Challah Breakfast CasseroleJump to Recipe
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
- 1 lb sweet Italian sausage
- 2 tbsp olive oil
- 1 large shallot chopped
- 1 lb challah bread toasted
- 8 large eggs
- 2 ½ cups milk
- 1 cup heavy cream
- 8 oz. gouda or Gruyere cheese, grated
- Salt and pepper
- Fresh scallions garnish
- Preheat oven to 400 °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 °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.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
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.