Triple Cheese Brunch Bake Recipe
Introduction
This Triple Cheese Brunch Bake is a rich and comforting dish perfect for weekend gatherings or special breakfasts. Layers of soft bread, three kinds of cheese, and crispy bacon come together for a savory, custardy delight that’s sure to impress.
Ingredients
- 5 cups soft bread cubes
- 3 tablespoons butter, melted
- 1 1/2 cups grated Swiss cheese
- 1/2 cup grated gruyere cheese (can also use Monterey Jack or Fontina cheese)
- 8 oz bacon, cooked and crumbled
- 8 eggs
- 1 2/3 cup half & half or whole milk
- 1/4 cup white wine (cooking wine works well)
- 1/2 tablespoon dry mustard
- 1/2 teaspoon pepper
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Spread the bread cubes evenly on the bottom of a greased 9×13 inch baking dish. Drizzle the melted butter over the bread cubes to coat them lightly.
- Step 2: Sprinkle the Swiss and gruyere cheeses evenly over the bread, then scatter the cooked and crumbled bacon on top.
- Step 3: In a medium bowl, whisk together the eggs, half & half (or milk), white wine, dry mustard, and pepper until well combined. Pour this mixture over the bread, cheese, and bacon.
- Step 4: Cover the dish with foil and refrigerate for at least 6 hours or overnight to allow the bread to soak up the custard.
- Step 5: Remove from the fridge and let the dish sit at room temperature for 30 minutes before baking. Preheat your oven to 325°F (165°C).
- Step 6: Bake the casserole for 1 hour, or until the custard is set and the top is firm to the touch.
- Step 7: In a small bowl, mix the sour cream and grated Parmesan cheese. Spread this mixture evenly over the baked casserole.
- Step 8: Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the top is lightly browned.
- Step 9: Allow the bake to rest for about 5 to 10 minutes before cutting and serving.
Tips & Variations
- Use a mix of your favorite cheeses if Swiss and gruyere aren’t available; Monterey Jack and Fontina are great substitutes.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
- Letting the dish sit at room temperature before baking helps it cook more evenly.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat portions gently in the microwave or oven until warmed through, taking care not to dry out the bake.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish the night before?
Yes, it actually tastes better when allowed to soak overnight as the bread absorbs the custard fully, resulting in a creamy texture.
Can I use regular milk instead of half & half?
Yes, whole milk works well, though half & half adds extra richness for a creamier bake.
PrintTriple Cheese Brunch Bake Recipe
This Triple Cheese Brunch Bake is a decadent and savory casserole perfect for a leisurely weekend breakfast or brunch. It layers soft bread cubes with a blend of Swiss, Gruyere, and Parmesan cheeses, crispy bacon, and a rich custard made from eggs, half & half, and subtle seasonings. Left to soak overnight and baked to golden perfection, this dish is creamy, cheesy, and full of flavorful textures that will delight family and guests alike.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 30 minutes (including soaking time)
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Bread and Cheese
- 5 cups soft bread cubes
- 3 tablespoons butter, melted
- 1 1/2 cups grated Swiss cheese
- 1/2 cup grated Gruyere cheese (or Monterey Jack or Fontina cheese)
- 1/2 cup grated Parmesan cheese
Protein
- 8 oz bacon, cooked and crumbled
- 8 eggs
Liquids and Seasonings
- 1 2/3 cup half & half or whole milk
- 1/4 cup white cooking wine
- 1/2 tablespoon dry mustard
- 1/2 teaspoon pepper
Additional Topping
- 1/2 cup sour cream
Instructions
- Prepare the base: Spread the bread cubes evenly on the bottom of a greased 9×13 inch baking dish. Drizzle the melted butter over the bread cubes to add richness and help with browning.
- Add cheese and bacon: Sprinkle the grated Swiss cheese and Gruyere cheese evenly over the bread cubes, followed by the cooked and crumbled bacon to distribute savory flavor throughout the casserole.
- Make custard and soak: In a medium bowl, whisk together the eggs, half & half (or milk), white cooking wine, dry mustard, and pepper until well combined. Pour this custard mixture over the layered bread, cheese, and bacon. Cover the dish with foil and refrigerate for at least 6 hours or preferably overnight to allow the bread to soak up the custard fully.
- Bring to room temperature & preheat oven: Remove the baking dish from the refrigerator and let it sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 325°F (163°C).
- Bake the casserole: Place the covered casserole in the oven and bake for about 1 hour, or until the egg mixture is set and the top is firm.
- Add sour cream topping: In a small bowl, combine the sour cream and grated Parmesan cheese. Spread this mixture evenly over the baked casserole, then return to the oven. Bake for an additional 10 to 15 minutes uncovered, or until the topping is lightly browned and bubbly.
- Rest and serve: Remove the dish from the oven and let it sit for 5 to 10 minutes before cutting into portions. This resting time helps the bake to set, making it easier to serve.
Notes
- You can substitute Gruyere cheese with Monterey Jack or Fontina for a milder flavor.
- Cooking wine can be replaced with a dry white wine or omitted if preferred.
- For a vegetarian version, omit bacon or replace it with crispy cooked mushrooms or plant-based bacon alternatives.
- Allowing the bake to soak overnight enhances the texture and flavor infusion.
- Use day-old bread cubes or slightly stale bread for better soaking and structure.
- This dish can be prepared ahead and refrigerated until ready to bake.
Keywords: brunch, casserole, cheesy breakfast bake, baked egg dish, Swiss cheese, Gruyere, bacon, make-ahead breakfast
