Breakfast casseroles feel like the holidays to me. It's probably because holidays and special events are the main times when you might make a breakfast casserole. The biggest benefit, outside of it being totally delicious, is it can feed a crowd and be easily warmed up even an hour after it's out of the oven.
I love this because it means you're planning for friends, and you're planning to spend some leisurely time with them. A laid-back weekend brunch has got to be in my top ten favorite things ever. Love brunch. Love the weekend. Next time you have friends in town, make them this casserole. The rosemary will make your kitchen smell amazing, and this warm, cheesy casserole is sure to be a big crowd-pleaser.
1 loaf day-old bread (I used an English muffin loaf)
5 tablespoons melted butter
4 eggs + 2 egg yolks
3 cups whole milk
1/2 teaspoon salt
2 teaspoons rosemary, finely chopped
6 oz sun-dried tomatoes, finely chopped
1 1/3 cup shredded cheese (I used a blend of cheddar and mozzarella)
In a large bowl whisk together the melted butter, eggs, yolks, milk, and salt. Be sure you allow the butter to cool before incorporating it, or else it may cause your eggs to curdle (as it will begin to cook the eggs if too hot).
Cut up the loaf of bread into small cubes. Place about half the cubes in a well-buttered casserole dish (see below).
Pour half the egg mixture over the bread. Toss in the sun-dried tomatoes, half of the rosemary, and 1 cup of the cheese. Add the remaining bread cubes over this. Pour on the remaining egg mixture. Use your clean hands to press the bread cubes down, just enough so that all the bread gets soaked in the egg mixture. Top with the remaining cheese, a little pepper, and the remaining rosemary.
Bake at 350°F for 28-30 minutes. Allow to cool for 5-8 minutes before cutting into the casserole.
Credits // Author and Photography: Emma Chapman. Photos edited with Celeste of the Signature Collection.