Breakfast Casseroles Recipe
Blackberry Almond, Blueberry Cream Cheese, or Savory Sausage.
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Ingredients
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Blackberry Almond Casserole
Blueberry Cream Cheese Casserole
Savory Sausage Casserole
Method
Blackberry Almond Casserole
- 1
Prep
Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish or similar capacity and set aside. If using frozen blackberries, do not thaw completely to avoid excess juice.
- 2
Assemble bread and berries
Spread the cubed brioche evenly in the prepared dish. Scatter blackberries over the bread, pressing some gently into the cubes so berries are distributed throughout. Sprinkle sliced almonds evenly over the top.
- 3
Make custard
In a large bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla, almond extract and salt until fully combined and slightly frothy.
- 4
Combine & soak
Pour the custard evenly over the bread, pressing down lightly so the bread absorbs the liquid. Dot the top with small pieces of butter. Let the casserole sit at room temperature for 20–30 minutes (or refrigerate covered for up to 8 hours or overnight to deepen flavor).
- 5
Bake
Bake uncovered for 35–45 minutes, or until the custard is set in the center (a knife inserted should come out mostly clean) and the top is golden. If the almonds brown too quickly, tent loosely with foil for the last 10 minutes.
- 6
Finish
Remove from oven and let rest 10–15 minutes to set. Dust with powdered sugar if desired. Serve warm.
Blueberry Cream Cheese Casserole
- 7
Prep
Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. If using frozen blueberries, keep them mostly frozen or lightly tossed with 1 teaspoon flour to reduce bleeding.
- 8
Layer bread and cream cheese
Place cubed bread in the prepared dish. Distribute the cream cheese cubes evenly among the bread so pockets of cream cheese will melt into the casserole.
- 9
Add blueberries
Scatter blueberries evenly over the bread and cream cheese. Gently press some berries into the bread pockets for even distribution.
- 10
Make custard
Whisk together milk, cream, eggs, maple syrup, vanilla, lemon zest and granulated sugar until smooth.
- 11
Combine & soak
Pour the custard over the bread, cream cheese and blueberries, pressing down so bread absorbs the liquid and cream cheese pieces stay distributed. Dot the top with butter. Let sit 20–30 minutes at room temperature or refrigerate covered overnight.
- 12
Bake
Bake uncovered 35–45 minutes until custard is set and edges are golden; cream cheese pockets should be soft and melty. Tent with foil if the top over-browns.
- 13
Finish
Cool 10–15 minutes. Spoon servings so each portion contains some melted cream cheese and blueberries. Serve warm; optionally drizzle extra maple syrup or sprinkle powdered sugar.
Savory Sausage Casserole
- 14
Prep
Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
- 15
Cook sausage & vegetables
Heat olive oil in a skillet over medium heat. Add the ground sausage and cook, breaking up with a spoon, until browned and cooked through (about 6–8 minutes). Transfer cooked sausage to a plate lined with paper towel to drain excess fat. In the same skillet, add the diced onion and bell pepper; sauté 4–5 minutes until softened. Add spinach or kale and cook 1–2 minutes until wilted. Return sausage to skillet, stir to combine and remove from heat to cool slightly.
- 16
Assemble bread and filling
Place cubed bread in the prepared dish. Sprinkle the sausage-vegetable mixture evenly over the bread, then scatter shredded cheddar on top so it will melt into the casserole.
- 17
Make custard
In a large bowl, whisk together milk, cream, eggs, Dijon mustard, thyme, salt and pepper until smooth and combined.
- 18
Combine & soak
Pour the savory custard over the bread, sausage and cheese, pressing lightly so bread absorbs the liquid. Dot top with the butter. Let rest 15–30 minutes at room temperature to soak (or refrigerate overnight).
- 19
Bake
Bake uncovered for 40–50 minutes, until the top is puffed, the custard is set in the center (knife should come out mostly clean) and the cheese is melted and golden. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- 20
Finish & serve
Allow casserole to rest 10 minutes before cutting so slices hold. Serve warm; garnish with chopped fresh parsley or extra thyme if desired.