Breakfast

Breakfast Casserole

Name: Breakfast Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 1 lb breakfast sausage, bulk; 1 medium bell pepper, diced; 1 medium onion, diced; 8 large eggs; 1 cup whole milk; 1.5 cups shredded cheddar cheese; 6 slices bread, cubed (about 3 cups); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder

A hearty make-ahead casserole of beaten eggs, breakfast sausage, bell peppers, onions and cheddar cheese baked until golden and set. Perfect for feeding a crowd or meal-prepping breakfast for the week.

602calper serving 31gprotein 47gcarbs 32gfat 20min prep 45min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Breakfast Casserole — common questions

Can I make this the night before?

Yes, assemble it completely, cover and refrigerate up to 12 hours before baking. Do not bake ahead; bake fresh in the morning.

Can I freeze it?

Yes, assemble it in a freezer-safe dish, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge, then bake as directed. Add 10 minutes to baking time if baking from partially thawed.

What if I don't have bread?

Use 3 cups of cubed croissants, English muffins, or brioche for a richer version, or hash browns thawed and squeezed dry for a more breakfast-forward texture. Do not substitute crackers.

Why is my casserole watery in the middle?

You either didn't refrigerate long enough for the bread to absorb the custard, or your oven runs cool and it didn't bake long enough. Always chill at least 2 hours and check that the center sets (knife comes out nearly clean) before removing from oven.

Can I add vegetables or change the filling?

Yes—diced mushrooms, spinach, broccoli, jalapeños and ham all work well. Sauté wet vegetables first to remove moisture, and add up to 2 cups total mix-ins without changing the egg ratio.

How do I reheat leftovers?

Cover with foil and warm in a 325°F oven for 15-20 minutes until heated through, or microwave a single portion for 60-90 seconds. It keeps refrigerated up to 3 days.