Description

Picture this: it’s a chilly morning, the scent of freshly brewed coffee wafts through the air, and your oven is bubbling away with a hearty breakfast casserole that took minimal effort to prepare. That’s the magic of this dish—it brings comfort, ease, and a touch of tradition to your table.

This recipe is the ultimate crowd-pleaser for holidays, family brunches, or even a quiet weekend morning when you just want something special without too much fuss. It’s adaptable, cozy, and packed with familiar flavors that’ll have everyone reaching for seconds.

One of the best parts? You can prepare everything the night before. This means less scrambling in the morning and more time savoring those moments with family and friends—plus, no one’s left out of the fun because they’re stuck cooking!

Ingredients

Scale

6 large eggs
2 cups whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
3 cups cubed day-old bread (sturdy options like sourdough or ciabatta work best)
2 cups shredded cheese (cheddar, mozzarella, or a mix)
1 cup diced turkey ham
1 cup cooked and crumbled beef sausage
1 cup diced bell peppers (any color)
1 cup diced onions
1/2 cup sliced green onions

Instructions

Prep Your Ingredients:
Start by gathering and prepping all your ingredients. Dice the turkey ham, cook the beef sausage, and chop your vegetables into bite-sized pieces. For the bread, use slightly stale cubes—they absorb the egg mixture better for a fluffy casserole.
Whisk the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried parsley. This forms the base of your casserole and ensures everything is flavorful and moist.
Layer the Casserole:
In a greased 9×13-inch baking dish, layer half of the bread cubes, followed by half the turkey ham, beef sausage, bell peppers, onions, and shredded cheese. Repeat the layers with the remaining ingredients.
Pour the Egg Mixture:
Slowly pour the egg mixture evenly over the layered casserole. Use a spatula to gently press everything down, making sure the bread absorbs the liquid.
Chill Overnight:
Cover the dish tightly with plastic wrap or foil and refrigerate it overnight. This step allows the flavors to meld together while the bread soaks up the egg mixture.
Bake the Casserole:
Preheat your oven to 375°F (190°C). Remove the casserole from the fridge and let it sit at room temperature for 10–15 minutes while the oven heats up. Bake, uncovered, for 40–50 minutes or until the top is golden brown and the center is set.
Cool and Serve:
Let the casserole cool for 5 minutes before slicing. Garnish with sliced green onions for a fresh touch, and serve warm.

Notes

This casserole can be prepped up to 24 hours in advance.
Leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for a quick breakfast.