Name: Ina Garten Breakfast Casserole - Easy Make-Ahead Brunch
Prep time: 20 min
Cook time: 55 min
Total time: PT1H15M+8H
Yield: 8-10 servings
Ingredients: 1 loaf of day-old bread (preferably French bread or challah, cubed); 1 lb breakfast sausage (beef, turkey, or vegetarian sausage); 1 medium onion, chopped; 1 red bell pepper, chopped (optional); 1 cup shredded cheddar cheese; 1 cup shredded Swiss cheese; 8 large eggs; 2 cups whole milk; ½ teaspoon dry mustard powder; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for a little heat)

Ina Garten Overnight Breakfast Casserole: A Make-Ahead, Delicious Brunch Classic has become a beloved fixture in kitchens everywhere, and for good reason. There’s something undeniably magical about waking up on a lazy weekend morning, knowing a warm, comforting, and utterly delicious meal is already waiting to be baked. This isn’t just any breakfast dish; it’s a testament to Ina Garten’s genius for creating recipes that are both sophisticated and surprisingly simple, delivering big on flavor without requiring any last-minute kitchen chaos. People adore it because it perfectly balances convenience with that irresistible homemade taste. Imagine the aroma of rich eggy custard, savory sausage, and crusty bread filling your home – pure bliss! What truly elevates the Ina Garten Overnight Breakfast Casserole is its inherent versatility and the way it allows you to host without the stress. You can easily adapt it to suit your guests’ preferences, making it a truly special centerpiece for any brunch gathering. Prepare it the night before, and simply pop it in the oven when you’re ready to enjoy. It’s a make-ahead marvel that consistently impresses, making every weekend feel like a special occasion.

Ingredients:

1 loaf of day-old bread (preferably French bread or challah, cubed)
1 lb breakfast sausage (pork, turkey, or vegetarian sausage)
1 medium onion, chopped
1 red bell pepper, chopped (optional)
1 cup shredded cheddar cheese (or your favorite cheese)
1 cup shredded Swiss cheese (or another mild cheese like mozzarella)
8 large eggs
2 cups whole milk
½ teaspoon dry mustard powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for a little heat)

Preparation and Assembly

Step 1: Prepare the Bread and Sausage Base

Begin by cubing your day-old bread. The staleness of the bread is key here; it allows the bread to absorb the custard mixture beautifully without becoming mushy. Aim for roughly 1-inch cubes. If you’re using a soft bread like challah, you might want to toast the cubes slightly in the oven at 350°F (175°C) for about 10-15 minutes until they are lightly golden and firm. In a large skillet, cook your breakfast sausage over medium heat, breaking it up with a spoon as it browns. Once the sausage is fully cooked and no pink remains, drain off any excess grease. Add the chopped onion and the optional chopped red bell pepper to the skillet with the sausage. Sauté for about 5-7 minutes, or until the onions are softened and translucent and the bell pepper has slightly softened. This step builds a flavorful foundation for our casserole.

Step 2: Assemble the Casserole Layers

Now it’s time to bring it all together. Grease a 9×13 inch baking dish generously to prevent sticking. Spread half of the cubed bread evenly across the bottom of the prepared dish. Sprinkle half of the cooked sausage and vegetable mixture over the bread. Next, evenly distribute half of the shredded cheddar cheese and half of the shredded Swiss cheese over the sausage layer. Repeat these layers: add the remaining cubed bread, then the remaining sausage and vegetable mixture, and finally top with the rest of the cheddar and Swiss cheeses. This layering ensures that every bite will have a delightful mix of textures and flavors.

Step 3: Whisk Together the Custard Mixture

In a large bowl, whisk together the 8 large eggs until the yolks and whites are well combined. Add the 2 cups of whole milk to the eggs and whisk again until thoroughly incorporated. Now, let’s add the seasonings. Stir in the ½ teaspoon of dry mustard powder – this adds a subtle tang and depth that complements the cheese and sausage. Add the 1 teaspoon of salt and ½ teaspoon of black pepper. For a hint of warmth, include the optional ¼ teaspoon of cayenne pepper. Whisk everything together until the seasonings are evenly distributed throughout the liquid. This creamy, seasoned custard will be the magical binder for our breakfast casserole.

Step 4: Pour and Soak the Casserole

Carefully and evenly pour the egg and milk mixture over the assembled layers in the baking dish. Try to ensure the liquid gets into all the nooks and crannies, moistening the bread cubes. You might need to gently press down on the bread with a spatula to help it absorb the custard. This is the crucial “overnight” part. Cover the baking dish tightly with plastic wrap or aluminum foil. Place the casserole in the refrigerator and let it chill for at least 8 hours, or preferably overnight. This allows the bread to fully absorb the custard, creating a wonderfully tender and cohesive casserole that bakes up beautifully. The flavors will also meld together, enhancing the overall deliciousness.

Step 5: Bake to Golden Perfection

When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the casserole dish. Place the dish in the preheated oven. Bake for 45 to 55 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. The cheese on top should be melted and bubbly, and the edges should be set. If the top starts to brown too quickly before the center is cooked through, you can loosely tent it with aluminum foil. Let the casserole rest for about 10 minutes after removing it from the oven before serving. This resting period allows the casserole to set up further, making it easier to slice and serve. Enjoy this make-ahead brunch masterpiece!

Conclusion:

There you have it! The Ina Garten Overnight Breakfast Casserole is truly a make-ahead marvel, transforming your mornings from chaotic to calmly delicious. This Ina Garten Overnight Breakfast Casserole recipe proves that a bit of planning can lead to a truly impressive brunch. It’s the perfect dish for feeding a crowd, whether it’s a holiday gathering, a weekend brunch with friends, or just a special family breakfast. The beauty of this casserole lies in its simplicity and incredible versatility, ensuring everyone will find something to love. Don’t be afraid to experiment and make it your own!

For serving, consider pairing this hearty casserole with fresh fruit salad, crispy bacon or sausage, and a dollop of sour cream or plain Greek yogurt. A side of home fries or a simple green salad can also round out the meal beautifully. Feel free to get creative with your variations: swap out the cheese for Gruyere or Monterey Jack, add in some sautéed mushrooms and spinach, or even incorporate diced ham or cooked breakfast sausage for an extra protein punch. The possibilities are endless!

I hope you enjoy making and eating this Ina Garten Overnight Breakfast Casserole as much as I do. It’s a reliable recipe that consistently delivers on flavor and convenience, making it a staple in my own kitchen. So go ahead, give it a try, and savor those stress-free mornings!

Frequently Asked Questions:

Can I make this Ina Garten Overnight Breakfast Casserole ahead of time for more than one night?

Yes, you can prepare the casserole up to two days in advance. Cover it tightly with plastic wrap and then foil, and refrigerate. You may need to add a few extra minutes to the baking time on the second day.

What if I don’t have brioche bread? Can I use another type of bread?

Absolutely! While brioche lends a lovely richness, challah bread, French bread, or even a good quality sourdough would work well. Just ensure the bread is stale or slightly dried out for the best texture.

Can I freeze this breakfast casserole?

Yes, you can freeze the assembled, unbaked casserole. Cover it tightly with plastic wrap and then foil, and it will keep in the freezer for up to a month. Thaw it in the refrigerator overnight before baking as directed, adding a little extra baking time if needed.