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One Stop Breakfast Casserole

One Stop Breakfast Casserole

This simple, cheese and sausage-filled breakfast casserole is a crowd-pleaser! If desired, you can assemble it the day before you plan to serve it, then bake it just before guests arrive for easy entertaining.

  • Yield: 8 to 10 servings


  • 8 ounces breakfast sausage or bulk sausage, casing removed
  • 2 large shallots, minced (about 1/3 cup)
  • 1 tablespoon butter
  • 12 to 16 1/2-inch-thick slices of day-old French bread (toast lightly if fresh)
  • 6 ounces shredded cheese, such as Monterey Jack, Cheddar, or Swiss (1 1/2 cups)
  • 10 large eggs
  • 2 1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper


  • Heat the skillet over medium heat and, when hot, add the sausage. Cook until sausage begins to brown, breaking it into small pieces with a wooden spoon, about 4 minutes.
  • Add the shallots to the skillet and continue to cook until meat is golden brown and the shallots are soft, about 2 minutes longer.
  • Remove the skillet from the heat and set aside.
  • Butter the baking dish and line the bottom with half of the bread slices.
  • Top the bread slices with half of the sausage-shallot mixture and half of the grated cheese. Make another layer with the remaining bread, sausage, and cheese.
  • In a mixing bowl, combine the eggs, half-and-half, salt, and pepper and whisk to combine.
  • Pour the egg mixture evenly over the layered bread mixture. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
  • Remove the casserole from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat the oven to 325º F.
  • Remove the plastic wrap and bake the casserole, uncovered, until puffed and golden brown, about 1 hour.
  • Using oven mitts or pot holders, remove the casserole from the oven and let rest for 5 minutes before serving.