Wholesome Breakfast Casserole
Start your day right with this wholesome breakfast casserole packed with eggs, cheese, and your favorite breakfast meats and vegetables. Perfect for a hearty family meal or a satisfying brunch.
Equipment
- 9x13 inch baking dish
- Skillet
- Large bowl
Ingredients
Base
- 12 large eggs
- 1 ½ cups milk dairy or non-dairy
- 6 slices stale bread, cubed sourdough or whole wheat recommended
- 3 cups cooked, diced potatoes hash browns or roasted potatoes
Fillings
- 1 cup cooked sausage or bacon crumbled or diced
- 1 bell pepper diced
- 1/2 onion diced
- 1 cup fresh spinach roughly chopped
Topping & Seasoning
- 1 ½ cups shredded cheddar cheese or a blend of Monterey Jack, Gruyere
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder Optional
- hot sauce Optional: dash of
Instructions
Preparation
- If using bread, butter a 9x13 inch baking dish and arrange the bread cubes in an even layer at the bottom.
- Cook raw sausage or bacon in a skillet until browned, then drain excess fat. Sauté diced bell pepper and onion in the same skillet until softened, then add spinach and cook until just wilted.
Assembly
- Scatter the cooked sausage/bacon, sautéed bell pepper, onion, and spinach over the bread base, or directly into the dish if using potatoes.
- Whisk together eggs, milk, salt, pepper, and optional garlic powder and hot sauce in a large bowl.
- Pour the egg mixture evenly over the fillings and sprinkle with shredded cheese.
Baking
- For best results, cover and refrigerate the casserole for at least 30 minutes or overnight.
- Preheat oven to 350°F (175°C) and bake uncovered for 45-60 minutes, or until the center is set and the top is golden brown.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
This casserole is perfect for meal prep; you can assemble it the night before and bake it in the morning. Feel free to customize the vegetables or cheese to your liking.