwave. Place the portion on a microwave-safe plate, cover with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, or until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Sunday Brunch Casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up.

• Microwave Method:

  1. Cut a portion of the casserole and place it on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover casserole in the skillet and cover with a lid.
  4. Heat for about 10 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, extend the time by a couple of minutes until heated through.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for whisking together the eggs, milk, salt, and pepper, and for combining all the ingredients.

• Whisk: Used to thoroughly mix the eggs, milk, salt, and pepper.

• Measuring cups: Necessary for accurately measuring the milk and other ingredients.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Skillet: Needed to cook and crumble the breakfast sausage.

• Spatula: Useful for mixing the cooked sausage, shredded cheese, and cubed bread into the egg mixture.

• Baking dish: The container in which the casserole mixture is poured and baked.

• Cooking spray: Used to grease the baking dish to prevent the casserole from sticking.

• Knife: Necessary for cubing the bread.

• Cutting board: Provides a safe surface for cubing the bread.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

Prepare ingredients in advance: Cook and crumble the breakfast sausage the night before to save time in the morning.

Use pre-shredded cheese: Opt for shredded cheddar cheese to cut down on prep time.

Pre-cube the bread: Cube the bread a day ahead and store it in an airtight container.

Mix the night before: Combine the eggs, milk, salt, and pepper in a bowl and refrigerate overnight.

Grease the dish ahead: Grease the baking dish the night before to streamline your morning routine.