Eggs aren’t just for breakfast. This easy meal is great for dinner–assemble it in the morning and when you get home, just pop it in the oven.
I pretty much make this any time I have extra white or French bread around since it works great with dry bread. If your bread is fresh, you will need to dry it out in the oven (or just leave it out overnight).
6 simple ingredients (plus butter & salt/pepper) give you a rich and satisfying meal that is SO easy to make! The bread soaks up the eggs and milk and the top gets all crusty and cheesy. Sausage or bacon are optional, but make this casserole even better!
Growing up, my mom made this for Christmas breakfast. We always looked forward to opening presents and the breakfast casserole. Seriously! She served it with bacon on the side, but I usually end up putting some sort of breakfast meat in the casserole.
Dotting the top with butter before baking makes it even more crispy and delicious – my favorite part!
You can bake this versatile casserole in any baking dish you’d like from 9 x 9-inch to 9 x 13-inch, depending on how thick you like it. I usually make it in a 9 x 13-inch Pyrex pan, but this time I wanted it thicker and more souffle-like so I used my favorite pie dish. It takes a little longer to bake this way, but is fantastic… rich and creamy with a nice crusty top and edge.
I hope you try this family favorite of mine the next time you need to use up old bread.
Before going into the refrigerator
After coming out of the oven!
Cheese Souffle Casserole
Make ahead cheesy, eggy casserole with a crusty top that’s perfect for breakfast, lunch or dinner.
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- 6 slices white bread
- 6 large eggs
- 4 ounces cheddar cheese, shredded
- 2 cups milk (whole preferably)
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 Tbs butter
- 1/3-1/2 pound breakfast sausage or bacon (optional)
- To dry out bread, place on a sheet pan in a 200 degree F oven for 1 hour. Let cool, then cut into cubes.
- If using sausage or bacon, cook, then cut/break into small pieces.
- Whisk together eggs, milk, dry mustard, salt and pepper.
- Butter baking pan. Layer 1/2 the bread, 1/2 the cheese, 1/2 the sausage or bacon (if using), then layer the other 1/2 bread, 1/2 cheese and 1/2 sausage or bacon (if using). Pour egg mixture over all. Dot the top with butter.
- Cover and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 400 degrees F. Bake uncovered for 40-45 minutes (longer for the thicker souffle). If the top is browning too quickly, cover with foil partway through baking.
- Let cool 3-4 minutes for souffle to set up, then cut and serve.
- For a thicker casserole, use a 9 x 9-inch square or a 9-inch round baking pan. For a thinner casserole with more of the crusty top, use a 9 x 13-inch baking pan.