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Triple Cheese Brunch Bake Recipe

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★★★★★

5 from 64 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastygenius.com/triple-cheese-brunch-bake-recipe/