Easy Breakfast Egg Casserole recipes are the ultimate lifesaver for busy mornings, offering a delicious and satisfying way to start your day without the fuss. This baked delight is a complete meal in one dish, perfect for families or anyone looking for a prep-ahead breakfast solution.
Key Ingredients for Easy Breakfast Egg Casserole:
- 1 pound breakfast sausage, crumbled and browned
- 1 cup chopped onion
- 1 cup chopped bell pepper (any color)
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup milk
- 10 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup cubed dinner rolls or french bread
How to Make Easy Breakfast Egg Casserole:
This Easy Breakfast Egg Casserole is designed for ultimate convenience without sacrificing flavor, delivering a comforting and satisfying meal in under an hour. Its simple assembly allows for minimal cleanup, making it a go-to for stress-free brunches or weeknight dinners. With a baking time of approximately 45 minutes, this dish offers a rich texture and a delightful mélange of savory flavors.
Step-by-Step Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This ensures your casserole won’t stick.
- Cook Sausage and Vegetables: In a large skillet over medium heat, cook the crumbled breakfast sausage until browned. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the cooked sausage. Sauté for about 5-7 minutes, or until the vegetables have softened.
- Prepare the Creamy Base: In a medium bowl, whisk together the undiluted condensed cream of mushroom soup and milk until smooth. This forms the creamy, rich base for your casserole.
- Whisk Eggs and Seasonings: In a separate large bowl, crack the 10 large eggs. Add the salt and black pepper. Whisk them vigorously until the yolks and whites are well combined and slightly frothy.
- Combine Wet Ingredients: Pour the cream of mushroom soup mixture into the bowl with the whisked eggs. Stir gently until just combined. Avoid overmixing.
- Layer the Casserole: Sprinkle about half of the browned sausage and vegetable mixture evenly over the bottom of the prepared baking dish. Then, scatter half of the cubed dinner rolls or french bread over this layer.
- Add Cheese and Remaining Toppings: Sprinkle half of the shredded cheddar cheese over the bread cubes. Repeat the layering process: add the remaining sausage and vegetable mixture, followed by the remaining bread cubes, and finally, top with the remaining shredded cheddar cheese.
- Pour Egg Mixture: Slowly and evenly pour the egg and soup mixture over the entire casserole, ensuring it seeps down through the layers. Gently jiggle the baking dish to help distribute the liquid.
- Bake the Casserole: Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the eggs are set and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
- Rest Before Serving: Once baked, remove the Easy Breakfast Egg Casserole from the oven and let it rest for about 5-10 minutes before slicing and serving. This allows the casserole to firm up, making it easier to cut and serve.
Why You’ll Love This Easy Breakfast Egg Casserole:
This Easy Breakfast Egg Casserole is a dream for busy households and brunch hosts alike, offering a warm, comforting hug in every bite. Its star feature is the incredible versatility; you can easily adapt it with your favorite breakfast meats, vegetables, or cheeses. Unlike the expense and effort of preparing multiple breakfast dishes, this one-pan wonder saves you time and money, proving that delicious homemade meals don’t have to break the bank. The creamy soup base combined with savory sausage and gooey cheddar cheese creates a truly irresistible flavor profile that rivals even the fanciest restaurant breakfasts.
Imagine waking up to the enticing aroma of freshly baked goodness, knowing a hearty and delicious meal is ready with minimal fuss. This egg casserole is the perfect antidote to chaotic mornings, allowing you to savor a moment of peace or entertain guests effortlessly. If you typically opt for simpler egg dishes like scrambled eggs or omelets, this casserole offers a more substantial and satisfying experience with very little extra effort. Give this Easy Breakfast Egg Casserole a try; we guarantee it will become a beloved staple in your recipe rotation!
Storing and Reheating Tips:
This Easy Breakfast Egg Casserole stores beautifully, making it a fantastic candidate for meal prepping.
Refrigeration: Allow the casserole to cool completely. Once cooled, cover the baking dish tightly with plastic wrap or transfer individual servings into airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
Freezing: For longer storage, wrap individual portions securely in plastic wrap and then place them in freezer-safe bags or containers. Frozen casserole will maintain its quality for up to 2-3 months.
Reheating from Refrigerator:
- Oven: The best method for reheating to retain texture is in the oven. Preheat your oven to 300°F (150°C). Place individual slices or the entire remaining portion in an oven-safe dish. Cover loosely with foil and reheat for 15-25 minutes for individual slices, or 25-35 minutes for a larger portion, until heated through.
- Microwave: For a quicker option, place a serving on a microwave-safe plate. Microwave on medium power (50%) for 1-2 minutes, checking and continuing in 30-second intervals until heated through. Be aware that the texture might be slightly softer than oven-reheated.
Reheating from Freezer:
- Oven: Thaw overnight in the refrigerator if possible. Then, follow the oven reheating instructions above, potentially adding a few extra minutes to the baking time.
- Microwave (from frozen): It is generally recommended to thaw before microwaving for optimal results, but if in a hurry, you can microwave from frozen on a lower power setting (like 30-40%) for longer periods, checking frequently to ensure even heating and prevent overcooking.
Final Thoughts:
This Easy Breakfast Egg Casserole is a true game-changer for anyone seeking a simple, delicious, and satisfying breakfast or brunch. Its effortless preparation and fantastic make-ahead potential make it an ideal choice for busy mornings and relaxed weekends alike. Give this comforting casserole a try – your taste buds and your schedule will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Breakfast Egg Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This ensures your casserole won’t stick.
- In a large skillet over medium heat, cook the crumbled breakfast sausage until browned. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the cooked sausage. Sauté for about 5-7 minutes, or until the vegetables have softened.1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped bell pepper
- In a medium bowl, whisk together the undiluted condensed cream of mushroom soup and milk until smooth. This forms the creamy, rich base for your casserole.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk
- In a separate large bowl, crack the 10 large eggs. Add the salt and black pepper. Whisk them vigorously until the yolks and whites are well combined and slightly frothy.10 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Pour the cream of mushroom soup mixture into the bowl with the whisked eggs. Stir gently until just combined. Avoid overmixing.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 10 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Sprinkle about half of the browned sausage and vegetable mixture evenly over the bottom of the prepared baking dish. Then, scatter half of the cubed dinner rolls or french bread over this layer.1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped bell pepper, 1 cup cubed dinner rolls or french bread
- Sprinkle half of the shredded cheddar cheese over the bread cubes. Repeat the layering process: add the remaining sausage and vegetable mixture, followed by the remaining bread cubes, and finally, top with the remaining shredded cheddar cheese.1 pound breakfast sausage, 1 cup chopped onion, 1 cup chopped bell pepper, 2 cups shredded cheddar cheese, 1 cup cubed dinner rolls or french bread
- Slowly and evenly pour the egg and soup mixture over the entire casserole, ensuring it seeps down through the layers. Gently jiggle the baking dish to help distribute the liquid.1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 10 large eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the eggs are set and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
- Once baked, remove the Easy Breakfast Egg Casserole from the oven and let it rest for about 5-10 minutes before slicing and serving. This allows the casserole to firm up, making it easier to cut and serve.