Breakfast Casserole with Eggs, Bread and Cheese Recipe
This casserole is an American way to make breakfast for a crowd: slices of bread, eggs, cheese and add-ins baked together in one dish. It’s often assembled in the evening and baked in the morning – ideal when you have overnight guests. It tastes like a mix of toast, scrambled eggs and a cheesy bake all in one, and everyone can customize it with their favorite extras.
W USA takie śniadaniowe zapiekanki są popularne na święta i weekendowe brunche, bo można je złożyć z resztek pieczywa i wędlin. Często przygotowuje się je w dużych naczyniach, żeby nakarmić całą rodzinę za jednym razem.
This breakfast casserole turns simple pantry staples into a hearty, shareable dish that can be prepared ahead of time. It’s flexible, forgiving and ideal for feeding guests without standing over the stove.
Dlaczego ta wersja działa
- Użycie kostek chleba zamiast całych kromek zapewnia równomierne nasiąknięcie masą jajeczną.
- Musztarda w masie jajecznej podbija smak sera i szynki bez dodawania dużej ilości przypraw.
- Krótki odpoczynek przed pieczeniem sprawia, że środek jest kremowy, a nie suchy.
Chef's tips
Slightly stale bread works even better than fresh because it soaks up more of the egg mixture. If baking straight from the fridge, add a few extra minutes to the baking time so the center sets properly.
How to serve
Serve in generous squares with a fresh salad and hot coffee or tea. For a brunch buffet, pair it with fresh fruit, yogurt and a basket of pastries.
Na co uważać
- Jeśli chleb jest bardzo świeży i miękki, daj mu minimum 20 minut na nasiąknięcie, inaczej w środku zostaną suche kawałki.
- Nie wyjmuj zapiekanki zbyt wcześnie – gdy środek nadal się rusza przy poruszeniu formą, dopiecz jeszcze kilka minut.
Zamienniki
- Część mleka możesz zastąpić śmietanką 30%, jeśli chcesz bardziej kremowy środek.
- Zamiast szynki użyj podsmażonego boczku lub kiełbasy, wcześniej odsączając nadmiar tłuszczu.
- Paprykę można zamienić na podsmażone pieczarki lub ugotowany brokuł w różyczkach.
Ingredients
- white bread - 8 slices
- egg - 6 pieces
- milk - 350 ml
- yellow cheese grated - 150 g
- ham - 120 g
- bell pepper - 0.5 pieces
- chives chopped - 2 tablespoons
- butter - 20 g
- mustard - 1 teaspoon
- salt
- black pepper
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a baking dish (about 20×30 cm) with butter.
- Cut the bread slices into cubes about 2 cm in size. Cut the ham into strips or cubes. Remove the seeds and core from the pepper and dice it finely. Chop the chives.
- Spread the bread cubes evenly over the bottom of the dish. Scatter the ham, pepper and half of the grated cheese on top.
- In a large bowl, whisk the eggs with the milk, then add the mustard, a pinch of salt and some black pepper. Mix well until smooth.
- Pour the egg-and-milk mixture over the contents of the dish, pressing the bread down lightly with a spoon so it soaks up the liquid. Sprinkle the top with the remaining cheese and the chopped chives.
- If you have time, let the dish sit for 15–20 minutes so the bread can absorb the mixture (you can also cover it and refrigerate overnight).
- Place the dish in the preheated oven and bake for 30–35 minutes, until the egg mixture is set and the top is golden and slightly crisp. The center should not be runny.
- Remove the casserole from the oven and let it rest for 5–10 minutes before cutting, so it’s easier to portion. Serve warm.
Storage
Cool the baked casserole completely, then store covered in the fridge for up to 2 days. Reheat individual portions in the oven or microwave until hot in the center. Avoid reheating multiple times to keep the eggs from drying out.
I love this recipe for weekends when the house is full – you can prep everything the night before and enjoy the morning with your guests instead of cooking to order.
