Pin it
My Easy Breakfast Casserole started as a way to use up leftovers one Sunday morning and now it's turned into our family's most requested breakfast. There's something so comforting about pulling a bubbling hot casserole from the oven filled with eggs cheese and all our favorite add-ins. The best part? You can throw in whatever you've got hanging out in the fridge and it always turns out amazing.
The Perfect Morning Fix
Honestly this casserole has saved my sanity more times than I can count. Whether I'm hosting overnight guests or just want something ready for my hungry teenagers in the morning this recipe never fails. I love that I can toss it together the night before then just pop it in the oven while I'm having my coffee. The whole house smells incredible and everyone wakes up happy.
What You'll Need
- Eggs: These babies hold everything together grab a full dozen for a nice big casserole.
- Cheese: I usually grab cheddar but sometimes mix it up with whatever's in my cheese drawer.
- Milk: Makes everything creamy and dreamy.
- Bread: Slightly stale bread works best fresh stuff gets too mushy.
- Mix-ins: Last night's leftover sausage that half package of bacon sitting in the fridge maybe some mushrooms that need using up you get the idea.
Kitchen Time
- Get everything ready:
- First thing I do is cut up the bread into chunks. While I'm doing that I'll cook up any meat or veggies that need it. Sometimes I'm using leftover ham from Sunday dinner or that bacon my kids didn't finish at breakfast.
- Mix up your egg base:
- Crack those eggs into a big bowl add a good splash of milk some salt and pepper and whisk it all up. Then throw in a handful or two of cheese because in my house there's no such thing as too much cheese.
- Layer it up:
- Spread your bread chunks in a buttered baking dish toss in all your cooked goodies then pour that egg mixture all over making sure everything gets nice and soaked.
- Into the oven:
- Heat your oven to 350°F and let it work its magic for about 30-40 minutes. You'll know it's done when it's all puffy and golden on top.
Pin it
My Kitchen Secrets
Here's what I've learned after making this casserole probably hundreds of times. Fresh bread just turns to mush so either use bread that's a day or two old or pop fresh slices in the toaster first. Always cook your meat and veggies before adding them in nobody wants raw mushrooms releasing water while it bakes. If you like your casserole more custardy add an extra splash of milk. And don't rush to cut into it right away let it sit for about 5 minutes it'll be much easier to serve.
Serving Ideas
Most mornings I'll cut up whatever fruit we have around to serve alongside maybe some berries or orange slices. When we're having this for dinner I toss together a quick green salad. My husband loves his piece topped with hot sauce my daughter goes for sour cream and I keep salsa handy. Sometimes when friends are over I'll put out a whole spread with muffins pastries and a big pot of coffee. It's casual but always feels special.
Make It Early
The real beauty of this casserole? You can make it the night before. I can't tell you how many times this has saved me when hosting family for the holidays. I'll put it all together after dinner stick it in the fridge covered with foil then just slide it into the oven the next morning. Sometimes if I'm really pressed for time I'll partially bake it in the afternoon then finish it off right before everyone comes over. Works like a charm every single time.
Saving The Leftovers
In my house leftovers don't last long but when we do have them they're perfect for busy mornings. Just pop them in a container and they'll keep in the fridge for about 3 days. A quick zap in the microwave works fine but if you've got time heating it in the oven at 350°F for 15 minutes makes it taste fresh baked again. Sometimes I'll cut it into squares freeze them individually and pull them out whenever someone needs a quick breakfast. Just remember to wrap them well or they'll get freezer burn.
Pin it
Your Kitchen Your Rules
This is where the fun starts because honestly you can't mess this recipe up. Last week I threw in some leftover spinach and roasted potatoes it was amazing. Sometimes I'll swap out regular bread for croissants talk about taking it up a notch. My sister makes hers with feta and sun-dried tomatoes. My neighbor adds fresh basil from her garden. The other day I used up the last bits of three different cheeses and it might've been the best version yet. That's what I love about cooking you take a basic recipe and make it yours.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
Yes, you can assemble it the night before and refrigerate. Just bake it the next morning when you're ready to serve.
- → Why use day-old bread?
Day-old bread absorbs the egg mixture better without falling apart. If using fresh bread, dry it in a 200°F oven for 10 minutes first.
- → Can I use different cheeses?
While cheddar is recommended, you can use any melting cheese you prefer. Mixed cheeses also work well for extra flavor.
- → How do I know when it's done?
The casserole is ready when the top is brown and the center springs back when touched. This usually takes 50-60 minutes.
- → What vegetables work best?
Most vegetables work well, but watery ones like mushrooms should be sautéed first. Broccoli, corn, and green onions are popular choices.
Conclusion
A delightful breakfast casserole that offers flexibility, convenience, and great taste. Easily prepared in advance, this dish allows home cooks to customize ingredients while ensuring a satisfying meal for family and guests.