Egg Breakfast Casserole

There’s something special about waking up to the smell of a hearty breakfast wafting through the house, and an Egg Breakfast Casserole is the perfect way to start any day. Packed with eggs, cheese, and your choice of breakfast meats and vegetables, it’s a versatile dish that brings comfort to the breakfast table.

My family can’t get enough of this warm, cheesy, and savory casserole, and the best part? It’s easy to make ahead for busy mornings. One bite of this, and you’ll understand why it’s our go-to for weekend brunches, holiday mornings, and everything in between.

Questions I Often Get Asked About This Recipe

Q: Can I make this casserole ahead of time?
A: Yes! You can prepare this casserole the night before and refrigerate it overnight. In the morning, just pop it in the oven and bake.

Q: What types of cheese work best?
A: Cheddar is a classic choice, but you can experiment with Swiss, mozzarella, or a blend of cheeses for added flavor.

Q: Can I add vegetables to this casserole?
A: Absolutely! Diced bell peppers, spinach, mushrooms, and onions make great additions to this dish.

Q: How do I prevent the casserole from becoming too watery?
A: Make sure to drain any excess moisture from cooked vegetables and meats before adding them to the egg mixture.

Q: Can I freeze leftovers?
A: Yes, the casserole freezes well. Let it cool completely, portion it out, and store it in airtight containers for up to 3 months. Reheat in the oven or microwave when ready to serve.

What You Need to Make Egg Breakfast Casserole

• 8 large eggs
• 2 cups whole milk – for a fluffy texture
• 2 cups shredded cheddar cheese – or cheese of your choice
• 1 pound breakfast sausage – cooked and crumbled (or substitute with bacon or ham)
• 2 cups cubed day-old bread – helps absorb the egg mixture and adds structure
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper – to taste
• Optional: diced bell peppers, spinach, or mushrooms – for added flavor and nutrients

How to Make Egg Breakfast Casserole

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
2. Cook the sausage over medium heat until browned. Drain any excess grease and set aside.
3. Assemble the casserole by spreading the cubed bread evenly in the greased baking dish. Layer the cooked sausage on top, followed by half of the shredded cheese.
4. Add vegetables (if using) evenly over the cheese layer.
5. Prepare the egg mixture by whisking together the eggs, milk, garlic powder, onion powder, salt, and black pepper in a large bowl.
6. Pour the egg mixture over the bread and sausage layers in the dish. Use a spatula to press down gently so the bread absorbs the liquid.
7. Top with the remaining cheese and bake in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
8. Let the casserole rest for 5-10 minutes before slicing and serving. Enjoy!

Tips for the Best Egg Breakfast Casserole

• Use day-old bread for better absorption of the egg mixture. Fresh bread can make the casserole soggy.
• Don’t overmix the eggs; whisk until just combined for a fluffier texture.
• Experiment with toppings like chopped green onions, avocado slices, or hot sauce for added flair.
• Make it vegetarian by omitting the meat and adding more vegetables or plant-based meat substitutes.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This recipe was a hit with my family! We added mushrooms and spinach, and it turned out amazing.” – Tom H

⭐️⭐️⭐️⭐️⭐️ “Perfect for our Sunday brunch. I loved how easy it was to prepare the night before.” – Linda A

⭐️⭐️⭐️⭐️ “I substituted the sausage with bacon, and it was delicious! The casserole had the perfect blend of flavors.” – Jenna K

⭐️⭐️⭐️⭐️⭐️ “I tried this with gluten-free bread, and it still turned out great. Will make again!” – Amanda T

⭐️⭐️⭐️⭐️ “A simple yet satisfying breakfast that we all enjoyed. Next time, I’ll try adding a bit of hot sauce for a kick.” – Sarah M

Printable Recipe

Egg Breakfast Casserole

Yield: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

This Egg Breakfast Casserole is perfect for a hearty and easy breakfast or brunch. Packed with eggs, cheese, and your choice of meat and vegetables, it’s a family favorite!

Print

Ingredients

• 8 large eggs
• 2 cups whole milk – for a fluffy texture
• 2 cups shredded cheddar cheese – or cheese of your choice
• 1 pound breakfast sausage – cooked and crumbled (or substitute with bacon or ham)
• 2 cups cubed day-old bread – helps absorb the egg mixture and adds structure
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper – to taste
• Optional: diced bell peppers, spinach, or mushrooms – for added flavor and nutrients

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.
2. Cook the sausage over medium heat until browned. Drain any excess grease and set aside.
3. Assemble the casserole by spreading the cubed bread evenly in the greased baking dish. Layer the cooked sausage on top, followed by half of the shredded cheese.
4. Add vegetables (if using) evenly over the cheese layer.
5. Prepare the egg mixture by whisking together the eggs, milk, garlic powder, onion powder, salt, and black pepper in a large bowl.
6. Pour the egg mixture over the bread and sausage layers in the dish. Use a spatula to press down gently so the bread absorbs the liquid.
7. Top with the remaining cheese and bake in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
8. Let the casserole rest for 5-10 minutes before slicing and serving. Enjoy!

If You Enjoyed This Recipe, Please Share!

If this Egg Breakfast Casserole made your morning better, don’t keep it to yourself! Share the recipe with your friends and family on social media, or pin it for later. There’s nothing quite like spreading the joy of a hearty breakfast that everyone can enjoy. And if you do make it, be sure to tag me so I can see your delicious take on this classic dish!