Breakfast Casserole Recipes

Breakfast casserole recipes are simple to put together. The results are nourishing, filling and a great way to start the day. These breakfast casserole recipes can be served everyday and would be perfect on your next baby or bridal shower menu.

Personally, I will eat just about anything for breakfast, as long as it's hot and satisfying. Nothing wrong with trying something new! Of course these breakfast casserole recipes are just the thing on a brunch menu and there is nothing wrong with a breakfast casserole for dinner.

Helpful Hints

  • Try a mixture of cheeses, such as Swiss, Cheddar, Mozzarella and Parmesan 

  • For a Southwestern zip to any breakfast casserole, add 1 finely diced Serrrano chile and about 1/4 cup chopped cilantro to the egg and milk mixture. Serve with Homemade Salsa and sour cream.

  • For an Italian flavor add any combination of the following: 3/4 teaspoon Italian herb mix (usually thyme, rosemary and basil), 1/4 teaspoon crushed fennel seeds and 2 minced garlic cloves

  • Substitute chicken or turkey sausage for ground beef or ground pork, or use a mixture of meats

  • Omit meats for a vegetarian breakfast casserole

Egg & Cheese Breakfast Casserole Recipes

Make-Ahead Breakfast Casserole
Serves 12

breakfast casserole

4 cups white bread,cubed
4 oz shredded cheddar cheese
4 oz shredded Swiss cheese
1/4 cup green onion,chopped
1/4 cup green pepper,diced
1/2 cup tomato,seeded & diced
10 eggs,beaten
4 cups milk
1 TB fresh parsley,chopped
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper

Generously grease 13 x 9-inch baking dish. Arrange bread cubes in bottom of dish. Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread.

In large bowl, combine eggs, milk, and seasonings; mix well. Pour egg mixture over bread. Cover; refrigerate overnight

Heat oven to 325 F. Bake uncovered 50 to 60 minutes or until center is set. Stand 10 minutes before serving.

Optional: Fry 1 pound bacon and drain on paper towels. Crumble and sprinkle bacon evenly over top of casserole before placing in the refrigerator

Sausage, Bacon and Ham

Easy Start Casserole
Serves 6

1 pound spicy or mild pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon Dijon mustard
4 slices bread, cubed
1 to 1-1/2 cups grated sharp cheddar cheese

Saute sausage; drain. Beat together eggs, milk, salt and mustard. In a 9x13 inch baking dish, layer bread cubes, sausage and cheese. Pour egg mixture on top. Cover and refrigerate overnight. Bake at 350 for 45 minutes or until center is set

Sausage and Spinach Bread Pudding
Serves 8

3 cups cubed French bread
1/2 pound bulk pork sausage; crumbled
1 cup sweet onions; chopped
2 teaspoons fresh thyme; chopped or 1/2 teaspoon dried
10-ounce package frozen chopped spinach; thaw and squeeze completely dry
1-1/2 cups shredded Swiss cheese; divided
9 large eggs
3 cups milk
1 teaspoon dry mustard
Salt and freshly ground pepper to taste
2 plum tomatoes; sliced

Preheat oven to 325F. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake 20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet over medium-high heat. Remove and drain on paper towels.

Add onions and thyme to skillet; cook until onion is translucent, about 2 minutes. Remove from heat. In same pan, mix in sausage and spinach to combine. Cool completely.

Arrange bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then layer in sausage/spinach mixture and remaining cheese.

Beat eggs, milk, mustard, in bowl until well blended. Carefully pour into prepared dish; layer top with tomato slices.

Bread pudding can be made ahead. Cover and refrigerate up to 24 hours

Bake 1 hour or until center is just set. Let stand 10 minutes before serving.

Serve with fruit or green salad.

Lean Italian Breakfast Casserole Recipe
Serves 6

Cooking spray
3/4 Pound Lean Ground Pork or turkey sausage
3/4 Teaspoon Italian Seasoning
1/4 Teaspoon Fennel Seeds, crushed
2 Cloves Garlic, minced
2 (8 Oz.) Cartons Egg Substitute
1 Cup Skim Milk
1/4 Cup Shredded Cheddar Cheese
3 Green Onions, thinly sliced
3/4 Teaspoon Dry Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Ground Red Pepper
6 Slices White Bread cut into 1/2 in. Cubes
Sliced grape tomatoes and green onion

Coat a large non-stick skillet with cooking spray. Cook ground pork or turkey sausage, Italian seasonings, fennel seeds and garlic. Cook until meat is browned and crumbled. Remove and drain on paper towels.

In a large bowl, combine milk, cheese, green onions, dry mustard, salt and red pepper. Stir well to combine. Add pork and bread cubes and mix well to combine.

Coat an 11x7" baking dish with cooking spray. Add mixture. Cover and chill 8 to 12 hours.

Bake, uncovered at 350F for 50 mins. or until lightly set and lightly browned. Let rest for 10 mins. before slicing.

Garnish with tomato and green onion if desired.

Sausage and Egg Breakfast Casserole
Serves 4-6

6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
2 slices white bread, cubed
1 pound pork or turkey sausage, browned
1 cup shredded cheddar cheese

Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13" baking dish. Layer in bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight.

Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting.

Bacon Potato Casserole
Serves 6-8

1 lb. bacon, thick-sliced and lean
1 onion
1 lb baking potatoes
8 oz cheddar cheese
8 eggs

Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels.

Peel the potatoes, then grate them. To prevent the grated potatoes from
discoloring while you prepare the other ingredients, you can put them into a
bowl of cold water. When you're ready to use them, be sure to drain well and
squeeze them very dry.

Grate the cheese. Mince the onion. Butter a 9x13 inch shallow baking dish.

Preheat the oven to 350F. Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the

preheated oven for about 45 minutes, or until the eggs are cooked. Serve with yogrut and cut fruit for breakfast and a green salad and rolls for brunch

Creamed Ham And Asparagus
Serves 6

1 Pound Fresh or frozen asparagus, cut into 1 inch pieces
1 Tablespoon Cornstarch
1-1/2 Cup Milk, divided
2 Tablespoons Butter or margarine
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Dried parsley flakes
1-1/2 Pound Fully cooked ham, cubed
3 Hard cooked eggs, chopped
2 Cups Shredded cheddar cheese (8 oz.)
Toast points or biscuits
In a saucepan, cook asparagus in a small amount of water until tender; drain
and set aside. In a medium saucepan, mix cornstarch and 2 tb. milk. Add
butter, salt, pepper and remaining milk; cook and stir over medium heat
until thickened and bubbly.

Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

Seafood Breakfast Casseroles

Crabmeat Casserole
Serves 4-6

4 slices bread, remove crusts
1/2 pound crab meat. Substitute 1/2 pound cooked, chopped shrimp
1 cup grated Gruyere cheese
Salt and pepper
4 eggs
3 cup milk
1/2 teaspoon salt
Dash ground hot pepper

Place bread slices in the bottom of a lightly greased 2-quart casserole dish. In a small bowl, combine crab meat or shrimp, 1/2 cup of the cheese and salt and pepper to taste. Spread on top of bread slices.

In a large mixing bowl beat together eggs, milk, 1/2 teaspoon salt and cayenne. Pour egg-milk mixture over crabmeat and top with remaining 1/2 cup cheese. Bake uncovered at 350 degrees for 30-35 minutes or until eggs are set.

Crabmeat Quiche
Serves 6-8

1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese and onion. Spread into pie shell.

Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

For breakfast, serve with bacon and pineapple and kiwi salad.

Potato Breakfast Casseroles

Creamy Gourmet Scalloped Potatoes
Serves 4

1 Large Garlic; minced
1 Shallot; minced
3 Tablespoon Melted butter
1 1/4 Cup Milk
1-1/2 Cup Whipping cream
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 1/2 Pound Red potatoes; sliced 1/8" thick
4 Ounce Gruyere cheese
1/4 Cup Parmesan cheese; grated

Saute first 3 ingredients for 2 minutes. Add next 4 ingredients. Mix
together. Add potatoes and bring to a boil over medium heat. Transfer to
9x12-inch casserole dish. Add Gruyere cheese and top with Parmesan cheese.
Bake at 350F for 45 minutes. Let stand 15 minutes before serving. For breakfast serve with sausages, scrambled eggs and fruit

Easy Savory Potatoes and Bacon Casserole
Serves 6

1 cup frozen hash brown potatoes
1/3 cup onion, chopped
1/4 green pepper, chopped
8-10 slices bacon, crisply cooked and crumbled
1 1/2 cup Cheddar cheese, shredded
1 cup milk
5 eggs
1 teaspoon salt
Pinch of ground red pepper

Preheat oven to 350º. Thaw frozen potatoes on baking sheet or large plate. Absorb any excess liquid before proceeding. Spread potatoes in lightly greased 9x13" baking dish.

Top with onion, bell pepper, bacon and cheese. Mix remaining ingredients except paprika. Pour over all.

Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand about 5 minutes before cutting into squares.

Cheesy Potato Puff
Serves 2-4

8-ozs. cream cheese, softened
4 cups hot mashed potatoes
1 egg, beaten
1/3 cup finely chopped shallots
1/2 cup chopped pimento
1 teaspoon salt or to taste
Dash black pepper

Combine cream cheese and potatoes; mix well. Add remaining ingredients and mix to combine. Bake in a 1 quart casserole at 350 degrees for about 45 minutes.

Serve with sausages, fried eggs and hot biscuits and jelly.

Potato and Cream Cheese Casserole
Serves 8

3 medium Russet potatoes; cooked and mashed with butter and milk to taste
3 1/2 oz cream cheese, low fat or regular
1 egg; lightly beaten
2 tablespoons onion; chopped
1 tablespoon chopped fresh parsley

Combine mashed potatoes and cheese, beating until well blended. Stir in egg,
onion and parsley. Spoon into well-greased 1-quart casserole dish. Sprinkle
with paprika. Bake at 400F for 30 minutes or until heated through.

Warm and Sweet Breakfast Casserole Recipes

Apple-Cinnamon French Toast Bake

1 loaf day-old French bread, sliced into 1/2 inch pieces
3 to 5 apples, peeled, cored and sliced
3-1/2 cups whole milk
10 eggs
2 tablespoons vanilla or almond extract
1/2 cup sugar
1/2 cup sugar
2 tablespoons cinnamon or to taste
2 teaspoons nutmeg or to taste

Coat a 9 x 13 glass pan with non-stick cooking spray. Place layers of
bread in bottom. You may need to overlap bread slices. Pan should be full.

Mix eggs, milk, vanilla or almond extract and sugar. Pour half over bread layers.

Peel, core and slice apples. Place on bread. Cover with remaining milk/egg mixture. Sprinkle with sugar, cinnamon and nutmeg.

Cover and refrigerate overnight. Cook 1 hour at 325 degrees. Let stand a few minutes before cutting. Delicious with spicy sausages and tomato omelets.

Healthy Almond-Peach Crumble
Serves 4

3 cups sliced peaches
2 cups oat bran
1/2 cup oat flakes (cereal)
1/2 cup whole wheat pastry flour
1/4 cup slivered almonds
1/2 cup honey or maple syrup
1/2 cup tahini
1 teaspoon almond extract

Place peaches in a square casserole dish. Combine next four ingredients. Mix
honey, tahini, and almond extract together, then work both mixtures together until crumbly. Spread evenly over peaches, and bake at 375 F. for 35 minutes or until golden.

Top of Breakfast Casserole Recipes



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