Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Classic Bacon and Cheese Strata
- 2 Classic Bacon and Cheese Strata
- 3 Sausage and Mushroom Bake
- 4 Sausage and Mushroom Bake
- 5 Tater Tot Breakfast Casserole
- 6 Tater Tot Breakfast Casserole
- 7 Cheesy Sausage and Bread Casserole
- 8 Cheesy Sausage and Bread Casserole
- 9 Ham and Green Onion Casserole
- 10 Ham and Green Onion Casserole
- 11 Spicy Italian Sausage Bake
- 12 Spicy Italian Sausage Bake
- 13 Vegetable and Cheese Casserole
- 14 Vegetable and Cheese Casserole
- 15 Bacon, Cheddar, and Bell Pepper Bake
- 16 Bacon, Cheddar, and Bell Pepper Bake
- 17 Sausage and Potato Hash Casserole
- 18 Sausage and Potato Hash Casserole
- 19 Mushroom and Onion Egg Bake
- 20 Mushroom and Onion Egg Bake
- 21 Breakfast Sausage and Pepper Casserole
- 22 Breakfast Sausage and Pepper Casserole
- 23 Cheesy Bacon and Tomato Bake
- 24 Cheesy Bacon and Tomato Bake
- 25 Sausage and Broccoli Casserole
- 26 Sausage and Broccoli Casserole
- 27 Breakfast Meat and Herb Casserole
- 28 Breakfast Meat and Herb Casserole
- 29 Loaded Breakfast Casserole with Everything
- 30 Loaded Breakfast Casserole with Everything
Classic Bacon and Cheese Strata
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Check PriceThis is the recipe that converted me to overnight casseroles! There’s something magical about how the bread soaks up that creamy egg mixture while it sits in the fridge. When you pull it out in the morning, it practically bakes itself while you’re getting the coffee started. The edges get wonderfully crispy and golden while the center stays soft and custardy—it’s like the best French toast and quiche had a baby.
The secret to an amazing strata is using day-old bread (it absorbs the custard better without getting mushy) and really good sharp cheddar. I always cook my bacon until it’s extra crispy because it holds up better overnight, and honestly, is there such a thing as bacon that’s too crispy? Make this for your next brunch gathering and watch it disappear before the mimosas are even poured.
Ingredients
Method
- Grease a 9x13-inch baking dish with butter or cooking spray.
- Layer half of the bread cubes in the bottom of the dish, then sprinkle with half of the bacon and half of the cheese. Repeat layers with remaining bread, bacon, and cheese.
- In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, salt, pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the bread layers, pressing down gently to ensure all bread is soaked.
- Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- In the morning, remove from refrigerator and let sit at room temperature for 20 minutes. Preheat oven to 350°F.
- Remove plastic wrap and bake uncovered for 45-50 minutes, until golden brown and set in the center.
- Let stand for 10 minutes before cutting into squares and serving.
Sausage and Mushroom Bake
If you’ve got someone in your family who claims they don’t like mushrooms, this is the recipe that will change their mind. The mushrooms get all caramelized and savory when you sauté them with the sausage, and they just melt into the casserole overnight. I use a mix of button and baby bella mushrooms for extra depth of flavor, but honestly, whatever you can grab at the store works beautifully.
The key here is browning your sausage really well—don’t rush it! Those crispy, caramelized bits are pure flavor gold. I also like to use a good Italian sausage with fennel and herbs because it adds so much dimension without you having to do any extra seasoning. This one’s hearty enough that it keeps everyone full until lunch, which is a major win on busy weekday mornings.
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes. Transfer to a plate.
- In the same skillet, add mushrooms and onion. Cook until mushrooms release their liquid and become golden brown, about 10 minutes. Add garlic and cook for 1 minute more.
- Grease a 9x13-inch baking dish. Spread bread cubes in the bottom, then top with sausage, mushroom mixture, and both cheeses.
- In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper. Pour evenly over the casserole.
- Press down gently with a spatula to ensure everything is moistened. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350°F and let casserole sit at room temperature for 15 minutes.
- Bake covered for 30 minutes, then remove foil and bake for an additional 10-15 minutes until golden and set.
- Cool for 5 minutes before serving.
Tater Tot Breakfast Casserole
Listen, I know tater tots for breakfast sounds like something a college student would dream up, but trust me on this one. This casserole has been my secret weapon for feeding overnight guests and hungry teenagers for years. There’s something universally appealing about that crispy tater tot layer on top—it’s like having hash browns built right into your casserole. Even picky eaters who turn their noses up at “fancy” breakfast foods will demolish this.
The beauty of this recipe is that it’s basically foolproof. You layer everything in the dish, pop it in the fridge, and bake it straight from cold in the morning. No complicated techniques, no fussy ingredients. Just pure comfort food that happens to be ready when you need it most. Fair warning: people will ask you for this recipe, so be prepared to share!
Ingredients
Method
- Cook breakfast sausage in a skillet over medium heat until browned and crumbled, about 8 minutes. Drain excess grease.
- Grease a 9x13-inch baking dish. Spread cooked sausage evenly in the bottom, then sprinkle with diced bell pepper and 1 cup of the cheese.
- Arrange frozen tater tots in a single layer over the top, covering the entire surface.
- In a large bowl, whisk together eggs, milk, sour cream, onion powder, salt, pepper, and paprika until smooth.
- Pour egg mixture evenly over the tater tots, then sprinkle remaining 1 cup cheese on top.
- Cover tightly with aluminum foil and refrigerate overnight or for at least 8 hours.
- When ready to bake, preheat oven to 350°F and let casserole sit at room temperature for 15 minutes.
- Bake covered for 35 minutes, then uncover and bake for an additional 15-20 minutes until tater tots are golden and crispy and eggs are set.
- Let cool for 5-10 minutes before cutting and serving.
Cheesy Sausage and Bread Casserole
This is the casserole I make when I know I’m going to have a chaotic morning ahead. There’s something magical about how the bread cubes soak up all that savory custard overnight—they get this perfect texture that’s crispy on top but almost creamy underneath. I always use day-old French bread because it holds up beautifully without getting soggy, and honestly, it’s a great way to use up that loaf that’s been sitting on your counter.
The best part? Your kids won’t even realize they’re eating a well-balanced breakfast because they’ll be too distracted by all that melted cheese. I like to pull it out of the fridge about 20 minutes before baking so it doesn’t go into the oven ice-cold, which helps it cook more evenly. Fair warning: the smell of this baking will have everyone congregating in the kitchen way before it’s actually ready.
Ingredients
Method
- Brown the breakfast sausage in a large skillet over medium heat, breaking it into crumbles, then drain and set aside.
- Grease a 9x13-inch baking dish and layer the bread cubes evenly on the bottom.
- Sprinkle the cooked sausage and shredded cheese over the bread cubes.
- In a large bowl, whisk together eggs, milk, dried mustard, salt, and pepper until well combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese, pressing down gently to ensure all bread is moistened.
- Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
- Remove from refrigerator 20 minutes before baking and preheat oven to 350°F.
- Bake uncovered for 45 minutes or until the top is golden brown and the center is set.
Ham and Green Onion Casserole
I started making this one after Easter when I had a mountain of leftover ham, and now it’s become a monthly staple in our house. The green onions add this fresh, slightly sharp flavor that cuts through the richness of the eggs and cheese perfectly. It’s a little more elegant than your typical breakfast casserole, so I’ll often make it when we have overnight guests or for a special brunch.
One trick I’ve learned: don’t skip the step of sautéing the green onions first. Just a quick minute in the pan mellows their bite and brings out a subtle sweetness that makes such a difference. This casserole also reheats beautifully throughout the week, so I’ll sometimes portion it out for quick weekday breakfasts when we’re rushing out the door.
Ingredients
Method
- Melt butter in a small skillet and sauté the green onions for 1-2 minutes until softened, then set aside to cool.
- Grease a 9x9-inch baking dish and spread the diced ham evenly on the bottom.
- In a large bowl, whisk together eggs, cottage cheese, Swiss cheese, flour, baking powder, and salt until smooth.
- Stir the sautéed green onions into the egg mixture.
- Pour the egg mixture over the ham in the baking dish.
- Cover tightly with aluminum foil and refrigerate overnight or for at least 8 hours.
- Preheat oven to 350°F and bake covered for 30 minutes, then uncover and bake an additional 10 minutes until golden and set in the center.
- Let stand 5 minutes before cutting and serving.
Spicy Italian Sausage Bake
If your family likes a little kick in the morning, this is your casserole. I use hot Italian sausage, but you can absolutely dial it back with mild or sweet if you’ve got little ones with sensitive palates. The bell peppers and onions give it almost a pizza-like vibe, and I’ve had my teenagers request this for dinner more than once. The Italian seasoning blooms overnight as everything sits together, so the flavors are incredibly well-developed by morning.
Here’s what I love most about this one: it feels indulgent and special, but it’s actually one of the easier casseroles to throw together. I brown the sausage while I’m cleaning up after dinner, then everything else just gets layered in. Pop it in the fridge, and morning-you will be so grateful. Just remember to let it bake uncovered for the last 10 minutes if you want that gorgeous golden-brown top.
Ingredients
Method
- In a large skillet, brown the Italian sausage over medium-high heat, breaking it into crumbles, then remove and set aside.
- In the same skillet, sauté the bell peppers and onion until softened, about 5 minutes.
- Grease a 9x13-inch baking dish and spread the bread cubes evenly on the bottom.
- Layer the cooked sausage, sautéed vegetables, and both cheeses over the bread.
- In a large bowl, whisk together eggs, milk, Italian seasoning, garlic powder, salt, and red pepper flakes.
- Pour the egg mixture evenly over the casserole, pressing down to ensure the bread absorbs the liquid.
- Cover with foil and refrigerate overnight or for at least 8 hours.
- Preheat oven to 350°F and bake covered for 40 minutes, then remove foil and bake an additional 10 minutes until golden brown and cooked through.
Vegetable and Cheese Casserole
This is my go-to when I need to sneak more veggies into breakfast without anyone complaining. The beauty of this casserole is that it actually tastes better after sitting overnight—the bread soaks up all those savory custard flavors, and the vegetables get perfectly tender. I love using whatever’s in my crisper drawer, which makes it different every time but always delicious.
The cheese gets all golden and bubbly on top while staying creamy underneath, and honestly, my kids don’t even realize they’re eating their daily vegetables at 7 AM. Make sure you really squeeze out the excess moisture from your veggies before adding them, or you’ll end up with a soggy bottom. Trust me on this one—I learned that lesson the hard way!
Ingredients
Method
- Grease a 9x13 inch baking dish with butter and set aside.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Add cubed bread, cheese, bell peppers, broccoli, onion, and garlic to the egg mixture and stir until everything is evenly coated.
- Pour mixture into prepared baking dish, drizzle with melted butter, cover tightly with plastic wrap, and refrigerate overnight.
- In the morning, remove from refrigerator and let sit at room temperature for 20 minutes while preheating oven to 350°F.
- Remove plastic wrap and bake uncovered for 45 minutes until golden brown and set in the center.
- Let cool for 5 minutes before slicing and serving.
Bacon, Cheddar, and Bell Pepper Bake
If you’re feeding bacon lovers, this one’s a winner. I cook the bacon until it’s just shy of crispy before adding it to the casserole—it’ll finish cooking in the oven and won’t get chewy. The bell peppers add this wonderful sweetness that balances out the salty bacon and sharp cheddar, plus they give you those pretty pops of color that make it look like you really tried (even though it’s super simple).
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This casserole has saved me on countless busy mornings because it feels indulgent but comes together so easily. The night-before prep means you’re basically just sliding it into the oven while you’re making coffee. My teenagers actually get out of bed for this one, which is saying something!
Ingredients
Method
- Cook bacon in a skillet until almost crispy, then drain on paper towels and crumble into bite-sized pieces.
- In a large bowl, whisk together eggs, heavy cream, salt, pepper, and paprika until smooth.
- Spray a 9x13 inch baking dish with cooking spray and layer the bread cubes on the bottom.
- Sprinkle the crumbled bacon, cheese, bell peppers, and onion evenly over the bread.
- Pour the egg mixture over everything, pressing down gently to ensure bread is soaked.
- Cover tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking and preheat oven to 375°F.
- Bake covered for 30 minutes, then remove foil and bake an additional 10 minutes until golden and puffed.
Sausage and Potato Hash Casserole
This hearty casserole is like having your favorite diner breakfast in a pan—stick-to-your-ribs satisfying and packed with flavor. The key is cutting your potatoes small enough that they cook through completely, but not so small that they turn to mush. I aim for about half-inch cubes, and I always use Yukon Golds because they have the perfect creamy texture.
What I love most about this recipe is how the sausage renders out and flavors everything else in the pan. It’s the kind of breakfast that keeps everyone full until lunchtime, which is essential on crazy weekends with sports and activities. Plus, the crispy edges that form around the sides? Absolute perfection. I always make sure to let it sit for a full five minutes before serving so it sets up properly and you get nice clean slices.
Ingredients
Method
- In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled, then drain and set aside.
- In the same skillet, heat olive oil and cook diced potatoes with onion for 8-10 minutes until potatoes are just starting to soften but not fully cooked.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
- Grease a 9x13 inch baking dish and spread the cooked sausage, potato mixture, and half of the cheese evenly in the bottom.
- Pour the egg mixture over everything and top with remaining cheese and green onions.
- Cover tightly with plastic wrap and refrigerate overnight.
- Remove from refrigerator 20 minutes before baking and preheat oven to 350°F.
- Remove plastic wrap, cover with foil, and bake for 35 minutes, then remove foil and bake an additional 15 minutes until eggs are set and top is golden brown.
- Let stand for 5 minutes before cutting into squares and serving.
Mushroom and Onion Egg Bake
This is my go-to when I need something hearty but not heavy, and it’s perfect for those mornings when you want to feel like you’re treating your family without all the work. The mushrooms get wonderfully savory overnight as they soak up all the egg mixture, and the onions caramelize beautifully in the oven. I love that this one feels fancy enough for weekend brunch but is actually easier than making scrambled eggs in the morning.
The secret here is really sautéing your mushrooms and onions first—don’t skip that step! It draws out the moisture so you don’t end up with a watery casserole, plus it deepens all those flavors. I like using a mix of button and cremini mushrooms for extra depth, but honestly, whatever you’ve got works great. Just make sure everything’s completely cooled before you pour the egg mixture over top, then cover and pop it in the fridge. In the morning, you’ll have the easiest breakfast that tastes like you’ve been cooking for hours.
Ingredients
Method
- Melt butter in a large skillet over medium-high heat and sauté mushrooms and onions until golden and all moisture has evaporated, about 10-12 minutes. Season with salt and pepper, then let cool completely.
- Grease a 9x13-inch baking dish and spread the cooled mushroom mixture evenly across the bottom.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined. Stir in the shredded Gruyere cheese.
- Pour the egg mixture over the mushrooms and onions, cover tightly with plastic wrap, and refrigerate overnight.
- In the morning, preheat oven to 350°F and remove casserole from refrigerator while oven heats.
- Bake uncovered for 35-40 minutes until the center is set and the top is golden brown. Sprinkle with fresh parsley before serving.
Breakfast Sausage and Pepper Casserole
If you’ve got early risers who need serious fuel for the day, this is your casserole. The combination of savory breakfast sausage with sweet bell peppers creates this amazing flavor balance that even my pickiest eater devours. I started making this on Sunday nights for crazy Monday mornings, and now my kids actually ask for it on weekends too. It reheats beautifully, so if you’ve got kids eating at different times (don’t we all?), everyone still gets a hot, delicious breakfast.
Here’s my best tip: brown that sausage really well and use a mix of colored peppers for the prettiest presentation. Red, yellow, and orange peppers are sweeter than green, which I find works better with the sausage. The whole thing comes together in one pan before you even add the eggs, so cleanup is minimal. Let it sit overnight and those flavors meld together into something truly special. Trust me, your kitchen will smell absolutely amazing when this comes out of the oven.
Ingredients
Method
- In a large skillet, brown the breakfast sausage over medium-high heat, breaking it into crumbles. Remove sausage and set aside, leaving 1 tablespoon of drippings in the pan.
- Add diced peppers and onion to the skillet and sauté until softened, about 6-8 minutes. Let vegetables and sausage cool completely.
- Spray a 9x13-inch baking dish with cooking spray. Spread the cooled sausage and pepper mixture evenly in the dish.
- In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper. Stir in the shredded cheddar cheese.
- Pour egg mixture over the sausage and vegetables, cover with foil, and refrigerate overnight.
- The next morning, preheat oven to 350°F and let casserole sit at room temperature while oven heats. Bake covered for 30 minutes, then uncover and bake an additional 15 minutes until set and lightly golden.
Cheesy Bacon and Tomato Bake
This one’s a total crowd-pleaser—I mean, bacon and cheese, need I say more? But the tomatoes are what really make it sing. They add this bright, fresh pop that cuts through all the richness and keeps it from feeling too heavy. I like using grape tomatoes halved because they hold their shape and don’t make everything soggy. This casserole has converted more than a few “I don’t like egg casseroles” people at my table, including my husband who swore he’d never be a breakfast casserole guy.
The cheese situation is important here—I do a combo of sharp cheddar for flavor and mozzarella for that gorgeous melty texture. And please, use real bacon that you’ve crisped up yourself, not the pre-cooked stuff. It makes all the difference! Layer everything strategically so you get bacon, cheese, and tomato in every bite. After its overnight rest, the bread (yes, there’s bread in this one!) soaks up all the eggy, bacony goodness and creates this incredible texture that’s sort of like a savory bread pudding.
Ingredients
Method
- Cook chopped bacon in a large skillet until crispy. Drain on paper towels and let cool completely.
- Grease a 9x13-inch baking dish and layer half of the bread cubes on the bottom. Top with half the bacon, half the tomatoes, and half of both cheeses. Repeat layers.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, and paprika until smooth and well combined.
- Pour egg mixture evenly over the layered ingredients, pressing down gently to ensure bread is soaked. Cover tightly and refrigerate overnight.
- In the morning, preheat oven to 350°F and remove casserole from refrigerator to take off the chill while oven preheats.
- Bake uncovered for 45-50 minutes until the center is set, the top is golden brown, and the edges are slightly crispy. Let stand 5 minutes, then garnish with fresh basil before serving.
Sausage and Broccoli Casserole
This casserole is my secret weapon when I need something hearty that won’t have the kids picking out vegetables. The broccoli gets so tender overnight as it soaks up all those savory breakfast sausage flavors, and honestly, my pickiest eater doesn’t even notice it’s there. I love using a good quality Italian sausage because the fennel and herbs add so much depth without any extra effort on your part.
The beauty of this one is that it actually tastes better when you make it the night before. Those flavors marry together in the fridge, and you’ll get perfectly custardy eggs with none of that weird watery texture that can happen with breakfast casseroles. Just pop it in the oven while you’re getting the coffee started, and you’ve got a protein-packed breakfast that’ll keep everyone full until lunch.
Ingredients
Method
- Brown the Italian sausage in a large skillet over medium heat, breaking it into crumbles, then drain excess fat and set aside to cool.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined.
- Grease a 9x13-inch baking dish and layer the bread cubes, cooked sausage, broccoli, onion, and cheese evenly in the dish.
- Pour the egg mixture over everything, pressing down gently to ensure all bread is soaked, then cover tightly with foil and refrigerate overnight.
- In the morning, preheat oven to 350°F and bake covered for 30 minutes, then uncover and bake an additional 15 minutes until golden and set in the center.
Breakfast Meat and Herb Casserole
If you’re feeding a crowd or just want leftovers for the week, this is your casserole. I combine bacon and ham in this one because why choose just one breakfast meat when you can have both? The fresh herbs really make it special—I usually go with thyme and chives from my windowsill garden, but use whatever you have on hand. It gives the whole dish a restaurant-quality feel even though it’s absolutely foolproof to make.
I’ve brought this to every brunch potluck for the past three years, and someone always asks for the recipe. The trick is to really let it sit overnight so the bread cubes soak up all that eggy, herby goodness. Come morning, you’re not scrambling around trying to make breakfast while also packing lunches and finding matching socks. It’s already done, and that’s the kind of parenting win we all need.
Ingredients
Method
- Cook bacon until crispy, then crumble and set aside to cool along with the diced ham.
- In a large mixing bowl, whisk together eggs, milk, thyme, chives, Dijon mustard, salt, and pepper until smooth.
- Spray a 9x13-inch baking dish with cooking spray and arrange bread cubes on the bottom, then scatter bacon, ham, and Gruyere cheese over the bread.
- Pour the egg mixture evenly over the bread and meat, pressing down to submerge the bread, then sprinkle Parmesan on top and cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking, preheat oven to 350°F, and bake uncovered for 45-50 minutes until puffed and golden brown.
Loaded Breakfast Casserole with Everything
This is the breakfast casserole equivalent of a fully loaded baked potato, and yes, it’s as amazing as that sounds. We’re talking sausage, bacon, peppers, onions, cheese—all the good stuff your family actually gets excited about. I started making this on Christmas morning because I wanted something special but couldn’t face standing at the stove flipping pancakes when I’d rather be watching the kids open presents.
The name isn’t kidding around—this truly has everything, which makes it perfect for using up whatever odds and ends are hanging out in your fridge. Got half a bell pepper? Toss it in. Leftover cheese from taco night? Perfect. The egg mixture holds it all together beautifully, and the best part is watching your family come back for seconds and thirds. Fair warning: you might want to make two because this one disappears fast.
Ingredients
Method
- In a large skillet, cook the breakfast sausage over medium-high heat until browned and crumbly, then remove and drain on paper towels.
- In the same skillet, sauté the bell peppers, onion, and mushrooms until softened, about 5-7 minutes, then set aside to cool.
- Whisk together eggs, milk, salt, pepper, and paprika in a large bowl until thoroughly combined.
- Grease a 9x13-inch baking dish and layer half the bread cubes, then add the sausage, bacon, sautéed vegetables, and both cheeses, then top with remaining bread cubes.
- Pour the egg mixture evenly over the casserole, press down to soak the bread, cover tightly with aluminum foil and refrigerate overnight.
- Preheat oven to 350°F, bake covered for 40 minutes, then remove foil and bake an additional 15 minutes until the top is golden and the center is set, then garnish with sliced green onions before serving.
