By Chef Hanna | Prep: 15 min | Cook: 45 min | Total: 1 hour (plus overnight rest) | Serves: 8-10
Table of Contents
The Perfect Make-Ahead Breakfast for Busy Mornings
Imagine waking up to the smell of a hot, delicious breakfast already cooking in the oven – no frantic morning prep, no dirty dishes piling up, just pulling a golden, bubbling casserole from the oven and serving it to your hungry family. I’m Chef Hanna, and this breakfast casserole is about to revolutionize your mornings!
This isn’t just any breakfast dish. This is the ultimate make-ahead breakfast solution – a savory casserole loaded with eggs, cheese, sausage or bacon, bread cubes, and vegetables, all baked together into one hearty, satisfying dish. It’s like a quiche, bread pudding, and hash browns had a delicious baby. Perfect for holiday mornings, weekend brunch, feeding houseguests, or meal prepping for the week ahead.
What makes this breakfast casserole so special? You assemble it the night before, refrigerate it overnight, and simply pop it in the oven in the morning. While you’re showering, getting dressed, or just enjoying your coffee, breakfast is cooking itself! The overnight rest allows the bread to soak up the egg mixture, creating the most incredible custardy texture. Plus, it feeds 8-10 people from one pan – perfect for families, gatherings, or batch cooking.
Whether you’re hosting Christmas morning, need easy brunch for guests, want to meal prep breakfasts for the week, or just don’t want to cook every single morning, this breakfast casserole delivers. It’s hearty, satisfying, customizable, and genuinely delicious. Let’s make your mornings easier!
Why This Breakfast Casserole Recipe Works
Make-Ahead Magic: Assemble the night before, refrigerate, bake in the morning. You wake up to breakfast that’s already halfway done!
Overnight Soak: Letting the bread absorb the egg mixture overnight creates the perfect custardy texture – not dry, not soggy, just right.
One-Pan Wonder: Everything bakes together in one 9×13 pan. No multiple pots and pans to clean. Easy morning cleanup!
Feeds a Crowd: Serves 8-10 people from one casserole. Perfect for holidays, houseguests, or large families without cooking multiple batches.
Completely Customizable: Change the meat, vegetables, cheese, or bread to suit your taste or use what you have. This recipe is a template!
Freezer-Friendly: Make two casseroles – bake one now, freeze one for later. Future you will be grateful!
Reheats Beautifully: Leftovers stay moist and delicious. Great for meal prep – portion it out for quick weekday breakfasts.
Ingredients You Need
For the Base:
- 1 lb bread, cubed (about 8 cups) – see notes below
- 10 large eggs
- 2½ cups whole milk (or half-and-half for richer)
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dry mustard powder (secret ingredient!)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Fillings:
- 1 lb breakfast sausage (or bacon, ham, or turkey sausage)
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- ½ cup additional cheese for topping
Optional Add-Ins:
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced
- ½ cup sun-dried tomatoes
- 1 jalapeño, diced (for heat)
- Fresh herbs (parsley, chives, thyme)
Ingredient Notes for Best Results:
Bread choice matters: Day-old or slightly stale bread works best – it absorbs liquid without getting mushy. Good options: French bread, sourdough, ciabatta, challah, or even croissants for luxury! White sandwich bread works but can get soggy. Avoid very soft breads.
Fresh vs stale bread: If your bread is fresh, cube it and leave it out overnight to dry slightly. Or toast cubes in a 300°F oven for 10 minutes. This prevents soggy casserole!
Meat options: Breakfast sausage (classic), bacon (smoky), ham (easy – no cooking needed!), turkey sausage (lighter), or go vegetarian and add more veggies.
Cheese flexibility: Sharp cheddar is traditional. Monterey Jack melts beautifully. Gruyère is fancy. Pepper jack adds heat. Mix varieties for complex flavor!
Milk vs cream ratio: More cream = richer, more decadent. All milk = lighter. The recipe uses a mix for perfect balance. All half-and-half works great too!
The secret ingredient: Dry mustard powder adds flavor depth without tasting “mustardy.” Don’t skip it – it makes a difference!
Step-by-Step Instructions
Step 1: Prep Your Pan and Bread (5 minutes)
Grease a 9×13 inch baking dish generously with butter or cooking spray. This prevents sticking and makes cleanup easier.
Cut bread into 1-inch cubes. You want about 8 cups of cubed bread. If your bread is fresh, spread cubes on a baking sheet and leave out for a few hours (or overnight) to dry slightly. Or toast at 300°F for 10 minutes.
Why dry the bread? Fresh, soft bread absorbs too much liquid and turns mushy. Slightly stale or toasted bread holds its structure better while still soaking up the egg mixture.
Bread tip: Use a serrated knife and a sawing motion – makes cutting much easier!
Step 2: Cook the Meat and Vegetables (10 minutes)
Heat a large skillet over medium heat. Add the breakfast sausage (or bacon), breaking it up into crumbles with a wooden spoon.
Cook for 5-7 minutes until browned and cooked through. If there’s excessive grease (more than 2 tablespoons), drain most of it off.
Add diced onion and bell pepper to the skillet with the meat. Cook for 3-4 minutes until softened.
If using spinach or mushrooms, add them now and cook for 2-3 minutes until wilted/softened.
Transfer the meat and vegetable mixture to a plate and let it cool slightly while you prepare the egg mixture.
Time-saving tip: Cook the meat and veggies in the morning while you’re making coffee, or cook them the night before and refrigerate!
Using pre-cooked ingredients? If using diced ham or pre-cooked bacon, skip the cooking step. Just chop and use!
Step 3: Make the Egg Mixture (5 minutes)
In a large bowl, whisk together:
- 10 eggs
- 2½ cups milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dry mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
Whisk vigorously for 1-2 minutes until completely combined and slightly frothy. You want the eggs, milk, and cream fully incorporated with no streaks.
The custard base: This egg mixture creates the custardy texture that binds everything together. It’s like a savory bread pudding or quiche filling!
Seasoning note: The casserole needs good seasoning since the bread absorbs flavor. Don’t be shy with salt and spices!
Step 4: Layer the Casserole (5 minutes)
This is the fun part – building your casserole!
First layer: Spread half the bread cubes (about 4 cups) in the bottom of your greased 9×13 pan.
Second layer: Sprinkle half the cooked meat and vegetable mixture over the bread.
Third layer: Sprinkle 1 cup of shredded cheese over the meat and veggies.
Repeat layers: Add remaining bread cubes, then remaining meat and veggies, then remaining 1 cup of cheese.
Even distribution: Try to distribute ingredients fairly evenly. This ensures every serving has a good mix of bread, meat, veggies, and cheese.
Save ½ cup cheese for topping: Don’t add all the cheese yet – save some to sprinkle on top before baking for that golden, bubbly finish!
Step 5: Pour Egg Mixture and Soak (2 minutes)
Slowly pour the egg mixture evenly over the entire casserole, making sure to cover all areas. You want to soak every piece of bread.
Press down gently with a spatula or your hands (clean!) to submerge the bread pieces and help them absorb the liquid.
Cover tightly with plastic wrap or aluminum foil and refrigerate overnight (or at least 4 hours, but overnight is best).
The overnight rest is KEY: This allows the bread to fully absorb the egg mixture, creating that perfect custardy texture. Don’t skip this step!
Make-ahead timing: You can prep this up to 24 hours in advance. Perfect for holiday mornings when you have other things to do!
Step 6: Morning Baking Prep (5 minutes)
Take the casserole out of the fridge 30 minutes before baking. This brings it to room temperature and ensures even cooking.
Preheat your oven to 350°F (175°C).
Remove the plastic wrap (keep the foil if you covered with foil, or cover with foil now).
Sprinkle the reserved ½ cup cheese on top for that golden, bubbly, irresistible cheese crust!
Optional toppings: Sprinkle with fresh herbs, green onions, or a pinch of paprika for color.
Step 7: Bake to Golden Perfection (45-55 minutes)
Bake covered with foil for 30 minutes. This steams the casserole and helps it cook evenly without over-browning the top.
Remove the foil and bake for another 15-25 minutes uncovered until:
- The top is golden brown and the cheese is bubbly
- The center is set (no longer jiggly)
- A knife inserted in the center comes out clean
- Internal temperature reaches 160°F (if you have a thermometer)
The jiggle test: Gently shake the pan. The center should be set, not liquidy. A slight jiggle is okay – it will continue to set as it cools.
Don’t overbake: Overcooked breakfast casserole gets dry and rubbery. Remove it when just set in the center.
Step 8: Rest and Serve (10 minutes)
Let the casserole rest for 10 minutes before cutting and serving. This allows it to set completely and makes cutting cleaner portions much easier.
Cut into squares and serve hot with a spatula. Garnish with fresh herbs, hot sauce, salsa, or sour cream if desired!
Presentation tip: Sprinkle fresh chopped parsley or chives over the top just before serving for a pop of color and freshness.
Pro Tips for Perfect Breakfast Casserole
Don’t skip the overnight soak: This is what makes the casserole custardy instead of dry and bread-pudding-like instead of scrambled-eggs-with-bread.
Use day-old bread: Fresh, soft bread absorbs too much liquid and gets gummy. Stale or lightly toasted bread holds its structure perfectly.
Drain excess grease: If your meat releases a lot of grease, drain most of it (leave about 2 tablespoons for flavor). Too much grease makes the casserole oily.
Room temperature before baking: Taking the cold casserole out 30 minutes before baking ensures even cooking throughout.
Cover then uncover: Covering for the first 30 minutes prevents over-browning while the center cooks. Uncovering finishes it with that golden, crispy top.
Test for doneness: Insert a knife in the center – it should come out clean without wet egg mixture on it. The center shouldn’t jiggle when you shake the pan.
Make two, freeze one: Double the recipe, bake one, freeze one unbaked. Future holiday morning? Just thaw overnight and bake!
Add acid for balance: Serve with salsa, hot sauce, or a squeeze of lemon. The acidity balances the richness beautifully.
Delicious Variations
Southwest Breakfast Casserole
Use chorizo, add black beans, corn, jalapeños, pepper jack cheese. Top with salsa, sour cream, and cilantro. Fiesta in the morning!
Veggie-Loaded Garden Casserole
Skip the meat. Load up with mushrooms, spinach, tomatoes, zucchini, bell peppers. Add feta or goat cheese. Vegetarian perfection!
Ham & Swiss Brunch Casserole
Use diced ham, Swiss cheese, add Dijon mustard to egg mixture. Classic combination that never fails!
Italian Sausage & Peppers
Use Italian sausage, roasted red peppers, mozzarella and Parmesan cheese. Add Italian seasoning. Tastes like pizza for breakfast!
Bacon Cheddar Ranch
Use bacon, sharp cheddar, add ranch seasoning mix to egg mixture. Top with more bacon. Ranch lover’s dream!
Mushroom Gruyère Casserole
Sauté mushrooms and shallots, use Gruyère cheese, add fresh thyme. Elegant and sophisticated for special brunches.
Tex-Mex Fiesta
Chorizo, black beans, corn, pepper jack, add cumin and chili powder. Serve with avocado, salsa, and lime wedges.
Spinach Artichoke Style
Inspired by the dip! Spinach, artichoke hearts, cream cheese, mozzarella, Parmesan. Surprisingly amazing for breakfast!
Sweet & Savory Maple Sausage
Maple breakfast sausage, add 2 tablespoons maple syrup to egg mixture, cheddar cheese. Sweet and savory perfection!
Mediterranean Morning
Use feta cheese, sun-dried tomatoes, spinach, kalamata olives, add oregano. Serve with tzatziki on the side!
Perfect Pairings & Serving Ideas
Classic Brunch Spread:
- Breakfast casserole (star of the show)
- Fresh fruit salad
- Hash browns or roasted potatoes
- Biscuits or toast
- Orange juice and coffee
Holiday Morning:
- Breakfast casserole
- Cinnamon rolls or pastries
- Bacon on the side (extra!)
- Fresh berries
- Mimosas or Bloody Marys
Casual Weekend Brunch:
- This casserole
- Simple green salad
- Sliced tomatoes
- Hot sauce bar (assorted hot sauces)
- Coffee and tea
Toppings Bar (Fun for Guests!): Set out bowls of:
- Sour cream
- Salsa (various heat levels)
- Hot sauce
- Sliced avocado
- Shredded cheese
- Chopped fresh herbs
- Green onions
- Crumbled bacon
Let everyone customize their portion! This is especially great for feeding people with different tastes
Storage, Reheating & Freezing
Refrigerator:
Store leftover casserole covered in the fridge for up to 4 days. The flavors actually improve as they meld!
Reheating portions:
- Microwave: Individual portion for 1-2 minutes until hot
- Oven: Cover with foil, bake at 350°F for 15-20 minutes
- Toaster oven: Great for single portions, 350°F for 10-12 minutes
Freezing (Two Methods):
Method 1 – Freeze Unbaked:
- Assemble casserole completely but don’t bake
- Cover tightly with plastic wrap, then aluminum foil
- Freeze up to 3 months
- To bake: Thaw in fridge overnight, let sit 30 min at room temp, bake as directed (may need extra 5-10 min)
Method 2 – Freeze Baked:
- Bake casserole fully and cool completely
- Cut into portions or leave whole
- Wrap tightly in plastic then foil
- Freeze up to 2 months
- To reheat: Thaw overnight, reheat at 350°F covered until hot (20-30 min)
Freezing tip: Portion into individual servings before freezing. Then you can grab one portion at a time for quick breakfasts!
Meal Prep Strategy:
Make on Sunday, portion into containers with lids. Grab one each morning, microwave 2 minutes = hot breakfast ready in seconds!
Frequently Asked Questions
Can I make this without letting it sit overnight? You can, but it won’t be as good. The overnight soak creates the signature custardy texture. In a pinch, let it sit at least 2-4 hours, but overnight is best for perfect results.
Why is my breakfast casserole watery? Usually too much liquid, fresh (not stale) bread, or not enough eggs. Make sure to use day-old or lightly toasted bread that can absorb liquid well. Also, drain excess grease from meat.
Can I use egg substitute or egg whites? Whole eggs create the best texture and richness, but yes, you can use substitutes. Use 2½ cups liquid egg substitute or 20 egg whites (double the number of whole eggs). Texture will be less rich.
Do I have to use both milk and cream? No! The cream makes it richer and more decadent. You can use:
- All milk (lighter, still delicious)
- All half-and-half (middle ground)
- All cream (super rich, very decadent) Mix and match based on preference!
Can I make this in a different size pan? Yes! 9×13 is standard. For smaller batches, halve the recipe and use 8×8 or 9×9 pan. For larger, use a deep roasting pan or make two casseroles.
My casserole is brown on top but raw in the middle. Why? Oven too hot or not covered during first half of baking. Always bake covered for first 30 minutes at 350°F, then uncover for the last 15-25 minutes.
Can I add hash browns or potatoes? Absolutely! Add 2 cups of thawed frozen hash browns or diced cooked potatoes. Reduce bread by 2 cups to compensate. Creates a heartier, more filling casserole.
Is this gluten-free? Not as written (bread has gluten), but you can make it gluten-free by using gluten-free bread cubes. Everything else is naturally gluten-free.
How do I know when it’s fully cooked? Three tests: (1) Knife inserted in center comes out clean, (2) Center doesn’t jiggle when you shake the pan, (3) Internal temp reaches 160°F.
Why Families Love This Recipe
Stress-Free Holiday Mornings: Make it the night before Christmas, Easter, or Thanksgiving. Wake up, pop it in the oven, enjoy your morning without kitchen chaos!
Feeds a Crowd Easily: One 9×13 pan serves 8-10 people. No standing over the stove making pancakes for an hour!
Budget-Friendly: Uses simple, affordable ingredients. Costs about $15-20 to make and feeds a large group or provides leftovers for days.
Kid-Approved: Even picky eaters usually like breakfast casserole. It’s familiar flavors (eggs, cheese, bread) in one comforting dish.
Houseguest Hero: When you have overnight guests, this ensures everyone gets a hot, delicious breakfast without you cooking all morning.
Meal Prep Winner: Make on Sunday, eat all week. Grab a portion, microwave, and you have a hot, protein-packed breakfast in 2 minutes!
Adaptable to Dietary Needs: Vegetarian? Skip meat. Low-carb? Use less bread and add cauliflower. Lactose-intolerant? Use non-dairy milk and skip cheese or use dairy-free.
The Satisfaction Factor: There’s something deeply satisfying about pulling a golden, bubbly casserole from the oven. Makes you feel like a breakfast hero!
The Bottom Line
This breakfast casserole is the ultimate make-ahead morning solution. It’s the recipe that makes holiday mornings peaceful instead of chaotic, turns you into a gracious host when you have houseguests, and transforms hectic weekday mornings into something manageable with pre-portioned meal prep.
The beauty is in its simplicity and flexibility. The base recipe is straightforward – eggs, milk, cream, bread, cheese, and your choice of fillings. But from there, you can customize endlessly to match your family’s preferences or use up whatever you have in the fridge. Southwest-style? Italian-inspired? Classic comfort? This recipe is your template.
Most importantly, it actually tastes good. This isn’t one of those “it’s convenient but not delicious” recipes. The overnight soak creates an incredible custardy texture, the cheese gets all melty and golden, and every bite is satisfying and flavorful. People will ask for seconds and request you make it again.
Make this casserole once for a holiday morning and it’ll become a tradition. Make it for meal prep and it’ll become a weekly routine. Make it when you have guests and it’ll become your signature brunch dish. However you use it, this breakfast casserole will make your mornings easier, your breakfasts tastier, and your life just a little bit simpler.
Happy cooking, and remember: breakfast that cooks itself while you sleep is the best kind of breakfast!
– Chef Hanna
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Overnight Rest: 8-12 hours (or minimum 4 hours)
Total Time: 1 hour active + overnight
Servings: 8-10 people
Category: Breakfast, Brunch, Make-Ahead
Method: Baking
Cuisine: American
Diet: Can be made Vegetarian, Gluten-Free adaptable
Keywords: breakfast casserole, make ahead breakfast, overnight egg casserole, brunch casserole, holiday breakfast, breakfast bake, egg casserole recipe, crowd breakfast, meal prep breakfast, easy brunch recipe
Ultimate Breakfast Casserole: Make-Ahead Morning Magic
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, cook sausage over medium heat until browned. Drain excess grease and set aside to cool slightly.
- In a large bowl, combine thawed hash browns, sausage, diced onions, bell peppers, and cheeses. Mix gently to combine.
- In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika until smooth.
- Pour the egg mixture evenly over the hash brown mixture. Stir gently to ensure even distribution.
- Cover the dish with foil and refrigerate overnight (optional) or bake immediately.
- When ready to bake, remove from fridge and let rest at room temperature for 20 minutes. Bake uncovered for 40–45 minutes, until eggs are set and top is golden brown.
- Let the casserole cool for 5 minutes before slicing. Garnish with green onions or herbs and serve warm.
