Ina Garten Sausage Breakfast Casserole
This recipe layers bread cubes, cooked sausage, and cheese, then soaks everything in a seasoned egg and milk mixture. After resting—preferably overnight—the casserole bakes into a golden, sliceable dish with crisp edges and a tender centre.
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- Day-old French bread or brioche, cubed (1 large loaf, about 450 g)
- Breakfast sausage, cooked and crumbled (400 g)
- Large eggs (8)
- Whole milk (2 cups)
- Heavy cream (1 cup)
- Grated Cheddar or Gruyère cheese (1½ cups)
- Onion, finely chopped (1 medium)
- Olive oil (1 tablespoon)
- Kosher salt (1 teaspoon, or to taste)
- Black pepper (½ teaspoon)
- Fresh herbs such as chives or parsley (optional)
Instructions
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Prepare the baking dish – Grease the dish thoroughly with butter or oil to prevent sticking.
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Cook the sausage – In a skillet over medium heat, cook sausage until browned and fully cooked. Drain excess fat.
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Sauté the onion – Cook chopped onion in olive oil until soft and translucent.
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Layer the bread – Spread half of the bread cubes evenly in the baking dish.
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Add fillings – Scatter half the sausage, onion, and cheese over the bread.
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Repeat layering – Add remaining bread and top with remaining sausage and cheese.
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Prepare the custard – Whisk eggs, milk, cream, salt, and pepper until smooth.
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Assemble – Pour the custard evenly over the layers, pressing gently to ensure absorption.
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Rest overnight – Cover and refrigerate for at least 8 hours.
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Bake until set – Bake at 180°C (350°F) for 45–55 minutes until the centre is set and the top is golden.
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Rest before slicing – Let stand for 10 minutes before serving.