Breakfast casserole

This is called a breakfast casserole and is great if you are hosting a brunch or have some special guests staying, however, due to the prep time involved I prefer to have it when we’re having a relaxing dinner at home. The leftovers are great for lunch the next day, serve with some chutney and you are onto a winner.

Serves: 6


  • 1 pound ground pork
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed hot red pepper
  • 4 eggs
  • 2 cups milk
  • 1/4 teaspoon black pepper
  • 4 cups Italian or French bread — cut into 1″ cubes
  • 1 1/2 cup shredded cheddar cheese


In a large skillet, cook ground pork, onion, and garlic over medium-high heat, stirring often to break up meat, until pork loses its pink colour, about 5 minutes.

Stir in 3/4 teaspoon salt, Italian seasoning, and hot red pepper.

In a medium bowl, whisk together eggs, milk, remaining 14 teaspoon salt, and black pepper. Then in a lightly buttered 9 x 13-inch baking dish spread 2 cups bread cubes. Cover with pork mixture. Spread remaining 2 cups bread cubes over pork mixture, then sprinkle on the cheddar cheese.

Pour egg mixture over all, cover with plastic wrap, and refrigerate at least 2 hours or overnight.

Bake at 180 C oven until egg mixture is set and the top is browned, 50 to 60 minutes. Let stand 5 minutes before cutting into squares to serve.