This breakfast egg casserole is the kind of dish that brings everyone to the table. It’s warm, satisfying, and packed with flavor, without asking you to fuss over the stove. Whether you’re feeding a crowd or planning your week’s breakfasts, this recipe makes mornings easier.
You can assemble it the night before, bake it fresh in the morning, and enjoy a hearty meal with minimal effort. It’s the kind of reliable recipe you’ll keep coming back to.
What Makes This Recipe So Good
- Make-ahead friendly: Prep it the night before and bake in the morning for a stress-free breakfast.
- Comforting and hearty: Eggs, cheese, and savory add-ins make it filling and satisfying.
- Customizable: Swap in your favorite meats, veggies, or cheeses. It’s flexible and forgiving.
- Feeds a crowd: One pan serves a family or a small group with ease.
- Great for leftovers: Reheats well, making it ideal for meal prep and busy weekdays.
What You’ll Need
- 10 large eggs
- 1 cup whole milk (or half-and-half for richer texture)
- 1/2 cup sour cream (optional, for extra creaminess)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella
- 1/2 pound breakfast sausage or bacon, cooked and crumbled
- 1 cup diced bell peppers (any color)
- 1/2 cup diced onion
- 1 cup diced cooked potatoes or hash browns (optional)
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
- 1 tablespoon olive oil or butter (for sautéing)
- Nonstick spray or butter (for greasing the baking dish)
Step-by-Step Instructions
- Prep the pan: Grease a 9×13-inch baking dish with nonstick spray or butter.
Preheat oven to 350°F (175°C) if baking right away.
- Cook the meat: In a skillet over medium heat, cook the sausage or bacon until browned and fully cooked. Drain excess fat and set aside.
- Sauté the veggies: In the same pan, add olive oil or butter if needed. Cook the onions and bell peppers with a pinch of salt until softened, about 4–5 minutes.
If using cooked potatoes, toss them in to warm through.
- Whisk the eggs: In a large bowl, whisk eggs, milk, sour cream, salt, pepper, garlic powder, and onion powder until smooth and well combined.
- Layer the casserole: Scatter the cooked meat, sautéed veggies, and potatoes (if using) in the baking dish. Sprinkle half the cheese over them.
- Add the egg mixture: Pour the egg mixture evenly over the filling. Tap the pan gently on the counter to settle everything.
- Top with cheese: Sprinkle the remaining cheese over the top.
- Bake: Bake uncovered for 35–45 minutes, until the center is just set and the top is golden.
A knife inserted near the center should come out clean.
- Rest and serve: Let the casserole rest for 10 minutes. Garnish with chopped parsley or chives and slice into squares.
- Make-ahead option: Assemble through step 7, cover tightly, and refrigerate overnight. Bake in the morning, adding 5–10 extra minutes if needed.
How to Store
- Refrigerate: Cool completely, then cover or transfer to airtight containers.
Store for up to 4 days.
- Reheat: Microwave individual portions for 60–90 seconds, or warm in a 300°F oven until heated through.
- Freeze: Wrap slices tightly in plastic and foil or place in freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge and reheat as above.
Benefits of This Recipe
- Saves time in the morning: Prep ahead and simply bake when you need it.
- Balanced and satisfying: Protein from eggs and cheese, plus veggies for color and nutrients.
- Budget-friendly: Uses everyday ingredients and stretches to feed several people.
- Great for gatherings: Perfect for holidays, potlucks, brunch, or overnight guests.
- Kid-friendly: Mild flavors with room to add or hide veggies as needed.
Pitfalls to Watch Out For
- Undercooking the center: If the middle jiggles, give it more time.
Cover loosely with foil if the top browns too quickly.
- Too much moisture: Watery veggies can dilute the eggs. Sauté them well and drain excess liquid.
- Overmixing the eggs: Whisk to combine, but don’t whip too much air in, or it can bake up airy and then collapse.
- Skipping the rest time: Resting helps the eggs set and makes cleaner slices.
- Overloading add-ins: Keep total mix-ins around 3–4 cups. Too much can prevent the eggs from setting.
Recipe Variations
- Veggie Lovers: Add mushrooms, spinach, zucchini, or broccoli.
Sauté first to reduce moisture.
- Meat Lovers: Use a combo of sausage, bacon, and diced ham for extra savory flavor.
- Southwest Style: Add green chiles, black beans, corn, pepper jack, and a sprinkle of cumin. Serve with salsa and avocado.
- Greek Twist: Use feta, spinach, tomatoes, olives, and a pinch of oregano.
- Potato Base: Layer thawed hash browns on the bottom with a bit of melted butter for a crispy edge.
- Lighter Option: Swap in 4 egg whites for 4 of the eggs, use reduced-fat milk, and load up on veggies.
- Gluten-Free Friendly: This recipe is naturally gluten-free as written. Just confirm your sausage is gluten-free.
FAQ
Can I assemble this the night before?
Yes.
Assemble the casserole, cover it tightly, and refrigerate overnight. Bake in the morning, adding a few extra minutes if it’s cold going into the oven.
How do I know when it’s done?
The edges will be set and the center will look firm, not runny. A knife or toothpick near the center should come out clean.
If it’s browning too fast, tent with foil.
What size pan should I use?
A 9×13-inch baking dish is ideal. For thicker slices, use a slightly smaller deep dish and add baking time. For a thinner casserole, bake in a larger pan and reduce time.
Can I make this dairy-free?
You can use a dairy-free milk alternative and skip or use dairy-free cheese.
The texture will be slightly different but still tasty and satisfying.
What cheeses work best?
Cheddar adds sharpness and melts well. Monterey Jack, mozzarella, gouda, or pepper jack also work. A blend gives the best flavor and texture.
How can I avoid a soggy casserole?
Sauté veggies to remove moisture, drain cooked meat, and avoid overloading the mix-ins.
Let the casserole rest after baking to set properly.
Can I halve the recipe?
Yes. Bake in an 8×8-inch dish and start checking for doneness around 25–30 minutes.
In Conclusion
This breakfast egg casserole checks all the boxes: hearty, cheesy, flexible, and make-ahead friendly. It’s an easy win for busy mornings and a guaranteed crowd-pleaser on weekends.
Keep the base recipe handy, switch up the add-ins to suit your mood, and enjoy a warm, satisfying breakfast with very little fuss.