Challah Breakfast Casserole
Challah Breakfast Casserole: This is my new favorite breakfast casserole. Easy to mix up the night before with challah bread, sausage, and loads of cheese.
Challah Breakfast Casserole
Jump to RecipeBelieve it or not, there are a few downsides of being a food blogger. One of the big ones is that people are intimidated to cook for you. Many times when we are invited places, I get a lot of “Well, I’m sure this isn’t as good as Nick would make…” etc.
Of course, the hidden truth is that I’m freakin ecstatic when someone else offers to cook for me because it gives me the day off! I’ll eat literally anything.
Recently, my Mother-in-Law invited us over for a brunch. I was excited to get out of the house for the day, but wasn’t expecting some elaborate spread because she said she was just making a casserole.
Then she busted out this casserole. It was out of control. We finished the entire dish of it.
My particular version for this post is a bit different out of necessity. I substituted challah bread instead of the called-for croissants. To be honest, I’d probably use croissants if you can find them. The key is to let the casserole sit for a few hours before baking so the flavors can really combine.
As far as breakfast casseroles go, it’s a show stopper.
Challah Breakfast Casserole
- Serves:
- Serves 8
- Prep Time:
- Cook Time:
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This is my new favorite breakfast casserole. Easy to mix up the night before with challah bread, sausage, and loads of cheese. It bakes up golden brown and beautiful. YUM.
Ingredients
Instructions
- Preheat oven to 400 degrees F. Toast challah bread for 10 minutes until it’s golden brown. Let cool and then tear into chunks.
- In a medium skillet add olive oil over medium heat. Add sausage and cook, breaking it up as it cooks, until well-browned. Add shallots near the end a cook for another few minutes to soften shallots.
- Transfer sausage mixture with any drippings in skillet to a large bowl with challah chunks. Toss together.
- In a separate bowl, whisk together eggs, milk, and cream. Pour mixture into larger bowl with challah and sausage. Stir to combine and let sit for a few minutes.
- Transfer half of the casserole mixture to a large 9×13 baking dish. Top with half of the grated cheese. Then top with the rest of the casserole mixture followed by the last of the cheese. Season with salt and pepper.
- Let casserole sit in the fridge overnight (at least a few hours).
- When ready, bake casserole at 350 degrees F. for 45 minutes until it’s puffed and browned around the edges. Let rest for 10 minutes before serving. Serve garnished with fresh scallions.
Challah Breakfast Casserole
This casserole doesn’t actually have that many ingredients. It starts by browning some sausage in a skillet with shallot. I used sweet sausage but you could use spicy if you wanted.
While the sausage cooks, toast your challah (or croissants) and then rip them into pieces. Add them to a big bowl with the sausage mixture and any drippings in the skillet.
Then whisk together the wet stuff and combine everything! If you use croissants, I’d use a full 3 cups of milk, but if you use the challah then 2 1/2 should do the trick.
Layer this mixture in a baking dish with grated cheese. I used gouda but Gruyere is also a good option. Whatever you can find.
Now the hard part. Let this sit for at least four hours. Obviously it’s most realistic to just make it the night before and then toss it in the oven in the morning!
It’ll need to bake for about 45 minutes at 350 and should end up puffing up and be golden brown. I just love it so much.
Garnish the Challah Breakfast Casserole with some fresh scallion and serve it up.
YUM.
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About Macheesmo
Read MoreHello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
I make something very similar every Christmas–it’s perfect because I can assemble everything the night before. The only significant difference is that I add a generous teaspoon of dry mustard to the egg mixture.
Looks great! Making this tonight. One question. When you say layer, you mean…. bread mixture, cheese, bread mixture, cheese? How many layers?
Yea. That’s right Bridget. I just did two layers basically. Honestly you could probably just stir it all together and add some cheese on top and it’d work out just fine as well. Good luck!
Thank you! We had this for breakfast today and it turned out great. I used a combo of gouda and emmentaler instead of gruyere. I also added spinach. I’ll definitely be making this again when we have company over.
Yum! The gouda was a perfect topper. Loved making for my Chrismukah morning! I added a few sprigs of fresh rosemary and thyme, which I felt really completed the dish with the flavor balance of the gouda. Simple to make, scrumptious to eat.
I have made this several times both with and without sausage. I’ve made it for 3 baby showers, 2 family functions, and for overnight guests. It is a big hit every single time!!
Yay! So glad it worked for you Marie. Def a favorite at our house also. :)
Id like to know if anybody has made this with a generous amount of garlic salt. I’ve made a version of this recipe without sausage.
Can you tell me which you prefer?
Sausage or no sausage?