There’s nothing quite like waking up to the aroma of a warm, comforting breakfast casserole baking in the oven. This Easy Breakfast Casserole Recipe is an absolute game-changer for busy mornings, weekend entertaining, or when you need to feed a crowd without spending hours in the kitchen. I’m so excited to share this foolproof recipe with you today!
What makes this breakfast casserole truly special is its versatility and simplicity. You can prepare it the night before, pop it in the oven in the morning, and have a restaurant-quality breakfast on the table in under an hour. It’s the kind of dish that looks impressive enough for guests but is honestly so easy that even beginner cooks will have success.
I’ve been making breakfast casseroles for years, and this version has become my go-to recipe. The combination of eggs, cheese, bread, and savory ingredients creates the most incredible texture—crispy on the edges and creamy in the center. The beauty of this recipe is that you can customize it based on what you have on hand or what your family loves. Love bacon? Add it! Prefer vegetables? Load it up with bell peppers, onions, and mushrooms. That’s the magic of a good casserole.
This recipe serves a crowd beautifully, making it perfect for Easter brunch, Mother’s Day breakfast, or just a regular Sunday morning when you want something special. The prep work is minimal, and most of the time is hands-off baking. I promise you’ll be making this again and again!
For more delicious breakfast inspiration, check out our Heavy Cream Alfredo Sauce Recipe or explore our collection of Heavy Cream Pasta Recipes. You might also love our Chicken Alfredo Recipe for weeknight dinners. And if you want to add some bright flavors to your breakfast spread, try our Pickled Red Onion Recipe or this lovely Chickpea Salad Recipe.
For additional breakfast casserole inspiration and techniques, check out Serious Eats, Bon Appétit, and New York Times Cooking for their excellent breakfast guides and variations.
Ingredients
- 1 pound breakfast sausage, browned and crumbled (or bacon, diced)
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 8 cups cubed bread (day-old works best)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 2 tablespoons butter, plus more for greasing
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onions and bell peppers, cooking for about 5 minutes until they’re softened and fragrant. If you’re using sausage, add it to the skillet now and cook until browned, breaking it up as it cooks, about 8-10 minutes. If you’re using bacon, you can add it now or after cooking it separately.
- Spread the cubed bread evenly across the bottom of your prepared baking dish. Distribute the cooked sausage mixture and vegetables evenly over the bread.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined. Make sure the eggs are fully beaten and the seasonings are evenly distributed throughout the mixture.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the bread and sausage mixture in the baking dish.
- Pour the egg mixture slowly and evenly over everything in the baking dish, making sure all the bread is saturated. You may need to gently press down on the bread with a spatula to ensure the egg mixture penetrates throughout.
- At this point, you can either bake immediately or cover the casserole with plastic wrap and refrigerate overnight. If refrigerating, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature.
- Bake uncovered for 45 minutes to 1 hour, until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs.
- Remove from the oven and let rest for 5 minutes before serving. This resting time helps the casserole set and makes it easier to cut and serve.
- Garnish with fresh parsley or chives if desired, and serve warm with your favorite breakfast sides like fresh fruit, toast, or a simple salad.
Pro Tips
Customization is Key: Feel free to swap out ingredients based on your preferences. Try adding diced ham, crumbled bacon, or smoked sausage for different protein options. Vegetarians can skip the meat entirely and load up on veggies like mushrooms, spinach, zucchini, and asparagus. Fresh herbs like dill, thyme, or basil also work wonderfully.
Cheese Choices: While cheddar and mozzarella are my go-to combination, you can experiment with other cheeses like Swiss, gruyere, gouda, or even a sharp white cheddar. Just make sure to use good quality cheese that you’ve shredded yourself for the best melting results.
Bread Selection: Day-old bread works best because it’s slightly drier and will absorb the egg mixture better without becoming too soggy. You can use white bread, wheat bread, sourdough, or even brioche. Avoid super soft fresh bread as it can become mushy.
Perfect Doneness: The casserole is done when the top is golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out clean or with just a few moist crumbs. Don’t overbake or it can become dry.
Serving and Storage: Cut into squares and serve immediately while warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm the entire casserole in a 325°F oven until heated through.
Frozen Goodness: You can also freeze this casserole after baking. Wrap cooled portions individually in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions: Pair with fresh fruit, crispy bacon or sausage links, buttered toast, fresh-squeezed orange juice, and your favorite coffee or mimosas for a complete breakfast spread.
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