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Table of Contents
- 1 Classic Sausage and Egg Breakfast Casserole
- 2 Classic Sausage and Egg Breakfast Casserole
- 3 Overnight French Toast Breakfast Casserole
- 4 Overnight French Toast Breakfast Casserole
- 5 Hash Brown Breakfast Casserole with Bacon
- 6 Hash Brown Breakfast Casserole with Bacon
- 7 Veggie-Packed Breakfast Casserole for Picky Eaters
- 8 Veggie-Packed Breakfast Casserole for Picky Eaters
- 9 Mexican Breakfast Casserole with Chorizo
- 10 Mexican Breakfast Casserole with Chorizo
- 11 Make-Ahead Biscuits and Gravy Breakfast Casserole
- 12 Make-Ahead Biscuits and Gravy Breakfast Casserole
- 13 Spinach and Feta Breakfast Casserole
- 14 Spinach and Feta Breakfast Casserole
- 15 Croissant Breakfast Casserole with Ham
- 16 Croissant Breakfast Casserole with Ham
- 17 Southwest Breakfast Casserole with Black Beans
- 18 Southwest Breakfast Casserole with Black Beans
- 19 Cinnamon Roll Breakfast Casserole
- 20 Cinnamon Roll Breakfast Casserole
- 21 Italian Sausage Breakfast Casserole
- 22 Italian Sausage Breakfast Casserole
- 23 Tater Tot Breakfast Casserole
- 24 Tater Tot Breakfast Casserole
- 25 Blueberry Cream Cheese Breakfast Casserole
- 26 Blueberry Cream Cheese Breakfast Casserole
- 27 Bacon and Cheddar Breakfast Casserole
- 28 Bacon and Cheddar Breakfast Casserole
- 29 Mushroom and Swiss Breakfast Casserole
- 30 Mushroom and Swiss Breakfast Casserole
- 31 Tex-Mex Breakfast Casserole with Salsa
- 32 Tex-Mex Breakfast Casserole with Salsa
- 33 Canadian Bacon Breakfast Casserole
- 34 Canadian Bacon Breakfast Casserole
- 35 Broccoli Cheddar Breakfast Casserole
- 36 Broccoli Cheddar Breakfast Casserole
- 37 Apple Cinnamon Breakfast Casserole
- 38 Apple Cinnamon Breakfast Casserole
- 39 Denver Omelet Breakfast Casserole
- 40 Denver Omelet Breakfast Casserole
- 41 Crescent Roll Breakfast Casserole
- 42 Crescent Roll Breakfast Casserole
- 43 Greek Breakfast Casserole with Olives
- 44 Greek Breakfast Casserole with Olives
- 45 Challah Bread Breakfast Casserole
- 46 Challah Bread Breakfast Casserole
- 47 Turkey Sausage Breakfast Casserole
- 48 Turkey Sausage Breakfast Casserole
- 49 Pulled Pork Breakfast Casserole
- 50 Pulled Pork Breakfast Casserole
- 51 Mediterranean Breakfast Casserole with Tomatoes
- 52 Mediterranean Breakfast Casserole with Tomatoes
- 53 Pumpkin Spice Breakfast Casserole
- 54 Pumpkin Spice Breakfast Casserole
- 55 1. Chicken and Waffle Breakfast Casserole
- 56 1. Chicken and Waffle Breakfast Casserole
- 57 2. Caprese Breakfast Casserole with Basil
- 58 2. Caprese Breakfast Casserole with Basil
- 59 3. Everything Bagel Breakfast Casserole
- 60 3. Everything Bagel Breakfast Casserole
Classic Sausage and Egg Breakfast Casserole
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This is the breakfast casserole that started it all for so many of us! It’s hearty, filling, and absolutely perfect for feeding a crowd on Christmas morning or meal prepping for those crazy weekday mornings. The best part? You can assemble it the night before and just pop it in the oven when you wake up.
Classic Sausage and Egg Breakfast Casserole
This is the breakfast casserole that started it all for so many of us! It's hearty, filling, and absolutely perfect for feeding a crowd on Christmas morning or meal prepping for those crazy weekday mornings. The best part? You can assemble it the night before and just pop it in the oven when you wake up.
Ingredients
Method
- Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook the sausage until browned and crumbled, about 8-10 minutes. Drain excess grease.
- Layer the bread cubes in the bottom of the prepared baking dish. Top with cooked sausage and shredded cheese.
- In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until well combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese. Press down gently with a spatula to ensure all bread is soaked.
- Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours).
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45 minutes until golden brown and set in the center.
- To freeze: After step 5, cover tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
Classic Sausage and Egg Breakfast Casserole
Ingredients
- ☐
1 pound ground breakfast sausage - ☐
6 slices white bread, cubed - ☐
2 cups shredded cheddar cheese - ☐
8 large eggs - ☐
2 cups whole milk - ☐
1 teaspoon dry mustard - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper
Instructions
- Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook the sausage until browned and crumbled, about 8-10 minutes. Drain excess grease.
- Layer the bread cubes in the bottom of the prepared baking dish. Top with cooked sausage and shredded cheese.
- In a large bowl, whisk together eggs, milk, dry mustard, salt, and pepper until well combined.
- Pour the egg mixture evenly over the bread, sausage, and cheese. Press down gently with a spatula to ensure all bread is soaked.
- Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours).
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45 minutes until golden brown and set in the center.
- To freeze: After step 5, cover tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
Overnight French Toast Breakfast Casserole
If you’ve got kiddos with a sweet tooth (don’t we all?), this one’s a winner! It’s like having dessert for breakfast, but it’s packed with good stuff like eggs and milk. I love making this when we have overnight guests—it feels fancy but takes basically zero effort in the morning.
Overnight French Toast Breakfast Casserole
If you've got kiddos with a sweet tooth (don't we all?), this one's a winner! It's like having dessert for breakfast, but it's packed with good stuff like eggs and milk. I love making this when we have overnight guests—it feels fancy but takes basically zero effort in the morning.
Ingredients
Method
- Grease a 9x13-inch baking dish. Arrange bread cubes evenly in the dish.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all pieces are soaked. Cover and refrigerate overnight.
- In the morning, preheat oven to 350°F. In a small bowl, mix together melted butter and brown sugar.
- Drizzle the butter-sugar mixture over the top of the casserole.
- Bake uncovered for 45-50 minutes until golden brown and the center is set. Let stand 5 minutes before serving.
- Dust with powdered sugar and serve with warm maple syrup.
- To freeze: After step 3, cover tightly with plastic wrap and foil. Freeze up to 2 months. Thaw in refrigerator overnight, then proceed with steps 4-7.
Overnight French Toast Breakfast Casserole
Ingredients
- ☐
1 loaf French bread (about 16 oz), cut into 1-inch cubes - ☐
8 large eggs - ☐
2 cups whole milk - ☐
½ cup heavy cream - ☐
¾ cup granulated sugar - ☐
2 teaspoons vanilla extract - ☐
1 tablespoon ground cinnamon - ☐
¼ teaspoon nutmeg - ☐
½ cup butter, melted - ☐
½ cup brown sugar - ☐
Maple syrup and powdered sugar for serving
Instructions
- Grease a 9×13-inch baking dish. Arrange bread cubes evenly in the dish.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all pieces are soaked. Cover and refrigerate overnight.
- In the morning, preheat oven to 350°F. In a small bowl, mix together melted butter and brown sugar.
- Drizzle the butter-sugar mixture over the top of the casserole.
- Bake uncovered for 45-50 minutes until golden brown and the center is set. Let stand 5 minutes before serving.
- Dust with powdered sugar and serve with warm maple syrup.
- To freeze: After step 3, cover tightly with plastic wrap and foil. Freeze up to 2 months. Thaw in refrigerator overnight, then proceed with steps 4-7.
Hash Brown Breakfast Casserole with Bacon
This one is pure comfort food heaven, friends! Crispy hash browns, smoky bacon, and melty cheese all in one dish. It’s my go-to when I need something hearty that’ll stick to your ribs. Plus, you can use frozen hash browns, which means one less thing to prep!
Hash Brown Breakfast Casserole with Bacon
This one is pure comfort food heaven, friends! Crispy hash browns, smoky bacon, and melty cheese all in one dish. It's my go-to when I need something hearty that'll stick to your ribs. Plus, you can use frozen hash browns, which means one less thing to prep!
Ingredients
Method
- Grease a 9x13-inch baking dish with cooking spray.
- In a large bowl, combine hash browns, 2 cups cheese, sour cream, cream of chicken soup, melted butter, and diced onion. Mix well.
- Spread the hash brown mixture evenly into the prepared baking dish. Top with crumbled bacon.
- In a medium bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture evenly over the hash brown layer. Sprinkle with remaining 1 cup of cheese.
- Cover with foil and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F. Bake covered for 40 minutes, then remove foil and bake an additional 15 minutes until golden and bubbly.
- Let rest for 10 minutes before cutting and serving.
- To freeze: After step 5, cover tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw completely in refrigerator (24 hours), then bake as directed in step 7.
Hash Brown Breakfast Casserole with Bacon
Ingredients
- ☐
1 pound bacon, cooked and crumbled - ☐
1 bag (30 oz) frozen shredded hash browns, thawed - ☐
3 cups shredded cheddar cheese, divided - ☐
1 cup sour cream - ☐
1 can (10.5 oz) cream of chicken soup - ☐
½ cup butter, melted - ☐
10 large eggs - ☐
½ cup whole milk - ☐
1 small onion, finely diced - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
½ teaspoon garlic powder
Instructions
- Grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine hash browns, 2 cups cheese, sour cream, cream of chicken soup, melted butter, and diced onion. Mix well.
- Spread the hash brown mixture evenly into the prepared baking dish. Top with crumbled bacon.
- In a medium bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Pour the egg mixture evenly over the hash brown layer. Sprinkle with remaining 1 cup of cheese.
- Cover with foil and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F. Bake covered for 40 minutes, then remove foil and bake an additional 15 minutes until golden and bubbly.
- Let rest for 10 minutes before cutting and serving.
- To freeze: After step 5, cover tightly with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw completely in refrigerator (24 hours), then bake as directed in step 7.
Veggie-Packed Breakfast Casserole for Picky Eaters
This sneaky veggie casserole is a mom’s secret weapon! The cheese and eggs mask all those healthy vegetables, so even your pickiest eater won’t realize they’re getting their morning nutrition. Plus, it freezes beautifully for those crazy weekday mornings.
Veggie-Packed Breakfast Casserole for Picky Eaters
This sneaky veggie casserole is a mom's secret weapon! The cheese and eggs mask all those healthy vegetables, so even your pickiest eater won't realize they're getting their morning nutrition. Plus, it freezes beautifully for those crazy weekday mornings.
Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined.
- Stir in hash browns, bell peppers, spinach, zucchini, mushrooms, and 2 cups of shredded cheese. Mix until everything is evenly distributed.
- Pour mixture into prepared baking dish and spread evenly. Top with remaining 1 cup of cheese.
- Bake for 40-45 minutes until eggs are set and top is golden brown. A knife inserted in the center should come out clean.
- Let cool for 10 minutes before serving. To freeze: cool completely, cut into portions, wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Reheat in microwave for 2-3 minutes.
Veggie-Packed Breakfast Casserole
Ingredients
- ☐
12 large eggs - ☐
1 cup whole milk - ☐
3 cups shredded cheddar cheese, divided - ☐
4 cups frozen hash browns, thawed - ☐
1 cup finely diced bell peppers (mix of colors) - ☐
1 cup finely chopped fresh spinach - ☐
1/2 cup finely diced zucchini - ☐
1/2 cup finely diced mushrooms - ☐
1 teaspoon garlic powder - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
Cooking spray
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined.
- Stir in hash browns, bell peppers, spinach, zucchini, mushrooms, and 2 cups of shredded cheese. Mix until everything is evenly distributed.
- Pour mixture into prepared baking dish and spread evenly. Top with remaining 1 cup of cheese.
- Bake for 40-45 minutes until eggs are set and top is golden brown. A knife inserted in the center should come out clean.
- Let cool for 10 minutes before serving. To freeze: cool completely, cut into portions, wrap individually in plastic wrap, then place in a freezer bag for up to 3 months. Reheat in microwave for 2-3 minutes.
Mexican Breakfast Casserole with Chorizo
Spice up your morning routine with this flavor-packed Mexican breakfast casserole! The chorizo adds amazing flavor that’ll have everyone running to the breakfast table. Make a double batch because this one disappears fast in my house!
Mexican Breakfast Casserole with Chorizo
Spice up your morning routine with this flavor-packed Mexican breakfast casserole! The chorizo adds amazing flavor that'll have everyone running to the breakfast table. Make a double batch because this one disappears fast in my house!
Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook chorizo, breaking it up with a spoon, until browned, about 7-8 minutes. Add onion and bell pepper, cooking until softened, about 5 more minutes. Drain excess grease and set aside.
- In a large bowl, whisk together eggs, milk, green chiles, cumin, chili powder, and salt.
- Layer cubed bread in the bottom of prepared baking dish. Top with chorizo mixture, then sprinkle with 2 cups of cheese.
- Pour egg mixture evenly over everything, pressing down gently with a spatula to ensure bread soaks up the liquid. Top with remaining 1 cup of cheese.
- Bake for 45-50 minutes until eggs are set and casserole is golden brown on top. Let stand 10 minutes before cutting.
- Serve with your favorite toppings. To freeze: cool completely, cut into portions, wrap tightly in foil, then store in freezer bags for up to 3 months. Reheat wrapped in foil at 350°F for 20-25 minutes.
Mexican Breakfast Casserole with Chorizo
Ingredients
- ☐
1 pound Mexican chorizo, casings removed - ☐
1 medium onion, diced - ☐
1 red bell pepper, diced - ☐
14 large eggs - ☐
1/2 cup whole milk - ☐
1 can (4 ounces) diced green chiles - ☐
3 cups shredded Mexican blend cheese, divided - ☐
6 cups cubed day-old bread (about 8 slices) - ☐
1 teaspoon cumin - ☐
1 teaspoon chili powder - ☐
1/2 teaspoon salt - ☐
Cooking spray - ☐
Optional toppings: salsa, sour cream, avocado, cilantro
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook chorizo, breaking it up with a spoon, until browned, about 7-8 minutes. Add onion and bell pepper, cooking until softened, about 5 more minutes. Drain excess grease and set aside.
- In a large bowl, whisk together eggs, milk, green chiles, cumin, chili powder, and salt.
- Layer cubed bread in the bottom of prepared baking dish. Top with chorizo mixture, then sprinkle with 2 cups of cheese.
- Pour egg mixture evenly over everything, pressing down gently with a spatula to ensure bread soaks up the liquid. Top with remaining 1 cup of cheese.
- Bake for 45-50 minutes until eggs are set and casserole is golden brown on top. Let stand 10 minutes before cutting.
- Serve with your favorite toppings. To freeze: cool completely, cut into portions, wrap tightly in foil, then store in freezer bags for up to 3 months. Reheat wrapped in foil at 350°F for 20-25 minutes.
Make-Ahead Biscuits and Gravy Breakfast Casserole
This casserole is pure comfort food magic – all the flavors of biscuits and gravy in one easy dish! It’s perfect for weekend brunch or when you want to treat your family to something special without the morning stress. Trust me, you’ll want to keep a few portions stashed in the freezer!
Make-Ahead Biscuits and Gravy Breakfast Casserole
This casserole is pure comfort food magic – all the flavors of biscuits and gravy in one easy dish! It's perfect for weekend brunch or when you want to treat your family to something special without the morning stress. Trust me, you'll want to keep a few portions stashed in the freezer!
Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Cut each biscuit into 6 pieces and arrange in the bottom of the dish. Set aside.
- In a large skillet over medium-high heat, cook sausage until browned and crumbly, about 8-10 minutes. Don't drain the grease.
- Sprinkle flour over the cooked sausage and stir to coat. Cook for 1 minute, stirring constantly.
- Gradually add 2 cups of milk to the sausage mixture, stirring constantly. Add salt, 1/2 teaspoon black pepper, garlic powder, and cayenne if using. Bring to a simmer and cook until thickened, about 3-4 minutes. Remove from heat.
- In a large bowl, whisk together eggs, remaining 1 cup milk, and remaining 1/2 teaspoon pepper.
- Pour sausage gravy over the biscuit pieces, spreading evenly. Sprinkle with 1 cup of cheese. Pour egg mixture over everything, then top with remaining 1 cup cheese.
- Bake for 50-55 minutes until eggs are completely set and top is golden brown. Cover with foil if top browns too quickly.
- Let cool 10 minutes before serving. Garnish with chives. To freeze: cool completely, cut into squares, wrap individually in plastic wrap and foil, then freeze in a freezer bag for up to 2 months. Reheat in microwave for 3-4 minutes or in oven at 350°F for 25-30 minutes.
Make-Ahead Biscuits and Gravy Breakfast Casserole
Ingredients
- ☐
1 can (16 ounces) refrigerated jumbo biscuits (8 count) - ☐
1 pound ground breakfast sausage - ☐
1/3 cup all-purpose flour - ☐
3 cups whole milk, divided - ☐
10 large eggs - ☐
2 cups shredded sharp cheddar cheese, divided - ☐
1 teaspoon salt - ☐
1 teaspoon black pepper - ☐
1/2 teaspoon garlic powder - ☐
1/4 teaspoon cayenne pepper (optional) - ☐
Cooking spray - ☐
Chopped fresh chives for garnish
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Cut each biscuit into 6 pieces and arrange in the bottom of the dish. Set aside.
- In a large skillet over medium-high heat, cook sausage until browned and crumbly, about 8-10 minutes. Don’t drain the grease.
- Sprinkle flour over the cooked sausage and stir to coat. Cook for 1 minute, stirring constantly.
- Gradually add 2 cups of milk to the sausage mixture, stirring constantly. Add salt, 1/2 teaspoon black pepper, garlic powder, and cayenne if using. Bring to a simmer and cook until thickened, about 3-4 minutes. Remove from heat.
- In a large bowl, whisk together eggs, remaining 1 cup milk, and remaining 1/2 teaspoon pepper.
- Pour sausage gravy over the biscuit pieces, spreading evenly. Sprinkle with 1 cup of cheese. Pour egg mixture over everything, then top with remaining 1 cup cheese.
- Bake for 50-55 minutes until eggs are completely set and top is golden brown. Cover with foil if top browns too quickly.
- Let cool 10 minutes before serving. Garnish with chives. To freeze: cool completely, cut into squares, wrap individually in plastic wrap and foil, then freeze in a freezer bag for up to 2 months. Reheat in microwave for 3-4 minutes or in oven at 350°F for 25-30 minutes.
Spinach and Feta Breakfast Casserole
This Mediterranean-inspired casserole is perfect for sneaking in some greens at breakfast time! The creamy feta cheese pairs beautifully with the spinach, and your kids won’t even complain about eating their vegetables. Make it ahead, freeze it, and you’ve got a nutritious breakfast ready whenever you need it.
Spinach and Feta Breakfast Casserole
This Mediterranean-inspired casserole is perfect for sneaking in some greens at breakfast time! The creamy feta cheese pairs beautifully with the spinach, and your kids won't even complain about eating their vegetables. Make it ahead, freeze it, and you've got a nutritious breakfast ready whenever you need it.
Ingredients
Method
- Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, whisk together eggs, milk, salt, pepper, and oregano until well combined.
- Add cubed bread to the prepared baking dish and spread evenly.
- Distribute the squeezed-dry spinach, garlic, feta cheese, and mozzarella evenly over the bread cubes.
- Pour the egg mixture over everything, making sure to coat all the bread. Press down gently to help the bread absorb the liquid.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight (this step is important for the best texture!).
- To freeze: Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- To bake: Preheat oven to 350°F. Remove plastic wrap and cover with foil. Bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden brown and set in the center.
- Let stand for 5 minutes before cutting and serving.
Spinach and Feta Breakfast Casserole
Ingredients
- ☐
8 large eggs - ☐
1 cup whole milk - ☐
6 cups cubed bread (day-old French or sourdough works great) - ☐
10 oz frozen spinach, thawed and squeezed dry - ☐
1½ cups crumbled feta cheese - ☐
1 cup shredded mozzarella cheese - ☐
3 cloves garlic, minced - ☐
1 teaspoon dried oregano - ☐
½ teaspoon salt - ☐
¼ teaspoon black pepper
Instructions
- Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, whisk together eggs, milk, salt, pepper, and oregano until well combined.
- Add cubed bread to the prepared baking dish and spread evenly.
- Distribute the squeezed-dry spinach, garlic, feta cheese, and mozzarella evenly over the bread cubes.
- Pour the egg mixture over everything, making sure to coat all the bread. Press down gently to help the bread absorb the liquid.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight (this step is important for the best texture!).
- To freeze: Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- To bake: Preheat oven to 350°F. Remove plastic wrap and cover with foil. Bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden brown and set in the center.
- Let stand for 5 minutes before cutting and serving.
Croissant Breakfast Casserole with Ham
Want to feel fancy on a weekday morning? This croissant casserole is like having brunch at a French café, except you’re still in your pajamas! The buttery croissants soak up all the eggy goodness, and the ham adds that savory touch everyone loves. Trust me, this one’s a total crowd-pleaser.
Croissant Breakfast Casserole with Ham
Want to feel fancy on a weekday morning? This croissant casserole is like having brunch at a French café, except you're still in your pajamas! The buttery croissants soak up all the eggy goodness, and the ham adds that savory touch everyone loves. Trust me, this one's a total crowd-pleaser.
Ingredients
Method
- Grease a 9x13-inch baking dish generously with butter or cooking spray.
- Arrange half of the croissant pieces in the bottom of the dish. Layer with half the ham and half the cheese. Repeat with remaining croissants, ham, and cheese.
- In a large bowl, whisk together eggs, half-and-half, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the croissant layers, making sure everything gets coated. Gently press down with a spatula to help the croissants absorb the liquid.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- To freeze: After the casserole has been refrigerated, cover tightly with plastic wrap and then a layer of heavy-duty aluminum foil. Label with the date and freeze for up to 2 months. Thaw in the refrigerator for 24 hours before baking.
- To bake: Preheat oven to 350°F. Remove plastic wrap and cover loosely with foil. Bake for 30 minutes, then remove foil and bake for another 10-15 minutes until the top is golden and the center is set.
- Let cool for 10 minutes before serving. Garnish with fresh chives if desired.
Croissant Breakfast Casserole with Ham
Ingredients
- ☐
6 large croissants, cut into 1-inch pieces - ☐
2 cups diced ham - ☐
2 cups shredded Gruyere or Swiss cheese - ☐
10 large eggs - ☐
2 cups half-and-half - ☐
1 tablespoon Dijon mustard - ☐
1 teaspoon garlic powder - ☐
½ teaspoon onion powder - ☐
¾ teaspoon salt - ☐
¼ teaspoon black pepper - ☐
2 tablespoons chopped fresh chives (optional, for serving)
Instructions
- Grease a 9×13-inch baking dish generously with butter or cooking spray.
- Arrange half of the croissant pieces in the bottom of the dish. Layer with half the ham and half the cheese. Repeat with remaining croissants, ham, and cheese.
- In a large bowl, whisk together eggs, half-and-half, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the croissant layers, making sure everything gets coated. Gently press down with a spatula to help the croissants absorb the liquid.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- To freeze: After the casserole has been refrigerated, cover tightly with plastic wrap and then a layer of heavy-duty aluminum foil. Label with the date and freeze for up to 2 months. Thaw in the refrigerator for 24 hours before baking.
- To bake: Preheat oven to 350°F. Remove plastic wrap and cover loosely with foil. Bake for 30 minutes, then remove foil and bake for another 10-15 minutes until the top is golden and the center is set.
- Let cool for 10 minutes before serving. Garnish with fresh chives if desired.
Southwest Breakfast Casserole with Black Beans
Spice up your morning routine with this Tex-Mex inspired casserole! It’s loaded with protein from the black beans and eggs, and the southwest flavors will wake everyone right up. Plus, it’s a great way to use up leftover tortillas, and the kids absolutely love the cheesy, slightly spicy goodness.
Southwest Breakfast Casserole with Black Beans
Spice up your morning routine with this Tex-Mex inspired casserole! It's loaded with protein from the black beans and eggs, and the southwest flavors will wake everyone right up. Plus, it's a great way to use up leftover tortillas, and the kids absolutely love the cheesy, slightly spicy goodness.
Ingredients
Method
- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 8-10 minutes. Drain excess fat and set aside to cool slightly.
- Grease a 9x13-inch baking dish with cooking spray or oil.
- Layer half of the tortilla pieces in the bottom of the dish. Top with the cooked sausage, black beans, corn, bell pepper, and 1 cup of the shredded cheese. Add the remaining tortilla pieces on top.
- In a large bowl, whisk together eggs, milk, chili powder, cumin, garlic powder, salt, and pepper until well combined and slightly frothy.
- Pour the egg mixture evenly over the casserole, making sure to saturate all the tortillas. Press down gently with a spatula.
- Cover with plastic wrap and refrigerate for at least 3 hours or overnight to let the flavors meld.
- To freeze: Cover the refrigerated casserole tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw completely in the refrigerator overnight before baking.
- To bake: Preheat oven to 350°F. Remove plastic wrap and cover with foil. Bake for 35 minutes, then remove foil, sprinkle with remaining 1 cup of cheese, and bake uncovered for 10-15 minutes until cheese is melted and bubbly.
- Let stand for 5-10 minutes before cutting. Serve with your favorite toppings like salsa, sour cream, diced avocado, and fresh cilantro.
Southwest Breakfast Casserole with Black Beans
Ingredients
- ☐
1 pound breakfast sausage (or ground turkey for a lighter option) - ☐
6 large flour tortillas, cut into 1-inch squares - ☐
1 can (15 oz) black beans, drained and rinsed - ☐
1 cup frozen corn kernels - ☐
1 red bell pepper, diced - ☐
2 cups shredded Mexican blend cheese, divided - ☐
10 large eggs - ☐
1½ cups milk - ☐
1 tablespoon chili powder - ☐
1 teaspoon cumin - ☐
1 teaspoon garlic powder - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
Optional toppings: salsa, sour cream, avocado, cilantro
Instructions
- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 8-10 minutes. Drain excess fat and set aside to cool slightly.
- Grease a 9×13-inch baking dish with cooking spray or oil.
- Layer half of the tortilla pieces in the bottom of the dish. Top with the cooked sausage, black beans, corn, bell pepper, and 1 cup of the shredded cheese. Add the remaining tortilla pieces on top.
- In a large bowl, whisk together eggs, milk, chili powder, cumin, garlic powder, salt, and pepper until well combined and slightly frothy.
- Pour the egg mixture evenly over the casserole, making sure to saturate all the tortillas. Press down gently with a spatula.
- Cover with plastic wrap and refrigerate for at least 3 hours or overnight to let the flavors meld.
- To freeze: Cover the refrigerated casserole tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw completely in the refrigerator overnight before baking.
- To bake: Preheat oven to 350°F. Remove plastic wrap and cover with foil. Bake for 35 minutes, then remove foil, sprinkle with remaining 1 cup of cheese, and bake uncovered for 10-15 minutes until cheese is melted and bubbly.
- Let stand for 5-10 minutes before cutting. Serve with your favorite toppings like salsa, sour cream, diced avocado, and fresh cilantro.
Cinnamon Roll Breakfast Casserole
This is like Christmas morning in a casserole dish, mama! You get all that gooey cinnamon roll goodness without having to fiddle with rolling out dough. Just cube up some store-bought cinnamon rolls, toss them with a custard mixture, and wake up to the smell of heaven baking in your oven.
Cinnamon Roll Breakfast Casserole
This is like Christmas morning in a casserole dish, mama! You get all that gooey cinnamon roll goodness without having to fiddle with rolling out dough. Just cube up some store-bought cinnamon rolls, toss them with a custard mixture, and wake up to the smell of heaven baking in your oven.
Ingredients
Method
- Spray a 9x13-inch baking dish with cooking spray. Cut each cinnamon roll into quarters and arrange in the prepared dish. Set icing packets aside.
- In a large bowl, whisk together eggs, heavy cream, vanilla, cinnamon, and maple syrup until well combined.
- Pour egg mixture evenly over cinnamon roll pieces. Press down gently with a spatula to ensure all pieces are coated. Sprinkle pecans on top if using.
- Cover tightly with foil and freeze for up to 2 months, or bake immediately.
- To bake from frozen: Thaw overnight in refrigerator. Let sit at room temperature for 30 minutes. Preheat oven to 350°F.
- Bake covered for 25 minutes, then uncover and bake for 10 more minutes until golden and set.
- Drizzle with reserved icing while warm. Serve immediately and watch your family's faces light up!
Cinnamon Roll Breakfast Casserole
Ingredients
- ☐
2 cans (17.5 oz each) refrigerated cinnamon rolls with icing - ☐
6 large eggs - ☐
1/2 cup heavy cream - ☐
2 teaspoons vanilla extract - ☐
1 teaspoon ground cinnamon - ☐
1/4 cup maple syrup - ☐
1/2 cup chopped pecans (optional)
Instructions
- Spray a 9×13-inch baking dish with cooking spray. Cut each cinnamon roll into quarters and arrange in the prepared dish. Set icing packets aside.
- In a large bowl, whisk together eggs, heavy cream, vanilla, cinnamon, and maple syrup until well combined.
- Pour egg mixture evenly over cinnamon roll pieces. Press down gently with a spatula to ensure all pieces are coated. Sprinkle pecans on top if using.
- Cover tightly with foil and freeze for up to 2 months, or bake immediately.
- To bake from frozen: Thaw overnight in refrigerator. Let sit at room temperature for 30 minutes. Preheat oven to 350°F.
- Bake covered for 25 minutes, then uncover and bake for 10 more minutes until golden and set.
- Drizzle with reserved icing while warm. Serve immediately and watch your family’s faces light up!
Italian Sausage Breakfast Casserole
If your crew loves a savory breakfast with a kick, this Italian sausage casserole is about to become your new best friend. It’s packed with protein, loaded with flavor, and you can sneak in some veggies without anyone complaining. Win-win-win!
Italian Sausage Breakfast Casserole
If your crew loves a savory breakfast with a kick, this Italian sausage casserole is about to become your new best friend. It's packed with protein, loaded with flavor, and you can sneak in some veggies without anyone complaining. Win-win-win!
Ingredients
Method
- In a large skillet over medium heat, cook Italian sausage until browned, breaking it into crumbles. Add onion and bell pepper, cooking until softened, about 5 minutes. Stir in spinach until wilted. Drain any excess grease and let cool.
- Spray a 9x13-inch baking dish with cooking spray. Spread cubed bread evenly in the bottom.
- Layer the sausage and vegetable mixture over the bread. Sprinkle mozzarella and Parmesan cheese on top.
- In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper until well combined.
- Pour egg mixture evenly over everything in the baking dish. Press down gently to ensure bread absorbs the liquid.
- Cover tightly with plastic wrap and foil. Freeze for up to 3 months, or refrigerate overnight and bake the next day.
- To bake from frozen: Thaw in refrigerator for 24 hours. Remove from fridge 30 minutes before baking. Preheat oven to 350°F.
- Remove plastic wrap, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and eggs are set in the center.
Italian Sausage Breakfast Casserole
Ingredients
- ☐
1 pound Italian sausage (mild or hot) - ☐
1 medium onion, diced - ☐
1 red bell pepper, diced - ☐
2 cups fresh spinach, chopped - ☐
6 cups cubed Italian bread (about 1 loaf) - ☐
2 cups shredded mozzarella cheese - ☐
1/2 cup grated Parmesan cheese - ☐
10 large eggs - ☐
2 cups whole milk - ☐
1 teaspoon dried Italian seasoning - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper
Instructions
- In a large skillet over medium heat, cook Italian sausage until browned, breaking it into crumbles. Add onion and bell pepper, cooking until softened, about 5 minutes. Stir in spinach until wilted. Drain any excess grease and let cool.
- Spray a 9×13-inch baking dish with cooking spray. Spread cubed bread evenly in the bottom.
- Layer the sausage and vegetable mixture over the bread. Sprinkle mozzarella and Parmesan cheese on top.
- In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper until well combined.
- Pour egg mixture evenly over everything in the baking dish. Press down gently to ensure bread absorbs the liquid.
- Cover tightly with plastic wrap and foil. Freeze for up to 3 months, or refrigerate overnight and bake the next day.
- To bake from frozen: Thaw in refrigerator for 24 hours. Remove from fridge 30 minutes before baking. Preheat oven to 350°F.
- Remove plastic wrap, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and eggs are set in the center.
Tater Tot Breakfast Casserole
Let’s be honest—everything is better with tater tots, am I right? This casserole is basically all your breakfast favorites piled into one dish and topped with crispy, golden tots. The kids will actually cheer when they see this coming out of the oven!
Tater Tot Breakfast Casserole
Let's be honest—everything is better with tater tots, am I right? This casserole is basically all your breakfast favorites piled into one dish and topped with crispy, golden tots. The kids will actually cheer when they see this coming out of the oven!
Ingredients
Method
- In a large skillet, cook breakfast sausage over medium heat until browned and crumbled. Drain excess grease and let cool.
- Spray a 9x13-inch baking dish with cooking spray. Arrange frozen tater tots in a single layer on the bottom.
- Sprinkle cooked sausage evenly over the tater tots, then top with shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Pour egg mixture evenly over the entire casserole, making sure it seeps down between the tater tots.
- Cover tightly with plastic wrap and aluminum foil. Freeze for up to 2 months, or bake immediately.
- To bake from frozen: Thaw in refrigerator overnight. Let sit at room temperature for 30 minutes. Preheat oven to 350°F.
- Remove plastic wrap, cover with foil, and bake for 40 minutes. Remove foil and bake an additional 10 minutes until tater tots are crispy and eggs are fully set.
- Let stand 5 minutes before serving. Top with sliced green onions and serve with salsa or hot sauce if desired!
Tater Tot Breakfast Casserole
Ingredients
- ☐
1 pound breakfast sausage - ☐
1 package (32 oz) frozen tater tots - ☐
2 cups shredded cheddar cheese - ☐
12 large eggs - ☐
1 cup whole milk - ☐
1/2 cup sour cream - ☐
1 teaspoon garlic powder - ☐
1/2 teaspoon onion powder - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
4 green onions, sliced (for topping)
Instructions
- In a large skillet, cook breakfast sausage over medium heat until browned and crumbled. Drain excess grease and let cool.
- Spray a 9×13-inch baking dish with cooking spray. Arrange frozen tater tots in a single layer on the bottom.
- Sprinkle cooked sausage evenly over the tater tots, then top with shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Pour egg mixture evenly over the entire casserole, making sure it seeps down between the tater tots.
- Cover tightly with plastic wrap and aluminum foil. Freeze for up to 2 months, or bake immediately.
- To bake from frozen: Thaw in refrigerator overnight. Let sit at room temperature for 30 minutes. Preheat oven to 350°F.
- Remove plastic wrap, cover with foil, and bake for 40 minutes. Remove foil and bake an additional 10 minutes until tater tots are crispy and eggs are fully set.
- Let stand 5 minutes before serving. Top with sliced green onions and serve with salsa or hot sauce if desired!
Blueberry Cream Cheese Breakfast Casserole
This sweet and satisfying casserole is like having blueberry cheesecake for breakfast—but way more acceptable! The cream cheese creates dreamy pockets of richness throughout, while fresh blueberries burst with flavor in every bite. Perfect for those mornings when your crew needs something special without you losing sleep over it.
Blueberry Cream Cheese Breakfast Casserole
This sweet and satisfying casserole is like having blueberry cheesecake for breakfast—but way more acceptable! The cream cheese creates dreamy pockets of richness throughout, while fresh blueberries burst with flavor in every bite. Perfect for those mornings when your crew needs something special without you losing sleep over it.
Ingredients
Method
- Grease a 9x13-inch baking dish with butter or cooking spray. Spread half of the bread cubes in the bottom of the dish.
- Scatter the cream cheese cubes evenly over the bread, then sprinkle with 1 cup of blueberries. Top with remaining bread cubes and remaining blueberries.
- In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the bread, pressing down gently to ensure all bread is soaked. Cover with foil and refrigerate overnight (or at least 4 hours).
- To freeze: After assembling, wrap tightly with plastic wrap then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before baking.
- When ready to bake, preheat oven to 350°F. Bake covered for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set in the center.
- Let stand 5 minutes before serving. Drizzle with extra maple syrup if desired!
Blueberry Cream Cheese Breakfast Casserole
Ingredients
- ☐
1 loaf (16 oz) French bread, cut into 1-inch cubes - ☐
8 oz cream cheese, cut into small cubes - ☐
2 cups fresh or frozen blueberries - ☐
8 large eggs - ☐
2 cups whole milk - ☐
1/3 cup maple syrup - ☐
1 teaspoon vanilla extract - ☐
1/2 teaspoon cinnamon - ☐
1/4 teaspoon salt
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray. Spread half of the bread cubes in the bottom of the dish.
- Scatter the cream cheese cubes evenly over the bread, then sprinkle with 1 cup of blueberries. Top with remaining bread cubes and remaining blueberries.
- In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the bread, pressing down gently to ensure all bread is soaked. Cover with foil and refrigerate overnight (or at least 4 hours).
- To freeze: After assembling, wrap tightly with plastic wrap then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before baking.
- When ready to bake, preheat oven to 350°F. Bake covered for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set in the center.
- Let stand 5 minutes before serving. Drizzle with extra maple syrup if desired!
Bacon and Cheddar Breakfast Casserole
This is the casserole that’ll make you a hero at every brunch gathering! Crispy bacon and sharp cheddar combine with fluffy eggs for a savory morning masterpiece. It’s hearty enough to fuel the hungriest kids through soccer practice, and honestly, it’s pretty amazing for dinner too—no judgment here!
Bacon and Cheddar Breakfast Casserole
This is the casserole that'll make you a hero at every brunch gathering! Crispy bacon and sharp cheddar combine with fluffy eggs for a savory morning masterpiece. It's hearty enough to fuel the hungriest kids through soccer practice, and honestly, it's pretty amazing for dinner too—no judgment here!
Ingredients
Method
- Grease a 9x13-inch baking dish. Layer the bread cubes in the bottom of the dish.
- Sprinkle crumbled bacon evenly over the bread, then top with 1½ cups of the shredded cheddar cheese. Reserve remaining ½ cup cheese for topping.
- In a large mixing bowl, whisk together eggs, milk, sour cream, Dijon mustard, garlic powder, pepper, and salt until smooth and well combined.
- Pour the egg mixture evenly over the bread and bacon, making sure to saturate all the bread. Press down gently with a spatula.
- Cover tightly with plastic wrap and refrigerate overnight, or at least 4 hours.
- To freeze: Wrap the unbaked casserole tightly with plastic wrap and then aluminum foil. Label and freeze for up to 3 months. Thaw completely in refrigerator overnight before baking.
- Preheat oven to 350°F. Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
- Bake covered with foil for 30 minutes. Remove foil, sprinkle with remaining ½ cup cheese, and bake uncovered for another 20 minutes until golden and the center is set.
- Let cool for 10 minutes before slicing. Top with sliced green onions if desired and serve warm.
Bacon and Cheddar Breakfast Casserole
Ingredients
- ☐
1 lb bacon, cooked crispy and crumbled - ☐
6 cups cubed day-old bread (about 8 slices) - ☐
2 cups shredded sharp cheddar cheese, divided - ☐
12 large eggs - ☐
2 cups whole milk - ☐
1/2 cup sour cream - ☐
1 teaspoon Dijon mustard - ☐
1 teaspoon garlic powder - ☐
1/2 teaspoon black pepper - ☐
1/2 teaspoon salt - ☐
3 green onions, sliced (optional, for topping)
Instructions
- Grease a 9×13-inch baking dish. Layer the bread cubes in the bottom of the dish.
- Sprinkle crumbled bacon evenly over the bread, then top with 1½ cups of the shredded cheddar cheese. Reserve remaining ½ cup cheese for topping.
- In a large mixing bowl, whisk together eggs, milk, sour cream, Dijon mustard, garlic powder, pepper, and salt until smooth and well combined.
- Pour the egg mixture evenly over the bread and bacon, making sure to saturate all the bread. Press down gently with a spatula.
- Cover tightly with plastic wrap and refrigerate overnight, or at least 4 hours.
- To freeze: Wrap the unbaked casserole tightly with plastic wrap and then aluminum foil. Label and freeze for up to 3 months. Thaw completely in refrigerator overnight before baking.
- Preheat oven to 350°F. Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
- Bake covered with foil for 30 minutes. Remove foil, sprinkle with remaining ½ cup cheese, and bake uncovered for another 20 minutes until golden and the center is set.
- Let cool for 10 minutes before slicing. Top with sliced green onions if desired and serve warm.
Mushroom and Swiss Breakfast Casserole
For those mornings when you want something a little more sophisticated (but still super easy), this mushroom and Swiss combo delivers! The earthy mushrooms and nutty Swiss cheese create an elegant flavor that feels fancy but comes together without any fuss. Your family will think you’ve been watching cooking shows—let them wonder!
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Mushroom and Swiss Breakfast Casserole
For those mornings when you want something a little more sophisticated (but still super easy), this mushroom and Swiss combo delivers! The earthy mushrooms and nutty Swiss cheese create an elegant flavor that feels fancy but comes together without any fuss. Your family will think you've been watching cooking shows—let them wonder!
Ingredients
Method
- In a large skillet over medium-high heat, melt butter. Add mushrooms and onions, cooking for 8-10 minutes until mushrooms release their liquid and turn golden brown. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
- Grease a 9x13-inch baking dish. Spread bread cubes evenly in the dish.
- Layer the mushroom mixture over the bread, then sprinkle with 1½ cups of Swiss cheese. Reserve remaining ½ cup for topping.
- In a large bowl, whisk together eggs, milk, thyme, salt, pepper, and nutmeg until well blended.
- Pour egg mixture evenly over the casserole, pressing down gently to ensure all bread is moistened. Cover and refrigerate overnight or at least 4 hours.
- To freeze: Wrap tightly with plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before baking.
- When ready to bake, preheat oven to 350°F and let casserole sit at room temperature for 20 minutes.
- Cover with foil and bake for 35 minutes. Remove foil, top with remaining ½ cup Swiss cheese, and bake uncovered for 20 minutes more until puffy and golden.
- Let stand 10 minutes before serving. Garnish with fresh parsley and enjoy!
Mushroom and Swiss Breakfast Casserole
Ingredients
- ☐
2 tablespoons butter - ☐
1 lb baby bella mushrooms, sliced - ☐
1 medium yellow onion, diced - ☐
2 cloves garlic, minced - ☐
6 cups cubed sourdough bread - ☐
2 cups shredded Swiss cheese, divided - ☐
10 large eggs - ☐
2½ cups whole milk - ☐
1 tablespoon fresh thyme leaves (or 1 teaspoon dried) - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1/4 teaspoon nutmeg - ☐
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet over medium-high heat, melt butter. Add mushrooms and onions, cooking for 8-10 minutes until mushrooms release their liquid and turn golden brown. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
- Grease a 9×13-inch baking dish. Spread bread cubes evenly in the dish.
- Layer the mushroom mixture over the bread, then sprinkle with 1½ cups of Swiss cheese. Reserve remaining ½ cup for topping.
- In a large bowl, whisk together eggs, milk, thyme, salt, pepper, and nutmeg until well blended.
- Pour egg mixture evenly over the casserole, pressing down gently to ensure all bread is moistened. Cover and refrigerate overnight or at least 4 hours.
- To freeze: Wrap tightly with plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before baking.
- When ready to bake, preheat oven to 350°F and let casserole sit at room temperature for 20 minutes.
- Cover with foil and bake for 35 minutes. Remove foil, top with remaining ½ cup Swiss cheese, and bake uncovered for 20 minutes more until puffy and golden.
- Let stand 10 minutes before serving. Garnish with fresh parsley and enjoy!
Tex-Mex Breakfast Casserole with Salsa
This zesty breakfast casserole is perfect for those mornings when you need a little kick to wake up! It’s loaded with all the Tex-Mex flavors your family loves, and the best part? You can make it ahead and pop it in the freezer for those hectic weekday mornings. Just reheat and serve with extra salsa and sour cream on the side!
Tex-Mex Breakfast Casserole with Salsa
This zesty breakfast casserole is perfect for those mornings when you need a little kick to wake up! It's loaded with all the Tex-Mex flavors your family loves, and the best part? You can make it ahead and pop it in the freezer for those hectic weekday mornings. Just reheat and serve with extra salsa and sour cream on the side!
Ingredients
Method
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Drain excess grease and set aside to cool slightly.
- Spread the cubed bread evenly in the bottom of the prepared baking dish.
- Layer the cooked sausage over the bread, then sprinkle with half of the cheese. Spoon the salsa evenly over the cheese and add the diced green chiles.
- In a large bowl, whisk together eggs, milk, cumin, chili powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the casserole, making sure to get into all the corners. Press down gently with a spatula to help the bread absorb the liquid.
- Top with the remaining cheese and cover with aluminum foil.
- Bake covered for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set in the center.
- To Freeze: Prepare through step 7 but do not bake. Wrap tightly with plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
Tex-Mex Breakfast Casserole with Salsa
Ingredients
- ☐
1 pound breakfast sausage - ☐
6 cups cubed day-old bread or croissants - ☐
2 cups shredded Mexican blend cheese - ☐
1 cup salsa (plus extra for serving) - ☐
8 large eggs - ☐
1½ cups whole milk - ☐
1 teaspoon ground cumin - ☐
1 teaspoon chili powder - ☐
½ teaspoon salt - ☐
¼ teaspoon black pepper - ☐
1 can (4 oz) diced green chiles, drained
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Drain excess grease and set aside to cool slightly.
- Spread the cubed bread evenly in the bottom of the prepared baking dish.
- Layer the cooked sausage over the bread, then sprinkle with half of the cheese. Spoon the salsa evenly over the cheese and add the diced green chiles.
- In a large bowl, whisk together eggs, milk, cumin, chili powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the casserole, making sure to get into all the corners. Press down gently with a spatula to help the bread absorb the liquid.
- Top with the remaining cheese and cover with aluminum foil.
- Bake covered for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set in the center.
- To Freeze: Prepare through step 7 but do not bake. Wrap tightly with plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
Canadian Bacon Breakfast Casserole
If you’re looking for a lighter breakfast casserole that still packs plenty of protein, this Canadian bacon version is your answer! It’s less greasy than traditional sausage casseroles but still super satisfying. My kids love the little pops of sweet Canadian bacon throughout, and I love that it’s ready to reheat whenever we need it!
Canadian Bacon Breakfast Casserole
If you're looking for a lighter breakfast casserole that still packs plenty of protein, this Canadian bacon version is your answer! It's less greasy than traditional sausage casseroles but still super satisfying. My kids love the little pops of sweet Canadian bacon throughout, and I love that it's ready to reheat whenever we need it!
Ingredients
Method
- Grease a 9x13-inch baking dish with butter or cooking spray.
- Arrange half of the bread cubes in the bottom of the dish. Top with half of the Canadian bacon and half of both cheeses.
- Repeat with remaining bread, Canadian bacon, and cheese to create a second layer.
- In a large mixing bowl, whisk together eggs, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Pour the egg mixture evenly over the layered casserole, making sure all bread pieces get moistened. Press down gently with a spatula.
- Drizzle the melted butter over the top of the casserole.
- Cover with foil and refrigerate for at least 2 hours or overnight to let the bread soak up the egg mixture.
- When ready to bake, preheat oven to 350°F. Bake covered for 30 minutes, then uncover and bake 10 more minutes until golden brown and puffed.
- To Freeze: After step 6, wrap tightly with plastic wrap and foil instead of refrigerating. Freeze up to 2 months. Thaw in refrigerator overnight before baking as directed.
Canadian Bacon Breakfast Casserole
Ingredients
- ☐
12 slices white bread, crusts removed and cubed - ☐
12 ounces Canadian bacon, diced - ☐
2 cups shredded sharp cheddar cheese - ☐
1 cup shredded Swiss cheese - ☐
10 large eggs - ☐
3 cups whole milk - ☐
1 tablespoon Dijon mustard - ☐
1 teaspoon onion powder - ☐
½ teaspoon garlic powder - ☐
½ teaspoon salt - ☐
¼ teaspoon black pepper - ☐
2 tablespoons melted butter
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Arrange half of the bread cubes in the bottom of the dish. Top with half of the Canadian bacon and half of both cheeses.
- Repeat with remaining bread, Canadian bacon, and cheese to create a second layer.
- In a large mixing bowl, whisk together eggs, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Pour the egg mixture evenly over the layered casserole, making sure all bread pieces get moistened. Press down gently with a spatula.
- Drizzle the melted butter over the top of the casserole.
- Cover with foil and refrigerate for at least 2 hours or overnight to let the bread soak up the egg mixture.
- When ready to bake, preheat oven to 350°F. Bake covered for 30 minutes, then uncover and bake 10 more minutes until golden brown and puffed.
- To Freeze: After step 6, wrap tightly with plastic wrap and foil instead of refrigerating. Freeze up to 2 months. Thaw in refrigerator overnight before baking as directed.
Broccoli Cheddar Breakfast Casserole
Sneaking veggies into breakfast has never been easier! This broccoli cheddar casserole is a family favorite that even my picky eaters devour. It’s creamy, cheesy, and the broccoli adds a nice texture and a little green to your morning plate. Plus, knowing everyone’s getting their veggies first thing in the morning is a total mom win!
Broccoli Cheddar Breakfast Casserole
Sneaking veggies into breakfast has never been easier! This broccoli cheddar casserole is a family favorite that even my picky eaters devour. It's creamy, cheesy, and the broccoli adds a nice texture and a little green to your morning plate. Plus, knowing everyone's getting their veggies first thing in the morning is a total mom win!
Ingredients
Method
- Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and pat dry with paper towels.
- In a skillet over medium heat, melt the butter. Add diced onion and cook for 4-5 minutes until softened. Add garlic and cook 1 minute more. Remove from heat.
- Grease a 9x13-inch baking dish. Spread the bread cubes evenly across the bottom.
- Layer the blanched broccoli and sautéed onion mixture over the bread. Sprinkle with 2 cups of the shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg until well blended.
- Pour the egg mixture evenly over the casserole, making sure to saturate all the bread cubes. Gently press down to ensure everything is moistened.
- Top with the remaining 1 cup of cheddar cheese.
- Cover with aluminum foil and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat oven to 350°F. Bake covered for 35 minutes, then remove foil and bake 15 more minutes until golden and set in the center.
- To Freeze: Complete through step 7, then wrap tightly with plastic wrap and foil. Freeze up to 3 months. Thaw in refrigerator overnight before baking as directed.
Broccoli Cheddar Breakfast Casserole
Ingredients
- ☐
3 cups fresh broccoli florets, chopped into small pieces - ☐
8 large eggs - ☐
1½ cups whole milk - ☐
½ cup heavy cream - ☐
3 cups shredded sharp cheddar cheese, divided - ☐
4 cups cubed sourdough bread - ☐
1 small onion, finely diced - ☐
2 cloves garlic, minced - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
¼ teaspoon nutmeg - ☐
2 tablespoons butter
Instructions
- Bring a medium pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and pat dry with paper towels.
- In a skillet over medium heat, melt the butter. Add diced onion and cook for 4-5 minutes until softened. Add garlic and cook 1 minute more. Remove from heat.
- Grease a 9×13-inch baking dish. Spread the bread cubes evenly across the bottom.
- Layer the blanched broccoli and sautéed onion mixture over the bread. Sprinkle with 2 cups of the shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg until well blended.
- Pour the egg mixture evenly over the casserole, making sure to saturate all the bread cubes. Gently press down to ensure everything is moistened.
- Top with the remaining 1 cup of cheddar cheese.
- Cover with aluminum foil and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat oven to 350°F. Bake covered for 35 minutes, then remove foil and bake 15 more minutes until golden and set in the center.
- To Freeze: Complete through step 7, then wrap tightly with plastic wrap and foil. Freeze up to 3 months. Thaw in refrigerator overnight before baking as directed.
Apple Cinnamon Breakfast Casserole
This sweet and cozy breakfast casserole tastes like fall in every bite! It’s basically like French toast met an apple pie, and your kids will absolutely love it. Perfect for making ahead and popping in the freezer for those crazy school mornings.
Apple Cinnamon Breakfast Casserole
This sweet and cozy breakfast casserole tastes like fall in every bite! It's basically like French toast met an apple pie, and your kids will absolutely love it. Perfect for making ahead and popping in the freezer for those crazy school mornings.
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 top with diced apples, followed by remaining bread cubes.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture evenly over the bread and apples, making sure to soak all the bread. Press down gently with a spatula.
- Drizzle melted butter over the top and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake for 45-50 minutes until golden and set in the center.
- Let cool for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup if desired.
- To freeze: Wrap cooled casserole tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F for 20-25 minutes.
Apple Cinnamon Breakfast Casserole
Ingredients
- ☐
1 loaf (16 oz) French bread, cut into 1-inch cubes - ☐
3 medium Granny Smith apples, peeled and diced - ☐
8 large eggs - ☐
2 cups whole milk - ☐
1/2 cup heavy cream - ☐
1/2 cup granulated sugar - ☐
1/4 cup brown sugar, packed - ☐
2 teaspoons vanilla extract - ☐
2 teaspoons ground cinnamon - ☐
1/4 teaspoon nutmeg - ☐
1/4 teaspoon salt - ☐
4 tablespoons butter, melted
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer half of the bread cubes in the bottom of the dish, then top with diced apples, followed by remaining bread cubes.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture evenly over the bread and apples, making sure to soak all the bread. Press down gently with a spatula.
- Drizzle melted butter over the top and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake for 45-50 minutes until golden and set in the center.
- Let cool for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup if desired.
- To freeze: Wrap cooled casserole tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F for 20-25 minutes.
Denver Omelet Breakfast Casserole
All the classic flavors of a Denver omelet without standing over the stove flipping eggs! This savory casserole is loaded with ham, peppers, onions, and cheese—perfect for feeding a crowd or meal prepping for the week. Your family will think you spent way more time on this than you actually did!
Denver Omelet Breakfast Casserole
All the classic flavors of a Denver omelet without standing over the stove flipping eggs! This savory casserole is loaded with ham, peppers, onions, and cheese—perfect for feeding a crowd or meal prepping for the week. Your family will think you spent way more time on this than you actually did!
Ingredients
Method
- Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Sauté the bell peppers and onion for 5-7 minutes until softened. Set aside to cool slightly.
- Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
- Layer the diced ham over the hash browns, followed by the sautéed peppers and onions.
- Sprinkle 1½ cups of shredded cheddar cheese over the vegetables.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Top with remaining ½ cup of cheese and bake for 40-45 minutes until the eggs are set and the top is golden brown.
- Let cool for 5 minutes before slicing and serving.
- To freeze: Cool completely, cut into portions, and wrap individually in plastic wrap. Place in a freezer bag for up to 3 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.
Denver Omelet Breakfast Casserole
Ingredients
- ☐
12 large eggs - ☐
1 cup whole milk - ☐
2 cups diced cooked ham (about 12 oz) - ☐
1 medium green bell pepper, diced - ☐
1 medium red bell pepper, diced - ☐
1 medium yellow onion, diced - ☐
2 cups shredded cheddar cheese, divided - ☐
3 cups frozen hash browns, thawed - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1/2 teaspoon garlic powder - ☐
2 tablespoons olive oil
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Sauté the bell peppers and onion for 5-7 minutes until softened. Set aside to cool slightly.
- Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
- Layer the diced ham over the hash browns, followed by the sautéed peppers and onions.
- Sprinkle 1½ cups of shredded cheddar cheese over the vegetables.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Top with remaining ½ cup of cheese and bake for 40-45 minutes until the eggs are set and the top is golden brown.
- Let cool for 5 minutes before slicing and serving.
- To freeze: Cool completely, cut into portions, and wrap individually in plastic wrap. Place in a freezer bag for up to 3 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.
Crescent Roll Breakfast Casserole
This genius breakfast hack uses crescent rolls as the base for the easiest casserole ever! The buttery, flaky crust is topped with eggs, sausage, and cheese for a breakfast that tastes way fancier than it actually is. Trust me, your family won’t believe you when you tell them how simple this was to throw together!
Crescent Roll Breakfast Casserole
This genius breakfast hack uses crescent rolls as the base for the easiest casserole ever! The buttery, flaky crust is topped with eggs, sausage, and cheese for a breakfast that tastes way fancier than it actually is. Trust me, your family won't believe you when you tell them how simple this was to throw together!
Ingredients
Method
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish, pinching seams together to seal. Set aside.
- In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbly, about 7-8 minutes. Drain excess grease and set aside.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Sprinkle the cooked sausage evenly over the crescent roll crust, followed by the mozzarella and cheddar cheese.
- Pour the egg mixture over the sausage and cheese layer, distributing evenly.
- Unroll the second can of crescent roll dough and carefully lay it over the top, pinching seams together.
- Bake for 30-35 minutes until the top is golden brown and the eggs are set. A knife inserted in the center should come out clean.
- Let cool for 10 minutes before slicing into squares and serving.
- To freeze: Let casserole cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F for 25-30 minutes until heated through.
Crescent Roll Breakfast Casserole
Ingredients
- ☐
2 cans (8 oz each) refrigerated crescent roll dough - ☐
1 pound breakfast sausage - ☐
8 large eggs - ☐
1/2 cup whole milk - ☐
2 cups shredded mozzarella cheese - ☐
1 cup shredded cheddar cheese - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
1/4 teaspoon garlic powder - ☐
1/4 teaspoon onion powder
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish, pinching seams together to seal. Set aside.
- In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbly, about 7-8 minutes. Drain excess grease and set aside.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Sprinkle the cooked sausage evenly over the crescent roll crust, followed by the mozzarella and cheddar cheese.
- Pour the egg mixture over the sausage and cheese layer, distributing evenly.
- Unroll the second can of crescent roll dough and carefully lay it over the top, pinching seams together.
- Bake for 30-35 minutes until the top is golden brown and the eggs are set. A knife inserted in the center should come out clean.
- Let cool for 10 minutes before slicing into squares and serving.
- To freeze: Let casserole cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F for 25-30 minutes until heated through.
Greek Breakfast Casserole with Olives
Transport your family to the Mediterranean with this vibrant breakfast casserole! Packed with spinach, feta, and briny olives, it’s like a Greek vacation on your breakfast table. This one’s perfect for meal prep—just pop it in the freezer and you’ve got a healthy, protein-packed breakfast ready whenever you need it.
Greek Breakfast Casserole with Olives
Transport your family to the Mediterranean with this vibrant breakfast casserole! Packed with spinach, feta, and briny olives, it's like a Greek vacation on your breakfast table. This one's perfect for meal prep—just pop it in the freezer and you've got a healthy, protein-packed breakfast ready whenever you need it.
Ingredients
Method
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
- Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and spinach, cooking until spinach is wilted, about 2-3 minutes. Remove from heat.
- In a large bowl, whisk together eggs, milk, oregano, salt, and pepper until well combined.
- Layer the cubed bread in the prepared baking dish. Top with the sautéed spinach mixture, cherry tomatoes, olives, and feta cheese.
- Pour the egg mixture evenly over everything, pressing down gently to ensure the bread absorbs the liquid.
- Bake for 40-45 minutes, until the center is set and the top is golden brown. Let cool for 10 minutes before serving.
- To freeze: Let cool completely, cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 20 minutes.
Greek Breakfast Casserole with Olives
Ingredients
- ☐
12 large eggs - ☐
1 cup whole milk - ☐
3 cups fresh spinach, chopped - ☐
1½ cups crumbled feta cheese - ☐
¾ cup Kalamata olives, pitted and halved - ☐
1 cup cherry tomatoes, halved - ☐
4 cups cubed day-old bread (French or sourdough) - ☐
1 medium red onion, diced - ☐
3 cloves garlic, minced - ☐
2 tablespoons olive oil - ☐
1 teaspoon dried oregano - ☐
½ teaspoon salt - ☐
¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and spinach, cooking until spinach is wilted, about 2-3 minutes. Remove from heat.
- In a large bowl, whisk together eggs, milk, oregano, salt, and pepper until well combined.
- Layer the cubed bread in the prepared baking dish. Top with the sautéed spinach mixture, cherry tomatoes, olives, and feta cheese.
- Pour the egg mixture evenly over everything, pressing down gently to ensure the bread absorbs the liquid.
- Bake for 40-45 minutes, until the center is set and the top is golden brown. Let cool for 10 minutes before serving.
- To freeze: Let cool completely, cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 20 minutes.
Challah Bread Breakfast Casserole
This luxurious breakfast casserole turns leftover challah into something absolutely divine! The eggy, slightly sweet bread soaks up the custard beautifully, creating a texture that’s somewhere between French toast and bread pudding. Your family will think you spent hours on this, but it’s actually one of the easiest recipes in your freezer meal rotation.
Challah Bread Breakfast Casserole
This luxurious breakfast casserole turns leftover challah into something absolutely divine! The eggy, slightly sweet bread soaks up the custard beautifully, creating a texture that's somewhere between French toast and bread pudding. Your family will think you spent hours on this, but it's actually one of the easiest recipes in your freezer meal rotation.
Ingredients
Method
- Grease a 9x13-inch baking dish with butter or cooking spray. Arrange challah cubes evenly in the dish.
- In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Pour the egg mixture evenly over the challah cubes, making sure all bread is moistened. Press down gently with a spatula to help the bread absorb the liquid.
- Drizzle melted butter over the top, then sprinkle with pecans (if using) and brown sugar.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results (this step helps the bread soak up all that delicious custard).
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45-50 minutes, until golden brown and set in the center. A knife inserted should come out clean.
- Let stand for 10 minutes before serving. Serve warm with additional maple syrup, fresh berries, or powdered sugar.
- To freeze: Prepare through step 4, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Challah Bread Breakfast Casserole
Ingredients
- ☐
1 large loaf challah bread (about 1 pound), cut into 1-inch cubes - ☐
8 large eggs - ☐
2 cups whole milk - ☐
1 cup heavy cream - ☐
⅓ cup maple syrup - ☐
1 tablespoon vanilla extract - ☐
1 teaspoon ground cinnamon - ☐
½ teaspoon ground nutmeg - ☐
¼ teaspoon salt - ☐
4 tablespoons unsalted butter, melted - ☐
½ cup chopped pecans (optional) - ☐
2 tablespoons brown sugar for topping
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray. Arrange challah cubes evenly in the dish.
- In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Pour the egg mixture evenly over the challah cubes, making sure all bread is moistened. Press down gently with a spatula to help the bread absorb the liquid.
- Drizzle melted butter over the top, then sprinkle with pecans (if using) and brown sugar.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results (this step helps the bread soak up all that delicious custard).
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45-50 minutes, until golden brown and set in the center. A knife inserted should come out clean.
- Let stand for 10 minutes before serving. Serve warm with additional maple syrup, fresh berries, or powdered sugar.
- To freeze: Prepare through step 4, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Turkey Sausage Breakfast Casserole
This hearty turkey sausage breakfast casserole is a lighter take on the classic morning favorite that doesn’t skimp on flavor! It’s loaded with protein and veggies, making it perfect for keeping your crew full all morning long. Plus, turkey sausage is more budget-friendly than pork sausage, which means you can make two batches and stock your freezer without breaking the bank.
Turkey Sausage Breakfast Casserole
This hearty turkey sausage breakfast casserole is a lighter take on the classic morning favorite that doesn't skimp on flavor! It's loaded with protein and veggies, making it perfect for keeping your crew full all morning long. Plus, turkey sausage is more budget-friendly than pork sausage, which means you can make two batches and stock your freezer without breaking the bank.
Ingredients
Method
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet over medium-high heat, cook turkey sausage, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Transfer to a paper towel-lined plate.
- In the same skillet, sauté onion and bell pepper until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- Spread bread cubes evenly in the prepared baking dish. Top with cooked sausage, sautéed vegetables, and 1½ cups of the shredded cheese.
- In a large bowl, whisk together eggs, milk, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Pour egg mixture evenly over the bread and sausage mixture. Press down gently with a spatula to ensure everything is soaked.
- Sprinkle the remaining ½ cup cheese over the top. Bake uncovered for 45-50 minutes, until the casserole is set in the center and golden brown on top.
- Let cool for 10 minutes before serving. Cut into squares and serve warm.
- To freeze: Cool completely, then wrap entire casserole (or individual portions) tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F for 25-30 minutes, or microwave individual portions for 2-3 minutes.
Turkey Sausage Breakfast Casserole
Ingredients
- ☐
1 pound turkey breakfast sausage - ☐
10 large eggs - ☐
1½ cups whole milk - ☐
6 cups cubed bread (white, wheat, or sourdough) - ☐
2 cups shredded cheddar cheese, divided - ☐
1 medium bell pepper (any color), diced - ☐
1 medium onion, diced - ☐
2 cups fresh baby spinach, roughly chopped - ☐
1 teaspoon garlic powder - ☐
1 teaspoon dried Italian seasoning - ☐
½ teaspoon salt - ☐
¼ teaspoon black pepper - ☐
Cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet over medium-high heat, cook turkey sausage, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Transfer to a paper towel-lined plate.
- In the same skillet, sauté onion and bell pepper until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- Spread bread cubes evenly in the prepared baking dish. Top with cooked sausage, sautéed vegetables, and 1½ cups of the shredded cheese.
- In a large bowl, whisk together eggs, milk, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Pour egg mixture evenly over the bread and sausage mixture. Press down gently with a spatula to ensure everything is soaked.
- Sprinkle the remaining ½ cup cheese over the top. Bake uncovered for 45-50 minutes, until the casserole is set in the center and golden brown on top.
- Let cool for 10 minutes before serving. Cut into squares and serve warm.
- To freeze: Cool completely, then wrap entire casserole (or individual portions) tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F for 25-30 minutes, or microwave individual portions for 2-3 minutes.
Pulled Pork Breakfast Casserole
Got leftover pulled pork from last night’s dinner? This breakfast casserole is the perfect way to use it up! Smoky, savory pork combined with fluffy eggs and cheese makes for a hearty morning meal that’ll have everyone asking for seconds. Plus, it freezes beautifully for those crazy weekday mornings.
Pulled Pork Breakfast Casserole
Got leftover pulled pork from last night's dinner? This breakfast casserole is the perfect way to use it up! Smoky, savory pork combined with fluffy eggs and cheese makes for a hearty morning meal that'll have everyone asking for seconds. Plus, it freezes beautifully for those crazy weekday mornings.
Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper.
- Layer the cubed bread evenly in the prepared baking dish. Top with pulled pork, bell peppers, onion, and 1½ cups of cheese.
- Pour the egg mixture evenly over everything, pressing down gently to ensure the bread soaks up the liquid.
- Cover with foil and refrigerate for at least 2 hours or overnight (or freeze at this point for later use).
- Bake covered for 30 minutes, then remove foil, sprinkle remaining ½ cup cheese on top, and bake uncovered for 15 more minutes until golden and set.
- Let stand 10 minutes before serving. If frozen, thaw overnight in refrigerator before baking, adding 10-15 minutes to cooking time.
Pulled Pork Breakfast Casserole
Ingredients
- ☐
8 large eggs - ☐
1 cup whole milk - ☐
2 cups cooked pulled pork, shredded - ☐
6 cups cubed day-old bread (about 8 slices) - ☐
2 cups shredded sharp cheddar cheese, divided - ☐
1 cup diced bell peppers (any color) - ☐
1/2 cup diced red onion - ☐
1 teaspoon garlic powder - ☐
1/2 teaspoon smoked paprika - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
Cooking spray
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper.
- Layer the cubed bread evenly in the prepared baking dish. Top with pulled pork, bell peppers, onion, and 1½ cups of cheese.
- Pour the egg mixture evenly over everything, pressing down gently to ensure the bread soaks up the liquid.
- Cover with foil and refrigerate for at least 2 hours or overnight (or freeze at this point for later use).
- Bake covered for 30 minutes, then remove foil, sprinkle remaining ½ cup cheese on top, and bake uncovered for 15 more minutes until golden and set.
- Let stand 10 minutes before serving. If frozen, thaw overnight in refrigerator before baking, adding 10-15 minutes to cooking time.
Mediterranean Breakfast Casserole with Tomatoes
Transport your taste buds to the sunny Mediterranean with this veggie-packed breakfast casserole! Fresh tomatoes, spinach, and feta cheese create a lighter option that’s still totally satisfying. It’s like taking a mini vacation at your breakfast table—and your kids might actually eat their veggies before noon!
Mediterranean Breakfast Casserole with Tomatoes
Transport your taste buds to the sunny Mediterranean with this veggie-packed breakfast casserole! Fresh tomatoes, spinach, and feta cheese create a lighter option that's still totally satisfying. It's like taking a mini vacation at your breakfast table—and your kids might actually eat their veggies before noon!
Ingredients
Method
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with olive oil.
- In a large skillet over medium heat, warm olive oil. Sauté red onion and garlic for 3-4 minutes until softened. Add spinach and cook until wilted, about 2 minutes. Set aside to cool slightly.
- In a large bowl, whisk together eggs, half-and-half, oregano, basil, salt, and pepper.
- Spread bread cubes in the prepared baking dish. Layer spinach mixture, cherry tomatoes, olives, and feta cheese over the bread.
- Pour egg mixture evenly over everything, gently pressing down to submerge the bread.
- Cover tightly with foil and refrigerate for at least 1 hour or overnight (or freeze for later).
- Bake covered for 30 minutes, then uncover and bake for 10 more minutes until eggs are set and top is lightly golden. Let cool 5 minutes before serving. If frozen, thaw in refrigerator overnight before baking.
Mediterranean Breakfast Casserole with Tomatoes
Ingredients
- ☐
10 large eggs - ☐
1/2 cup half-and-half - ☐
2 cups fresh spinach, roughly chopped - ☐
1½ cups cherry tomatoes, halved - ☐
1 cup crumbled feta cheese - ☐
1/2 cup sliced Kalamata olives - ☐
4 cups cubed sourdough bread - ☐
1/2 cup diced red onion - ☐
3 cloves garlic, minced - ☐
1 teaspoon dried oregano - ☐
1/2 teaspoon dried basil - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
2 tablespoons olive oil
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with olive oil.
- In a large skillet over medium heat, warm olive oil. Sauté red onion and garlic for 3-4 minutes until softened. Add spinach and cook until wilted, about 2 minutes. Set aside to cool slightly.
- In a large bowl, whisk together eggs, half-and-half, oregano, basil, salt, and pepper.
- Spread bread cubes in the prepared baking dish. Layer spinach mixture, cherry tomatoes, olives, and feta cheese over the bread.
- Pour egg mixture evenly over everything, gently pressing down to submerge the bread.
- Cover tightly with foil and refrigerate for at least 1 hour or overnight (or freeze for later).
- Bake covered for 30 minutes, then uncover and bake for 10 more minutes until eggs are set and top is lightly golden. Let cool 5 minutes before serving. If frozen, thaw in refrigerator overnight before baking.
Pumpkin Spice Breakfast Casserole
Who says pumpkin spice is just for lattes? This sweet and cozy breakfast casserole brings all those fall flavors to your breakfast table in the most delicious way. It’s like French toast met a pumpkin pie and had the most perfect breakfast baby. Your family will be begging for this one year-round!
Pumpkin Spice Breakfast Casserole
Who says pumpkin spice is just for lattes? This sweet and cozy breakfast casserole brings all those fall flavors to your breakfast table in the most delicious way. It's like French toast met a pumpkin pie and had the most perfect breakfast baby. Your family will be begging for this one year-round!
Ingredients
Method
- Spray a 9x13-inch baking dish with cooking spray. Arrange bread cubes evenly in the dish.
- In a large bowl, whisk together eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and nutmeg until smooth.
- Pour pumpkin mixture evenly over bread cubes, pressing down gently to ensure all bread is soaked. Let sit for 10 minutes.
- In a small bowl, toss pecans with melted butter and sprinkle over the top of the casserole.
- Cover tightly with foil and refrigerate for at least 4 hours or overnight (or freeze at this point for up to 2 months).
- When ready to bake, preheat oven to 350°F. Bake covered for 40 minutes, then uncover and bake for 10 more minutes until golden and puffed.
- Let stand 10 minutes before serving. Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar. If frozen, thaw overnight in refrigerator before baking.
Pumpkin Spice Breakfast Casserole
Ingredients
- ☐
1 loaf (16 oz) challah or brioche bread, cubed - ☐
8 large eggs - ☐
1 cup canned pumpkin puree (not pumpkin pie filling) - ☐
2 cups whole milk - ☐
1/2 cup heavy cream - ☐
2/3 cup packed brown sugar - ☐
2 teaspoons vanilla extract - ☐
2 teaspoons pumpkin pie spice - ☐
1 teaspoon ground cinnamon - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon ground nutmeg - ☐
1/2 cup chopped pecans - ☐
3 tablespoons butter, melted - ☐
Cooking spray
Instructions
- Spray a 9×13-inch baking dish with cooking spray. Arrange bread cubes evenly in the dish.
- In a large bowl, whisk together eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and nutmeg until smooth.
- Pour pumpkin mixture evenly over bread cubes, pressing down gently to ensure all bread is soaked. Let sit for 10 minutes.
- In a small bowl, toss pecans with melted butter and sprinkle over the top of the casserole.
- Cover tightly with foil and refrigerate for at least 4 hours or overnight (or freeze at this point for up to 2 months).
- When ready to bake, preheat oven to 350°F. Bake covered for 40 minutes, then uncover and bake for 10 more minutes until golden and puffed.
- Let stand 10 minutes before serving. Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar. If frozen, thaw overnight in refrigerator before baking.
1. Chicken and Waffle Breakfast Casserole
This sweet and savory mashup is like Sunday brunch in a pan! Your kids will go crazy for the crispy waffle pieces combined with tender chicken and maple syrup goodness. Plus, it freezes beautifully, so you can make it on a lazy weekend and enjoy it on those hectic school mornings.
1. Chicken and Waffle Breakfast Casserole
This sweet and savory mashup is like Sunday brunch in a pan! Your kids will go crazy for the crispy waffle pieces combined with tender chicken and maple syrup goodness. Plus, it freezes beautifully, so you can make it on a lazy weekend and enjoy it on those hectic school mornings.
Ingredients
Method
- Preheat oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- Layer half of the waffle pieces in the bottom of the prepared dish, then top with diced chicken and 1 cup of shredded cheese.
- In a large bowl, whisk together eggs, milk, maple syrup, salt, and pepper until well combined.
- Pour egg mixture evenly over the waffle and chicken layers, then top with remaining waffle pieces and cheese.
- Cover with foil and bake for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set.
- Let cool for 10 minutes before serving. Drizzle with extra maple syrup if desired. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F for 25-30 minutes.
Chicken and Waffle Breakfast Casserole
Ingredients
- ☐
8 frozen waffles, cut into 1-inch pieces - ☐
3 cups cooked chicken breast, diced - ☐
8 large eggs - ☐
2 cups whole milk - ☐
1/2 cup pure maple syrup, plus extra for serving - ☐
2 cups shredded cheddar cheese, divided - ☐
1/2 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
Cooking spray
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- Layer half of the waffle pieces in the bottom of the prepared dish, then top with diced chicken and 1 cup of shredded cheese.
- In a large bowl, whisk together eggs, milk, maple syrup, salt, and pepper until well combined.
- Pour egg mixture evenly over the waffle and chicken layers, then top with remaining waffle pieces and cheese.
- Cover with foil and bake for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set.
- Let cool for 10 minutes before serving. Drizzle with extra maple syrup if desired. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in refrigerator and reheat at 350°F for 25-30 minutes.
2. Caprese Breakfast Casserole with Basil
Who says you can’t have your favorite Italian flavors at breakfast? This gorgeous casserole brings all the fresh, bright tastes of a caprese salad to your morning table. It’s perfect for when you want to feel a little fancy without actually doing fancy-level work!
2. Caprese Breakfast Casserole with Basil
Who says you can't have your favorite Italian flavors at breakfast? This gorgeous casserole brings all the fresh, bright tastes of a caprese salad to your morning table. It's perfect for when you want to feel a little fancy without actually doing fancy-level work!
Ingredients
Method
- Spray a 9x13-inch baking dish with cooking spray and spread bread cubes evenly in the bottom.
- Scatter cherry tomatoes, mozzarella cubes, chopped basil, and minced garlic over the bread.
- In a large mixing bowl, whisk together eggs, half-and-half, salt, and pepper until smooth.
- Pour egg mixture evenly over the bread and toppings, pressing down gently to ensure all bread is soaked. Cover and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F. Bake uncovered for 40-45 minutes until puffed and golden brown.
- Let cool for 5 minutes, then drizzle with balsamic glaze and garnish with fresh basil. To freeze, cool completely, cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.
Caprese Breakfast Casserole with Basil
Ingredients
- ☐
1 loaf French bread (about 12 oz), cut into 1-inch cubes - ☐
12 large eggs - ☐
2 cups half-and-half - ☐
2 cups cherry tomatoes, halved - ☐
8 oz fresh mozzarella, cut into small cubes - ☐
1 cup fresh basil leaves, chopped, plus extra for garnish - ☐
3 cloves garlic, minced - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
2 tablespoons balsamic glaze, for drizzling - ☐
Cooking spray
Instructions
- Spray a 9×13-inch baking dish with cooking spray and spread bread cubes evenly in the bottom.
- Scatter cherry tomatoes, mozzarella cubes, chopped basil, and minced garlic over the bread.
- In a large mixing bowl, whisk together eggs, half-and-half, salt, and pepper until smooth.
- Pour egg mixture evenly over the bread and toppings, pressing down gently to ensure all bread is soaked. Cover and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F. Bake uncovered for 40-45 minutes until puffed and golden brown.
- Let cool for 5 minutes, then drizzle with balsamic glaze and garnish with fresh basil. To freeze, cool completely, cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.
3. Everything Bagel Breakfast Casserole
If your family loves everything bagels as much as mine does, this casserole is about to become your new best friend! All those amazing bagel flavors baked into one easy dish that you can pull straight from the freezer. It’s basically a lazy Sunday bagel brunch, but way easier to make happen on a Tuesday morning!
3. Everything Bagel Breakfast Casserole
If your family loves everything bagels as much as mine does, this casserole is about to become your new best friend! All those amazing bagel flavors baked into one easy dish that you can pull straight from the freezer. It's basically a lazy Sunday bagel brunch, but way easier to make happen on a Tuesday morning!
Ingredients
Method
- Spray a 9x13-inch baking dish with cooking spray and arrange bagel pieces in an even layer.
- Distribute cream cheese cubes, cooked sausage, cheddar cheese, red onion, and scallions evenly over the bagel pieces.
- In a large bowl, whisk together eggs, milk, 2 tablespoons of everything bagel seasoning, and black pepper until well blended.
- Pour egg mixture over the casserole, making sure to coat everything evenly. Press down lightly to ensure bagel pieces absorb the liquid.
- Sprinkle remaining 1 tablespoon of everything bagel seasoning on top. Cover and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F. Bake covered with foil for 30 minutes, then uncover and bake for an additional 20 minutes until golden and set in the center. Let rest for 10 minutes before serving. To freeze, cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in refrigerator overnight and reheat at 325°F for 30-35 minutes.
Everything Bagel Breakfast Casserole
Ingredients
- ☐
6 everything bagels, cut into 1-inch pieces - ☐
10 large eggs - ☐
2 1/2 cups whole milk - ☐
8 oz cream cheese, softened and cubed - ☐
1 lb breakfast sausage, cooked and crumbled - ☐
2 cups shredded cheddar cheese - ☐
1/2 cup red onion, finely diced - ☐
1/4 cup scallions, sliced - ☐
3 tablespoons everything bagel seasoning, divided - ☐
1/2 teaspoon black pepper - ☐
Cooking spray
Instructions
- Spray a 9×13-inch baking dish with cooking spray and arrange bagel pieces in an even layer.
- Distribute cream cheese cubes, cooked sausage, cheddar cheese, red onion, and scallions evenly over the bagel pieces.
- In a large bowl, whisk together eggs, milk, 2 tablespoons of everything bagel seasoning, and black pepper until well blended.
- Pour egg mixture over the casserole, making sure to coat everything evenly. Press down lightly to ensure bagel pieces absorb the liquid.
- Sprinkle remaining 1 tablespoon of everything bagel seasoning on top. Cover and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F. Bake covered with foil for 30 minutes, then uncover and bake for an additional 20 minutes until golden and set in the center. Let rest for 10 minutes before serving. To freeze, cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in refrigerator overnight and reheat at 325°F for 30-35 minutes.
