This breakfast casserole is an easy recipe that can be made in advance and then baked on the morning you want to serve it! It’s a super convenient option for holiday mornings, when you may be busy preparing other dishes or entertaining guests.

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Holiday shopping, parties, good food, family, friends, screaming kids and more. Sound familiar? Yes, the joys of Christmas are upon us and that means so are the stresses that accompany it. If you are planning on having a lot of people over on Christmas morning, why not serve something that makes things easy on you, but that also impresses your hungry guests. The solution? Breakfast Casserole. It’s the perfect brunch recipe for a crowd.

Breakfast Casserole is filled with everything you want to eat on a relaxing morning. Big chunks of toasty bread, salty crisp bacon, eggs (what would brunch be without them?) and bite size pieces of vegetables to liven it up. It’s my favorite brunch recipe to make during the holidays. My secret on Christmas Eve while you’re waiting for Santa to come down the chimney is to whip this recipe together and then go to bed. Then, the next morning, while your kids are plowing through gifts and having a ball you can just pop the casserole in the oven and relax knowing the crowd will be thrilled with your Christmas culinary creation!

Breakfast Casserole from weelicious.comPin

How to Make Breakfast Casserole

  1. In a bowl whisk 6 eggs, 2/3 cups milk, 1 cup shredded cheese and salt until thoroughly combined.
  2. Soak the cubed bread in the egg mixture and stir until just combined. Tip: don’t over mix or your bread will fall apart.
  3. Fold in the cooked bacon and cooked vegetables and pour the mixture into an 8×8 inch greased pan and bake in a 350F oven for 45-50 minutes or until the top is golden.
Breakfast Casserole from weelicious.comPin

Tips for Perfect Breakfast Casserole

  • For an easier morning, make this casserole the night before you want to serve it and then pop it in the oven the next morning. Sit back and relax while your casserole cooks and enjoy more morning time with your family!
  • Try to use bread that is older or stale. A good crispy bread soaks up the egg mixture less which helps prevent the casserole from getting too soggy.
  • Use a good quality casserole dish: A casserole dish with a heavy base and sides that are high enough to hold the ingredients will help ensure that the casserole cooks evenly and doesn’t spill over.
  • Make it your own! Consider using a variety of meats (cooked sausage works great!), vegetables, and cheeses to add flavor and texture to the casserole. Breakfast Casserole is super customizable, so make it how YOU like it!
  • Let the casserole rest before serving: After the casserole is finished baking, let it sit for a few minutes before serving to allow the flavors to meld and the casserole to firm up. This will make it easier to cut and serve.
Breakfast Casserole from weelicious.comPin

More Brunch Recipes for a Crowd

Here are a few of my favorite brunch recipes when I’m cooking for a large group:

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Breakfast Casserole

This breakfast casserole is an easy recipe that can be made in advance and then baked on the morning you want to serve it!
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Course: Breakfast
Cuisine: American
Servings: 6
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients  

  • 6 large eggs, whisked
  • 2/3 cups milk
  • 1 cup cheese, shredded (you can use Mexican cheese blend, mozzarella, cheddar, or Monterey Jack)
  • 1/2 teaspoon kosher salt
  • 5 slices day-old whole wheat bread, cut into cubes
  • 4 pieces bacon, cooked and crumbled into bite-size pieces
  • 1 cup cooked vegetables, chopped (broccoli, corn, bell peppers, onions or anything you have leftover from last night’s dinner)

Instructions 

  • Preheat the oven to 350 F.
  • In a bowl whisk the eggs, milk, cheese and salt until thoroughly combined.
  • Soak the cubed bread in the egg mixture and stir until just combined (you don’t want to over mix the bread or it will break apart).
  • Fold in the remaining ingredients.
  • Pour the mixture into an 8×8 inch greased pan and bake for 45-50 minutes or until the top is golden.
  • Serve.
  • *Can be doubled and cooked in a 13 x 9 inch dish

Video

Notes

  • For an easier morning, make this casserole the night before you want to serve it and then pop it in the oven the next morning. Sit back and relax while your casserole cooks and enjoy more morning time with your family!
  • Try to use bread that is older or stale. A good crispy bread soaks up the egg mixture less which helps prevent the casserole from getting too soggy.
  • Use a good quality casserole dish: A casserole dish with a heavy base and sides that are high enough to hold the ingredients will help ensure that the casserole cooks evenly and doesn’t spill over.

Nutrition

Calories: 240kcal | Carbohydrates: 14g | Protein: 15g | Fat: 14g | Cholesterol: 30mg | Sodium: 620mg | Fiber: 2g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Made this morning, delicious! I put the mixture into mini muffin tins and they came out great. I cut the cooking time in half though.

  2. […] New Year’s Day, I made an egg+bread+veggies casserole inspired by a recipe I saw by Catherine on Weelicious. See how my new toaster envelopes the casserole dish? They love […]

  3. Unfortunately potatoes are not the same consistency as bread. You can use a gluten free bread though 🙂

  4. I love this but my husband and son would need it to be gluten free. Could I use potatoes instead of bread? How would I do it?

  5. We’re hosting a kiddo brunch playdate this weekend and I’ll take this recipe for a spin. Looks yummy.

  6. I would assemble these first then freeze before baking them. When ready, I would let it come to room temp then bake them off 🙂

  7. Just threw this together for dinner tonight, with beans for added protien, instead of bacon. You think it could be assembled and then frozen for make-ahead meals? What do you think the baking time would be from frozen? Thanks!
    PS, LOVE the muffin tin idea!

  8. This sounds a lot like a strata, which is assembled the day before and refrigerated until baking. Another idea that came to me would be to combine all the ingredients then dose out into a muffin pan and top with a little more shredded cheese. That way, it’s already divided into single serving sizes (and probably bakes faster), not to mention the presentation…

  9. Yes, I make it the night before them pop it into the oven the next day. It will bake off in the morning and the bread will not be soggy since the batter has egg, it will cook through 🙂

  10. I know of a lot of breakfast casseroles that you leave to soak overnight with the bread in it. It all solidifies by the time it bakes through. The bread isn’t going to be crispy, like toast, even if you make it and bake it right away.
    Please correct me if I’m wrong, but that is my understanding.
    Trust me, they turn out delicious.

  11. Sounds great but I’m a little confused. When you say “whip this recipe together and then go to bed” does that mean you cook it the night before or you put everything in the casserole dish and then bake it in the morning? I’m just confused about the sogginess of the bread – won’t it be too soggy if you don’t cook it right away?

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