This breakfast egg casserole is my go-to for holiday mornings. It’s savory, cheesy, and packed with bold, comforting flavor that keeps everyone coming back for seconds.
Table of Contents
“The best thing for brunch! Always a hit!” – Christine
Why I Love This Recipe
Meet Carolyn Tritch – one of those rare people who leave a lasting mark on your life, even if you only know them for a short time. I met her in 2004, around the same time I met my husband, and she passed away in October 2007, just five months after playing piano at our wedding.
Carolyn lived fully, savoring good food, music, and meaningful moments. She taught me to never save the best for later and to treasure the little things. I think of her often, especially when I make her 24-hour make-ahead breakfast egg casserole.
- This breakfast egg casserole is anything but boring. Between the salami, wine, mustard, and cheese, every bite is loaded with flavor.
- I can prep it the night before (up to 24 hours ahead!), then just pop it in the oven when I’m ready.
- It works for any occasion. It’s fancy enough for Christmas morning but easy enough for a cozy weekday dinner.
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Key Ingredients and Substitutions
- French Bread: You will need a loaf of French bread to give the casserole a hearty, rustic base.
- Butter: The butter will be used to toast the bread, giving it a rich, golden flavor.
- Monterey Jack & Swiss Cheese: These two cheeses will melt together, giving the casserole a creamy, gooey texture. I usually use Monterey Jack and Swiss, but cheddar, mozzarella, or even a little blue cheese all work great for a flavor twist.
- Genoa Salami: This will add a savory, slightly spicy flavor to the casserole, and complement the eggs and cheese. Not into salami? Skip it! I’ve made a veggie version with mushrooms, bell peppers, and whatever’s in the fridge.
- Eggs: The main ingredient of the casserole, the eggs will bind everything together and give the dish its signature texture.
- Milk: It’s the liquid ingredient we’ll use for the correct texture and consistency.
- Whole Green Onions: These will add a fresh, slightly sharp flavor to the casserole.
- Dry White Wine: Adding a splash of dry white wine will give the casserole a subtle, sophisticated flavor.
- Stone Ground Mustard: This will add a tangy, slightly spicy flavor to the casserole.
- Fresh Ground Pepper: A pinch of freshly ground pepper will add a bit of heat and a depth of flavor. For a spicy kick, I like mixing in diced jalapeños or using spicy salami. A sprinkle of red pepper flakes on top works too!
- Parmesan Cheese: This will be sprinkled on top of the casserole, giving it a golden, cheesy crust.
- Sour Cream: It’ll add richness and a tangy flavor that will make the cheese flavor pop.
How to Make Breakfast Egg Casserole
Preparation
To start, melt the butter and spread half of it in the bottom of a 13 x 9 pan.
Step 1 – Layer the Bread and Cheese
Next, layer 2-inch thick slices of French bread into the pan and pour the remaining melted butter on top. Then, sprinkle the bread with the shredded Monterey Jack and Swiss cheeses.
Step 2 – Add the Salami
Coarsely chop the salami and add it on top of the cheese.
Step 3 – Prepare the Egg Mixture
In a bowl, whisk together the eggs, milk, dry white wine, chopped green onions, mustard, and freshly ground black pepper. Once combined, pour this mixture over the pan.
Step 4 – Cover and Refrigerate
Cover the dish with foil and refrigerate for at least overnight, or up to 24 hours.
Step 5 – Preheat and Bake
When you’re ready to bake, remove the dish from the refrigerator and preheat your oven to 325˚F. Bake the casserole for 1 hour, or until it is set.
Step 6 – Garnish and Bake Again
Remove the casserole from the oven and uncover it. Spread 3/4 cup of sour cream on top and sprinkle with 1/2 cup of freshly shredded Parmesan cheese. Bake the casserole uncovered for an additional 10 minutes, until it is lightly brown and sizzling.
Step 7 – Serve
Your breakfast egg casserole is ready to serve! Enjoy this delicious and hearty dish with your family and friends.
Expert Tip
For the best results, don’t skip the soak. Let the bread and egg mixture sit in the fridge for at least 8 hours or overnight so the flavors meld and the bread fully absorbs the liquid. It makes for a richer, more flavorful casserole.
Storing and Reheating
- Storing: You can store leftovers easily. Simply let the casserole cool to room temperature, then cover it with plastic wrap or aluminum foil. You can store the casserole in the fridge for up to 3 days.
- Freezing: This casserole also freezes very well. After it has cooled completely, cut it into individual portions. Wrap each portion in plastic wrap and place it in a freezer-safe bag or container. The casserole can be frozen for up to 2 months. When you’re ready to enjoy your frozen casserole, simply let it thaw in the refrigerator overnight.
- Reheating: To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes or until it’s heated through. Alternatively, you can reheat individual portions in the microwave for about 1-2 minutes.
Make Ahead Instructions
To make ahead, simply assemble and refrigerate it overnight or up to 24 hours. Then follow the rest of the recipe.
Recipe FAQs
You want to use a bread that can hold up to the egg mixture without becoming too soggy. In this recipe, I recommend a loaf of French bread but you can also use other types of bread like brioche or even a day-old baguette.
Yes, in fact, it’s recommended to prepare the casserole the night before and let it refrigerate for at least 8 hours. This allows the bread to soak up the egg mixture, giving the casserole a creamy texture.
If you prefer not to use wine, you can substitute it with chicken or vegetable broth. The wine adds a subtle depth of flavor to the casserole, but the dish will still be delicious without it.
More Breakfast Recipes You’ll Enjoy
Make Ahead Breakfast Casserole
Ingredients
- 1 loaf french bread
- 6 Tablespoons butter
- 4 oz shredded Monterey jack cheese
- 4 oz shredded Swiss or Swiss Gruyere cheese
- 5 slices 1/4 inch thick genoa salami
- 8 large eggs
- 1 3/4 cup milk
- 1/2 cup dry white wine
- 2 bunches whole green onions chopped
- 1 Tablespoon stone ground or whole grain mustard
- 1/2 teaspoon fresh ground pepper
- 3/4 cup sour cream
- 1/2 cup freshly shredded Parmesan cheese
Instructions
- Melt butter and spread half of it on the bottom of a 13 x 9 pan. Layer 2-inch-thick slices of French bread in the pan and pour the remaining melted butter on top. Sprinkle with the shredded Monterey Jack and Swiss cheeses. Coarsely chop the salami and add it to the pan.
- In a bowl, whisk together the eggs, milk, dry white wine, chopped green onions, mustard and fresh ground black pepper. Pour this mixture over the pan.
- Cover the dish with foil and refrigerate at least overnight or up to 24 hours.
- When ready to bake, remove from the refrigerator and preheat the oven to 325˚F.
- Bake the wine and cheese omelet for 1 hour, or until set. Remove from the oven, uncover, and spread the sour cream on top and sprinkle with 1/2 cup of freshly shredded Parmesan cheese.
- Bake uncovered for 10 additional minutes until it is lightly browned and sizzling. Let cool for 10 minutes and serve warm.
Notes
My Favorite Variations
- Cheese Options: I usually use Monterey Jack and Swiss, but cheddar, mozzarella, or even a little blue cheese all work great for a flavor twist.
- Go Veggie: Not into salami? Skip it! I’ve made a veggie version with mushrooms, bell peppers, and whatever’s in the fridge.
- Add Heat: For a spicy kick, I like mixing in diced jalapeños or using spicy salami. A sprinkle of red pepper flakes on top works too!
Meredith,
Thank you! This sounds Mouthwatering (yes, literally made me salivate just READING sweet Miss Carolyn’s recipe, thank you Meredith for sharing your story and Miss Carolyn’s recipe)!! We love our Breakfast Casseroles. Alas, running our own residential construction company frequently leaves us out of time for meals, thus we eat ALOT of Casseroles and Out too often. Now, married nearly 5 yrs, hubby is a little burnt out on Casseroles and 1 pot meals and honestly I’ll admit, I am about there too😅….until Now!!!! Buying remaining ingredients (lack of time + lack of shopping= lack of stocked pantry/fridge lol) this morning because I can hardly wait to “wow” the hubbs😁. Can’t wait to luk results!! God Bless!
Hi Desiree!
I hope you love it as much as we do! Thanks so much for your enthusiasm to try new things and bring good food to the table. Enjoy! God Bless ya too 😉
The best thing for brunch! Always a hit!
So glad you enjoy it! 🙂