Our Favorite Breakfast Casserole
This is the breakfast casserole we come back to again and again. It’s hearty, comforting, and endlessly practical — perfect for slow weekends, holidays, or mornings when you want something homemade without standing at the stove.
You don’t have to make it the day before, but it’s even better if you do. And it freezes beautifully, which makes it one of those quiet little kitchen wins. If spicy sausage isn’t your thing, mild works just as well.
Ingredients
Scale
- 6 eggs
- 1 cup half and half
- ¼ onion, finely chopped
- Salt and freshly cracked pepper
- Butter, for greasing the pan
- 6 slices Texas toast
- 1 pound spicy hot sausage (or mild), cooked and drained
- 1 cup shredded pepper jack cheese
Instructions
- Cook the filling.
Brown the onion in a skillet until soft and caramelized. Add the sausage, cook until fully browned, and drain off any excess fat. Set aside. - Make the custard.
In a small bowl, beat the eggs until loosened. Add the half and half and mix well. Season generously with salt and pepper — don’t be shy here. - Assemble.
Butter a 12 x 10–inch baking dish. Line the bottom with Texas toast, cutting and rearranging as needed to fit snugly. Sprinkle the sausage and onions evenly over the bread, followed by the cheese. Pour the egg mixture over the entire pan, making sure everything is evenly soaked. - Rest.
Cover and refrigerate overnight. (If you’re short on time, you can bake it right away — just let it sit for 20 minutes so the bread absorbs the custard.) - Bake.
Preheat the oven to 350°F. Bake covered for 25–30 minutes, or until the eggs are set and the center no longer jiggles.
Notes
- Mild sausage works perfectly if you prefer less heat.
- This casserole freezes well — bake, cool completely, then wrap tightly.
- It reheats beautifully and makes mornings feel effortless.
- Category: Breakfast
Find it online: https://cristincooper.com/our-favorite-breakfast-casserole/