Easy Make-Ahead Breakfast Casserole is the ultimate solution for busy mornings, offering a comforting and delicious start to your day without the morning rush. This versatile dish simplifies your routine, providing a complete meal that’s ready when you are.
Key Ingredients for Easy Make-Ahead Breakfast Casserole
- 1 pound breakfast sausage (pork, turkey, or plant-based)
- 1 medium onion, finely chopped
- 1 bell pepper (any color), finely chopped
- 8 large eggs
- 1/2 cup milk (or half-and-half for extra richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 12 slices of your favorite bread (white, wheat, sourdough, or even croissants), cut into 1-inch cubes
- Optional: 1/2 cup cooked hash browns or diced potatoes, 1/4 cup chopped fresh chives or parsley for garnish
How to Make Easy Make-Ahead Breakfast Casserole
This Easy Make-Ahead Breakfast Casserole is incredibly straightforward to prepare, making it a weekend winner or a weeknight lifesaver. It’s designed for minimal fuss, maximum flavor, and ultimate convenience. Expect to spend about 20 minutes on active prep, followed by baking time. The result is a hearty, satisfying breakfast casserole that’s sure to become a family favorite, boasting a creamy egg base, savory sausage, and perfectly baked bread cubes.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Cook the Sausage and Vegetables: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon until browned. If using lean sausage, you may need to add a tablespoon of oil. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. If you’re adding cooked hash browns or potatoes, stir them in now and cook for another 2 minutes. Remove from heat.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and slightly frothy. Stir in half of the shredded cheese.
- Assemble the Casserole: Evenly scatter the cubed bread into the prepared baking dish. Spoon the sausage and vegetable mixture over the bread cubes. Pour the egg mixture evenly over the bread and sausage, ensuring all the bread is moistened. Gently press down on the bread with a spatula to help it absorb the egg mixture.
- Chill (for Make-Ahead): At this point, you can cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours. This allows the bread to soak up the egg mixture beautifully, resulting in an even more tender casserole.
- Bake the Casserole: When ready to bake, remove the casserole from the refrigerator (if you chilled it). Sprinkle the remaining cheese over the top.
- Bake: Bake uncovered for 45-55 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. A knife inserted near the center should come out clean.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chives or parsley, if desired.
Why You’ll Love This Easy Make-Ahead Breakfast Casserole
This Easy Make-Ahead Breakfast Casserole is a weeknight savior and a weekend dream, offering a remarkably simple yet incredibly satisfying breakfast experience. Its core appeal lies in its straightforward assembly and the delightful combination of savory sausage, tender bread, and creamy egg custard, making it a surefire crowd-pleaser that rivals even the fanciest brunch spreads.
Plus, the cost-effectiveness of preparing this hearty meal at home is undeniable, saving you money compared to frequent trips to cafes or diners. The flavorful toppings, like melty cheddar cheese and savory breakfast sausage, add layers of deliciousness that make every bite a delight, similar to how a loaded French toast bake offers a sweet indulgence. Don’t miss out on the ultimate breakfast convenience; give this Easy Make-Ahead Breakfast Casserole a try this week!
The ease with which this casserole comes together is truly its superpower, especially for busy individuals and families who cherish those extra few minutes of sleep without sacrificing a wholesome meal. You can prepare it the night before and simply pop it in the oven come morning, meaning no more rushed mornings or grabbing sugary snacks on the go. Imagine waking up to the comforting aroma of a perfectly baked breakfast ready to be enjoyed– that’s the magic of this recipe. So, gather your ingredients and experience the ease and deliciousness for yourself.
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Once the casserole has cooled to room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, allow the casserole to cool completely. You can freeze the entire dish or individual portions. Wrap it tightly in plastic wrap, then again in aluminum foil, or place it in a freezer-safe airtight container. Frozen casserole will maintain its best quality for up to 2-3 months.
Reheating Instructions:
- Oven (Recommended for Best Texture): For best results, reheat individual portions or the entire casserole in a preheated oven at 350°F (175°C). Cover loosely with foil to prevent the top from browning too quickly. Heat until warmed through, about 15-25 minutes for individual portions and 30-45 minutes for a larger portion or the whole dish.
- Microwave: For a quicker reheat, place a portion of the casserole on a microwave-safe plate. Microwave on medium power (50%) for 1-2 minutes, checking and stirring if needed, until heated through. The texture may be slightly softer than oven-reheated.
- From Frozen: If reheating from frozen, it’s best to thaw the casserole in the refrigerator overnight before reheating in the oven as described above. Alternatively, you can reheat directly from frozen in the oven, but it will take longer (allow 1-1.5 hours), and you’ll need to ensure it’s thoroughly heated through to a safe internal temperature.
Final Thoughts
This Easy Make-Ahead Breakfast Casserole truly stands out as a simple yet incredibly delicious way to fuel your day. Its make-ahead convenience saves valuable time, making busy mornings manageable and enjoyable. We wholeheartedly encourage you to try this recipe at home and discover how effortless a satisfying breakfast can be.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Make-Ahead Breakfast 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.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon until browned. If using lean sausage, you may need to add a tablespoon of oil. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. If you’re adding cooked hash browns or potatoes, stir them in now and cook for another 2 minutes. Remove from heat.1 pound breakfast sausage, 1 medium onion, 1 bell pepper, 1/2 cup cooked hash browns or diced potatoes
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and slightly frothy. Stir in half of the shredded cheese.8 large eggs, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 cup shredded cheddar cheese
- Evenly scatter the cubed bread into the prepared baking dish. Spoon the sausage and vegetable mixture over the bread cubes. Pour the egg mixture evenly over the bread and sausage, ensuring all the bread is moistened. Gently press down on the bread with a spatula to help it absorb the egg mixture.12 slices bread, 1 pound breakfast sausage, 1 medium onion, 1 bell pepper, 8 large eggs, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- At this point, you can cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours. This allows the bread to soak up the egg mixture beautifully, resulting in an even more tender casserole.
- When ready to bake, remove the casserole from the refrigerator (if you chilled it). Sprinkle the remaining cheese over the top.1 cup shredded cheddar cheese
- Bake uncovered for 45-55 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. A knife inserted near the center should come out clean.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chives or parsley, if desired.1/4 cup chopped fresh chives or parsley