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Busy mornings just met their match with this incredibly delicious and convenient solution! Say goodbye to rushing and hello to a satisfying meal with our ultimate Breakfast Casserole Make Ahead recipe. It’s perfect for busy weekdays, weekend brunches, or holiday gatherings, offering incredible versatility and crowd-pleasing appeal. Prepare it the night before, then simply bake and enjoy a stress-free start to your day.
Why You’ll Love This Breakfast Casserole Make Ahead
This fantastic breakfast bake quickly becomes a family favorite for many reasons:
- Effortless Mornings: Prep everything the night before and just pop it in the oven. It’s the ultimate solution for a relaxed start to any day.
- Endless Customization: Easily swap in your favorite meats, cheeses, and vegetables to make it uniquely yours. This flexibility makes it perfect for everyone.
- Hearty & Satisfying: Packed with protein and savory flavors, this casserole keeps you full and energized. It’s a complete meal in one dish.
- Reheats Beautifully: Enjoy leftovers just as much as the first serving. It’s perfect for meal prepping throughout the week.
- Perfect for Gatherings: Feeding a crowd is simple with this impressive yet easy Breakfast Casserole Make Ahead. It’s ideal for holidays and potlucks.
- Family-Friendly: Kids and adults alike will enjoy this comforting dish, especially when tailored to your family’s preferences.
Evidence suggests that preparing meals in advance offers numerous advantages, from reducing kitchen time to improving overall nutrition.
Ingredients
Gather these simple ingredients to create your next favorite breakfast:
- 4 cups (175g or 6 oz) cubes of crusty bread*
- 1 teaspoon olive oil
- 1 pound ground pork sausage, casings removed*
- 1 teaspoon dried rosemary or Italian seasoning, optional
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 2 garlic cloves, minced
- 2 cups (275g or 9-10 oz) chopped bell peppers
- 1 cup (100g or 3 oz) sliced mushrooms
- 1 cup roughly chopped fresh spinach
- 12 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup (160ml) milk or half-and-half*
- 1 cup (100g or 3.5 oz.) shredded cheddar cheese
- optional garnish: green onion and/or chopped parsley
Notes & Substitutions
You have many options to tailor this Breakfast Casserole Make Ahead to your taste or what you have on hand. Don’t be afraid to experiment!
- Bread: Use day-old crusty bread, challah, brioche, or even sliced sandwich bread toasted slightly. The drier the bread, the better it absorbs the egg mixture without getting soggy.
- Potatoes: For an even heartier casserole, add a layer of frozen hash browns (no need to thaw) or pre-cooked diced fresh potatoes to the bottom of the pan before adding the bread.
- Meat: Swap pork sausage for cooked bacon, diced ham, ground turkey, or chicken sausage. For a meat-free option, simply omit the meat and increase the vegetables.
- Vegetables: Feel free to add or substitute other vegetables like broccoli florets, zucchini, kale, or corn. Ensure dense vegetables are cooked slightly before adding.
- Vegetarian: To make it vegetarian, skip the sausage and add extra vegetables. You can also include vegetarian sausage crumbles or plant-based protein.
- Dairy: Whole milk or half-and-half provides a richer, creamier texture. For a lighter option, you can use skim milk or a non-dairy alternative like unsweetened almond milk.
- Cheese: Besides cheddar, consider using Gruyere, Monterey Jack, pepper jack, or a blend of your favorite shredded cheeses for different flavor profiles.
Equipment
You don’t need fancy tools to make this easy casserole. Here’s what you’ll need:
- 9×13 inch (3-4 quart) baking dish
- Large skillet
- Large mixing bowls
- Whisk
Instructions
Creating this delicious Breakfast Casserole Make Ahead is straightforward with these simple steps. Follow along for a perfect result every time!
- Prepare Pan & Bread: Lightly grease a 9×13-inch or any 3–4-quart oven-safe dish. Arrange your bread cubes in an even layer across the bottom of the pan. This forms the base for your casserole.
- Cook Meat & Veggies: Heat olive oil in a large skillet over medium heat. Add the ground pork sausage and rosemary or Italian seasoning, if using. Break up the sausage into bite-sized pieces with a wooden spoon as it cooks. Once the sausage is mostly cooked through, add the chopped onion, minced garlic, bell peppers, mushrooms, and fresh spinach. Cook for about 5–6 minutes, stirring occasionally, until the vegetables have softened slightly.
- Assemble Fillings: Remove the sausage and vegetable mixture from the heat. Spread it in an even layer directly over the bread cubes in your prepared baking dish.
- Whisk Egg Mixture: In a large mixing bowl, whisk together the 12 large eggs, salt, pepper, milk (or half-and-half), and shredded cheddar cheese until well combined and smooth.
- Combine & Pour: Evenly pour the egg and cheese mixture over the sausage, vegetable, and bread layers in the baking dish. Give it another light sprinkle of salt and pepper on top for extra flavor.
- Refrigerate: Cover the casserole dish tightly with plastic wrap or aluminum foil. Refrigerate it for at least 30 minutes, or ideally, overnight for up to 24 hours. Allowing it to chill helps the flavors meld. When ready to bake, let it sit at room temperature for 10–15 minutes while your oven preheats.
- Preheat Oven: Preheat your oven to 375°F (191°C).
- Bake Casserole: Uncover the casserole dish. Bake for 40–45 minutes, or until the top is golden brown, the edges are crisp, and a toothpick inserted into the center comes out clean. This indicates the eggs are fully set.
- Rest & Serve: Remove the casserole from the oven and let it cool for about 10 minutes before slicing. This allows the casserole to set further and makes for cleaner slices.
- Store Leftovers: Any leftover cooked casserole can be stored in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave until warmed through.
Pro Tips for the Best Breakfast Casserole Make Ahead
Achieve breakfast perfection every time with these helpful tips:
- Overnight Refrigeration: Chilling the casserole overnight allows the bread to fully soak up the egg mixture, leading to a more flavorful and cohesive dish.
- Use Crusty or Stale Bread: Slightly dried or stale bread works best because it absorbs the liquid without becoming overly soggy. Fresh, soft bread can turn mushy.
- Don’t Overcook Eggs: Bake until the eggs are just set. Overcooked eggs can become rubbery, so keep an eye on the baking time.
- Allow to Rest: Letting the casserole rest for 10 minutes after baking helps it firm up. This makes it easier to slice and serve neatly.
- Grease Your Dish Well: Always grease your baking dish thoroughly. This prevents sticking and makes serving and cleanup much easier.
Serving Suggestions, Storage, and Variations
This versatile Breakfast Casserole Make Ahead pairs beautifully with a variety of sides and is easy to store and adapt.
Serving Suggestions
- Fresh & Light: Serve slices with a vibrant bowl of fresh fruit, such as berries, melon, or sliced oranges, and a side of creamy Greek yogurt.
- Sweet Counterpart: Complement the savory casserole with sweet treats like warm cinnamon rolls, fluffy muffins, or buttery croissants for a balanced spread.
- Extra Savory Sides: Offer additional cooked bacon strips, extra breakfast sausage patties, or crispy hash browns for those who want even more protein.
- Complete Brunch: For a full brunch, consider adding mimosas, coffee, and a simple green salad with a light vinaigrette.
Storage & Reheating
- Refrigerate Cooked Casserole: Store any leftover baked casserole in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes until warm.
- Freeze Unbaked Casserole: Assemble the casserole as directed, then cover it tightly with a double layer of plastic wrap and foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as usual, possibly adding 5-10 minutes to the baking time.
- Freeze Baked Casserole: Once baked and cooled completely, slice the casserole into individual portions. Wrap each slice tightly in plastic wrap and then foil, then freeze for up to 2 months. Reheat frozen slices in the microwave or oven until heated through.
To ensure your leftovers are safe to eat, always follow USDA guidelines for proper food storage and reheating temperatures.
Variations
- Potato Base: Layer frozen or pre-cooked fresh diced potatoes on the bottom of the dish before the bread for a heartier, more traditional potato-egg casserole.
- Meat Options: Experiment with different proteins like fully cooked crumbled bacon, diced deli ham, ground turkey, or even cooked shredded chicken for a lighter touch.
- Cheese Choices: Beyond cheddar, try using pepper jack for a kick, smoky gouda, tangy feta, or a blend of Italian cheeses like mozzarella and provolone.
- Spice It Up: Add a pinch of red pepper flakes to the egg mixture, incorporate diced jalapeños with the vegetables, or serve with your favorite hot sauce on the side.
- Herbs: Experiment with different fresh or dried herbs such as fresh chives, dill, or a Mediterranean blend to change the flavor profile.
Nutrition Information
This delicious casserole offers a balanced start to your day.
Per Serving:
| Nutrient | Amount |
|---|---|
| Calories | 212 |
| Sugar | 3.1 g |
| Sodium | 343 mg |
| Fat | 12.8 g |
| Carbohydrates | 11.2 g |
| Protein | 12.5 g |
| Cholesterol | 205.4 mg |
Serving size: Approximately 1/8 of the casserole.
Nutritional values are estimates and may vary based on specific ingredients and preparation.
Frequently Asked Questions
- Can I use egg whites only? Yes, you can substitute egg whites for whole eggs to reduce fat and cholesterol. The texture might be slightly different but still delicious.
- Are canned mushrooms okay? Fresh mushrooms are preferred for texture and flavor, but canned, drained mushrooms can be used in a pinch. Sauté them briefly to remove excess moisture.
- Can tater tots replace hash browns? Absolutely! A layer of frozen tater tots can be used instead of hash browns, creating a fun, crispy potato base for your Breakfast Casserole Make Ahead.
- Is gluten-free bread suitable? Yes, gluten-free bread works well in this recipe. Just make sure it’s slightly stale or toasted to better absorb the egg mixture without becoming mushy.
- Can I bake in a disposable pan? Yes, a disposable aluminum 9×13-inch pan is perfect for easy cleanup or for taking to a potluck. Remember to still grease it well.
Conclusion
This Breakfast Casserole Make Ahead truly delivers on its promise of an easy, delicious, and stress-free start to your day. Whether you’re a busy parent, a beginner cook, or simply love the convenience of prepping ahead, this recipe is a game-changer. You’ll love its versatility, hearty nature, and how simple it is to get a satisfying meal on the table. Give it a try this week and experience the joy of a homemade breakfast without the morning rush. We can’t wait to hear how much you love it!
Easy Make-Ahead Breakfast Casserole
This easy make-ahead breakfast casserole features a delicious combination of bread, ground pork sausage, various vegetables, eggs, and cheese, perfect for a stress-free morning meal. Prepare it the night before and bake until golden and bubbly for a satisfying breakfast.
Equipment
- 9×13-inch or 3-4 quart oven-safe dish
- Large skillet
- Wooden spoon or rubber spatula
- Whisk
- Plastic wrap or aluminum foil
- Toothpick
Ingredients
Main Ingredients
- 4 cups crusty bread 175g or 6 oz cubes
- 1 teaspoon olive oil
- 1 pound ground pork sausage casings removed
- 1 teaspoon dried rosemary or Italian seasoning optional
- 3/4 cup chopped yellow onion 100g or 1/2 of a large onion
- 2 garlic cloves minced
- 2 cups chopped bell peppers 275g or 9-10 oz
- 1 cup sliced mushrooms 100g or 3 oz
- 1 cup fresh spinach roughly chopped
- 12 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup milk or half-and-half 160ml
- 1 cup shredded cheddar cheese 100g or 3.5 oz.
- green onion and/or chopped parsley optional garnish
Instructions
Preparation
- Grease a 9×13-inch or 3–4-quart oven-safe dish and arrange the bread cubes evenly at the bottom.
- Heat olive oil in a large skillet over medium heat, then add sausage and optional seasoning, breaking it into bite-size pieces as it cooks.
- Stir in the onion, garlic, bell peppers, mushrooms, and spinach, cooking for 5-6 minutes until softened and the sausage is mostly cooked through.
- Remove the sausage and vegetable mixture from heat and spread it in an even layer over the bread in the dish.
- Whisk together the eggs, salt, pepper, milk, and cheese, then pour the mixture evenly over the sausage and vegetable layer, adding a final sprinkle of salt and pepper.
- Cover the casserole with plastic wrap or foil and refrigerate for a minimum of 30 minutes, or up to 24 hours.
- When ready to bake, let the casserole sit at room temperature for 10-15 minutes while the oven preheats to 375°F (191°C).
- Bake uncovered for 40-45 minutes, or until the top is golden, edges are crisp, and a toothpick inserted into the center comes out clean.
Serving
- Cool the casserole for 10 minutes before slicing and serving.
- Leftovers can be stored in the refrigerator for up to 5 days and reheated in the microwave as desired.
Notes
This casserole is ideal for preparing ahead of time; refrigerate for up to 24 hours before baking. Leftovers keep well in the refrigerator for up to 5 days and can be easily reheated in the microwave.
Amelia Johnson is a 28-year-old chef from New Orleans, Louisiana, known for her innovative take on traditional American cuisine. Growing up in a family that celebrated food, she developed a passion for cooking early on, experimenting with recipes from her grandmother. After graduating from culinary school, Amelia honed her skills in top restaurants, where her talent quickly gained acclaim for its creative dishes. With a focus on seasonal ingredients and bold flavors, she inspires others through cooking workshops, sharing her love for food and the rich diversity of American cuisine.
