Garnishes and Extras
Fresh chives or parsley, chopped for garnish.
Hot sauce or salsa on the side (optional).
Sour cream for serving.
Equipment Needed
Large skillet or frying pan
9×13-inch (23×33 cm) baking dish
Large mixing bowl
Whisk or fork
Measuring cups and spoons
Cutting board and knife
Oven
Step-by-Step Instructions
1. Prepare Ingredients
Bread: If you don’t have day-old bread, cube fresh bread and toast it lightly in the oven at 350°F (175°C) for 10 minutes to dry it out slightly. This prevents sogginess.
Bacon: Cook bacon in a skillet over medium heat until crisp but not burnt. Drain on paper towels, then chop into bite-sized pieces.
Sausage: Remove excess bacon fat, then add sausage to the skillet and cook, breaking it up with a spoon until browned and fully cooked. Drain excess fat but leave some for flavor.
Vegetables: In the same pan, sauté onions and bell peppers until softened, about 5 minutes. Add spinach last and cook just until wilted.
2. Assemble the Bake
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, milk, heavy cream (if using), garlic powder, onion powder, smoked paprika, salt, and pepper until fully combined.
Add the bread cubes, cooked bacon, sausage, sautéed vegetables, and half of the shredded cheese to the egg mixture. Stir gently to combine, making sure all the bread cubes are coated and everything is evenly distributed.
Pour the mixture into your greased 9×13-inch baking dish and spread it evenly.
Sprinkle the remaining cheese evenly over the top.
3. Bake
Bake in the preheated oven for 45 to 55 minutes, or until the eggs are set and the top is golden brown.
Check doneness by inserting a knife or toothpick into the center; it should come out clean or with just a few moist crumbs.
4. Rest and Serve
Let the breakfast bake rest for 5 to 10 minutes before cutting. This helps it set further and makes serving easier.
Garnish with fresh chives or parsley.
Serve warm with hot sauce, salsa, or sour cream on the side.
Tips for Success
Bread choice: Use dense bread that can absorb the custard without turning mushy.
Protein: Fully cook bacon and sausage first to prevent raw meat in the bake.
Custard: Whisk eggs and milk thoroughly for a smooth texture.
Vegetables: Precook veggies so they’re tender and excess moisture evaporates.
Cheese: A mix of sharp cheddar and mozzarella creates great flavor and texture.
Make ahead: Prepare the mixture the night before, cover, and refrigerate. Bake in the morning (add 5-10 minutes to baking time if baking cold).
Variations and Add-Ins
Spicy: Add diced jalapeños or use spicy sausage.
Veggie-loaded: Add mushrooms, tomatoes, zucchini, or broccoli.
Different cheese: Try pepper jack, gouda, or feta for different flavor profiles.
Gluten-free: Use gluten-free bread.
Herbs: Fresh thyme, rosemary, or oregano add aromatic complexity.
Nutritional Information (Approximate per serving)
Calories: 450-550
Protein: 30g
Carbohydrates: 20-25g
Fat: 30-35g
Fiber: 2-3g
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Microwave individual portions for 1-2 minutes or reheat in a 350°F oven for 15 minutes.
Serving Suggestions
Pair with fresh fruit or a fruit salad to balance the richness.
Serve alongside fresh coffee, orange juice, or your favorite morning beverage.
Add a side of crispy hash browns or roasted potatoes for an extra hearty breakfast.
Troubleshooting Common Issues
Soggy bake: Use stale bread and don’t overload with vegetables that release too much water.
Dry bake: Don’t overbake and consider adding a little more milk or cream to the custard.
Uneven cooking: Spread ingredients evenly and use a proper-sized dish.
Burnt top: Tent with foil if browning too quickly.
Final Thoughts
This Cheesy Bacon and Sausage Breakfast Bake is comfort food at its best—rich, cheesy, meaty, and filling. It’s a versatile recipe that can be tailored to your preferences, making it ideal for any breakfast or brunch scenario. Whether you’re feeding a family or prepping meals ahead, this dish is sure to become a favorite in your breakfast rotation.
