This Sausage, Red Pepper & Onion Egg Bake is perfect for any meal of the day—flavorful, satisfying, and easy to prepare ahead.
I’ve always loved being organized. I plan ahead for meals and gatherings so I can relax and enjoy time with family and friends instead of rushing in the kitchen. This Sausage, Red Pepper & Onion Egg Bake is one of those make-ahead recipes that rewards planning: assemble it the night before, let the egg mixture soak into the bread overnight, and simply bake it the next morning. It’s ideal for holiday mornings, brunches, or any time you want a warm, comforting dish that looks and tastes like you spent a lot more time on it than you did.
This casserole is versatile: the base technique stays the same, and you can swap in your favorite proteins, vegetables, and cheeses. In this version I use breakfast sausage, red bell peppers, red onion, and coarsely grated gruyere for a rich, savory flavor. You can easily substitute bacon, ham, or pancetta, or leave out the meat for a vegetarian bake with mushrooms, spinach, asparagus, tomatoes, or broccoli. Cheeses like Swiss, cheddar, Monterey Jack, manchego, or Parmesan all work well too. The key is balancing moisture and flavor so the bread soaks up the custard and bakes to a golden, slightly puffy finish.
Sausage, Red Pepper & Onion Egg Bake
Ingredients
- 6 large eggs
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tsp. Herbes de Provence
- 1 tsp. kosher salt
- 1 tsp. ground pepper
- 1 1/2 tsp. Dijon mustard
- 1 1 lb. loaf French bread cut into 1-inch cubes (about 8 cups)
- 1 Tbsp. olive oil
- 1 lb. breakfast sausage use larger links if possible
- 2 medium red peppers medium chop
- 1 large red onion medium chop
- 2 cups coarsely grated gruyere cheese
Instructions
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Butter a 13×9-inch baking dish. In a large bowl, whisk together the eggs, whole milk, heavy cream, Herbes de Provence, kosher salt, ground pepper, and Dijon mustard. Set the custard aside.
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Place the bread cubes in a large mixing bowl.
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Warm the olive oil in a large sauté pan over medium heat. Brown the breakfast sausage links about 4 minutes per side, then remove and cut into chunks. In the same pan, sauté the chopped red peppers and red onion for 7–9 minutes until softened. Remove from heat.
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Pour the egg mixture over the bread cubes. Add the sausage pieces, the pepper and onion mixture, and 1 1/2 cups of the grated gruyere. Stir gently to combine, then transfer everything to the prepared baking dish. Press down lightly with a spatula to ensure the bread soaks up the custard. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
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When ready to bake, preheat the oven to 375°F (190°C). Uncover the dish, sprinkle the remaining 1/2 cup of grated gruyere over the top, and bake uncovered until the casserole is puffed and golden brown, about 45 minutes. Let the bake rest for 10 minutes before serving to set the custard.
This egg bake reheats well: cover and refrigerate leftovers for up to 3 days, or freeze slices wrapped tightly for longer storage. Reheat in a preheated 350°F oven until warm. For a crispier top, finish under the broiler for a minute or two while watching carefully. Serve with a simple green salad, fresh fruit, or roasted potatoes for a complete brunch spread.
Tips for success: use day-old or slightly stale bread so the cubes absorb the custard without becoming mushy; let the dish chill long enough for the liquid to penetrate the bread; and choose a flavorful cheese that melts well. With minimal hands-on time and lots of flexibility, this savory breakfast casserole is a reliable favorite for holiday mornings and weekend gatherings.