When I was a kid, Sunday mornings meant the whole house smelled like buttery toast and sizzling bacon — my mom would pull a bubbling egg casserole out of the oven and the family would gather like clockwork. That memory lives with me: the first crackle when the dish hit the table, the steam lifting off the golden edges, and everyone digging in while pajamas were still acceptable attire. I made this Baked Egg Casserole Breakfast to chase that feeling — it’s cozy, forgiving, and perfect for feeding a sleepy crowd. Bonus: it reheats like a dream for weekday breakfasts when you need something fast and satisfying.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Why This Recipe is Awesome
This casserole hits all the right notes: creamy eggs, melty cheese, and crisp golden edges that sing when you slice into them. It’s forgiving (mess up? no big deal) and customizable, so you can use whatever you have on hand. It smells like breakfast victory — warm, cheesy, and a little smoky if you throw in bacon. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 8 large eggs
- 1 1/2 cups whole milk (or 1 cup milk + 1/2 cup plain Greek yogurt for tang)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Dijon mustard (optional, brightens flavor)
- 3 cups cubed day-old bread (about 6 ounces; white, sourdough, or multigrain)
- 1 cup frozen hash browns (thawed and squeezed dry) — optional for extra texture
- 1 cup shredded cheddar cheese (or cheddar/mozzarella mix)
- 6 slices cooked bacon, chopped OR 1/2 lb breakfast sausage, cooked and crumbled
- 1 small yellow onion, diced and sautéed (about 1/2 cup)
- 1/2 cup chopped bell pepper (any color)
- 2 tbsp chopped fresh parsley or chives for garnish
- Butter or nonstick spray for the pan
For the Sauce / Garnish (if applicable):
- Salsa or hot sauce for serving (optional)
- Sour cream or Greek yogurt dollop (optional)
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. In a large bowl, whisk together 8 eggs, 1 1/2 cups milk, 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp Dijon mustard. The mixture should look smooth and pale yellow — that’s your creamy base.
Step 2:
In a skillet over medium heat, sauté the diced onion and bell pepper in 1 tablespoon butter until the onion turns translucent and edges look golden — you’ll smell that sweet, slightly caramelized aroma. If you’re using sausage, brown it here and drain any excess fat. Let everything cool slightly so the eggs don’t scramble when you mix.
Step 3:
Combine the cubed bread, thawed hash browns (if using), cooked bacon or sausage, sautéed veggies, and 1 cup shredded cheddar in the large bowl with the egg mixture. Fold gently until the bread soaks in the liquid and everything looks evenly coated. Avoid overmixing — you want pockets of bread and cheese, not a dense mash.
Step 4:
Pour the mixture into the prepared 9×13 pan and smooth the top with a spatula. Bake uncovered at 350°F for 35–45 minutes, or until the edges turn deep golden and a knife inserted near the center comes out mostly clean with a few moist crumbs. You’ll hear gentle bubbling and smell cheesy toastiness — those are good signs.
Step 5:
Let the casserole rest for 5–10 minutes before slicing (it firms up and makes neater pieces). Sprinkle with chopped parsley or chives, dollop with sour cream if you like, and serve with salsa on the side for a bright contrast. Cut into squares and watch the gooey cheese stretch — pure breakfast theater.
Pro Tips
- Use day-old bread or lightly toast fresh cubes to prevent a soggy middle.
- If your oven runs hot, check at 30 minutes to avoid over-browning — every oven sings a different tune.
- Want extra creaminess? Swap 1/2 cup milk for 1/2 cup plain Greek yogurt or sour cream.
- To freeze: bake, cool, wrap tightly, and freeze up to 2 months. Thaw and reheat at 350°F until warm.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Vegetarian swap: omit bacon/sausage and add 1 cup cooked mushrooms and 1 cup baby spinach (stirred in wilted). Flavor stays rich.
- Dairy-free: use unsweetened almond milk and dairy-free cheese; texture becomes slightly less creamy but still tasty.
- Gluten-free: use gluten-free bread or 2 cups cooked quinoa instead of bread. Quinoa adds a nutty texture and bumps protein.
- Lower-fat: substitute whole milk with 2% and use half the cheese; the casserole still tastes satisfying.
Variations & Tips
- Spicy: add 1 diced jalapeño and 1/2 tsp smoked paprika for a warm kick.
- Mexican-style: swap cheddar for pepper jack, add 1/2 cup corn, and top with salsa and cilantro.
- Kid-friendly: leave out onions and peppers, use crispy bacon and mild cheddar — always a hit.
- Herby: fold in 1/4 cup chopped dill and 1 tbsp lemon zest for a fresh twist.
- Make it fancy: sprinkle panko and a little grated Parmesan on top for an extra-crisp crust.
- Sweet-savory brunch: add cooked, chopped apple and a touch of maple syrup with breakfast sausage for fall vibes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge; add 5–10 minutes to the bake time. For frozen make-ahead, bake fully, cool, wrap, and freeze. Reheat at 350°F until warmed through.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a larger roasting pan; keep the same temperature but check at 35 minutes and expect up to 10–15 extra minutes depending on depth.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden-brown edges, bubbling cheese, and a center that’s set but still slightly jiggly. A knife inserted near the center should come out mostly clean with a few moist crumbs.
- What if I don’t have ingredient X?
- No sweat. No onion? Use shallot or a pinch of onion powder. No bread? Use cooked rice or 2 cups cooked quinoa as a binder.
How I Like to Serve It
I love this casserole with a crisp green salad and a tall glass of orange juice for weekend brunch. For a cozy weekday, I slice a square, pop it into the toaster oven for 5 minutes, and pair it with coffee. It works for potlucks, too — people always come back for seconds. In winter, I add extra spices; in summer, I lighten it with fresh herbs and a bright salsa.
Notes
- Store leftovers covered in the fridge for up to 4 days. Reheat at 350°F until warm, or microwave single slices for 1–2 minutes.
- If you include raw chicken or turkey in a variation, cook to a safe temp of 165°F before assembling.
Final Thoughts
Closing: This is the kind of recipe that feels like a hug on a plate — simple, reliable, and endlessly adaptable. Now go impress someone — or just yourself — with your homemade masterpiece!