Description
Ina Garten’s Brunch Egg Casserole is a baked egg dish layered with a combination of breakfast sausage, cheese, and sautéed vegetables, all set in a light custard of eggs and cream. It’s the ideal brunch centerpiece—flavorful, filling, and perfectly balanced with savory ingredients that meld together as they bake into a deliciously fluffy casserole.
Ingredients
Scale
- 1 pound breakfast sausage
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 8 large eggs
- 1 ½ cups half-and-half
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- 2 cups bread cubes (day-old bread works best)
Instructions
Step 1: Prepare the Sausage and Vegetables
- Cook the Sausage: In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add olive oil and sauté the chopped onion and red bell pepper until soft and translucent, about 5-7 minutes.
Step 2: Assemble the Casserole
- Whisk the Eggs and Cream: In a large bowl, whisk together the eggs, half-and-half, salt, black pepper, and crushed red pepper flakes (if using).
- Add Cheese and Sausage: Stir in the shredded cheddar cheese, mozzarella cheese, and cooked sausage.
- Mix in Bread and Vegetables: Fold in the sautéed vegetables and bread cubes, ensuring everything is well combined.
Step 3: Bake the Casserole
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and pour the egg mixture into the dish, spreading it out evenly.
- Bake: Preheat the oven to 350°F (180°C) and bake the casserole for 40-45 minutes, or until the top is golden brown and the center is set.
Step 4: Serve and Garnish
- Garnish with Parsley: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.