31 Make-Ahead Breakfast Casseroles for Lazy Mornings

Mornings move fast, and nobody wants to stand at the stove when the coffee is not even ready. A make-ahead breakfast casserole solves that problem before it starts. Prep the night before, slide the dish into the oven, and let it bake while you get ready.

These 31 Make-Ahead Breakfast Casseroles for lazy mornings, from cheesy egg bakes to sweet French toast versions. Every recipe here holds up in the fridge and reheats well, so busy mornings stay simple and full of flavor.

31 Make-Ahead Breakfast Casseroles for Lazy Mornings

1. Classic Sausage and Egg Breakfast Casserole

This casserole brings together savory sausage, melted cheese, and fluffy eggs in one pan. It tastes like a hearty diner breakfast, but you make it the night before. The bread soaks up the egg mixture overnight, so every bite turns soft and rich.

Ingredients

• 1 pound breakfast sausage
• 6 cups cubed bread
• 8 large eggs
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup chopped green onion

Instructions

• Brown the sausage in a skillet over medium heat and drain the fat.
• Spread the cubed bread in a greased 9 by 13 inch baking dish.
• Scatter the cooked sausage and half the cheese over the bread.
• Whisk the eggs, milk, salt, pepper, and garlic powder in a large bowl.
• Pour the egg mixture evenly over the bread and sausage.
• Top with the remaining cheese and cover the dish with foil.
• Refrigerate overnight for at least 8 hours.
• Bake at 350 degrees for 45 minutes, removing the foil for the last 15 minutes.
• Let the casserole rest for 10 minutes before serving.
• Garnish with chopped green onion.

Nutrient	Amount per serving
Calories	410
Protein	22g
Fat	28g
Carbs	18g

For Recipe: Classic Sausage and Egg Breakfast Casserole

2. Biscuits and Gravy Egg Casserole

This casserole layers flaky biscuits, creamy gravy, and baked eggs for a Southern breakfast classic. It tastes indulgent and works great for feeding a large group.

Ingredients

• 1 can refrigerated biscuits, baked and cubed
• 1 pound breakfast sausage
• 1/4 cup flour
• 2 1/2 cups milk
• 6 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

• Bake the biscuits according to the package, then cool and cube them.
• Brown the sausage in a skillet, then stir in the flour.
• Slowly whisk in 2 cups of milk and cook until thick, then remove from heat.
• Arrange the biscuit cubes in a greased 9 by 13 inch dish.
• Pour the sausage gravy over the biscuits.
• Whisk the eggs, remaining milk, salt, and pepper together.
• Pour the egg mixture over the gravy and top with cheese.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes until set in the center.
• Rest for 10 minutes before serving.

Nutrient	Amount per serving
Calories	470
Protein	20g
Fat	31g
Carbs	29g

For Recipe: Biscuits and Gravy Egg Casserole

3. Ham and Swiss Croissant Casserole

Buttery croissants soak up a rich egg custard in this elegant twist on a classic breakfast bake. It tastes flaky and buttery, and it looks impressive on a brunch table.

Ingredients

• 6 croissants, torn into pieces
• 1 1/2 cups diced ham
• 1 1/2 cups shredded Swiss cheese
• 8 large eggs
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Spread the torn croissant pieces in a greased 9 by 13 inch dish.
• Scatter the ham and half the cheese over the croissants.
• Whisk the eggs, milk, Dijon mustard, salt, and pepper together.
• Pour the mixture evenly over the croissants and ham.
• Top with the remaining cheese.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 40 to 45 minutes until puffed and golden.
• Rest for 10 minutes before serving.

Nutrient	Amount per serving
Calories	440
Protein	21g
Fat	29g
Carbs	26g

For Recipe: Ham and Swiss Croissant Casserole

4. Chile Relleno Breakfast Casserole

Roasted green chiles and melted cheese give this casserole a mild, smoky heat. It tastes like a lighter take on chile rellenos, without the deep frying.

Ingredients

• 2 cans diced green chiles
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup flour
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Instructions

• Spread the diced green chiles in a greased 9 by 9 inch dish.
• Sprinkle both cheeses over the chiles.
• Whisk the eggs, milk, flour, cumin, and salt together until smooth.
• Pour the egg mixture over the chiles and cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until puffed and golden.
• Let cool for 5 minutes before serving with salsa.

Nutrient	Amount per serving
Calories	310
Protein	19g
Fat	21g
Carbs	10g

For Recipe: Chile Relleno Breakfast Casserole

5. Bacon Ranch Breakfast Casserole

Crispy bacon and a creamy ranch flavor make this casserole a crowd pleasing choice. It tastes tangy and rich, and the potatoes give it a hearty base.

Ingredients

• 6 slices bacon, cooked and crumbled
• 4 cups frozen hash browns
• 8 large eggs
• 1 cup milk
• 1 packet ranch seasoning mix
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped chives

Instructions

• Spread the hash browns in a greased 9 by 13 inch dish.
• Scatter half the bacon and half the cheese over the hash browns.
• Whisk the eggs, milk, and ranch seasoning together.
• Pour the egg mixture over the hash browns.
• Top with the remaining bacon and cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 40 to 45 minutes until golden and set.
• Garnish with chives before serving.

Nutrient	Amount per serving
Calories	400
Protein	19g
Fat	25g
Carbs	23g

For Recipe: Bacon Ranch Breakfast Casserole

6. Pumpkin Spice French Toast Bake

This seasonal casserole blends pumpkin puree and warm spices into a soft French toast bake. It tastes like fall in every bite, and it fills the kitchen with a cozy smell while it bakes.

Ingredients

• 8 cups cubed bread
• 1 cup pumpkin puree
• 8 large eggs
• 2 cups milk
• 1/3 cup brown sugar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 cup chopped pecans

Instructions

• Spread the cubed bread in a greased 9 by 13 inch dish.
• Whisk the pumpkin puree, eggs, milk, brown sugar, vanilla, and pumpkin pie spice together.
• Pour the mixture evenly over the bread and press down gently.
• Sprinkle the chopped pecans on top.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes until puffed and set.
• Let rest for 5 minutes before serving with syrup.

Nutrient	Amount per serving
Calories	340
Protein	10g
Fat	12g
Carbs	48g

For Recipe: Pumpkin Spice French Toast Bake

7. Everything Bagel Breakfast Casserole

This casserole captures the flavor of an everything bagel with cream cheese, chives, and a generous topping of everything bagel seasoning. It tastes like your favorite bagel order, baked into one easy dish.

Ingredients

• 6 cups cubed bagels
• 8 ounces cream cheese, cubed
• 1 cup diced smoked salmon or ham
• 8 large eggs
• 2 cups milk
• 1/4 cup chopped chives
• 2 tablespoons everything bagel seasoning

Instructions

• Spread the cubed bagels in a greased 9 by 13 inch dish.
• Scatter the cream cheese cubes and salmon or ham over the bagels.
• Whisk the eggs and milk together.
• Pour the egg mixture evenly over the bagels.
• Sprinkle the everything bagel seasoning on top.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 40 to 45 minutes until golden and set.
• Garnish with chives before serving.

Nutrient	Amount per serving
Calories	420
Protein	20g
Fat	24g
Carbs	30g

For Recipe: Everything Bagel Breakfast Casserole

8. Ham and Cheese Overnight Casserole

Diced ham and two kinds of cheese make this casserole taste like a warm breakfast sandwich in every forkful. It comes together fast and feeds a crowd, which makes it a good pick for holiday mornings.

Ingredients

• 2 cups diced ham
• 6 slices bread, cubed
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Swiss cheese
• 6 large eggs
• 2 cups milk
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Layer the cubed bread in a greased 9 by 13 inch dish.
• Sprinkle the ham and both cheeses over the bread.
• Whisk together the eggs, milk, dry mustard, salt, and pepper.
• Pour the mixture over the bread, ham, and cheese.
• Press down gently so the bread soaks up the liquid.
• Cover and refrigerate overnight.
• Bake uncovered at 350 degrees for 40 to 45 minutes until set and golden.
• Rest for 5 minutes before slicing.

Nutrient	Amount per serving
Calories	380
Protein	24g
Fat	22g
Carbs	20g

For Recipe: Ham and Cheese Overnight Casserole

9. Veggie Lover’s Egg Bake

This casserole packs in bell peppers, spinach, onion, and tomato for a lighter, colorful breakfast. It works well for anyone who wants a meatless option that still feels filling.

Ingredients

• 8 large eggs
• 1 cup milk
• 1 cup chopped bell pepper
• 1 cup chopped spinach
• 1/2 cup diced onion
• 1/2 cup diced tomato
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

• Heat the olive oil in a skillet and cook the onion and bell pepper until soft.
• Add the spinach and cook until wilted, then remove from heat.
• Spread the vegetable mixture in a greased 9 by 9 inch baking dish.
• Whisk the eggs, milk, salt, and pepper together.
• Pour the egg mixture over the vegetables.
• Top with tomato and mozzarella cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 30 to 35 minutes until the center is set.
• Let cool for 5 minutes before cutting into squares.

Nutrient	Amount per serving
Calories	240
Protein	16g
Fat	15g
Carbs	8g

For Recipe: Veggie Lover’s Egg Bake

10. Bacon and Hash Brown Casserole

Crispy bacon and golden hash browns give this casserole a crunchy base under a creamy egg topping. It tastes like breakfast comfort food and holds up great as leftovers.

Ingredients

• 6 slices bacon, chopped
• 4 cups frozen shredded hash browns
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Cook the bacon in a skillet until crisp, then set aside on paper towels.
• Cook the onion in the bacon fat until soft.
• Spread the hash browns in a greased 9 by 13 inch dish.
• Scatter the bacon, cooked onion, and half the cheese over the hash browns.
• Whisk the eggs, milk, salt, and pepper together.
• Pour the egg mixture over the top and add the remaining cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 45 minutes until golden and firm in the center.
• Rest for 10 minutes before serving.

Nutrient	Amount per serving
Calories	420
Protein	20g
Fat	26g
Carbs	24g

For Recipe: Bacon and Hash Brown Casserole

11. French Toast Casserole with Maple Syrup

This sweet casserole turns day old bread into a soft, custardy French toast bake. A drizzle of maple syrup on top makes it taste like a bakery treat.

Ingredients

• 8 cups cubed day old bread
• 8 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup maple syrup, plus more for serving
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter, melted

Instructions

• Spread the cubed bread in a greased 9 by 13 inch baking dish.
• Whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, and nutmeg together.
• Pour the mixture evenly over the bread and press down gently.
• Drizzle the melted butter on top.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 40 to 45 minutes until puffed and golden.
• Let stand for 5 minutes and serve warm with extra maple syrup.

Nutrient	Amount per serving
Calories	350
Protein	11g
Fat	14g
Carbs	46g

For Recipe: French Toast Casserole with Maple Syrup

12. Sausage Gravy Biscuit Casserole

This casserole mixes flaky biscuit pieces with savory sausage gravy for a Southern style breakfast bake. It tastes rich and filling, and it reheats beautifully the next day.

Ingredients

• 1 pound breakfast sausage
• 1 can refrigerated biscuits, cut into quarters
• 1/4 cup flour
• 2 1/2 cups milk
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Brown the sausage in a skillet over medium heat.
• Stir in the flour and cook for one minute.
• Slowly add 2 cups of milk, stirring until thick, then remove from heat.
• Arrange the biscuit pieces in a greased 9 by 13 inch dish.
• Pour the sausage gravy over the biscuits.
• Whisk the eggs, remaining milk, salt, and pepper together.
• Pour the egg mixture over the gravy and top with cheese.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 to 50 minutes until the center is set.
• Rest for 10 minutes before serving.

Nutrient	Amount per serving
Calories	460
Protein	19g
Fat	30g
Carbs	28g

For Recipe: Sausage Gravy Biscuit Casserole

13. Spinach and Feta Egg Casserole

Inspired by Greek flavors, this casserole pairs fresh spinach with tangy feta cheese and a hint of dill. It tastes light but still satisfies a hungry morning crowd.

Ingredients

• 10 large eggs
• 1/2 cup milk
• 3 cups chopped fresh spinach
• 1 cup crumbled feta cheese
• 1/2 cup diced red onion
• 1 tablespoon olive oil
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Heat the olive oil in a skillet and cook the onion until soft.
• Add the spinach and cook until wilted, then let cool slightly.
• Spread the spinach mixture in a greased 9 by 9 inch baking dish.
• Whisk the eggs, milk, dill, salt, and pepper together.
• Pour the egg mixture over the spinach.
• Sprinkle the feta cheese on top.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 30 minutes until the eggs are set.
• Let cool for 5 minutes before slicing.

Nutrient	Amount per serving
Calories	230
Protein	16g
Fat	16g
Carbs	5g

For Recipe: Spinach and Feta Egg Casserole

14. Southwest Breakfast Casserole

This casserole leans into bold flavor with black beans, corn, jalapeno, and pepper jack cheese. It tastes spicy and hearty, and it pairs well with salsa on top.

Ingredients

• 8 large eggs
• 1 cup milk
• 1 cup black beans, drained
• 1 cup corn kernels
• 1/2 cup diced jalapeno
• 1 1/2 cups shredded pepper jack cheese
• 1/2 cup diced onion
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt

Instructions

• Whisk the eggs and milk together in a large bowl.
• Stir in the black beans, corn, jalapeno, onion, cumin, chili powder, and salt.
• Pour the mixture into a greased 9 by 13 inch baking dish.
• Top with the shredded pepper jack cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until set in the center.
• Let rest for 5 minutes before serving with salsa or avocado.

Nutrient	Amount per serving
Calories	300
Protein	18g
Fat	17g
Carbs	20g

For Recipe: Southwest Breakfast Casserole

15. Cheesy Broccoli and Ham Casserole

Broccoli and ham come together under a blanket of melted cheese in this filling casserole. It tastes comforting and gives you a way to sneak vegetables into breakfast.

Ingredients

• 2 cups chopped broccoli
• 1 1/2 cups diced ham
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

• Steam the broccoli for 3 minutes until bright green, then drain.
• Spread the broccoli, ham, and onion in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, salt, pepper, and garlic powder together.
• Pour the egg mixture over the broccoli and ham.
• Top with shredded cheddar cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until golden and firm.
• Rest for 5 minutes before cutting into squares.

Nutrient	Amount per serving
Calories	290
Protein	20g
Fat	18g
Carbs	8g

For Recipe: Cheesy Broccoli and Ham Casserole

16. Blueberry French Toast Bake

Sweet blueberries and a hint of lemon zest brighten this French toast casserole. It tastes fresh and fruity, and it looks pretty enough for a brunch table.

Ingredients

• 8 cups cubed bread
• 2 cups fresh or frozen blueberries
• 8 large eggs
• 2 cups milk
• 1/3 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon lemon zest
• 1/4 teaspoon cinnamon

Instructions

• Spread half the bread cubes in a greased 9 by 13 inch dish.
• Scatter half the blueberries on top, then layer the rest of the bread.
• Add the remaining blueberries over the top layer of bread.
• Whisk the eggs, milk, sugar, vanilla, lemon zest, and cinnamon together.
• Pour the mixture evenly over the bread and berries.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes until puffed and set.
• Let rest for 5 minutes before serving with syrup.

Nutrient	Amount per serving
Calories	320
Protein	10g
Fat	9g
Carbs	50g

For Recipe: Blueberry French Toast Bake

17. Chorizo and Potato Breakfast Casserole

Spicy chorizo and tender potatoes make this casserole bold and satisfying. It tastes like a hearty brunch dish with a Mexican inspired kick.

Ingredients

• 1 pound chorizo sausage
• 3 cups diced potatoes
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Cook the chorizo in a skillet until browned, then drain excess fat.
• Boil the diced potatoes for 8 minutes until just tender, then drain.
• Spread the potatoes, chorizo, and onion in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, salt, and pepper together.
• Pour the egg mixture over the potatoes and chorizo.
• Top with shredded cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 40 to 45 minutes until set and golden.
• Rest for 5 minutes before serving.

Nutrient	Amount per serving
Calories	440
Protein	22g
Fat	29g
Carbs	22g

For Recipe: Chorizo and Potato Breakfast Casserole

18. Caprese Breakfast Casserole

Fresh tomato, mozzarella, and basil bring an Italian twist to this light egg bake. It tastes fresh and summery, even on a cold morning.

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1 1/2 cups sliced cherry tomatoes
• 1 1/2 cups fresh mozzarella, torn
• 1/4 cup chopped fresh basil
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic glaze for serving

Instructions

• Grease a 9 by 9 inch baking dish with the olive oil.
• Whisk the eggs, milk, salt, and pepper together.
• Pour the eggs into the dish.
• Scatter the tomatoes and mozzarella over the eggs.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 30 minutes until set in the center.
• Top with fresh basil and a drizzle of balsamic glaze before serving.

Nutrient	Amount per serving
Calories	260
Protein	17g
Fat	19g
Carbs	5g

For Recipe: Caprese Breakfast Casserole

19. Buffalo Chicken Breakfast Casserole

Shredded chicken tossed in buffalo sauce turns this casserole into a spicy, tangy morning meal. It tastes like game day food that happens to work at breakfast.

Ingredients

• 2 cups shredded cooked chicken
• 1/3 cup buffalo sauce
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup diced celery
• 1/2 teaspoon salt

Instructions

• Toss the shredded chicken with the buffalo sauce in a bowl.
• Spread the chicken mixture in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, and salt together.
• Pour the egg mixture over the chicken.
• Top with cheddar cheese, blue cheese, and celery.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until set and bubbly.
• Rest for 5 minutes before serving.

Nutrient	Amount per serving
Calories	350
Protein	26g
Fat	23g
Carbs	4g

For Recipe: Buffalo Chicken Breakfast Casserole

20. Cinnamon Roll Breakfast Casserole

This casserole turns store bought cinnamon rolls into a gooey, sweet breakfast bake. It tastes like dessert for breakfast, topped with a simple icing drizzle.

Ingredients

• 2 cans refrigerated cinnamon rolls with icing
• 6 large eggs
• 1 cup milk
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions

• Cut the cinnamon rolls into quarters and set the icing aside.
• Arrange the cinnamon roll pieces in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, brown sugar, cinnamon, and vanilla together.
• Pour the mixture over the cinnamon roll pieces.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 35 to 40 minutes until puffed and golden.
• Warm the icing slightly and drizzle it over the top before serving.

Nutrient	Amount per serving
Calories	390
Protein	9g
Fat	15g
Carbs	54g

For Recipe: Cinnamon Roll Breakfast Casserole

21. Mushroom and Swiss Egg Bake

Earthy mushrooms and nutty Swiss cheese give this casserole a rich, savory flavor. It tastes like a French bistro dish made simple for a home kitchen.

Ingredients

• 2 cups sliced mushrooms
• 1 tablespoon butter
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup diced shallot
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions

• Melt the butter in a skillet and cook the mushrooms and shallot until soft.
• Spread the mushroom mixture in a greased 9 by 9 inch dish.
• Whisk the eggs, milk, salt, pepper, and thyme together.
• Pour the egg mixture over the mushrooms.
• Top with shredded Swiss cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 30 to 35 minutes until set.
• Rest for 5 minutes before serving.

Nutrient	Amount per serving
Calories	270
Protein	18g
Fat	19g
Carbs	6g

For Recipe: Mushroom and Swiss Egg Bake

22. Tex Mex Breakfast Casserole

Layers of tortilla, seasoned beef, and melted cheese give this casserole a bold Tex Mex flavor. It tastes like a breakfast enchilada bake and feeds a hungry family fast.

Ingredients

• 1 pound ground beef
• 6 small corn tortillas, torn
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded Mexican blend cheese
• 1 cup salsa
• 1 teaspoon taco seasoning
• 1/4 cup chopped cilantro

Instructions

• Brown the ground beef in a skillet and stir in the taco seasoning.
• Layer the torn tortillas in a greased 9 by 13 inch dish.
• Spread the seasoned beef over the tortillas.
• Whisk the eggs and milk together and pour over the beef.
• Top with salsa and shredded cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until set and bubbly.
• Garnish with cilantro before serving.

Nutrient	Amount per serving
Calories	410
Protein	24g
Fat	25g
Carbs	22g

For Recipe: Tex Mex Breakfast Casserole

23. Denver Omelet Casserole

This casserole takes the classic diner omelet and turns it into an easy overnight bake. Ham, bell pepper, and onion give it a colorful, savory bite in every square.

Ingredients

• 1 1/2 cups diced ham
• 1 cup diced bell pepper
• 1/2 cup diced onion
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Spread the ham, bell pepper, and onion in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, salt, and pepper together.
• Pour the egg mixture over the vegetables and ham.
• Top with shredded cheddar cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until firm in the center.
• Rest for 5 minutes before cutting into squares.

Nutrient	Amount per serving
Calories	300
Protein	21g
Fat	18g
Carbs	9g

For Recipe: Denver Omelet Casserole

24. Sweet Potato and Sausage Casserole

Roasted sweet potato adds natural sweetness to this savory sausage casserole. It tastes hearty and a little sweet, which makes it a nice change from a plain egg bake.

Ingredients

• 1 pound breakfast sausage
• 2 cups diced sweet potato
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Instructions

• Toss the sweet potato with a little oil and roast at 400 degrees for 20 minutes until tender.
• Brown the sausage in a skillet and drain excess fat.
• Spread the roasted sweet potato and sausage in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, salt, pepper, and smoked paprika together.
• Pour the egg mixture over the sweet potato and sausage.
• Top with shredded cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until set.
• Rest for 5 minutes before serving.

Nutrient	Amount per serving
Calories	400
Protein	20g
Fat	25g
Carbs	22g

For Recipe: Sweet Potato and Sausage Casserole

25. Reuben Breakfast Casserole

This casserole borrows flavors from the classic deli sandwich, with corned beef, sauerkraut, and Swiss cheese. It tastes tangy and rich, and it works well for a weekend brunch.

Ingredients

• 1 1/2 cups chopped corned beef
• 1 cup sauerkraut, drained well
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded Swiss cheese
• 2 tablespoons Thousand Island dressing
• 1/4 teaspoon caraway seeds

Instructions

• Spread the corned beef and drained sauerkraut in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, and caraway seeds together.
• Pour the egg mixture over the corned beef and sauerkraut.
• Top with shredded Swiss cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until set.
• Drizzle with Thousand Island dressing before serving.

Nutrient	Amount per serving
Calories	340
Protein	23g
Fat	22g
Carbs	7g

For Recipe: Reuben Breakfast Casserole

26. Greek Style Breakfast Casserole

Olives, sun dried tomato, and feta cheese give this casserole a Mediterranean flavor. It tastes bright and salty, with a texture that stays light but filling.

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1/2 cup chopped Kalamata olives
• 1/2 cup chopped sun dried tomato
• 1 cup crumbled feta cheese
• 2 cups chopped spinach
• 1 tablespoon olive oil
• 1/2 teaspoon oregano

Instructions

• Heat the olive oil in a skillet and wilt the spinach for 2 minutes.
• Spread the spinach, olives, and sun dried tomato in a greased 9 by 9 inch dish.
• Whisk the eggs, milk, and oregano together.
• Pour the egg mixture over the vegetables.
• Top with crumbled feta cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 30 minutes until set.
• Rest for 5 minutes before serving.

Nutrient	Amount per serving
Calories	250
Protein	16g
Fat	18g
Carbs	6g

For Recipe: Greek Style Breakfast Casserole

27. Pizza Breakfast Casserole

This casserole mixes pepperoni, mozzarella, and marinara into a fun breakfast version of pizza. It tastes like a slice of pizza folded into an egg bake, and kids tend to love it.

Ingredients

• 8 large eggs
• 1 cup milk
• 1 cup mini pepperoni
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup marinara sauce
• 1 teaspoon Italian seasoning
• 1/4 cup chopped fresh basil

Instructions

• Whisk the eggs, milk, and Italian seasoning together.
• Pour the mixture into a greased 9 by 13 inch dish.
• Scatter the pepperoni over the eggs.
• Top with shredded mozzarella cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 minutes until set.
• Warm the marinara sauce and drizzle it over the top.
• Garnish with fresh basil before serving.

Nutrient	Amount per serving
Calories	330
Protein	20g
Fat	23g
Carbs	8g

For Recipe: Pizza Breakfast Casserole

28. Loaded Baked Potato Breakfast Casserole

This casserole takes the flavor of a loaded baked potato and turns it into a filling morning meal. Bacon, cheddar, and sour cream on top make it taste like comfort food.

Ingredients

• 4 cups frozen diced potatoes
• 6 slices bacon, cooked and crumbled
• 8 large eggs
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped chives
• 1/2 teaspoon salt

Instructions

• Spread the diced potatoes in a greased 9 by 13 inch dish.
• Scatter half the bacon and half the cheese over the potatoes.
• Whisk the eggs, milk, and salt together.
• Pour the egg mixture over the potatoes.
• Top with the remaining bacon and cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 45 minutes until golden and set.
• Top with sour cream and chives before serving.

Nutrient	Amount per serving
Calories	430
Protein	20g
Fat	28g
Carbs	24g

For Recipe: Loaded Baked Potato Breakfast Casserole

29. Apple Cinnamon Baked Oatmeal Casserole

This casserole swaps eggs for oats, giving you a sweet, fiber rich breakfast bake. Warm apple and cinnamon make the kitchen smell like fall, no matter the season.

Ingredients

• 2 cups rolled oats
• 2 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 2 apples, diced
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Mix the oats, baking powder, cinnamon, and salt in a bowl.
• Whisk the milk, eggs, maple syrup, and vanilla in a separate bowl.
• Combine the wet and dry ingredients, then fold in the diced apple.
• Pour the mixture into a greased 9 by 9 inch baking dish.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until golden and set.
• Let cool for 5 minutes before serving with milk or yogurt.

Nutrient	Amount per serving
Calories	260
Protein	9g
Fat	6g
Carbs	44g

For Recipe: Apple Cinnamon Baked Oatmeal Casserole

30. Smoked Salmon and Dill Egg Bake

Smoked salmon and fresh dill make this casserole feel elegant enough for a special brunch. It tastes rich and a little briny, and it pairs well with a bagel on the side.

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1/2 cup cream cheese, softened
• 6 ounces smoked salmon, chopped
• 2 tablespoons chopped fresh dill
• 1/4 cup diced red onion
• 1/4 teaspoon black pepper

Instructions

• Whisk the eggs and milk together in a bowl.
• Dot small pieces of cream cheese around a greased 9 by 9 inch dish.
• Pour the egg mixture over the cream cheese.
• Scatter the smoked salmon and red onion on top.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 30 minutes until just set in the center.
• Top with fresh dill and black pepper before serving.

Nutrient	Amount per serving
Calories	270
Protein	19g
Fat	19g
Carbs	4g

For Recipe: Smoked Salmon and Dill Egg Bake

31. Turkey Sausage and Kale Casserole

This lighter casserole uses lean turkey sausage and hearty kale for a nutritious start to the day. It tastes savory and satisfying without feeling heavy.

Ingredients

• 1 pound turkey breakfast sausage
• 2 cups chopped kale
• 8 large eggs
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes

Instructions

• Brown the turkey sausage in a skillet with the onion.
• Add the kale and cook until wilted, then remove from heat.
• Spread the sausage mixture in a greased 9 by 13 inch dish.
• Whisk the eggs, milk, salt, and red pepper flakes together.
• Pour the egg mixture over the sausage and kale.
• Top with shredded mozzarella cheese.
• Cover and refrigerate overnight.
• Bake at 375 degrees for 35 to 40 minutes until set.
• Rest for 5 minutes before serving.

Nutrient	Amount per serving
Calories	310
Protein	25g
Fat	18g
Carbs	7g

For Recipe: Turkey Sausage and Kale Casserole