Classic Easy Breakfast Casserole for Busy Mornings
This classic breakfast casserole is perfect for busy mornings. Prepare it the night before and bake it in the morning for a delicious and easy meal.
Equipment
- 9x13 inch baking dish
- plastic wrap
- large bowl
- whisk
Ingredients
Main Ingredients
- 6-8 slices day-old bread (sourdough, French bread, or sandwich bread, cubed)
- 1 pound cooked breakfast meat (sausage, bacon, or ham, crumbled or diced)
- 8 large eggs
- 2 cups milk (whole, 2%, or unsweetened almond)
- 1.5 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Optional Add-ins
- 0.5 cup diced onion
- 0.5 cup diced bell pepper
- 1 cup spinach, sautéed
Seasonings
- Salt to taste
- Pepper to taste
- garlic powder or onion powder Pinch, to taste
Other
- Butter or cooking spray for greasing
Instructions
Preparation
- Lightly grease a 9x13 inch baking dish.
- Spread the cubed bread evenly over the bottom of the prepared dish.
- Sprinkle the cooked breakfast meat, sautéed vegetables (if using), and 1 cup of shredded cheese over the bread cubes.
Assemble Casserole
- In a large bowl, whisk together the eggs, milk, salt, pepper, and any additional seasonings.
- Carefully pour the egg mixture evenly over all the layers, ensuring the bread is well-saturated.
- Cover the baking dish tightly and refrigerate for at least 4 hours or overnight.
Baking
- Preheat your oven to 375°F (190°C) when ready to bake.
- Remove the casserole from the refrigerator, uncover it, and sprinkle the remaining 1/2 cup of cheese on top.
- Bake for 45-55 minutes, or until the casserole is set in the center, puffed, and golden brown.
Serving
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
For best results, allow the casserole to chill overnight. This lets the bread fully absorb the egg mixture, leading to a richer flavor and better texture.