Description
This sourdough breakfast casserole is the perfect make ahead breakfast! Use leftover sourdough bread to create an easy (and delicious!) breakfast the whole family will love.
Ingredients
Scale
- 8 cups cubed sourdough bread
- 8 eggs
- 1 1/2 cups freshly grated cheddar cheese
- 2 cups milk
- 1 cup heavy cream
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pkg bacon (about 6-7 slices)
- 2 tbsp freshly minced parsley
- 2 tbsp butter (for toasting bread)
- 1 tsp salt
- pepper, to taste
Instructions
- Begin by greasing a large 9 x 13 inch casserole dish (I use avocado oil spray) and set aside.
- Optional: Toast the bread in 1-2 tbsp of butter over medium high heat until golden brown. I like to do this because it gives the bread some extra flavor and added texture. Go ahead and arrange the bread evenly in the bottom of the prepared baking dish when done.
- Cook the bacon: Preheat oven to 400 degrees. Line a baking sheet with parchment paper and then place a wire rack on top. Line the slices of bacon onto the wire rack and bake for 15 minutes or until crisp.
- While the bacon is cooking, finely dice the onion and bell peppers and mince the fresh parsley.
- Sautee the chopped peppers and onion together in the same skillet you toasted the bread in, cooking until soft and translucent. Set aside while you prepare the egg custard mixture.
- In a mixing bowl, whisk the eggs, milk, cream, minced parsley, and salt (can add pepper to taste). Whisk until combined and then set aside.
- Pull the cooked bacon from the oven and let it cool slightly before roughly chopping into bite-sized pieces.
- Assemble: Sprinkle the cooked bell peppers, onion, and chopped bacon evenly over the top of the bread. Top with the cheese and then pour the egg custard mixture evenly over the top.
- Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for at least 1 hour and up to 24 hours.
- Once ready to bake, preheat the oven to 350°F.
- Bake uncovered for 30 minutes. Loosely cover with aluminum foil and bake for another 15–20 minutes. The casserole is done when it has browned on the sides and the center is puffy. Mine usually takes around 50 minutes.
- Allow to cool briefly before topping with more minced parsley (optional, but makes it extra pretty). Slice, serve, and enjoy!
Notes
- Stale bread works best for this recipe. To avoid a spongey, soppy dish, the casserole needs some structure at the bottom. The combination of the eggs and milk will release a lot of liquid as the casserole bakes. The chunks of crusty, stale bread soak up some liquid so the casserole is baked well and has some texture, rather than being too wet.
- Overnight makes it even better. Assemble the bread and custard layers and let it sit overnight in the fridge before baking. This time gives the crusty bread a chance to soak up all the egg and milk, making it even more delicious.
- Variations: This casserole is easily customizable to use whatever veggies/meat you prefer. Make this an all veggie version by swapping an extra cup of veggies for the bacon. Cooked breakfast style sausage would be another delicious swap for the bacon.
- Storage: This casserole will store well covered tightly in the fridge for up to 5 days.
- Freezing Instructions: Baked casserole will freeze well for up to 3 months. Make sure to allow the casserole to cool completely after baking, and then cover tightly with plastic wrap and then aluminum foil. Once ready to bake, let it thaw it for about 24 hours (covered) in the refrigerator, remove the plastic wrap, cover with just aluminum foil, and bake in a 350°F oven for 25–30 minutes or until golden brown and completely warmed through.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
