Name: Breakfast Casserole Recipe for Easy Mornings
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 pound breakfast sausage, cooked and drained; 6 large eggs; 2 cups milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 cups cubed bread (day-old works best); 1 cup shredded cheddar cheese; 1/2 cup diced onion; 1/2 cup diced bell pepper

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Breakfast casserole has a special way of making mornings less chaotic and more comforting. I love pulling one from the oven, warm and bubbling, while the coffee brews. The golden top cracks just slightly as you cut into it, and the mix of eggs, cheese, and hearty fillings makes everyone at the table feel cared for. This dish is flexible. You can swap ingredients based on what’s in your fridge or what mood you’re in. Sometimes I toss in leftover vegetables, other times I make it more indulgent with extra cheese. It works for holidays when the house fills with family, but it also works for a quiet weekday when you just need breakfast ready without fuss. Whether you’re searching for the best casserole recipes, curious about a sweet dessert casserole, leaning toward a vegan breakfast casserole, or craving easy casserole recipes with shortcuts like Breakfast Casserole With Bisquick, this recipe has space to adapt. It even plays nicely with vegetable casserole recipes when you want something lighter. It’s homey food that doesn’t try too hard, and that’s exactly what mornings deserve.

1) Key Takeaways
2) Easy Breakfast Casserole Recipe
3) Ingredients for Breakfast Casserole
4) How to Make Breakfast Casserole
5) Tips for Making Breakfast Casserole
6) Making Breakfast Casserole Ahead of Time
7) Storing Leftover Breakfast Casserole
8) Try these Breakfast recipes next!
9) Breakfast Casserole
10) Nutrition

1) Key Takeaways

This breakfast casserole is hearty, flexible, and a real time saver for mornings.
You can swap sausage, bacon, or go veggie without losing flavor.
It works for holidays, brunches, or even meal prep during the week.
Leftovers hold well, making it perfect for families or gatherings.

2) Easy Breakfast Casserole Recipe

I like to think of breakfast casserole as the dish that saves mornings. The first time I baked one, I pulled it out of the oven just as my kids shuffled in, hair sticking up in every direction. The smell of sausage and cheese greeted them before I even said good morning. Suddenly, no one complained about waking up early. That’s the power of this simple dish.

The beauty of this breakfast casserole is in its adaptability. Some days I throw in extra vegetables like spinach or mushrooms. Other times, when I’m craving comfort, I double the cheese. It never feels fussy. It always feels welcoming, like the food equivalent of a big hug. I’d argue it belongs in every list of best casserole recipes out there, and once you try it, you’ll see why.

Whether you want something close to a dessert casserole, a lighter vegetable casserole recipe, or even a vegan breakfast casserole variation, the base here lets you play around. I’ve even made a version using a shortcut with Bisquick when time ran short, and guess what? It still disappeared from the pan in minutes.

3) Ingredients for Breakfast Casserole

Breakfast Sausage: I brown it until the edges crisp. That flavor at the bottom of the skillet adds depth to every bite. If sausage isn’t your thing, swap it out for ham or bacon, or go vegetarian with mushrooms and zucchini.

Eggs: Six large ones, whisked until smooth. They hold everything together and make the casserole fluffy. Think of them as the glue that keeps this dish standing tall.

Milk: Two cups. It lightens the texture and gives the casserole a creamy finish. I’ve tried both whole milk and 2 percent, and both worked fine.

Bread Cubes: Stale bread works best here. I cube it up and let it soak in the egg mixture. Each bite holds flavor without turning soggy. French bread, sourdough, or even sandwich bread can step in.

Cheddar Cheese: I use a sharp cheddar, freshly shredded if I have the time. It melts into gooey pockets that stretch with every forkful.

Onion and Bell Pepper: These add sweetness and crunch. I sauté them lightly to bring out their flavors before mixing them in.

Salt and Pepper: Simple, but they make a big difference. Without them, the casserole tastes flat.

4) How to Make Breakfast Casserole

Step 1. Grease a 9×13 dish and spread your cooked sausage evenly. This sets the base for everything that comes next.

Step 2. In a large bowl, whisk eggs, milk, salt, and pepper until smooth. That’s your custard base.

Step 3. Add bread cubes, onion, bell pepper, and half of the cheese. Stir until it’s all coated. Let it rest a bit so the bread soaks up flavor.

Step 4. Pour the mixture over the sausage. Spread it evenly with a spatula. You want every corner filled.

Step 5. Sprinkle the rest of the cheese on top. More cheese never hurt anyone, right?

Step 6. Cover and refrigerate for two hours or overnight. It gives the bread more time to absorb flavor.

Step 7. Preheat oven to 350°F. Bake uncovered for 45 to 55 minutes until golden. A knife in the center should come out clean.

Step 8. Let it cool for five minutes before slicing. Trust me, it’ll be worth the wait.

5) Tips for Making Breakfast Casserole

One of my biggest tips is to use bread that’s a little stale. Fresh bread tends to collapse. Day-old bread holds its shape and soaks up the egg mixture without getting mushy. It gives structure to the casserole.

If you want extra flavor, sauté the onions and peppers before mixing. It caramelizes them just enough to add sweetness. Another trick is to shred your own cheese. Pre-shredded cheese has fillers that don’t melt as nicely. A block of cheddar takes a few extra minutes to grate but makes a big difference.

I’ve found that breakfast casserole bakes best when you don’t rush it. Give it the full time in the oven. Letting it rest after baking helps too. It firms up and slices better. That pause before serving makes it easier to plate and less messy on the fork.

6) Making Breakfast Casserole Ahead of Time

This recipe shines when you make it ahead. I’ve prepped it the night before so many times, and it never disappoints. Mixing the ingredients and letting them sit overnight lets the flavors deepen. The bread drinks in the egg mixture, and the cheese settles into every corner.

When morning comes, you don’t scramble. You just slide the dish into the oven. That means you can sip your coffee while the casserole bakes. I love that part, the calm before the day really begins. It makes weekends feel slower, even if the schedule’s packed.

It’s also forgiving. If you only let it rest two hours, it still works. Overnight just gives it more time to come together. Either way, you’ll have a breakfast that feels like you worked harder than you did.

7) Storing Leftover Breakfast Casserole

Leftovers are almost better than the first serving. The flavors mingle more by the next day. Store them in an airtight container in the fridge. They’ll stay fresh for about four days.

I reheat slices in the microwave when I’m in a rush. But if you want the top crispy again, warm them in the oven at 300°F for 10 minutes. It brings back that golden crust. Either way, you’ll still get all the comfort of the first bite.

Sometimes I freeze individual portions. Wrapped tightly, they hold well for up to two months. They make busy mornings easier when you just don’t have the energy to cook from scratch.

8) Try these Breakfast recipes next!

9) Breakfast Casserole