Ah, I see exactly what you’re going for—a hearty, make-ahead breakfast casserole that looks impressive but is basically foolproof. Here’s a recipe that lives up to that “feed-a-crowd” hype:
The No-Fuss, Feed-a-Crowd Incredible Breakfast Bake 🍳🥓🧀
Ingredients
- 1 lb breakfast sausage (or diced ham/bacon for variety)
- 10–12 large eggs
- 2 cups shredded cheese (cheddar, mozzarella, or your fave)
- 4 cups cubed bread (day-old or slightly stale works best)
- 2 cups milk
- 1 tsp salt
- ½ tsp black pepper
- Optional extras: diced peppers, onions, spinach, mushrooms
Instructions
- Preheat & prep
- Oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Cook the meat & veggies
- Brown sausage (or cook bacon/ham). Drain excess fat.
- Sauté optional veggies in same pan for extra flavor.
- Assemble the bake
- Spread cubed bread evenly in the dish.
- Scatter cooked sausage and veggies on top.
- Sprinkle with 1½ cups of cheese.
- Mix eggs & milk
- Whisk eggs, milk, salt, and pepper.
- Pour evenly over the bread, meat, and cheese.
- Top with remaining cheese.
- Bake
- Cover with foil, bake 30 minutes.
- Remove foil, bake another 15–20 minutes until eggs are set and top is golden.
- Serve
- Let rest 5 minutes. Cut into squares. Perfect with salsa, hot sauce, or a dollop of sour cream.
Why it’s a secret weapon:
- Make-ahead: Assemble night before, refrigerate, bake morning-of.
- Flexible: Swap meats, cheeses, or veggies depending on what’s on hand.
- Feeds a crowd: 9×13-inch pan serves 8–10 easily.
- Minimal fuss: Everything goes in layers; no complicated steps.
💡 Pro tip: For extra fluff, separate eggs and beat whites to stiff peaks before folding in yolks; gives a slightly souffle-like texture.
If you want, I can also give you a dairy-free / keto / ultra-easy freezer-friendly version so it’s ready whenever you need a lazy morning win.
Do you want me to do that?
