Breakfast Potluck Recipe with Egg

Create a Crowd Winning Breakfast Potluck Recipe with Egg

The morning air always feels a bit thinner when you're rushing to get three kids out the door with a hot dish in your hands. I remember one specific Sunday where I tried to bring a standard quiche to a neighbor’s brunch; by the time I walked two blocks, the bottom was a literal puddle and the crust had the structural integrity of wet tissue paper.

It was embarrassing, but it taught me that a true potluck hero needs a foundation that can actually handle the weight of the day.

That’s where this Breakfast Potluck Recipe with Egg comes in. You start by browning that 1 lb ground pork sausage, and the sizzle alone is enough to bring everyone into the kitchen.

The aroma of smoked paprika hitting the hot fat creates a savory cloud that lingers, making the house feel like a professional bakery before the sun is even fully up. This isn't a delicate dish; it's a sturdy, rustic masterpiece that tastes even better after it has sat on a buffet table for twenty minutes.

A Savory Morning Casserole That Feeds the Whole Neighborhood

This dish is essentially a savory bread pudding, often called a strata, but tuned specifically for high traffic mornings. We use 10 large eggs to create a dense, satisfying protein base that doesn't feel airy or light it feels substantial.

The addition of 6 cups of sourdough bread is the secret to its success; sourdough has a tight, chewy crumb that absorbs the 2 cups of whole milk without completely disintegrating into mush.

Because this recipe serves 12 people, it is the ultimate answer to the "what should I bring?" question. It balances the saltiness of the sharp cheddar cheese with the sweetness of diced red bell peppers and yellow onions.

It’s the kind of meal where people go back for seconds because every bite has a bit of everything crunchy top, velvety middle, and the spicy kick of that pork sausage. If you've been searching for a reliable Recipe with Egg, this is the one that won’t let you down when the pressure is on.

The Architecture of the Custard Soak

Structural Integrity: The sourdough’s acidic profile and tight gluten network prevent the bread from collapsing under the weight of the 0.5 cup heavy cream, maintaining a distinct texture.

Emulsion Stability: The 1 tsp dry mustard powder acts as a natural emulsifier, binding the fats from the sausage and cheese to the water based egg proteins to prevent "weeping" or oily separation.

This table helps you scale the Breakfast Potluck Recipe according to your crowd size. When you double the recipe, avoid using a single deeper pan; instead, use two separate 9x13 pans to ensure the center sets before the edges burn.

Detailed Component Analysis for a Better Bake

The Essential Components for a Rich and Sturdy Base

To get the best results without overspending, focus on the quality of your bread and eggs. This Breakfast Potluck Recipe with Egg works best when you don't skimp on the fat content of the dairy.

• 1 lb ground pork sausage: The primary flavor driver. Why this? Provides essential fat and savory seasoning for the entire dish.
  • Sub: Ground turkey sausage (add 1 tbsp olive oil to compensate for less fat).
• 10 large eggs: Use room temperature eggs for better whisking. Why this? The protein binder that creates the classic custard texture.
  • Sub: 2 cups of liquid egg substitute.
• 6 cups sourdough bread: Cubed into 1 inch pieces. Why this? Maintains its shape much better than soft white sandwich bread.
  • Sub: French bread or Ciabatta (similar hole structure).
• 2.5 cups sharp cheddar cheese: Freshly shredded. Why this? Pre shredded cheese has cellulose that prevents a smooth melt.
  • Sub: Monterey Jack or Gruyère for a different flavor profile.
• 2 cups whole milk & 0.5 cup heavy cream: The liquid base. Why this? The 2:1 ratio provides richness without being overly heavy.
  • Sub: Half and half (totaling 2.5 cups).
• 1 large yellow onion & 1 red bell pepper: Finely diced. Why this? Aromatics that add moisture and sweetness.
• 2 cloves garlic: Minced.
• 1 tsp dry mustard powder & 0.5 tsp smoked paprika: The spice blend.
• 1 tsp kosher salt & 0.5 tsp black pepper: Fundamental seasoning.
• 0.25 cup fresh chives: For a bright, green finish.

Tools You Need to Handle This Hearty Breakfast Bake

You don't need a high end kitchen to pull this off, but a few specific tools make the process much smoother. A heavy bottomed skillet (like a Lodge cast iron) is the best way to brown your sausage because it retains heat and creates those beautiful, dark crispy bits.

For the bake itself, a standard 9x13 inch ceramic or glass baking dish is essential for even heat distribution.

You will also want a large mixing bowl bigger than you think you need to whisk the 10 eggs and dairy together without splashing. Using a balloon whisk such as a KitchenAid whisk will incorporate more air into the eggs, making the final result less like a dense brick and more like a soft cloud. If you are looking for a quicker morning option for smaller groups, check out my Breakfast Egg Bites recipe which uses similar ingredients in a fraction of the time.

step-by-step Guide to Achieving the Golden Crust

1. Brown the meat. Place the 1 lb pork sausage in a skillet over medium high heat, breaking it up until no pink remains and it's deeply browned.
2. Sauté the aromatics. Add the diced yellow onion and red bell pepper to the sausage fat. Note: This softens the veggies and infuses them with meat flavor.
3. Add the garlic. Toss in the 2 cloves of minced garlic and cook for 1 minute until the fragrance fills the room.
4. Prep the bread. Toss the 6 cups of sourdough cubes into a greased 9x13 pan and sprinkle with the cooked sausage and veg.
5. Whisk the custard. In your large bowl, beat the 10 eggs with the 2 cups milk, 0.5 cup heavy cream, mustard powder, paprika, salt, and pepper.
6. Incorporate the cheese. Stir 2 cups of the cheddar directly into the egg mixture.
7. The big pour. Pour the egg mixture over the bread cubes, pressing down with a spatula until every piece is submerged.
8. The resting phase. Let the dish sit for at least 30 minutes (or overnight in the fridge) until the bread has soaked up most of the liquid.
9. Bake it off. Preheat your oven to 175°C (350°F) and bake for 35 minutes.
10. The cheesy finish. Sprinkle the remaining 0.5 cup of cheese on top and bake for another 10 minutes until the top is bubbly and golden brown.

Common Casserole Pitfalls and How to Avoid Messy Results

The "Soggy Center" Syndrome

This usually happens when the bread wasn't dry enough or the oven temperature was too low. If you use fresh off-the shelf bread, it already has high moisture content and won't absorb the custard; it just sits in it. Always try to use bread that feels a bit "toasted" or stale to the touch.

If you find yourself in this situation mid bake, tent the edges with foil and increase the heat by 10 degrees for the last 10 minutes.

Separation or "Weeping"

If you see a pool of water at the bottom of the dish after you cut into it, the eggs were likely overcooked. When egg proteins get too hot too fast, they tighten up and squeeze out their liquid. This is why we use a mix of milk and heavy cream; the extra fat buffers the proteins and keeps them supple. This technique is very similar to the one I use in my Potluck Breakfast Idea recipe, where fat to protein ratios are key.

Common Mistakes Checklist: ✓ Using soft, pre sliced sandwich bread (it will disintegrate). ✓ Skipping the "soak" time (the bread needs at least 30 minutes to hydrate). ✓ Using cold eggs (room temp eggs emulsify much better with the dairy).

✓ Forgetting to grease the pan (the egg proteins will glue themselves to the ceramic).

Clever Swaps to Keep Your Grocery Budget in Check

If the price of sourdough is a bit high this week, don't worry. You can achieve a similar result with a cheap loaf of French bread; just cut it into cubes and leave them on a baking sheet overnight to dry out. The texture won't be as tangy, but it will still hold the egg mixture beautifully.

For the sausage, if pork is on the pricey side, look for "bulk" sausage rather than links to save on the labor cost of casing removal. You can even use a Recipe with Egg and Sausage Casserole approach using leftover ham or even chopped up bacon bits you might already have in the freezer.

If you want a different vibe, do these:

• The "Southwest Kick": Swap the cheddar for Pepper Jack and add a small can of diced green chiles to the egg mix.
• The Meatless "Garden" Swap: Replace the sausage with 2 cups of sautéed mushrooms and spinach for a vegetarian friendly potluck option.
• gluten-free Adaptation: Use a sturdy gluten-free bread and increase the bake time by 5-8 minutes, as GF bread often takes longer to set in the middle.

Keeping Your Leftovers Fresh and Saving Your Morning Scraps

This Breakfast Potluck Recipe with Egg is a meal prepper's dream. It stays good in the fridge for up to 4 days, provided you wrap it tightly in foil or move it to an airtight container. When reheating, avoid the microwave if you can; it tends to make the bread rubbery.

Instead, pop a slice into a 150°C oven for about 10 minutes. It will revive the crust and keep the center silky.

Zero Waste Tip: Don't toss those onion skins or bell pepper scraps! I keep a "stock bag" in my freezer. Throw the veggie ends in there, and when it’s full, simmer them with some water and the leftover rind from your cheddar cheese to make a rich, savory vegetable stock.

It’s a great way to squeeze every cent out of your grocery bill. If you're freezing the whole casserole, bake it first, let it cool completely, and then freeze it in individual slices for a quick morning grab and-go meal.

Toppings and Pairings for a Truly Complete Morning Spread

While this bake is a powerhouse on its own, the presentation is what makes it a potluck winner. I always wait until the very last second to sprinkle the 0.25 cup of fresh chives over the top.

The bright green color pops against the golden cheese and gives a fresh, oniony bite that cuts through the richness of the pork and cream.

If you really want to be the star of the brunch, serve this with a side of spicy maple syrup or a dollop of sour cream on the side. The sweetness of the syrup against the saltiness of the Recipe with Egg and Sausage Casserole creates a flavor profile that people will be talking about for weeks.

It also pairs perfectly with a crisp fruit salad or even just a simple pot of strong, dark coffee. Trust me, once you bring this to a potluck, you'll be the person everyone asks for the recipe. It’s reliable, it’s hearty, and it’s a busy mom’s secret weapon for any crowd.

Chef's Note: To get an even more dramatic "shatter" on the top of your casserole, brush the exposed bread cubes with a little melted butter right before the final 10 minutes of baking. It creates a fried bread texture that is absolutely irresistible.