Picture this: your friends roll in after a wild night, half-drunk on coffee, and mutter, “Feed us.” Suddenly, it’s breakfast for a crowd time. Can you panic? Sure—but not with this recipe. We’ve got a breakfast that’s easy, tasty, and just fancy enough to make everyone think you’re some kind of kitchen wizard. Seriously, pull this off, and you’ll get asked to host brunch forever.
Why this recipe is awesome
This breakfast for a crowd plan is:
- Effortless: Pull it together in one go—oven does the heavy lifting.
- Flavor-packed: Think melty cheese, savory sausage, fluffy eggs.
- Impressive looks: It looks like you worked all morning.
- Scalable: Double it, triple it—this feeds anyone.
It’s comfort food meets party platter. Your guests will devour it—and maybe even fight over the last slice (no judgement).
Ingredients
- 12 large eggs
- 2 cups shredded cheese (cheddar, mozzarella, or a combo)
- 2 cups diced breakfast sausage or cooked bacon
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 2 cups milk or unsweetened almond milk
- 8–10 cups cubed day-old bread
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano or basil
- Optional: chopped spinach or mushrooms for sneaky veggies
💡 Substitutions: Gluten-free bread swaps in fine. Swap sausage for vegetarian sausage or omit entirely. Dairy-free milk and cheese work too!
Tools & kitchen gadgets used
- Large mixing bowl
- Whisk
- 9×13-inch baking pan (or two smaller pans)
- Knife & cutting board
- Measuring cups & spoons
- Cast-iron skillet (optional if you’re precooking sausage)
Step-by-step instructions
- Brush your pan with butter or spray it—nonstick is your friend.
- Whisk together eggs, milk, salt, pepper, garlic powder, and herbs.
- Toss cubed bread in pan—layer it nice and loose.
- Sprinkle on cooked sausage, peppers, onions (and spinach or mushrooms).
- Cascade cheese evenly on top.
- Pour egg mixture over everything—push some bread down to soak it.
- Let sit 10 minutes so bread drinks up that custardy goodness.
- Bake at 350°F (175°C) for 40–45 minutes until puffed and golden.
- Let cool 5 minutes, then slice and serve like a champ.
Tip: Prep it the night before—cover and refrigerate, then bake in the morning.
Calories & Nutritional Info (per generous slice, ~1/8th)
- Calories: ~325
- Protein: 18g
- Carbs: 22g
- Fat: 18g
- Fiber: 2g
Balanced macros + full bellies = score.
Common Mistakes to Avoid
- Skipping the soak: Let that bread soak or you’ll get dry bits.
- Overcrowding the pan: Needs space to puff! Use bigger pan if necessary.
- Underseasoning: Don’t be timid with salt/pepper—two eggs taste bland.
- Baking cold: Let dish sit room temp for 10 min so bread wicks better.
Variations & Customizations
- Keto version: Swap bread for cauliflower rice—or no bread.
- Mexican flair: Add chorizo, jalapeños, salsa, and pepper jack cheese.
- Vegetarian: Use meatless sausage and add zucchini or broccoli.
- Sweet breakfast: Use cubed cinnamon bread, add apples, cinnamon, and bake for a breakfast casserole dessert twist.
FAQ Section
1. Can I make this casserole ahead?
Totally! Assemble it the night before, cover, refrigerate. Bake in the morning—brunch hero status achieved.
2. How long will leftover casserole last?
Up to 4 days in fridge. Reheat slices in microwave or oven (350°F) for crispy edges.
3. Can I freeze the casserole?
Yes! Cut into portions, freeze in airtight containers. Reheat at 350°F for ~20 minutes.
4. What bread works best?
Day-old or stale bread absorbs custard better. French, sourdough, brioche—all winners.
5. Can I swap sausages?
Of course. Bacon, ham, or vegan sausage rocks too—no judgment.
6. Is this good for picky eaters?
Yup! Keep veggies mild or separate them. Cheese and egg base is a crowd-pleaser.
7. What sides go well?
Fresh fruit, yogurt parfaits, muffins—light sides balance the hearty casserole.
Final Thoughts
Alright, superstar—you now own the ultimate breakfast for a crowd recipe. Minimal effort, maximum praise. Try the night-before trick and bask in brunch glory. Share your photos—brag away. And next time someone says “just bring something,” you can say, “already on it.”