How to Make the Perfect Sunday Brunch Casserole

How to Make the Perfect BRUNCH CASSEROLEWith the Holiday Season over, sometimes the best recipes are those that taste delicious but don’t eat up half your day to cook. A brunch casserole is definitely this kind of dish. This perfect dish for a crowd is so easy to make: Just follow these few steps, and you’ll have a scrumptious brunch casserole to enjoy with family or friends for sunday.

1. Select your bread

Cut bread into 1 inch cubes to make approx. 6 cups. Choice is yours, be creative!

  • Baguette
  • Country white
  • Rye bread
  • Semolina, without crusts
  • Sourdough, without crusts
  • Hot dog buns
  • Hamburger buns
  • Milk buns
  • Vienna bread
  • Potato bread
  • Challah
  • Croissants

2. Choose your cheese

Shred or crumble 2 cups total.

  • Fontina
  • Emmenthal
  • Munster
  • Goat cheese
  • Pepper jack
  • Comte
  • Tome
  • Swiss
  • Cheddar
  • Monterey jack
  • Edam
  • Gouda

3. Time for veggies
Prepare 11⁄2 to 3 cups. Feel free to mix the flavors.

4. Meat
This step is optional. Prepare 1 to 11⁄2 cups (choose 1).

  • Bacon
  • Smoked turkey
  • Sausage
  • Ham
  • Roast chicken

5. Prepare the custard

Combine 10 eggs in a large bowl with 3 cups half-and-half and 1/2 tablespoon coarse salt. Whisk in half a cup of any of the following:

  • Grated parmesan
  • Diced green chiles
  • Olives, pitted (be careful with marinated olives, they can be very salty)
  • Sun-dried tomatoes
  • Chopped herbs: chives, cilantro, parsley, basil
  • Chopped spring onions

6. And finally, bake the casserole

  • a. Line a buttered 9×13 inch baking dish with bread.
  • b. Top with 11⁄2 cups of cheese of your choice.
  • c. Add the veggies, meat and remaining bread.
  • d. Finish by pouring the custard on top.
  • e. Cover with plastic wrap and let rest for 30 minutes. Meanwhile preheat your oven to 325 ̊F (160°C).
  • f. Remove the plastic wrap and sprinkle with the remaining cheese.
  • g. Bake until slightly puffed and the center comes out clean when inserted with a knife, 40 to 50 minutes. Let rest 10 minutes before serving.
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