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Make Ahead Artichoke & Goat Cheese Breakfast Bake

  • Yield: 8 1x


  • 2 cups unsweetened almond milk (or any kind of milk)
  • 1/4 cup olive oil
  • 8 cups 1-inch cubed sourdough bread
  • 1 1/2 cups half and half
  • 5 eggs
  • 2 teaspoons chopped garlic
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1012 ounces soft fresh goat cheese (crumbled)
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons herbes de Provence
  • 12 ounces precooked chicken and turkey sausage (sliced and lightly browned)
  • 212 ounce jars marinated artichoke hearts (drained, and roughly chopped (about 2 1/2 cups))
  • 1 cup packed grated Fontina cheese
  • 1 1/2 cups packed grated Parmesan


  1. 1) Preheat oven to 350 degrees. Spray a 13 x 9 x 2 inch baking dish. In a large bowl, whisk the milk and oil. Stir in the bread and let stand until liquid is absorbed, about 10 minutes.
  2. 2) In a separate large bowl, whisk the half and half, eggs, garlic, salt, pepper, and nutmeg. Add the goat cheese and stir to combine. Mix the herbs de provence and the thyme in a small bowl and set aside.
  3. 3) Place half of the bread mixture in prepared dish. Top with half of the sausage, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, sausage, artichoke hearts, herbs, cheeses, and cream mixture. If making this dish ahead of time, you can cover it at this point and put it in the fridge until ready to bake.
  4. 4) Bake uncovered until firm in center and brown around edges, about 50-60 minutes.


* Even though the sausage is precooked, I like to slice it and brown it in a pan over medium heat with a drop of olive oil until the edges are crispy.

Adapted from Tiny Oranges