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Get It Now- Why You’ll Love This Easy Breakfast Casserole Recipe
- Ingredients & Substitutions
- How To Make A Breakfast Casserole
- Formula For An Easy Breakfast Casserole
- Storage Instructions
- What To Serve With Breakfast Casserole Recipes
- More Make Ahead Breakfast Casseroles
- Tools I Recommend
- Breakfast Casserole Recipe (Easy!) Recipe card
- Recipe Reviews
Tired of rushing through your mornings without a healthy breakfast, or not sure what to make for brunch for a special occasion? This totally customizable, easy breakfast casserole recipe is here to save the day! It’s based on my keto breakfast casserole, but even more custom for any lifestyle. You can use any protein, veggies (or potatoes), and cheese you like or have on hand — I’ll show you my foolproof formula below.
Plus, this breakfast egg casserole is incredibly easy to whip up. You can even prepare it the night before and bake it the next day, making your mornings smoother than ever. From busy weekdays to holiday morning brunch, breakfast casserole recipes are a staple in my house. I hope they will be in yours, too!
Why You’ll Love This Easy Breakfast Casserole Recipe
- Savory, cheesy, and packed with flavor
- Moist and fluffy texture
- Quick prep time and hands-off cook time
- Healthy and naturally gluten-free
- Endless customization options
- Great for meal prep on busy weekdays, or make it ahead for a Christmas morning breakfast
Ingredients & Substitutions
This section explains how to choose the best ingredients for a breakfast egg casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – Used for sauteing the meats and veggies. Avocado oil, butter, or any neutral cooking oil works here.
- Meat – I made this breakfast casserole with ham, but any cooked meat will work. You can’t go wrong with crumbled baked bacon (on top or mixed in), air fryer turkey bacon, breakfast sausage (or pork sausage), beef (think finely chopped top sirloin), leftover Instant Pot chicken breast, or even Mexican chorizo. To keep it vegetarian, simply omit the meat.
- Veggies – I used diced yellow onion, bell peppers, and white mushrooms, but this is the perfect opportunity to use up anything you have on hand. Try roasted red peppers, frozen or sauteed spinach, celery, roasted asparagus, seeded tomatoes, or other leftover roasted vegetables or sauteed vegetables. Cut the veggies to the same size, so they cook at the same rate. For a more hearty breakfast casserole, add diced roasted potatoes or hash browns, or place a layer of tater tots on top before adding the cheese.
- Garlic – I recommend using fresh minced garlic for the best flavor, but you can also use jarred for convenience, or substitute 3/4 teaspoon of garlic powder instead (just mix it with the eggs). You can also chop leftover roasted garlic if you have some.
- Eggs – For a fluffier casserole, it’s best to use room temperature eggs. You can also use just egg whites if you want to lighen it up. This breakfast casserole recipe calls for 12 eggs, so you’d need 18 if using only the whites.
- Milk Or Cream – Whisking the eggs with half and half makes light and airy eggs that taste rich and savory. You can also use regular milk, watered down heavy cream, coconut milk, or almond milk.
- Cheese – I used sharp cheddar cheese in this recipe for breakfast casserole, but feel free to use any kind you have in your fridge, like mozzarella, American, Swiss cheese, Monterey Jack, or Pepper Jack cheese. You can also omit the cheese (and use a dairy free milk above) if you need that option.
- Salt & Pepper – For simple seasoning. You could also add 2 teaspoons dried herbs or 2 tablespoons fresh herbs, such as parsley, oregano, basil, or Italian seasoning.
- Garnish – I garnished with green onions, but you can also use fresh herbs here or just skip it. You could also drizzle with my blender hollandaise sauce for added flavor and creaminess.
See below for the formula I use for all my breakfast casserole recipes, so you can use whatever you have on hand!
How To Make A Breakfast Casserole
This section shows how to make this (or virtually any) easy breakfast casserole recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Brown the meat. Heat the olive oil in a large skillet (any pan will work, but I prefer a cast iron skillet for nice browning). Add the ham or any meats you’re using, and cook until browned. You’ll need medium heat for a cast iron skillet, or medium-high for any other one. Remove and set aside.
- Saute the vegetables. Add more oil to the skillet and saute the onions until translucent. Add the garlic, bell peppers, and mushrooms (or any veggies) and cook until softened. (If you’re using any leftover vegetables that were already cooked, you can skip sauteing them.)
- Combine the meat and veggies. Remove vegetables from heat and stir in the cooked meat. Transfer the mixture to a large baking dish.
- Make the egg base. In a large bowl, whisk together the eggs, milk or cream, some of the cheese, salt, and pepper.
- Assemble the casserole. Pour the egg mixture into the baking dish over the meat and veggies, and stir to combine. Top with more cheese.
- Bake the breakfast egg casserole. It’s done when the eggs are set and the edges are golden brown. Garnish with green onions or fresh herbs if you like.
Formula For An Easy Breakfast Casserole
Follow this easy ingredient formula for the best breakfast casserole — you can use it with any ingredients you have on hand:
- 1 pound cooked meat
- 6 cloves garlic
- 3 cups cooked veggies (and/or potatoes)
- 12 large eggs
- 1/2 cup milk or cream
- 2 cups shredded cheese
- 2 tablespoons fresh herbs (optional)
- 1/4 teaspoons each salt & pepper
Storage Instructions
- Store: Cover the entire dish tightly with plastic wrap, or place slices in an airtight container, and store in the refrigerator for up to 3-4 days.
- Make ahead: For a make ahead breakfast casserole follow all the steps except the baking at the end. You can cover it and store it in the fridge for 1-2 days. You can bake it right from the fridge, but it will cook more evenly if you let it come to room temperature before baking.
- Reheat: You can reheat individual portions in the microwave if you need to. For better results, bake at 350 degrees F for 20-30 minutes for the whole casserole, or 5-10 minutes for individual slices.
- Freeze before baking: Follow all the steps in the easy egg casserole recipe above, except for baking. Cover the casserole with plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Freeze after baking: Cover the casserole with plastic wrap and foil, and freeze for up to 3 months. If you prefer single pieces, cut them and wrap each one. Defrost in the fridge overnight before reheating.
What To Serve With Breakfast Casserole Recipes
Whether you want an early breakfast or a late brunch, there’s so many easy sides to serve with breakfast casserole recipes! Here are a few ideas:
- Potatoes – For a classic breakfast, serve with roasted potatoes, hash browns, or sweet potato hash (with no added egg). If you want a lighter option, try my cauliflower hash browns instead.
- Bakery Favorites – Try my easy chocolate chip banana muffins, some healthy breakfast bars, chocolaty protein donuts, or moist almond flour zucchini bread.
- Pancakes & Waffles – If you have the time, whip up some almond flour pancakes with maple syrup (I prefer sugar-free maple syrup), or repurpose similar ingredients to make chaffles.
- Breakfast Meats – If you have some vegetarian family members, you can omit the meat from the casserole itself (replace it with additional veggies) and serve bacon or sausage on the side for those that want them.
- Salads – Serve this easy breakfast casserole with brunch-inspired salads, like arugula salad or burrata salad.
- Fruit – Make a platter of fresh fruit (plain, with yogurt, or with healthy fruit dip), a fruity acai bowl, or an easy fruit salad.
More Make Ahead Breakfast Casseroles
Want to make your mornings even easier? From full-sized breakfast casserole recipes to smaller ones, you can prep these recipes ahead of time to make your mornings a breeze:
Tools I Recommend
- Baking Dish – My favorite… you’ll spot it in probably hundreds of photos here on Wholesome Yum. It goes beautifully from oven to table. It’s also freezer-safe, so I can easily prep this egg casserole recipe ahead of time, store it in the freezer, and bake it in the same dish.
- Cast Iron Skillet – My favorite for even heating and great browning.
Breakfast Casserole Recipe (Easy!)
Make this easy breakfast casserole recipe with eggs, and any meats, veggies & cheese you have on hand. It's quick & completely customizable!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 375 degrees F (191 degrees C) and grease the bottom of a large baking dish (this one is my favorite).
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Heat 1 tablespoon of olive oil in a large skillet (preferably a cast iron skillet) over medium heat. Add the ham and cook for 5-6 minutes, until browned. Remove the ham from the skillet and set aside.
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Add the remaining 2 tablespoons of olive oil and heat until shimmering. Add the onions and saute for 3-5 minutes, until translucent.
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Add the garlic, bell peppers, and mushrooms. Cook for 6-8 minutes, until the vegetables are softened.
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Remove from heat and stir in the ham. (You can also stir in the green onions here if you like.) Transfer the vegetable/ham mixture to the baking dish.
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In a large bowl, whisk together the eggs, half and half, 1 cup of the cheese, salt, and pepper.
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Pour the egg mixture into the baking dish and stir to combine. Top with the remaining 1 cup of cheese.
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Bake breakfast egg casserole for about 30 minutes, or until the eggs are set and the edges are golden brown.
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Garnish with green onions if desired.
Did You Like It?
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Recipe Notes
Serving size: 1 slice, or 1/8 of the entire recipe
Nutrition info does not include optional green onions.
You can customize this easy breakfast casserole recipe to use up any meats, veggies, or cheeses you have! See the post above for the formula to do that.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
30 Comments
Bleeddodgerblue
0I’ve made this once a week and it’s my breakfast almost everyday! I change it up sometimes with different breakfast meats but it never disappoints!
Kristina
0Excellent recipe! Very tasty and looks delicious too. Will be making again.
David Collins
0Very handy recipe – I love the simplicity and versatility. I made this today with sausage and Jarlsberg cheese. I cooked everything in one pan, that is, I baked it in the skillet I used to prep the sausage and veggies. I will definitely make this again, and I look forward to trying different variations.
Tricia
0This was a perfect recipe for our Christmas brunch. I omitted the ham because one family member is a vegetarian. To simplify Christmas morning, I pre-cut all the vegetables and mixed the eggs, seasoning & cheese in another bowl. All 5 of is thought it was a keeper!
Lori Collins
0Delicious breakfast casserole. I made as directed, but used pork sausage instead of ham. Made the night before and cooked it Christmas morning.
DJ
0This is so easy to make the night before – even bake the night before and just reheat! Quick, delicious and easy to customize depending on what you like or what you have on hand. Didn’t have time to thaw my bulk breakfast sausage, so I used some chicken sausages, broccoli and cheese. Yum!
BertaB
0Love this recipe! Its easy to make and can be customized to use what’s in your fridge, or to personal tastes.
Debbie Armstrong
0This is the best recipe to make ahead of the day you need it! I love to make this, as it helps clean your refrigerator out of veggies, cheese and meats too! I bake this for every Christmas morning to eat after opening presents. I give it 5 stars and 2 thumbs up!
Connie
0First time I tried this, super easy and used what I had on hand. Eggs, half & half, cheddar & pepperjack cheese, diced ham, red & orange pepper. It was amazing and so easy. It was a test run for Christmas! Thank you for the super easy and great recipe.
Lonna Cropper
0I couldn’t make myself wait for Christmas to try this recipe. Over the 40 years of raising a family, I have made plenty of breakfast casseroles for Christmas mornings. This recipe is so much more yummy than any of those. Now there are just the two of us. I made the entire recipe anyway, and we enjoyed it more than once! (I may just make it again on the 25th.
kat gray
0Love breakfast casseroles… especially with ham! thank you!
Jan
0Since going low carb this recipe – effectively a frittata – is on regular rotation with any leftover veggies on hand. I like to crumble in feta or goat cheese to add extra flavour. Also I just leave the pre-cooked mix in the skillet, add the egg mixture and fresh cheese and veg (sliced tomatoes) on top and pop it all in the oven. You get the yummy flavours from the skillet and only one pan to wash to boot.
Theresa Cargo
0I love this recipe!! Ham, green peppers, cheddar cheese, and eggs is one of my favorite flavor combinations. This recipe is easy to make as well as delicious!
Lisa
0Thank you so much! My family has always loved breakfast casseroles, but this was the very best by far! I will be making this again! I really loved the make ahead idea. This is great— I especially loved the red peppers and green onions.
Diane
0I have made this twice as of now. The first time I made it with ham as written. This time I made it using turkey sausage that I chopped up instead of ham. Otherwise, the recipe was the same. My husband loves it. This time, instead of making it in a 9×13 dish, I made two in 8×8 dishes. The portions reheat in the microwave just fine in a corningware “grabit” bowl with a glass lid. Husband puts a little hot sauce on his. We just finished the first one and now have another for the next couple of days. I will be making occasionally since my husband likes it so much. One can get creative with it and use up whatever ingredients you have in your fridge.
Amory Dinges
0My kids were a little skeptical as the one I usually make for them has bread pieces in it. But it was a hit and I’m excited to make it again!!
Maria
0I have not made this casserole, but I think that it is AWESOME!! That you provided a way to reduce or increase the number of servings.
Eight servings is too big for my family. I printed a recipe for 8 serv, 6 serv. & 2 servings. Thank You very much.
ps: I made up a name & email. Did not want to be forced to add name & email 😒
Kathy
0This was so good. Had relatives from out of town and they loved it. The leftovers are heavenly.
Kiriakitsa
0Yummy. I’m alone so I am going to enjoy this for breakfast on a daily basis. Day 1 is done.
Sloh
0The recipe sounds wonderful but my culinary skills were severely lacking. The good news I’ll try it again.
Candace
0Really love the chewy cheese topping! This dish actually made me want to eat breakfast, Amazing!
Syran Austin
0This was delicious and super easy to make. Since my husband’s stroke finding high protien foods that he likes are hard but this was a huge hit.
Rebecca
0This breakfast Casserole was delicious. My hubby (who doesn’t like mushrooms) devoured this casserole. I chopped the mushrooms very fine so he didn’t know they were in the casserole. My daughter and her hubby loved it so much; they just packed up the leftovers and took it home with them. I am making it again for Christmas breakfast to share with my son and daughter-in-law Thanks for an awesome, shareable breakfast. I plan to make it also for my wonderful neighbor.
Darleen Gallagher
0My husband is a picky eater but we absolutely loved this breakfast. I will definitely will be making it again.
Cherie
0I love this recipe. We had guests unexpectedly and I made this recipe. They really enjoyed the casserole! I put the eggs, milk, seasonings in the blender and then pooped over the meat, veggies and cheese. It baked perfectly. Thanks for the recipe, I’ll use it often!
Olivia
0This breakfast casserole was a big hit with my family! It’s so cheesy and delicious, and I love how easy it is to customize!
Anastasia
0Full of flavor and easy to assemble!
Maria
0I have not made this casserole, but I think that it is AWESOME!! That you provided a way to reduce or increase the number of servings.
Eight servings is too big for my family. I printed a recipe for 8 serv, 6 serv. & 2 servings. Thank You very much.
Shar
0Everything we need is in this breakfast casserole! Kids are always excited every time we have this for breakfast. It is full of flavors, scrumptious and filling.
Allyson Zea
0This is one of my favorite breakfasts!!!!! – thank you!