Recipe
Perfect for lazy mornings or feeding a crowd, this homemade breakfast casserole is the ultimate savory comfort food you’ll make on repeat. Packed with crispy bacon, melty cheese, and fluffy eggs, it’s a dish that’s as satisfying as it’s effortless.
What sets it apart? The secret’s in the layers—a golden hash brown base, a custardy egg mixture, and a generous sprinkle of your favorite toppings. I’ve made this for family brunches, holiday mornings, and even meal prep, and every single time, the pan’s scraped clean.
With its rich, creamy texture and smoky, cheesy goodness, this casserole is the kind of breakfast that feels like a warm hug. Plus, it’s endlessly customizable—swap in sausage, veggies, or your go-to cheese for a version that’s uniquely yours.
Trust me, this recipe is a game-changer for busy mornings or leisurely weekend gatherings.
Ingredients
This breakfast casserole is all about layering flavors and textures for a dish that’s hearty, satisfying, and easy to customize. Start with a base of quality ingredients, and don’t be afraid to tweak the recipe to fit what you have on hand—it’s forgiving and versatile.
Fresh herbs and a touch of spice take it to the next level, but pantry staples work wonders too. Here’s what you’ll need:
- Eggs (8 large): The backbone of the casserole—opt for free-range or organic for the best flavor.
- Milk (2 cups): Whole milk adds creaminess, but you can swap in half-and-half or a dairy-free alternative like almond milk.
- Bread (6 cups cubed): Day-old sourdough or French bread works best—its sturdiness holds up against the custard.
- Breakfast sausage (1 lb): Adds savory depth. Swap for bacon, ham, or veggies like spinach and mushrooms for a lighter option.
- Cheese (2 cups shredded): Sharp cheddar is a classic, but feel free to mix in mozzarella, pepper jack, or a blend.
- Onion (1 medium, diced): Sautéed until soft for a sweet, caramelized base.
- Bell pepper (1, diced): Adds color and a subtle crunch. Use any color you like.
- Garlic (2 cloves, minced): A must for that savory kick—don’t skip it!
- Salt (1 tsp) & Black pepper (½ tsp): Essential for seasoning.
- Optional add-ins: Fresh herbs (parsley, chives), hot sauce, or a pinch of paprika for extra flavor.
Pro Tip: For a make-ahead version, assemble everything the night before and refrigerate. Just pop it in the oven in the morning for a stress-free breakfast.
How to Make the Best Include Recipe Title Here
– Pour the mixture into the prepared baking dish, spreading it out so everything lies flat.
This step guarantees every bite has a perfect balance of filling and custard.
– Bake for 45–50 minutes, or until the top is golden brown and the center is set.
A toothpick inserted into the center should come out clean.
Pro tip: Tent the dish with foil if the top browns too quickly.
– Let the casserole rest for 10 minutes before serving.
This allows the custard to firm up, making it easier to slice and serve neatly.
– Optional Garnish: Sprinkle with fresh herbs like parsley or chives for a pop of color and freshness.
Flexibility note: Swap out sausage for veggies like spinach or bell peppers for a lighter option, or use gluten-free bread if needed.
Adjust bake time slightly for smaller pans.
Nutrition
This breakfast casserole is packed with protein and nutrients to start your day right. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Fat | 18g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 650mg |
Chef Tips
I’ve found that prepping ingredients the night before makes assembling this casserole a breeze in the morning. Use a mix of cheeses for depth, like sharp cheddar and Monterey Jack.
Don’t overcook the veggies; they’ll soften in the oven. Let the casserole rest for 10 minutes after baking—it sets perfectly.
If you’re short on time, use frozen hash browns. Leftovers reheat beautifully for quick weekday breakfasts.
Frequently Asked Questions
Can I Make This Casserole the Night Before?
Yes, I can make it the night before. I’ll prepare the casserole, cover it tightly with foil, and refrigerate it overnight. In the morning, I’ll bake it directly from the fridge, adding a few extra minutes.
Is This Recipe Freezer-Friendly?
Yes, it’s freezer-friendly! I’d assemble the casserole, cover it tightly, then freeze. When I’m ready, I’d thaw it overnight in the fridge and bake it as usual—perfect for saving time without sacrificing flavor.
Can I Use Almond Milk Instead of Regular Milk?
I’d say you can swap almond milk for regular milk, but it might change the texture slightly since it’s thinner. I’d use unsweetened almond milk to avoid altering the flavor too much—just keep an eye on baking time.
What Can I Substitute for Eggs?
I’d use mashed bananas, applesauce, or yogurt as egg substitutes. Each works well—bananas add sweetness, applesauce keeps it moist, and yogurt adds richness. Just remember, the texture might change slightly, but it’ll still taste great.
Can I Add Vegetables to This Casserole?
Absolutely, I’d add vegetables! Bell peppers, spinach, mushrooms, or onions work well—just chop ‘em small and sauté lightly before mixing in. They’ll boost flavor and texture without ruining the balance of the casserole.
