CHEESY SAVORY BREAKFAST OR BRUNCH BAKE

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CHEESY SAVORY BREAKFAST OR BRUNCH BAKE

Description

Start your morning with a warm, cheesy, and hearty dish that’s perfect for breakfast or brunch gatherings! This Cheesy Savory Breakfast Bake combines fluffy eggs, crispy bacon (or sausage), sautéed vegetables, and melted cheese layered over buttery bread cubes. Every bite is rich, comforting, and full of flavor — a true crowd-pleaser whether you’re hosting a weekend brunch or meal-prepping for the week ahead.

Ingredients

  • 6 large eggs

  • 1 ½ cups milk (whole or 2%)

  • 1 cup shredded cheddar cheese

  • ½ cup mozzarella cheese (optional for extra cheesiness)

  • 4 cups cubed day-old bread (French or sourdough works best)

  • 6 slices cooked bacon or ½ lb cooked sausage, crumbled

  • 1 small onion, finely chopped

  • 1 bell pepper, diced

  • 1 cup baby spinach or kale (optional)

  • 2 tbsp butter or olive oil

  • Salt and pepper, to taste

  • ½ tsp garlic powder

  • ¼ tsp smoked paprika (optional)

  • Fresh parsley or green onions, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

  2. Prepare the Veggies: In a skillet, heat butter or oil over medium heat. Sauté onion and bell pepper for about 3–4 minutes until softened. Add spinach or kale and cook until wilted. Set aside.

  3. Mix the Base: In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.

  4. Assemble: In the baking dish, layer bread cubes, cooked vegetables, and bacon (or sausage). Pour the egg mixture evenly over the top. Sprinkle both cheeses over everything.

  5. Soak: Let it sit for 10–15 minutes so the bread absorbs some of the liquid. (You can also refrigerate overnight if preparing ahead.)

  6. Bake: Bake uncovered for 35–40 minutes, or until the top is golden and the center is set.

  7. Garnish & Serve: Let it cool slightly before slicing. Garnish with parsley or green onions and serve warm.

Notes

  • You can substitute bacon with turkey bacon, sausage, or diced ham.

  • Try using a mix of cheeses like cheddar, Monterey Jack, and Swiss for deeper flavor.

  • Use day-old bread — it absorbs the egg mixture better without getting soggy.

  • For a vegetarian version, skip the meat and add extra veggies like mushrooms or zucchini.

Tips

  • Make-Ahead: Prepare the casserole the night before, cover it tightly, and refrigerate overnight. Bake in the morning.

  • Add Heat: Add diced jalapeños or crushed red pepper for a spicy kick.

  • Texture Tip: Let it rest 10 minutes after baking before cutting — this helps it set perfectly.

  • Freezing Tip: Slice leftovers and freeze portions. Reheat in the oven or air fryer for a quick breakfast.

Servings

Serves 6–8 people

Nutritional Information (Per Serving)

(Approximate values)

  • Calories: 320 kcal

  • Protein: 17 g

  • Carbohydrates: 18 g

  • Fat: 20 g

  • Fiber: 1 g

  • Sugar: 4 g

  • Sodium: 520 mg

Benefits

  • High in Protein: Eggs, cheese, and meat provide muscle-building protein.

  • Energy-Boosting: Balanced carbs and fats to keep you full longer.

  • Customizable: Easy to adapt to dietary needs (gluten-free, vegetarian, etc.).

  • Perfect for Groups: Great for feeding a family or crowd with minimal prep.

Q&A

Q1: Can I make this without bread?
Yes — replace the bread with hash browns or diced potatoes for a gluten-free, potato-based breakfast bake.

Q2: How long can I store leftovers?
Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.

Q3: Can I add more vegetables?
Absolutely! Mushrooms, zucchini, broccoli, or even sun-dried tomatoes work beautifully.

Q4: What’s the best cheese for melting?
Cheddar and mozzarella are great, but Gruyère or Monterey Jack adds an extra creamy melt.

Q5: Can I make it dairy-free?
Yes — use plant-based milk (like almond or oat) and dairy-free cheese alternatives.

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