I just found this site and checked out your Sausage Breakfast Casserole recipe. This will be great for my husband's 50th birthday recovery breakfast as it falls in Winter. Our families will love it, will have to make two. Not sure what the Aussie equivalent of Italian pork sausage is, might make the suggested recipe in the comments section with pork mince.
Great site.

What great timing! I'm hosting many 20-somethings at my beach house, friends of my kids. I've planned a pretty good menu, but this will be absolutely super. They can eat it whenever they wake up, and it will fill them up for a few hours at least. Thank you Elise

This sounds like a giant Frittata, but with bread. Yum. What do you think of using Rye bread. It might throw the flavor off, but that is what I have on hand right now.

Do you think this could be frozen prior to baking? How would that change the cooking time?

No idea how that would turn out. I know you can refrigerate it overnight before cooking. ~Elise

What's wrong with boxed mac and cheese for dinner? :)

It looks and sounds delicious. I keep seeing recipes for similar stratas/casseroles/ etc. but have never made one, thinking that it had to sit overnight.... This is more my speed - open the fridge, assemble, bake, eat!

I used to make something similar all the time when trying to live cheaply, and my wife and I loved it! One thing we did (and I know this doesn't sound cheap) was to buy fresh salmon and cut it into cubes, removing the skin. When the salmon cooks in the egg/milk it is almost poached. The textures and consistency are wonderful. If using salmon, use quite a lot less cheese so that it doesn't overpower the salmon. Salmon, mushroom (saute first) and brocolli, with whatever appropriate herbs you have to hand, try it!

What a great idea! I could just see that with some goat cheese instead of cheddar, and some fresh dill. ~Elise

This is like a frittata. I just love the ease and versatility of these dishes, which is why they're a go-to meal when the fridge is running on low.

Oh- I love these kinds of suppers. Especially when you can combine leftovers with a few fresh pantry ingredients. I bet it was mighty tasty!

We rarely ever use bread at my house... is there anything that could be substituted for bread? (Maybe something that would last a little longer in the cupboard if we bought it for this recipe.)

You can skip the bread all together. If you do so, also skip the milk and add several more eggs. Or, you could try adding a half cup of all purpose flour and a half cup of bread crumbs. Then what you'll end up with is more of a soufflé. ~Elise

I think I'll try this. Do you think it will work with egg beaters instead of eggs?

My company-for-brunch version includes sauteed leeks and mushrooms and substitutes brie for the cheddar cheese.

I love the way this recipe all goes together at once. I have a similar recipe where I substitue well browned hash brown potatoes for the bread (1 frozen package). It is also very good and the method is the same.

My parents found a recipe for a version of this somewhere, and have been making it for special occasion breakfasts ever since. It is a little more "upscale" than just using left-overs, but is absolutely delicious.

It calls for roasted red peppers, sliced green olives, caramelized onions, and feta. Plus you add a little bit of white wine and chicken broth to the bread chunks before pouring the egg and milk mixture over them.

That being said, I love how easy it is to take random left-overs and a few items from the pantry and turn them into a delicious and satisfying meal.

We get together with a group of friends at the beach twice each year. There are usually 25-35 of us and we split up the cooking duties. I always choose breakfast and make a variety of these breakfast cassaroles. Some of the favorites have been sausage & mushrooms with cheddar; Ham & broccoli with swiss; and spinach & artichoke with feta. The possibilities are endless!

Great recipe idea! I am a big fan of going the casserole route when we can't come up with any ideas and don't want to order out. I love the ideas of using day-old bagels and cooking it in a muffin tin. I would think biscuits baked the day before would work, as well, especially with the "biscuits and gravy" idea.

For me, I am pretty flexible when it comes to ingredients, but I am a big fan of doing it "Western Style" (any breakfast meat, peppers (mild or hot ... your choice), onions, and cheese) and topping it with salsa when you dish it up.

Another option would be making it similar to the "farmer's breakfast" we used to do in Scouts at campouts. This consists typically of sausage, potatoes o'brien (use instead of bread?), and cheese. The difference here would be that in Scouts, we made it in a big skillet by cooking the sausage, then using the fat to cook the potatoes and egg. Cheese would be an optional topping. Yeah, I guess you could bake it over over a campfire if you want to go the dutch oven route, but I would think that would be a bit tricky ... and messy ;)

That looks like a nice base breakfast recipe with limitless flavour combination possibilities.

Yum. My Mother and Grandmother used to always make a breakfast casserole that was so good. It was very similar to what you are talking about. Cheese, eggs, bread, sausage.

Someone said they didn't eat much bread and didn't often have it around--

I have used a bag of salad croutons in this kind of casserole-- salty, herby, YUMMY!

This was a wonderful way to use up one of the three cartons of eggs that somehow ended up in our fridge!

I used some sauteed zucchini (thinly sliced), onions, garlic, mushrooms, and Gimme Lean soy "sausage" for a vegetarian version, and was amazed at how hearty it was!

Next time I'll try this with feta instead of cheddar!

I make a very similar recipe to this one in a frying pan where I saute up the vegetables before putting in the egg and bread mixture, then throw it in the oven. The recipe I have also calls for a few dollops of cream cheese, so if you have it on hand it makes a nice texture combination. A very fast and healthy dinner.

I use seasoned croutons to make my casseroles saves a little time and the different seasonings add a nice touch.

Thanks for this great recipe. I made it last night in an attempt to use up a bunch of odds and ends of veggies in the fridge and a dozen beautiful fresh eggs and coworker had given me from her hens. My husband was skeptical of putting bread in the mix, but in the end we both loved it. This will definitely appear at our table again in the future. I also loved how easy it was to pull together on a work night.

This is so good. I just joined this site and since my kids are grown and still live with me, I decided to make a grown up breakfast. No cereal allowed. There's nothing left. My son took the rest to work with him.

I have taught a version of this in a cooking class. Call it a 'strata' and leave off the breakfast nomenclature and everyone will assume it is of haute cuisine origins. :)

Hi there,
I used this recipe for a brunch and it turned out awesome. Its so tasty and versatile. I put asparagus and corn with some great spring onions.
Thank you for your recipes!
Sorcha

I buy day old bread/rolls etc. from Walmart for super cheap and keep them in the freezer, so when I have the urge to whip up a big pan of this I can. I do onion, red and green bell peppers, cooked in butter slowly until soft then add in some cubed ham or crumbled bacon, half a teaspoon of mustard (yes plain old yellow mustard lol) then add the eggs. I rarely measure usually just throw it all together, shake on a bit of black pepper over the top then some grated cheese (or american slices in a pinch). Bake til set. Your recipe looks awesome!

hello everibody, thsi sounds like a reli yummy recipe, i'd like to make it for my boyfriend, he however doesnt take eggs, cheese;he's vegan, i'm thinkin mayb i can use cream of mushroom soup instead or cream (woolies have a vegetarian cream)...any ideas? thanx

You cannot make breakfast casserole without eggs. ~Elise