Holiday Brunch Casserole Recipe

Breakfast Casserole recipe

We have a traditional family brunch casserole recipe that’s been passed down to us. It was called a “Wife Saver” and was made the night before Christmas. It was meant to give the cook of the house a break in the morning so that there was more time spent enjoying a peaceful start to the day with the ones we love.

Cynthia Beretta, founder of Beretta Farms,  has a great casserole recipe that she’s shared with us and I can’t wait to try out over the holidays! This guaranteed crowd-pleaser can be prepped ahead of time and popped into the oven to enjoy a stress-free brunch.



  • 1 loaf fresh brioche egg bread, cubed
  • 10 eggs, slightly beaten
  • 4 cups milk
  • 1 tsp Dijon mustard
  • 1⁄2 cup chopped green onions
  • 1 tsp each sea salt and freshly ground pepper
  • 1 tsp Worcestershire sauce
  • 1 lb Beretta Honey-Garlic Sausage, casings removed, crumbled and cooked
  • 2 cups sharp cheddar cheese, shredded
  • 1⁄2 cup mushrooms, sliced
  • 1⁄2 cup red pepper, chopped


Butter a 9 x 13-inch casserole dish. Arrange bread cubes in single layer. Sprinkle with shredded cheddar cheese. Beat together the eggs, milk, mustard, salt, pepper, and Worcestershire sauce. Pour over the bread and cheese. Sprinkle the crumbled sausage, green onions, mushrooms, and chopped peppers overtop. Cover and chill overnight. Preheat oven to 350F, and bake uncovered for 1 hour or until set.

Cynthia suggests serving with fresh sliced tomatoes, drizzled with olive oil, fresh basil leaves, sea salt and freshly ground pepper as well as a fresh fruit salad on the side.




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