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Tired of rushing through the mornings healthy breakfast, or not sure what to have for brunch on a special occasion?It’s fully customizable and simple Breakfast Casserole Recipe Come and save the world!This is based on mine Keto Breakfast Casserole, but better suited 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 recipe below.
Plus, this breakfast egg casserole is super easy to make. You can even prep it the night before and bake it the next day to make your mornings go smoother than ever. From busy weekdays to holiday morning brunch, breakfast casserole recipes are a staple in my house. I hope they are there for you too!
Why You’ll Love This Easy Breakfast Casserole Recipe
- Salty, cheesy and tangy flavor
- Moist and fluffy texture
- Quick prep time and hands-free cooking time
- Healthy and naturally gluten-free
- Endless customization options
- Perfect for meal prepping on busy weekdays, or making ahead for Christmas breakfast
Ingredients and Substitutions
This section explains how to choose the best ingredients for your breakfast egg casserole, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.
- olive oil – For sautéing meat and vegetables. Avocado oil, butter, or any neutral cooking oil will work.
- Meat – I made this breakfast casserole with ham, but any cooked meat will work.You can’t go wrong with being broken grilled bacon (on top or mixed in), Air Fryer Turkey Baconbreakfast sausage (or pork sausage), beef (want to shred Steak), the remaining Instant Pot Chicken Breastseven Mexican sausage. To keep it vegetarian, just omit the meat.
- vegetable – I used diced yellow onions, green peppers, and white mushrooms, but this is the perfect opportunity to use up whatever you have on hand.try roasted red peppersfrozen or Sautéed Spinachcelery, Grilled asparagusseeded tomatoes or other leftovers grilled vegetables or Fried vegetables. Cut vegetables into the same size so they cook at the same rate.For a heartier breakfast casserole, add diced baked beans Or hash browns, or top with a layer of mashed potatoes before adding cheese.
- garlic – I recommend using fresh minced garlic for best flavor, but for convenience, you can also use canned garlic, or substitute 3/4 tsp garlic powder Instead (just mix it with eggs).The rest can also be chopped roasted garlic If you have one.
- Egg – For a fluffier casserole, it’s best to use room temperature eggs. You can also just use egg whites if you want to make it lighter. This breakfast casserole recipe calls for 12 eggs, so if using only egg whites, you would need 18 eggs.
- milk or cream – Whisk eggs half and half for light, airy eggs that are rich and delicious.You can also use regular milk, whipping cream, coconut milk or almond milk.
- cheese – I used cheddar cheese in my breakfast casserole recipe, but feel free to use any kind you have in your refrigerator, such as mozzarella, American cheese, Swiss, Monterey Jack, or pepper jack cheese. You can also omit the cheese if you want (and use dairy-free milk above).
- salt and pepper – For simple seasoning.You can also add 2 teaspoons dried herbs or 2 tablespoons fresh herbs such as parsley, oregano, basil or italian seasoning.
- decorate – I garnished with scallions, but you could also use fresh herbs here or just skip it.
See below the recipe I use for all of my breakfast casserole recipes, so you can use whatever you have on hand!
How to Make a Breakfast Casserole
This section shows you how to make this (or almost any) easy breakfast casserole recipe, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- Brown the meat. Heat the olive oil in a large frying pan (any pan will work, but I prefer cast iron skillet for nice browning). Add the ham or whatever meat you are using and cook until brown. For a cast iron skillet, you’ll want medium heat, and for any other skillet, you’ll want medium-high heat. Remove and set aside.
- Fried vegetables. Add more oil to the skillet and sauté the onions until translucent. Add the garlic, bell pepper, and mushrooms (or any vegetables) and cook until tender. (If you are using leftover vegetables that have already been cooked, you can skip sauteing them.)
- Mix the meat and vegetables. Remove vegetables from heat and stir in cooked meat.Transfer mixture to Large baking pan.
- Make the egg base. In a large bowl, whisk together the eggs, milk or cream, some cheese, salt and pepper.
- Assemble the casserole. Pour the egg mixture into the baking dish, covering the meat and vegetables, and stir to combine. Top with more cheese.
- Baked Breakfast Egg Casserole. It’s done when the eggs are set and golden around the edges. Garnish with scallions or fresh herbs if you wish.
Easy Breakfast Casserole Recipe
Follow this simple ingredient recipe to make the best breakfast casserole—you can use it with whatever ingredients you have on hand:
- 1 pound cooked meat
- 6 cloves garlic
- 3 cups cooked vegetables (and/or potatoes)
- 12 large eggs
- 1/2 cup milk or cream
- 2 cups shredded cheese
- 2 tablespoons fresh herbs (Elective)
- 1/4 teaspoon each salt and pepper
- Shop: Cover the entire dish tightly with plastic wrap or place the slices in an airtight container and store in the refrigerator for up to 3-4 days.
- in advance: For a make-ahead breakfast casserole, follow all steps except final baking. You can cover and store in the refrigerator for 1-2 days. You can bake it straight from the refrigerator, 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 desired. For better results, bake the entire casserole dish at 350 degrees Fahrenheit for 20-30 minutes, or bake individual slices for 5-10 minutes.
- To freeze before baking: Follow all steps in the easy egg casserole recipe above, except bake. Cover the casserole with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- To freeze after baking: Cover the casserole with plastic wrap and foil and freeze for up to 3 months. If you prefer individual pieces, cut and wrap them. Thaw in the refrigerator overnight before reheating.
What to Serve with Breakfast Casserole Recipe
Whether you’re looking for an early breakfast or a later brunch, breakfast casserole recipes have lots of easy side dishes to choose from! Here are some ideas:
- Potato – For a classic breakfast, pair baked beanshash browns or Sweet Potato Hash (without adding eggs).If you want a lighter option, try mine Cauliflower Hash Browns instead.
- Bakery Favorites – Try my simple method Chocolate Chip Banana Muffinschocolate protein donutsor damp Almond Flour Zucchini Bread.
- Pancakes and waffles – If you have time, you can do some Almond Flour Pancakes Served with maple syrup (I prefer sugar free maple syrup), or repurpose similar ingredients to make Chavreuse.
- breakfast meat – If you have some vegetarian family members, you can omit the meat from the casserole itself (substitute with extra vegetables) and serve bacon Or sausages for those who want them.
- salad – Serve this easy breakfast casserole with a brunch salad, such as Arugula Salad or Burrata Salad.
- fruit – Make a plate of fresh fruit (plain, with yogurt or with Healthy fruit sauce), or a Simple fruit salad.
More Make-Ahead Breakfast Casserole
Want to make your mornings easier? From full-size breakfast casserole recipes to smaller breakfast casserole recipes, you can make your mornings easy with these recipes you can prep ahead of time:
Breakfast Casserole Recipe (Easy!)
Make this easy breakfast casserole recipe with eggs and whatever meats, vegetables, and cheeses you have on hand. It’s fast and fully customizable!
Prepare: 10 minute
chef: 45 minute
All: 55 minute
Serving size: 8 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Preheat oven to 375 degrees F (191 degrees C) and grease the bottom of a large baking pan (This is my favorite).
Heat 1 tablespoon olive oil in a large frying pan (preferably a pan) cast iron skillet) over medium heat.Add ham and cook until 5-6 minutes, until brown. Remove ham from skillet and set aside.
Add remaining 2 tablespoons olive oil and heat until shimmering.Add onions and saute until fragrant 3-5 minutesuntil translucent.
Add garlic, bell peppers and mushrooms.Cook 6-8 minutesuntil the vegetables are tender.
Remove from heat and stir in ham. (You can also stir in the green onions here if you like.) Transfer the vegetable/ham mixture to a baking dish.
In a large bowl, whisk together eggs, 1 cup cheese, salt, and pepper.
Pour the egg mixture into the baking dish and stir to combine. Top with remaining 1 cup cheese.
Breakfast Egg Casserole Bake Approx. 30 minutesor until the eggs are set and golden around the edges.
Garnish with scallions if desired.
The last step: leave a rating!
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Serving size: 1 slice, or 1/8 of the entire recipe
Nutritional information does not include optional scallions.
You can customize this easy breakfast casserole recipe to use up any meat, veggies, or cheese you have! See the post above for the formula to do this.
Amount per serving. Serving sizes in recipe instructions above.
Calories Chapter 449
fat 33.3 grams
total carbohydrates 7 grams
net carbs 5.6 grams
fiber 1.4 grams
sugar 3.7 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.
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