Description
A single-serving breakfast casserole that stays fluffy and creamy without becoming soggy. Perfect for one, this recipe uses stale bread and a custard base to create a comforting, portion-controlled meal with zero leftover anxiety.
Ingredients
- 1 cup stale bread, cubed (about 60g)
- 2–3 tablespoons breakfast sausage, cooked and crumbled (about 30g)
- ¼ cup sharp cheddar cheese, shredded (about 25g)
- 2 large eggs
- 2 tablespoons whole milk
- 1 tablespoon heavy cream
- ½ teaspoon yellow mustard
- ¼ teaspoon salt
- Black pepper, to taste
- 1 tablespoon extra cheese for topping (optional)
- 1 teaspoon fresh chives or parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cube the bread into ½-inch pieces. If the bread is fresh, toast it in the oven at 350°F for 5 minutes until dry, then let it cool.
- Place the dried bread cubes into a 6-8 oz ramekin.
- Heat a small skillet over medium heat and cook the sausage until browned and crumbled, about 3 minutes. Drain excess grease and sprinkle over the bread in the ramekin.
- In a small bowl, whisk together the eggs, milk, heavy cream, mustard, salt, and pepper until just combined.
- Pour the egg mixture evenly over the bread and sausage. Use a fork to gently press down on the bread to help it soak up the liquid.
- Let the mixture sit for 5 minutes to allow the bread to absorb the custard.
- Sprinkle the shredded cheddar cheese over the top.
- Place the ramekin on a baking sheet and bake for 15-18 minutes, or until the top is golden brown, the cheese is melted, and the center is just set.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chives or parsley if desired.
Notes
The key to this recipe is using stale or toasted bread to prevent sogginess. Do not rush the 5-minute soaking time, as it ensures even cooking. If you are in a hurry, you can microwave the casserole on high for 90 seconds, though it will lack the golden crust. For freezing, assemble the unbaked casserole, cover tightly, and freeze for up to 1 month. Thaw in the fridge overnight and bake, adding 5-10 minutes to the cook time.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
Keywords: breakfast for one, single serve casserole, sausage egg bake, never soggy eggs, easy breakfast, meal prep for one, gluten-free option