There is just something so appealing about preparing breakfast the night before and then being able to bake it in the morning. This list of 15 breakfast casseroles is perfect for busy households that want a hot, delicious breakfast with minimal morning effort. Let's get into it.
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Classic Bacon and Cheese Strata
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
First on the list is a classic bacon and cheese strata. This one is going to be built on day-old bread soaking overnight in a creamy egg mixture. This one is basically going to bake itself in the morning while your coffee is getting started. Think of this casserole as if French toast and quiche had come together to produce a breakfast with crispy edges and a soft, custardy center. That is what you're going to get here.
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
This sausage and mushroom bake is a dish that turns your mushroom skeptics into raving fans. The secret with this one is to allow the mushrooms to caramelize; they will then melt into the casserole overnight. You want to brown your sausage really well because that is where your flavor will come from. On this one, you will have everyone asking for seconds.
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
This tater tot breakfast casserole is one the kids will love because tater tots already offer them a familiar flavor, and it's a foolproof dish that goes straight from your fridge to the oven with no complicated techniques.
What makes this one a lot of fun is you can really switch it up. You can play around with different ingredients, whether that be sausage, bacon, ham, and really make this one your own.
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
Next up is a cheesy sausage-and-bread casserole. This one is going to use day-old French bread, which is going to soak up savory custard overnight and turn this one into a texture that becomes crispy on top and underneath.
You want to let this one sit at room temp for 20 minutes before baking to help it cook more evenly, and the payoff will be worth that extra time.
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
This ham and green onion casserole is a great way to use leftover ham or just chop some fresh ham. You want to sauté your green onions for just a minute before adding them in, as it will mellow their sharp bite and bring out their sweetness on this one.
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
This spicy Italian sausage bake is not one I have personally tried, as I have not considered making a spicy Italian sausage for breakfast, but my husband loves Italian sausage, so this is one I would love to give a try.
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 vegetable and cheese casserole is a great way to sneak in some veggies into breakfast without any complaints from the pickiest of eaters in your family. This recipe also gives you an opportunity to use whatever vegetables you have hanging around in that crisper drawer before they go bad. That also allows this dish to be different every single time, which is a perfect way to switch up breakfast and keep it interesting.
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
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Here's a casserole that tastes just like an omelet. The bacon lovers in your house are going to appreciate this, and you want to be sure to cook that bacon just shy of crispy before going in, because it's going to finish cooking when it's in the oven. The bell peppers are going to bring a sweetness and color to this one that really make it look like it took a ton of effort.
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
With this dish, you want to be sure to cut your potatoes into cubes that are bite-sized but not so small that they'll turn into mush when this cooks. This is a casserole that also allows you to switch out the meat: try bacon, try ham, make this breakfast one of your own.
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
Next is a mushroom and onion egg bake. This is going to feel fancy enough to serve up for a weekend brunch, but it is so easy to make. You are going to want to sauté your mushrooms and onions very well because it will remove any excess moisture and prevent this casserole from turning watery. This one will look as impressive as it tastes if you do just that.
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
Next is a breakfast sausage and pepper casserole. This is another one that can very easily taste like an omelet in a casserole style. Using a mixture of pepper colors here is what is really going to bring this one to life, and having that variation works extremely well with the sausage.
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 cheesy bacon and tomato bake is going to have a rich breakfast flavor that has a fresh pop thanks to that tomato. Great tomatoes, cut in half, are really your go-to here, as they hold their shape without going soggy.
And you want to make sure that your bacon is near crispy before going in because it is going to finish cooking during the bake.
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
A sausage and broccoli casserole is another great way to sneak in those vegetables for your picky eaters and your kiddos. The broccoli is going to actually turn tender overnight and soak up that sausage flavor.
The overnight rest here is not just a convenience factor; it actually gives you perfectly custardy eggs with no watery texture and a protein and vegetable that are just complementing each other extremely well.
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
A breakfast meat and herb casserole allows you to switch out your breakfast meat. You can go with bacon, ham, sausage, turkey bacon, or turkey sausage. You can really have fun with this one.
And finishing it out with fresh herbs like thyme and chives is really going to bring it to life. This is a perfect casserole to serve up for a brunch or even a brunch potluck, with the overnight soak doing the heavy lifting for you.
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
And finally, it's a loaded breakfast casserole with everything. I like to call this one a breakfast dump because you are simply throwing it all in. Whatever meats you have, peppers, onions, cheese- literally everything. This is perfect for a busy morning as it will feel like a really special dish. But it is made simply by using odds and ends that you have in your fridge.
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.