Easy Make-Ahead Breakfast Casserole.

Infinitely adaptable! Use your favorite seasonings, vegetables, meats (or make it vegetarian), cheese, etc.

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

I am soooo excited to share today’s recipe with you. It comes from my dear friend Kristen. She made it for us when I visited her in Baltimore last month. As I gobbled it down, I couldn’t stop saying “I have to share this on my blog, I have to share this on my blog, I have share this on my blog.” (Weird blogger life 😐.)

As it turns out, this is something Kristen makes on the regular. And I can see why! Besides taste, this breakfast casserole is pretty impressive in the health category. Full of protein, packed with vegetables. Not only that, it’s so easy to make and adaptable to whatever veggies, cheeses, meats, seasonings you love/have on hand. Confession. I’ve made this 4 times in 3 weeks.

I call it the “CRAZY!! Convenient Casserole.” But easy make-ahead breakfast casserole is a little more descriptive and doesn’t make me sound like a complete lunatic.

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

Side note. Did you know that September is national better breakfast month? I believe this means “eat the tastiest breakfasts ever the entire month of September.” (And I have a good idea where you can find some inspiration.)

Wink wink.

Ok but in reality, when Eggland’s Best asked me to share one of my favorite breakfasts to celebrate better breakfast month, this casserole instantly came to mind. Because, as you know, I’ve been obsessing over it nonstop.

I’m Eggland’s Best cheerleader. Love this brand. I prefer EB eggs in this casserole too– because not only is their taste supreme, their calories are lower and vitamins are high. Each EB egg contains 10 times more Vitamin E than ordinary eggs. 💃🏼

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

↑ ↑ Soooo much texture and flavor!

This breakfast casserole makes a TON, which I love. I’m talking 12 huge servings, so it’s perfect for dinner or breakfast/lunch the next day. I’ve been eating it on the weekdays instead of my usual cereal/fruit. Feels good to get all those veggies in first thing in the morning and I know Kevin prefers the meat/cheese over granola.

No offense, vanilla almond crunchies.

I took a bunch of step-by-step photos so instead of displaying them all above the recipe, I included them below along with more detailed instructions for you.

I reeeeeeally want you to try this!

Easy Make-Ahead Breakfast Casserole

Yield: serves 12

Prep Time: 8 hours, 35 minutes (overnight)

Total Time: 9 hours, 20 minutes

Print Recipe

Makes excellent leftovers for breakfast, lunch, and dinner during the week! Make sure to read the recipe notes and check out all the step-by-step pictures below this recipe before you begin.

Ingredients:

  • 3/4 pound uncooked sausage, casings removed1
  • optional: 1 teaspoon dried rosemary to give the sausage more flavor
  • 2 bell peppers, diced (any color you prefer; about 2 cups)
  • 1 cup sliced mushrooms
  • 1 cup fresh spinach
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • salt and fresh ground black pepper
  • 4 slices day-old gluten free bread (or whole wheat, white, sourdough, etc)
  • 10 large Eggland's Best eggs
  • 1/2 cup milk (I use almond milk, any milk works)
  • 1/2 cup shredded cheese2

Directions:

  1. Set a large skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage, about 6-7 minutes.
  2. Meanwhile, set a 2nd skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. (If you have a skillet large enough to fit both the sausage and veggies, you can just add the veggies to the sausage that is browning in step 1.) Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper. Begin stirring and cooking the veggies down until tender, about 6-8 minutes.
  3. Set sausage and veggies aside.
  4. Generously grease a 9x13 baking pan. Break the bread into pieces and place in the pan in an even layer.
  5. In a large bowl, whisk the eggs, milk, and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining 1/4 cup cheese. Add a sprinkle of salt and pepper on top.
  6. Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight-- or up to 1 day. Allow it to come to room temperature before baking.
  7. Preheat the oven to 375°F (191°C). Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean-- about 40-45 minutes. I like mine on the super crisp side, so I bake it for around 45-50 minutes. Allow to cool for 10 minutes, then slice and serve. Kevin loves hot sauce on top of his. Try it! Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.
  8. Make ahead tip/Freezing instructions: Obviously this is a make ahead recipe! However, you can brown the sausage and cook down the veggies up to 2 days in advance-- simply put the two in a tupperware in the refrigerator until ready to use in the recipe. Also, you can freeze this breakfast casserole. Prepare through step 5, then cover the casserole with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw overnight in the refrigerator. Bring to room temperature, then continue with step 7.

Additional Notes:

The onion, garlic, salt, pepper, and cheese are key to great flavor! Don't leave them out.

  1. Instead of sausage, try browning ground turkey, ground beef, or ground chicken instead. Or use ham. Or cooked shredded chicken. Vegetarians: You can leave out the meat. Just an extra cup (or so) of veggies in its place.
  2. I usually use shredded pepper jack cheese-- other varieties I love for this breakfast casserole are mozzarella, smoked gouda, swiss, and cheddar.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Alright, here are the step-by-step visuals for you. Plus a few extra tips beyond the written recipe.

First, gather veggies like colorful peppers, mushrooms, and spinach. Like I mention above, you can use your favorite vegetables. I’ve done this with broccoli/peppers, kale/mushrooms, and spinach/zucchini. Try to stick to 3-4 cups veggies total. Cook the veggies down with a little garlic, onion, salt, and pepper. Those last 4 ingredients are where all the flavor comes from, so don’t leave ’em out!

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

We like a little meat in the casserole, so I add sausage. Kristen usually uses turkey sausage, so go ahead and use that if you prefer. Instead of sausage, try using ground turkey, ground beef, or ground chicken instead. Or use ham– or cooked shredded chicken. (If you use cooked shredded chicken, you do not have to brown it.)

Vegetarians: You can leave out the meat. Just use some more veggies in its place!

I brown the sausage with some rosemary to give a little flavor. I looooove rosemary with sausage, but you can leave it out if you prefer. Or use another seasoning.

Cook down the veggies and brown the sausage in 1 giant skillet if that’s easier for ya– I don’t have a skillet quite large enough for it all so I did them side by side in separate pans.

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

Grab your favorite crusty bread and tear it into little pieces. The bread will be the bottom of the casserole– it soaks up some of the egg and gives the egg casserole texture. Otherwise, you’d just be eating a quiche of sorts.

I’ve been using gluten free bread for my sandwiches lately, so if you don’t eat gluten– you can use your favorite GF variety. Or you can certainly use wheat, sourdough, white, rye, whatever. You’ll need about 4 slices of bread.

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

Whisk the Eggland’s Best eggs up with a little milk and cheese. Like the veggies and meat, use whatever cheese you like best. I’ve been using pepper jack cheese for its flavor but I’ve done everything from cheddar to smoked gouda and swiss. So, use your favorite.

Half of the egg mixture goes on top of the bread, then sausage and veggies, then the remaining egg mixture.

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

Once the Eggland’s Best eggs are poured on top of it all, you can refrigerate the casserole overnight.

Wake up and all you have to do is throw it in the oven. When we visited Kristen, the morning was totally no-fuss; all she did was brew some coffee and cut up fresh fruit as the casserole cooked.

The crisp edges are my favorite part!

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com

Have fun, great creative, eat the best breakfast around using Eggland’s Best.  Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make.

Eggland’s Best provided me with eggs to bring you this recipe. All opinions are my own.

Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com
Easy breakfast casserole you can freeze or make the night before! Use your favorite vegetables, meats, and cheese. Recipe on sallysbakingaddiction.com
   

107 Responses to “Easy Make-Ahead Breakfast Casserole.”

  1. #
    41
    LindaSposted December 24, 2015 at 12:38 am

    Thanks for a great recipe and an EXTRA THANK YOU for your format. So many bloggers show all the step-by-step directions FIRST so to actually get the recipe you have to scroll, scroll and scroll, then scroll some more.  I push my computer to the max with tons of tabs so sometimes it gets bogged down with scrolling! I SO APPRECIATE you giving the recipe first then the step-by-step directions for those who need them. 

    Reply

  2. #
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    jamieposted December 24, 2015 at 9:31 pm

    thank you SO MUCH for sharing this! i was assigned to bring a breakfast casserole to a family gathering today and had never eaten one. earlier this week i looked on pinterest and prepped this recipe last night. i was looking forward to the leftovers, but there wasn’t even a scrap left! so, i’m just going to make another tonight to enjoy tomorrow. merry almost christmas!

    Reply

  3. #
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    culinarykittenposted December 25, 2015 at 4:57 pm

    Thank you for a wonderful recipe! I’m a huge frittata fan, and typically make them using roasted vegetables, fresh herbs and whatever cheese and meat I have on hand. However, adding the bread layer takes it to an entirely new level – it’s like a beautiful, savory bread pudding, chewy and custard-like.. I loved being able to assemble it ahead of time and pop it into the oven to let it bake while I enjoyed coffee..

    I made this for Christmas morning brunch using roasted zucchini, cherry tomatoes, yellow, orange and red bell peppers, garlic and shallots, rosemary and tarragon with Gruyere, Parmesan and a little prosciutto. Everyone raved! Will be making this again and again..

    Reply

    • Sallyreplied on December 26th, 2015 at 10:16 am

      Your version sounds incredible! The bread truly takes it to another level. I LOVE this too– just made it last weekend!

      Reply

  4. #
    44
    Pattyposted January 1, 2016 at 12:22 pm

    Made this for Christmas morning and it was a big hit. I couldn’t get enough, myself. Trying it again today. Saw another recipe where they cut up can biscuits, cut up on the bottom. Going to try it. Also didn’t make it ahead so I’m hoping it won’t be a problem. Love this recipe. Thanks for sharing and Happy Anniversary and New Year. 🙂

    Reply

  5. #
    45
    Leslieposted January 4, 2016 at 5:41 pm

    I made this for Christmas morning – delicious!

    Reply

  6. #
    46
    Saraposted January 19, 2016 at 3:53 pm

    I absolutely loved this! I’m a vegetarian so I used 1 cup more vegetables to substitute for the meat (^thanks!).  The only thing I would recommend is if using eggs, make sure they’re organic.  Organic eggs have more nutrition because it means the chicken has been outside-which means it’s higher in omega-3 fatty acids and free of antibiotic residues.  

    Reply

  7. #
    47
    Jamieposted January 20, 2016 at 5:37 pm

    Can I leave out the milk?

    Reply

  8. #
    48
    Johnny Marieposted January 28, 2016 at 5:17 pm

    I wonder how this would be cooked, sliced, and then frozen in individual servings? That was I could just take a piece out the night before, let it thaw overnight, and zap it for a quick and healthy breakfast in the morning! Have you tried freezing it after the entire casserole has baked? Looks delicious!

    Reply

  9. #
    49
    Jennelleposted February 19, 2016 at 9:11 pm

    Did you mention somewhere that this can be frozen AFTER it’s baked? I don’t have room for a baking pan in my freezer but I do have room for smaller portions after its baked.

    Reply

    • Sallyreplied on February 21st, 2016 at 6:26 am

      Yes, I’ve done it before! Simply let it thaw overnight in the fridge then heat in a 350 oven until warmed through. 20 minutes or so.

      Reply

      • Jennellereplied on February 21st, 2016 at 12:40 pm

        Thanks!

  10. #
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    Ashley Nposted February 22, 2016 at 8:49 pm

    I made this casserole last night. Let it sit in the fridge for two hours, omitted the meat and substituted an extra 8oz of mushrooms. It’s delicious!!! I will be reheating it in the oven so it can crisp up again. Awesome flavor.

    Reply

  11. #
    51
    Annaposted February 25, 2016 at 10:14 am

    Hi Sally! I’m having company for breakfast on Saturday and know this will be a hit (as all of your recipes always are!) but wondered about timing.  Do you think I could assemble it on Friday morning, refrigerate until Saturday morning and then bake or would that be too long for it to sit?
    [I’m really just trying to sleep for as long as possible on Saturday morning 😉 ]

    Reply

    • Sallyreplied on February 25th, 2016 at 10:26 am

      That long is OK to sit in the fridge– I’ve done it before a few times!

      Reply

  12. #
    52
    Laureenposted March 14, 2016 at 8:01 am

    Hi Sally- my daughter and I love your blog and recipes! Can this be eaten at room temp or is it better warm out of the oven? Thank you dally!

    Reply

    • Sallyreplied on March 14th, 2016 at 10:39 am

      I love it room temp– even cold sometimes! The flavor is best at room temp in my opinion.

      Reply

      • Laureenreplied on March 16th, 2016 at 9:23 pm

        Thanks so much Sally! We are going to make it for a brunch this weekend!

  13. #
    53
    Shannonposted March 27, 2016 at 3:18 pm

    Made this for Easter brunch. I left out the sausage and added asparagus. It was super easy to make and so good!

    Reply

  14. #
    54
    Katieposted March 31, 2016 at 5:09 pm

    If I am making this to freeze divided into two 8×8 pans what should my cook time for them be once thawed?

    Reply

    • Sallyreplied on March 31st, 2016 at 7:01 pm

      About 30 minutes, maybe a bit longer.

      Reply

  15. #
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    Beckyposted March 31, 2016 at 8:48 pm

    My husband calls this “breakfast fiesta” and insists I make it when we have company. My mom even asked me for the recipe. My mom… Asked me… How to make something. We leave out the mushrooms, and I swapped the yellow onions for chopped green onions, but, needless to say, this reside is a huge hit in my house. Thank you!!!

    Reply

    • Sallyreplied on April 1st, 2016 at 3:37 pm

      I’m definitely calling is breakfast fiesta from now on. 🙂

      Way to go on making it Becky!

      Reply

  16. #
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    Amyposted April 2, 2016 at 4:59 pm

    This was SO easy and I enjoyed all the add-ins exactly as you recommended!  Love that I was able to just stick it in the oven in the morning.

    Reply

  17. #
    57
    Judyposted April 11, 2016 at 4:26 am

    Hi Sally ~

     I am making breakfast for 35 Lady Golfers this Tuesday and am VERY nervous!  I have searched out all kinds of breakfast casseroles and yours looks fabulous and has great reviews!  Do you think if I make three 9 x 13’s that would be enough?  Can I use half n half instead of milk?  They need to be done and served at 8:30 am.  If I take them out of the fridge at 6 am, would they be the right temperature to put in the ovens around 7:30?  And I can’t decide on what type of bread would work the best?  Any help you could give me would be SO appreciated!  I will be serving your casserole with fruit salad, muffins, orange juice and coffee (the easy part!)

                  Thank you ~

    Reply

    • Sallyreplied on April 11th, 2016 at 7:22 am

      That should be plenty, especially since you have lots of other dishes to serve as well. Half-and-half works like a charm. Your timing also sounds great, you’ll be able to pop them in the oven at 7:30. For bread, truly anything works. I like a thick whole grain bread just for extra texture and flavor. Let me know how it goes!

      Reply

  18. #
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    Natalya Nposted April 11, 2016 at 9:32 pm

    This looks and sounds soo yummy! I am really trying to stay away frim bread, can i make this with out bread? Or what shuld i sub it with? Thanks

    Reply

    • Sallyreplied on April 12th, 2016 at 8:23 am

      The casserole won’t have that chewy texture and more satisfying flavor, but you can absolutely leave out the bread to make a lighter texture-d (and calorie!) casserole.

      Reply

  19. #
    59
    Sally Tomarposted April 18, 2016 at 4:24 pm

    Could I use a croissant dough in a can instead of bread? Would I have to bake that first before adding veggies and eggs? Otherwise it looks just like what I want for a group breakfast.

    Thank you.

    Reply

    • Sallyreplied on April 19th, 2016 at 10:52 am

      I’d bake the croissants first then break them up for using in the casserole.

      Reply

  20. #
    60
    Christie Knottposted April 20, 2016 at 7:50 pm

    Can you substitute bacon for the sausage?

    Reply

    • Sallyreplied on April 21st, 2016 at 6:00 pm

      Absolutely!

      Reply

  21. #
    61
    Shanposted April 30, 2016 at 6:37 pm

    Hello, thls sounds awesome. This might be a silly question, sorry if it is but I’ve never made a casserole. Does it have to be prepped overnight? What if I just want to make the whole thing in the morning for my family? I’m asking because I don’t know if letting it sit in the fridge over night does something extra for the flavoring. 

    Reply

    • Sallyreplied on May 1st, 2016 at 9:45 am

      Step 6 should be helpful– you can cover it and keep it in the fridge for 2 hours – overnight. Letting it sit for sometime, even 2 hours, allows to egg to soak into the bread and the flavors to blend.

      Reply

  22. #
    62
    karisaposted May 7, 2016 at 8:10 pm

    Made this a few weeks ago and it was AMAZING!!!

    Reply

  23. #
    63
    karisaposted May 7, 2016 at 8:11 pm

    Has anyone made this adding potatoes?

    Reply

    • Julesreplied on May 12th, 2016 at 7:51 pm

      I’m adding breakfast hash browns to mine
      Yummy!!!

      Reply

  24. #
    64
    Julesposted May 12, 2016 at 7:45 pm

    Hi!!
    Can I prepare this ahead Friday to cook Sunday am. And should I leave out the egg mixture until Sunday morning or should I commit all ahead and just warm it up??  

    Reply

  25. #
    65
    Bonnie M.posted May 18, 2016 at 8:52 pm

    This is a magnificent recipe!!  I subbed bacon (cooked and crumbled into veggies after sautéing) and used 8 oz of shredded pepper jack vs 1/2 c.  My casserole dish was bigger than 13×9, so used 6 slices of gluten-free bread, cubed. Will absolutely make again!!

    Reply

  26. #
    66
    Donnaposted May 19, 2016 at 4:40 pm

    Looks absolutely fantastic.  Would I  need to double to feed  15 people?

    Reply

    • Sallyreplied on May 20th, 2016 at 8:41 am

      I would double for that amount, yes.

      Reply

  27. #
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    Vegan Heavenposted June 4, 2016 at 8:15 am

    This looks absolutely delicious, Sally! I love that you used so many different veggies. This makes it look so colorful and pretty. 🙂 

    I really want to make this soon! I’m vegan, so I’ll just leave out the sausage and replace the eggs with a mixture of silken tofu, turmeric and kala namak. I did that with a hash brown casserole a couple of weeks ago and it turned out really well (http://veganheaven.org/recipe/vegetarian-breakfast-casserole/). Thanks so much for sharing this!! I seriously can’t wait to give it a try soon. 🙂 

    Sina 

    Reply

  28. #
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    Loraposted June 12, 2016 at 7:06 pm

    This looks really good. Can I use frozen frozen hashbrowns instead of bread? 

    Reply

    • Sallyreplied on June 14th, 2016 at 8:29 am

      Sure can! What a great idea. My husband would love that.

      Reply

  29. #
    69
    Teress Riceposted June 14, 2016 at 5:41 pm

    If I replace bread with hash browns, how much would you recommend? Also, do I still need to let it set over night?

    Reply

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