Italian Breakfast Casserole

This revised version of my Breakfast Casserole for a Crowd is half sized for fewer servings, and I substituted ground chuck for the sausage, ham, and bacon.  This is a really good option for those who do not eat pork.

Prep Time

30 mins

Cook Time

45 mins


8 servings


  • 9″X13″ baking dish
  • 2 Cups Toasted buttered French Bread cubes (about ¼ loaf)
  • ½ Stick Butter
  • 1# Ground Chuck browned
  • Salt, pepper, and Italian Seasoning to taste
  • ½ Cup Extra Sharp Grated Cheddar Cheese
  • ¼ Cup Shredded Parmesan Cheese
  • ¼ Cup Grated Swiss Cheese
  • 7 Large Eggs
  • 2 cups Half and Half
  • ½ t. Salt
  • ½ t. Dry Mustard
  • ⅛ t. Onion powder
  • ¼ t. Cajun Seasoning
  • ⅛ t. Black Pepper

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  1. Preheat oven to 350 degrees
  2. Slice and cube french bread
  3. Melt butter in bottom of 9″X13″ pan in oven
  4. Add cubed bread to pan and toss in melted butter
  5. Toast in oven stirring every 5 minutes
  6. Brown ground chuck and season to taste with salt, pepper, and Italian seasoning,
  7. Scatter browned beef evenly over toasted bread crumbs.
  8. Sprinkle grated cheese over meat.
  9. Whisk eggs, half and half, and seasonings. Pour over other ingredients.
  10. Refrigerate over night.
  11. Bake next day in a 325 degree oven for about 45 minutes. Casserole is done when an inserted knife comes out clean.
  12. Note: This dish can be frozen after assembly, then thawed overnight in fridge before baking. It is easily doubled for a crowd

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