Paula Deen Breakfast Bake

Paula Deen Breakfast Bake is a savory bread casserole loaded with hot Italian turkey sausage, Gruyere cheese, and a rich egg custard. It feeds 6 to 8 and takes about two hours from start to table. Bring it to a weekend brunch or holiday morning when you want something hearty that handles itself in the oven.

The 30-minute soak is what separates a good breakfast bake from a dry one. The bread needs to absorb every bit of that egg and cream mixture, so press it down gently after you pour the custard over. If the top pieces stay dry, the casserole bakes unevenly and the center stays dense.

You can assemble the whole thing the night before and refrigerate it overnight instead of the 30-minute soak. Just pull it out 30 minutes before baking so it comes to room temperature. Cut the bread into 1-inch cubes and leave them slightly stale for better absorption.

Paula Deen Breakfast Bake

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

760

kcal

A layered bread casserole soaked in a custard of eggs, whole milk, and heavy cream, then baked until puffed and golden. Chunks of rustic French bread hold pockets of melted Gruyere and crumbled Italian turkey sausage in every bite.

Ingredients

• Butter
  

• 1 tablespoon Olive oil
  

• 1 pound hot Italian turkey sausage
  

• 1 medium onion
  

• 1 medium red bell pepper
  

• One 1-pound loaf rustic French
  

• 2 cups grated Gruyere cheese 8 ounces
  

• 6 large eggs
  

• 2 cups whole milk
  

• 1 cup heavy cream
  

• 1 1/2 tablespoons sliced fresh chives
  

• kosher salt and freshly ground black pepper

Directions

• Butter the dish: Butter a 4-quart baking dish.
• Cook the sausage: In a large skillet, heat the oil over medium heat. Once hot, add the sausage, onions and bell peppers. Cook, while stirring, until the sausage is cooked through and crumbly and the onions and peppers are soft, about 6 minutes.
• Assemble the casserole: Add the bread to the prepared baking dish. Stir in the sausage and pepper mixture and the cheese, reserving a bit of cheese for the top.
• Make the custard: In a medium bowl, whisk together the eggs, milk, cream, chives and some salt and pepper. Pour the mixture evenly over the bread and give a little stir to make sure it’s evenly distributed. Sprinkle with the reserved cheese. Cover with plastic wrap and let soak for 30 minutes.
• Bring to room temperature: Remove the casserole from the refrigerator and let come to room temperature for 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
• Bake: Bake until the top is puffed and golden and a knife inserted in the middle comes out clean, about 1 hour. Garnish with more chopped chives before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 12-inch cast iron skillet, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular pork sausage instead of turkey sausage?

Regular pork sausage works fine and adds more fat, which makes the custard richer. The turkey version keeps it a bit lighter. Either way, cook the sausage until it is fully crumbled and no pink remains, since it gets no additional browning inside the casserole.

How long does the breakfast bake keep in the fridge?

It keeps well for 3 to 4 days in an airtight container. Reheat individual portions in a 325 degree oven for about 15 minutes. The microwave works in a pinch, but the top loses its crispness.

Can I assemble this the night before?

Yes, and overnight soaking actually makes it better. Prepare through the custard pour step, cover tightly with plastic wrap, and refrigerate. The next morning, pull it out 30 minutes before baking to take the chill off.

Why did my breakfast bake come out soggy in the middle?

The most likely cause is not letting the oven fully preheat or opening the door too often while baking. The casserole needs a solid hour at 350 degrees to set completely. Use the knife test: insert it in the center, and if it comes out clean, it is done.

Should I remove the sausage casing before cooking?

Yes, remove the casing and crumble the sausage as it cooks. Italian turkey sausage usually comes in links, so slice down the side and squeeze the meat out into the skillet. Break it up with a spoon as it browns.