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.
Nutrition & Diet Analysis (per serving)
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).
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).