7 Easy Breakfast Casserole Recipes for Busy Mornings

If breakfast isn’t already your favorite meal of the day, we’ve got delicious (and easy!) breakfast casserole recipes to convince you otherwise. Here you’ll find breakfast classics turned into baked (or slow cooker) forms, including tater tot breakfast casseroles, sausage breakfast casseroles, French toast casseroles, and more irresistible and easy breakfast bakes. The best part? Almost all of these take little time prep, with many of them being make-ahead breakfast casseroles for easier mornings.

breakfast casserole recipes

Blueberry and Mascarpone-Stuffed French Toast Casserole

Grab the maple syrup and get the coffee brewing! This sweet breakfast casserole stuffs French baguettes with a rich blueberry-mascarpone filling. It may look time-consuming, but this make-ahead breakfast casserole only takes 20 minutes of prep time.

Ingredients

  • 1 baguette, sliced 1-inch thick
  • 1 ½ cups fresh or frozen blueberries
  • 8 ounces mascarpone cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 large eggs
  • 1 ½ cups milk
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Butter, for greasing the baking dish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a medium bowl, combine blueberries, mascarpone cheese, sugar, and vanilla extract. Mix well.
  3. Arrange baguette slices in the prepared baking dish.
  4. Spoon the blueberry-mascarpone mixture evenly over the baguette slices.
  5. In a large bowl, whisk together eggs, milk, cinnamon, and nutmeg.
  6. Pour the egg mixture over the bread and blueberry filling, making sure all the bread is soaked. Let sit for at least 30 minutes, or preferably overnight in the refrigerator.
  7. Bake for 45-50 minutes, or until golden brown and set.
  8. Let cool slightly before serving.

Credit: Blaine Moats

Egg Baguette Bakes

Rather than baking it in a pan, pile all your favorite breakfast casserole ingredients into a toasted baguette. Here, we’re stuffing it with sausage, peppers, eggs, cream, and melty cheese.

Ingredients

  • 3 large baguettes, sliced in half lengthwise
  • 1 pound breakfast sausage, cooked and crumbled
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 8 large eggs
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, cook breakfast sausage over medium heat until browned and crumbled. Drain off any excess grease.
  3. Add chopped bell peppers and onion to the skillet and cook until softened, about 5 minutes.
  4. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
  5. Stuff each baguette half with the sausage and pepper mixture.
  6. Pour the egg mixture over the stuffed baguettes, ensuring they are well coated.
  7. Sprinkle with shredded cheddar cheese.
  8. Place the baguette halves on a baking sheet and bake for 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly.

Credit: Andy Lyons

Spinach and Sweet Potato Sheet-Pan Quiche

If you’re entertaining a crowd, this easy breakfast casserole recipe you need to have in your back pocket. Add your favorite quiche ingredients (including the crust) into a sheet pan and bake until golden and set.

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 10 ounces fresh spinach, roughly chopped
  • 6 large eggs
  • ½ cup milk
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, toss diced sweet potato with olive oil, salt, and pepper. Spread in a single layer on a large baking sheet.
  3. Roast for 15-20 minutes, or until sweet potato is tender.
  4. In a medium bowl, whisk together eggs, milk, Parmesan cheese, salt, and pepper.
  5. Add roasted sweet potato and spinach to the egg mixture. Stir gently to combine.
  6. Pour the mixture onto the baking sheet, spreading it evenly.
  7. Bake for 20-25 minutes, or until the quiche is set and lightly golden brown.

Credit: Blaine Moats

Chilaquiles Breakfast Casserole

Prep this breakfast casserole the night before to allow the flavors to meld. It’s a spicy mixture of tortillas, shredded chicken, and canned tomatoes. When it comes time to serve, set out bowls of toppings like avocado, cheese, and tortilla chips, so each diner can customize their bowl.

Ingredients

  • 12 corn tortillas, cut into quarters
  • 1 tablespoon olive oil
  • 1 pound cooked shredded chicken
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 jalapeño, seeded and minced (optional)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat. Add tortilla quarters and cook until lightly browned and crispy, about 3-4 minutes per side.
  3. In a bowl, combine crispy tortilla quarters, shredded chicken, diced tomatoes, and jalapeño (if using).
  4. Stir in shredded Monterey Jack cheese.
  5. Pour the mixture into a greased 9×13 inch baking dish.
  6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  7. Garnish with chopped cilantro before serving.

Credit: Brie Goldman

Farmers Casserole

One of those classic breakfasts that’s easy to make ahead and pop in the oven whenever you’re ready. If you’re hosting a crowd, we’re sharing a recipe variation that feeds 12.

Ingredients

  • 1 pound hash browns, shredded
  • 1 pound diced ham
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 6 large eggs
  • 1 cup milk
  • 1/4 cup butter, melted
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine shredded hash browns, diced ham, Monterey Jack cheese, and green onions.
  3. In a separate bowl, whisk together eggs, milk, melted butter, salt, and pepper.
  4. Pour the egg mixture over the hash brown mixture and stir to combine.
  5. Pour the mixture into a greased 9×13 inch baking dish.
  6. Bake for 40-45 minutes, or until golden brown and set.

Credit: Brie Goldman / Food Styling: Lauren McAnelly

Monte Cristo

If you love the sweet and savory flavor of a classic Monte Cristo, this is the breakfast casserole recipe you should make for Easter. The casserole is loaded with cheese, ham, and a touch of Dijon mustard. But the signature Monte Cristo flavor comes from a dusting of powdered sugar and a sprinkle of fresh raspberries once the casserole is out of the oven.

Ingredients

  • 8 slices challah bread
  • 4 ounces sliced ham
  • 4 ounces sliced Swiss cheese
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon Dijon mustard
  • Powdered sugar, for dusting
  • Fresh raspberries, for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×13 inch baking dish.
  3. Layer two slices of challah bread in the bottom of the dish. Top with ham and Swiss cheese.
  4. Repeat layers with remaining bread, ham, and cheese.
  5. In a small bowl, whisk together eggs, milk, and Dijon mustard.
  6. Pour the egg mixture over the bread and cheese.
  7. Bake for 30-35 minutes, or until golden brown and set.
  8. Dust with powdered sugar and garnish with fresh raspberries before serving.

Credit: Kelsey Hanson / Food Styling: Annie Probst

Peanut Butter-Berry Breakfast Casserole

There are swirls of cream cheese, peanut butter, and jam throughout this sweet breakfast casserole recipe. We like to use crunchy peanut butter here for a bit of added texture. Finish the dish with a generous sprinkle of fresh strawberries.

Ingredients

  • 1 loaf (16 ounces) cinnamon swirl bread, cubed
  • 8 ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 1/4 cup strawberry jam
  • 6 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine softened cream cheese and peanut butter until well blended.
  3. Stir in strawberry jam.
  4. In a separate bowl, whisk together eggs, milk, and vanilla extract.
  5. Spread the cubed cinnamon swirl bread in the prepared baking dish.
  6. Pour the egg mixture evenly over the bread.
  7. Dollop the cream cheese and peanut butter mixture over the egg mixture, creating swirls.
  8. Sprinkle with sliced strawberries.
  9. Bake for 40-45 minutes, or until golden brown and set.

Credit: Brie Goldman / Food Styling: Greg Luna

Bacon, Egg, and Cheese Crescent Roll Bake

The best part of this breakfast casserole recipe is the mini crescent roll topping. As the dish bakes, the rolls become flaky and golden brown, and provide just the right amount of crunch to the bacon, egg, and cheese filling.

Ingredients

  • 1 package (8 ounces) refrigerated crescent roll dough
  • 1 pound bacon, cooked and crumbled
  • 8 large eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9×13 inch baking dish.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper.
  4. Spread the crescent roll dough evenly in the prepared baking dish.
  5. Sprinkle with cooked bacon, cheddar cheese, and egg mixture.
  6. Bake for 20-25 minutes, or until the crescent rolls are golden brown and the eggs are set.

Credit: Kelsey Hansen

Easy Huevos Rancheros Casserole

Our secret to the best egg casserole? Adding in frozen potato nuggets (like Tater Tots) and plenty of shredded cheese. Top each serving with pico de gallo, sour cream, and chopped cilantro.

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Ingredients

  • 1 (12 ounce) package frozen potato nuggets (like Tater Tots)
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 6 large eggs
  • Salt and pepper to taste
  • Toppings: pico de gallo, sour cream, chopped cilantro

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add potato nuggets and cook until golden brown and crispy, about 8-10 minutes.
  3. Add chopped onion and jalapeño (if using) to the skillet and cook until softened, about 5 minutes.
  4. Stir in black beans and diced tomatoes. Season with salt and pepper.
  5. In a separate bowl, whisk together eggs.
  6. Pour the egg mixture over the potato and bean mixture in the skillet.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set.
  8. Top with pico de gallo, sour cream, and chopped cilantro before serving.

Credit: Brie Goldman

Blueberry Buttermilk Pancake Bake

The speedy shortcut to this blueberry buttermilk pancake bake? Grab a package from the store. You’re just 20 minutes of prep away from breakfast. Assemble the dish the night before and it’s ready to bake whenever you are.

Ingredients

  • 1 prepared pancake mix (enough for 12-15 pancakes)
  • 1 cup buttermilk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine pancake mix and buttermilk according to package directions.
  3. Gently fold in blueberries.
  4. Pour the pancake batter into the prepared baking dish.
  5. Drizzle with melted butter and sprinkle with vanilla extract.
  6. Bake for 25-30 minutes, or until golden brown and puffed.

Credit: Brie Goldman / Food Styling: Jake Sternquist

Cinnamon Roll Casserole

One of the recipes that has earned raves since we first published it. We’re looking at a simple yet satisfying dish combining store bought baked rolls, cubed cream cheese and chopped apple.

Ingredients

  • 12 store-bought cinnamon rolls, cut into 1-inch pieces
  • 8 ounces cream cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 teaspoon cinnamon
  • 1/2 cup apple pie filling

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine softened cream cheese and brown sugar until smooth.
  3. Stir in chopped nuts (if using) and cinnamon.
  4. Spread half of the cream cheese mixture in the prepared baking dish.
  5. Arrange half of the cinnamon roll pieces over the cream cheese mixture.
  6. Spread the remaining cream cheese mixture over the cinnamon rolls.
  7. Top with the remaining cinnamon roll pieces and apple pie filling.
  8. Bake for 30-35 minutes, or until golden brown and bubbly.

Credit: Jake Sternquist

Egg and Bacon Breakfast Casserole

If you’re looking for a quick and easy breakfast, this egg and bacon breakfast casserole is the perfect solution. It’s packed with protein and flavor, and can be prepared ahead of time for a stress-free morning.

Ingredients

  • 1 pound bacon, cooked and crumbled
  • 12 large eggs
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper.
  3. Stir in cooked bacon and shredded cheddar cheese.
  4. Pour the egg mixture into the prepared baking dish.
  5. Bake for 30-35 minutes, or until the eggs are set and golden brown.

Credit: Kelsey Hansen

Cheesy Chile Verde Breakfast Casserole

For a southwestern twist, try this cheesy chile verde breakfast casserole. The combination of spicy green chiles and melty cheese is sure to wake up your taste buds.

Ingredients

  • 1 pound breakfast sausage, cooked and crumbled
  • 1 (16 ounce) jar chile verde sauce
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 6 large eggs
  • 1 cup milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine cooked breakfast sausage, chile verde sauce, Monterey Jack cheese, and green onions.
  3. In a separate bowl, whisk together eggs and milk.
  4. Pour the egg mixture over the sausage mixture.
  5. Pour the mixture into the prepared baking dish.
  6. Bake for 30-35 minutes, or until the eggs are set and golden brown.

Credit: Brie Goldman

Challah and Chocolate Breakfast Casserole

There are swirls of cream cheese, peanut butter, and jam throughout this sweet breakfast casserole recipe. We like to use crunchy peanut butter here for a bit of added texture. Finish the dish with a generous sprinkle of fresh berries.

Ingredients

  • 1 loaf challah bread, cubed
  • 8 ounces cream cheese, softened
  • 1/2 cup peanut butter
  • 1/4 cup jam (strawberry or raspberry)
  • 6 large eggs
  • 1 cup milk
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh berries (strawberries, raspberries, blueberries)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine softened cream cheese and peanut butter until smooth.
  3. Stir in jam.
  4. In a separate bowl, whisk together eggs, milk, sugar, and vanilla extract.
  5. Spread the cubed challah bread in the prepared baking dish.
  6. Pour the egg mixture over the challah bread.
  7. Sprinkle with fresh berries.
  8. Bake for 30-35 minutes, or until golden brown and set.

Credit: Jake Sternquist


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