Sunday Brunch Casserole
A hearty Sunday brunch casserole combining bread, sausage, cheese, and vegetables, baked to perfection. Rich and flavorful with a cheesy, savory profile, it appeals to family gatherings and weekend brunches, offering comfort and indulgence in every bite.
Ingredients
- 6 slices sourdough or day old bread ⓘ
- 3 to 4 Tbsp. butter, softened ⓘ
- 2 c. shredded Cheddar cheese ⓘ
- 1 lb. bulk pork sausage, cooked and drained ⓘ
- 1/4 c. sliced green onion tops ⓘ
- 3 eggs ⓘ
- 1 can cream of asparagus soup, undiluted ⓘ
- 1/2 medium sweet red pepper, sliced ⓘ
- 2 c. milk ⓘ
- 1/4 c. dry white wine or milk ⓘ
- 1/2 tsp. Dijon mustard ⓘ
Instructions
- Remove and discard crusts from bread if desired.
- Butter the bread slices and cube them.
- Place the cubed bread in a greased 13 x 9 x 2-inch baking dish.
- Sprinkle shredded Cheddar cheese over the bread.
- Add cooked and drained pork sausage on top.
- Arrange thin slices of red pepper over the sausage.
- Sprinkle sliced green onion tops over the red pepper.
- In a bowl, whisk together eggs, cream of asparagus soup, milk, white wine or milk, and Dijon mustard.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°F (175°C).
- Bake uncovered for about 40 minutes or until bubbly and golden brown.
- Let stand for a few minutes before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of cheeses, such as Gruyère or Monterey Jack, along with the Cheddar. You can swap the pork sausage for turkey sausage or a vegetarian alternative to cater to different dietary preferences. If you don't have cream of asparagus soup, a can of cream of mushroom soup works well too. Remember to let the casserole sit after baking to ensure it's set.
Serving Suggestions
This Sunday Brunch Casserole is perfect on its own but pairs beautifully with fresh fruit or a light salad for a balanced meal. Consider serving it alongside Ham Finger Sandwiches or Hot Cheese Hors D'Oeuvres for a delightful brunch spread. For beverages, a mimosa or freshly brewed coffee complements the flavors nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or heat the entire casserole in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Brunch Casserole contains roughly 909 calories, with 33g protein, 78g carbohydrates, and 51g fat. It is an excellent source of vitamin A (73% of the Daily Value), protein (65% of the Daily Value), and calcium (62% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1324mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it overnight. Just ensure you cover it well to prevent it from drying out. This allows the flavors to meld and makes for an easy brunch option.
What can I use instead of sourdough bread?
If sourdough is not available, any sturdy bread like French bread or whole wheat bread works well. Just ensure the bread is a bit stale to hold up against the custard mixture.
Can I freeze the casserole?
Yes, you can freeze the unbaked casserole for up to 2 months. Simply cover it tightly with plastic wrap and aluminum foil. When you're ready to bake, thaw it in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).