Description

This Easter Brunch Breakfast Casserole is the ultimate make-ahead brunch centerpiece: custardy baked eggs, buttery bread cubes, melty cheese, and savory sausage or ham in every bite. Perfect for Easter morning, spring brunch gatherings, Mother’s Day, and holiday hosting—assemble the night before, bake in the morning, and serve a warm, golden casserole that feeds a crowd with almost no effort.

Ingredients

Scale

1 loaf day-old French bread, brioche, or challah, cut into 1-inch cubes (about 8 cups)
10 large eggs
2 cups milk (or half-and-half for richer)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
1 pound breakfast sausage, browned and crumbled (or 2 cups diced ham)
1 small onion, finely chopped and sautéed
3 cups shredded cheese (cheddar, Gruyère, Monterey Jack, or blend), divided
Optional add-ins: 2 cups sautéed veggies (spinach, mushrooms, bell peppers, asparagus)
Fresh herbs for serving (chives or parsley)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
If using sausage, brown in a skillet and drain. Sauté onion (and any vegetables) until softened; cool slightly.
Add bread cubes to the baking dish in an even layer.
Sprinkle cooked sausage or ham, sautéed onion/veggies, and 2 1/2 cups of the cheese over the bread.
In a large bowl, whisk eggs, milk, salt, pepper, Dijon, garlic powder, and paprika until smooth.
Pour egg mixture evenly over the casserole. Press bread down gently so it absorbs the custard.
Top with remaining cheese. If making ahead, cover and refrigerate 8–12 hours.
Bake: Cover with foil and bake 30 minutes. Uncover and bake 20–25 minutes more until set and golden.
Rest 10 minutes before slicing. Garnish with fresh herbs and serve warm.

Notes

Make-ahead tip: Overnight soaking gives the best texture and makes Easter morning stress-free.
Bread matters: Day-old or toasted cubes prevent sogginess.
If the top browns too fast, tent with foil for the remaining bake.
Vegetables should be sautéed first to remove excess moisture.
Leftovers keep 4 days refrigerated and reheat well in a 300°F oven or microwave in short bursts.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 6g
Sodium: 720mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 250mg

Keywords: Easter Brunch Breakfast Casserole, Easter brunch, breakfast casserole, make-ahead breakfast, holiday brunch recipe, egg bake