This Breakfast Casserole Recipe is a warm, savory, cheesy egg dish that’s easy, make-ahead friendly, and perfect for weekend brunch or busy weekday mornings.
Full Recipe Introduction
If you’re new to savory casseroles, this dish layers day-old bread cubes with whisked eggs, milk, sautéed sausage, and a rainbow of veggies. Unlike a traditional strata or quiche, you can prep everything the night before, tuck it into the fridge, and wake up to a fragrant, golden-top brunch centerpiece. It’s loaded with protein—about 20g per serving—and a balanced mix of carbs from whole-grain bread. I love serving it on holiday mornings, lazy Sunday get-togethers, or even as a cozy dinner alongside a crisp salad.
I first discovered this easy breakfast casserole recipe when my daughter was tiny: sleep-deprived mornings called for something hearty that could cook itself while I wrangled toddler tantrums. You know what? It became our weekend ritual—every Christmas morning, graduations, even Friday night football gatherings. The cheesy, comforting flavors hit a nostalgic note, and swapping ingredients makes it seasonal: zucchini in summer, sweet potatoes come fall. It’s almost guilt-free if you choose lean turkey sausage and low-fat cheddar.
Why You’ll Love This Recipe
- Make-ahead magic: assemble up to 24 hours early for stress-free mornings
- Crowd-pleaser: feeds 8–10 hungry brunchers (or 4 if they have second helpings!)
- Protein-packed: roughly 20g of egg-fuel per slice keeps you full
- Versatile: swap meats, cheeses, or veggies to match your mood
- Kid-approved: cheesy pockets and soft bread cubes make picky eaters smile
- Budget-friendly: pantry staples and simple swaps keep costs low
- One-dish cleanup: bake, slice, serve—minimal dishes, more smiles
- Freezer-friendly: portion and freeze for quick breakfasts down the road
Ingredients
• 8 large eggs (room temperature for even baking)
• 1¾ cups whole milk (or half-and-half for extra creaminess)
• 1 cup low-fat Greek yogurt (adds protein and tang)
• 6 cups cubed day-old whole-grain or sourdough bread
• 12 oz breakfast sausage (turkey or pork; see notes for veggie swap)
• 1 cup shredded sharp cheddar cheese (or smoked gouda for depth)
• ½ cup shredded mozzarella (for that pull-apart fun)
• 1 small yellow onion, finely chopped (sweet and fragrant)
• 1 red bell pepper, diced (bright, crunchy color)
• 2 cups fresh spinach, roughly chopped (or baby kale)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika (optional for a hint of campfire)
• 2 tbsp fresh chives, snipped (for garnish)
(Tip: If you only have fresh bread, toast cubes lightly on a baking sheet at 350°F for 8 minutes so they soak up custard without going soggy.)
Directions
- Preheat your oven to 375°F and grease a 9×13 baking dish with butter or nonstick spray. This simple step prevents sticking and helps the edges caramelize.
- Brown the sausage in a skillet over medium heat, breaking it into small bits. Once it’s just cooked through—no pink bits—stir in onion and bell pepper; sauté 3–4 minutes until soft.
- In a large bowl, whisk eggs, milk, and Greek yogurt until smooth. Season with salt, pepper, and smoked paprika. Pro tip: taste the custard—adjust seasoning now rather than later!
- Spread bread cubes in the greased dish. Scatter the sausage-veggie mix evenly, then sprinkle spinach and both cheeses on top. Gently pour the egg mixture over everything, pressing cubes down so they soak up liquid.
- Cover with foil and chill for at least 1 hour, or up to overnight. Chilling makes layers meld and deepens flavors.
- When you’re ready, remove foil and bake for 35 minutes. Then, crisp the top by baking 5–10 minutes uncovered until golden. Look for a slight jiggle in the center.
- Let it rest 10 minutes before slicing—this sets the custard and makes clean cuts. Sprinkle fresh chives on top for a pop of color.
Servings & Timing
Yield: 8 hearty slices (or 10 smaller)
Prep Time: 20 minutes
Chill Time: 1 hour (or overnight for best flavor)
Bake Time: 40–45 minutes
Total Time: 1 hour 5 minutes (plus chilling)—plan for cozy mornings
Variations
• Swap sausage for diced ham and Swiss cheese for a classic.
• Fold in sautéed mushrooms and Gruyère for an earthy twist.
• Make it veggie-only: omit meat, add zucchini, cherry tomatoes, and feta.
• Spice it up with chorizo, pepper jack, and a handful of jalapeños.
• Gluten-free: use GF bread and check labels on sausage.
• Dairy-free: swap milk for coconut milk, yogurt for cashew cream, and skip cheese.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Slice, wrap each piece in foil, then freeze up to 3 months.
To Reheat: Thaw overnight in the fridge if frozen. Warm in a 350°F oven for 10–15 minutes until heated through. Or zap single slices in the microwave for 60–90 seconds on high.
Make-Ahead Tip: Bake fully, slice, then freeze portions—grab in the morning and reheat as you dress for work.
Notes
• Bread Texture: If your casserole feels too wet, bake uncovered a few extra minutes or use slightly stale bread. I once misjudged a rainy day loaf and topped the dish with crackers—surprisingly crunchy!
• Cheese Balance: Sharp flavors stand up to the custard; mild cheeses can taste one-note, so mix them.
• Custard Ratio: A handy rule—2 cups liquid (milk/yogurt) per every 8 eggs keeps it firm but tender.
• Veggie Prep: Squeeze excess moisture from spinach or grated zucchini to avoid a watery bake.
• Pan Choice: A ceramic or cast-iron dish heats evenly, though glass works fine if you watch browning.
FAQs
Q: Can I make this vegetarian?
A: Absolutely—swap the sausage for plant-based crumbles or double up on veggies like mushrooms and bell peppers.
Q: What bread is best for a breakfast casserole?
A: Sturdy, day-old bread—think sourdough or whole-grain—so it soaks custard without turning to mush.
Q: How do I keep the casserole from getting soggy?
A: Chill at least one hour before baking and use stale or lightly toasted bread cubes.
Q: Can I use egg whites or an egg substitute?
A: You can replace up to half the eggs with whites or a vegan egg substitute, though texture may be a bit less rich.
Q: Is there a gluten-free version?
A: Yes—choose certified GF bread and confirm your sausage and spices have no hidden wheat.
Q: How do I know when it’s fully cooked?
A: The center should no longer wobble. A knife inserted should come out almost clean.
Q: Can I add more cheese on top partway through baking?
A: Definitely—sprinkling extra cheese for the last 5 minutes amps up the melty-cheesy factor.
Q: How do I scale down the recipe?
A: Use a smaller (8×8) dish and halve ingredients; reduce baking time by about 10 minutes.
Conclusion
This Breakfast Casserole Recipe brings savory, cheesy, make-ahead ease to any morning table. Whether you’re feeding a crowd or just craving a protein-packed start, it’s a simple crowd-pleaser that adapts to your pantry. Give it a try, drop a note below to share your favorite twist, and don’t forget to explore my Spinach & Feta Strata next—happy brunching!
Breakfast Casserole
Ingredients
- 8 large eggs room temperature
- 1¾ cups whole milk
- 1 cup low-fat Greek yogurt
- 6 cups cubed day-old whole-grain or sourdough bread
- 12 oz breakfast sausage (turkey or pork)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 cups fresh spinach, roughly chopped
- 1 tsp kosher salt
- 2 tbsp fresh chives, snipped
Instructions
- Preheat oven to 375°F. Grease a 9x13 baking dish.
- Brown sausage in a skillet. Add onion and bell pepper; sauté until soft.
- In a bowl, whisk eggs, milk, and yogurt. Season with salt and pepper.
- Spread bread cubes in the dish. Add sausage-veggie mix, spinach, and cheeses. Pour egg mixture over.
- Cover with foil and chill. Bake covered, then uncovered until golden.
- Let it rest before slicing. Garnish with fresh chives.
