Having a good morning starts with a great breakfast, right? If you’re like me, you want something easy but still hearty enough to get your day going. That’s why I love a good breakfast casserole. They are perfect for feeding a family, for brunch, or for making ahead.
Today, I’m sharing three of my favorite breakfast casserole ideas. Each one is simple to put together and packed with flavor. You’re going to find a new go-to here, I promise!
Jump to Recipe:
Farmers Breakfast Casserole
This Farmers Breakfast Casserole is a complete morning meal in one dish. It has all the good stuff: eggs, sausage, and plenty of vegetables to start your day right.
Key Ingredients & Tips
- Sausage Choice: Use a breakfast sausage you really like, hot or mild, to fit your taste.
- Veggies: Bell peppers and onions add great color and a nice crunch. Feel free to use what you have on hand.
What You Need
- 1 lb breakfast sausage, cooked and crumbled
- 2 cups frozen hash brown potatoes
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1/2 cup milk
- Salt and pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 8 servings
How to Make It
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large skillet, cook the sausage until it’s no longer pink, then drain any extra fat. Set aside.
Step 2: Layer & Mix
Spread the hash brown potatoes evenly in the bottom of the prepared baking dish. Top with the cooked sausage, chopped onion, bell pepper, and shredded cheese. In a separate bowl, beat the eggs with the milk, salt, and pepper. Pour this egg mixture over everything in the baking dish.
Step 3: Bake & Serve
Bake for 35-40 minutes, or until the eggs are set and the top is lightly golden. If the top starts to get too brown, you can cover it loosely with foil. Let it sit for a few minutes before slicing and serving warm.
📝 Final Note
You can assemble this casserole the night before and keep it in the fridge. Just add 10-15 minutes to the baking time.
Ham Breakfast Casserole
This Ham Breakfast Casserole is a fantastic way to use up leftover ham. It combines tender bread with eggs, cheese, and ham for a comforting meal perfect any morning.
Key Ingredients & Tips
- Bread Type: Day-old bread works best here as it soaks up the egg mixture without getting too soggy. Any white or whole wheat bread is fine.
- Mustard: A little bit of dry mustard powder helps to bring out the flavors of the ham and cheese. Don’t skip it!
What You Need
- 6 slices day-old bread, cut into 1-inch cubes
- 2 cups diced cooked ham
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon dry mustard
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Arrange Layers
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish. Spread half of the bread cubes in the bottom of the dish, then top with half of the diced ham and half of the shredded cheese. Repeat with the remaining bread, ham, and cheese.
Step 2: Prepare Egg Mixture
In a medium bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined. Pour this egg mixture evenly over the layers in the baking dish. Make sure all the bread is moistened.
Step 3: Bake Until Golden
Bake for 40-45 minutes, or until the casserole is set in the center and the top is puffed and golden brown. Let it cool for 5-10 minutes before slicing and serving. This allows the casserole to firm up a bit.
📝 Final Note
This casserole can be assembled and refrigerated overnight. Cover it tightly before putting it in the fridge, then bake as directed the next morning.
Hashbrown Egg Casserole
This Hashbrown Egg Casserole is a crowd-pleaser that’s super easy to prepare. A crispy hash brown crust holds a fluffy egg and cheese filling, making it a perfect easy breakfast or brunch addition.
Key Ingredients & Tips
- Crispy Base: Make sure to press the hash browns firmly into the pan to create a nice, solid crust that holds everything together.
- Add-ins: Spinach, mushrooms, and onion are great in this. You can also add cooked bacon or sausage if you like!
What You Need
- 24 oz bag frozen hash browns, thawed
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese, divided
- 6 large eggs
- 1/2 cup milk
- 1/2 cup chopped spinach
- 1/4 cup chopped onion
- Salt and black pepper to taste
⏱️ Time: 55 minutes🍽️ Yields: 8 servings
How to Make It
Step 1: Prepare Hash Brown Base
Preheat your oven to 375°F (190°C). In a large bowl, mix the thawed hash browns with the melted butter and half of the shredded cheddar cheese. Press this mixture firmly into the bottom and slightly up the sides of a lightly greased 9×13 inch baking dish.
Step 2: Add Fillings
In a separate bowl, whisk together the eggs, milk, salt, and pepper. Stir in the chopped spinach and onion. Pour this egg mixture evenly over the hash brown crust. Sprinkle the remaining cheddar cheese on top.
Step 3: Bake and Rest
Bake for 45-50 minutes, or until the eggs are completely set and the top is nicely golden brown. If you notice the edges browning too quickly, you can cover them with a bit of foil. Let the casserole rest for 5-10 minutes before cutting into squares and serving.
📝 Final Note
This casserole reheats wonderfully! Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or oven.
