I love making breakfast casseroles for family gatherings. I introduced my husband’s family to my breakfast casserole at my niece’s baptism a few years ago and everyone loved it so much it was the first thing to be eaten up! Since then, I usually make them for Easter and Christmas, but also whenever we get together for lunchtime events. Breakfast casseroles can be served at breakfast, brunch or lunch-they are extremely versatile (we sometimes reheat leftovers for dinner too!). I want to share with you 5 Easy Recipes for a delicious Breakfast Casserole.
These breakfast casseroles are easy to make and follow the same basic formula: bread, eggs, meat, cheese and extras!
Breakfast Casserole: 5 Easy Recipes
Hawaiian Breakfast Casserole
This is my husband’s FAVORITE breakfast casserole that I make. At his suggestion, I created this recipe because of his love for King’s Hawaiian Rolls.
Ingredients:
8 King’s Hawaiian Rolls
10 Eggs
1/2 cup milk
1/2 cup cut up pineapple slices
1 package of bacon (cooked, cut into pieces and cooled) *
1 1/2 cups shredded Swiss cheese
Instructions:
In a large greased baking dish, break up about 8 rolls and cover the bottom of the dish. Top with chopped pineapple, cooked bacon and half the cheese. Whisk eggs and milk until combined and pour over the casserole. Top with remainder of Swiss cheese.
Cover with foil and put it in the fridge overnight.
Cook at 350 for 45 minutes covered, then another 15 minutes uncovered. Let the breakfast casserole rest for about 10 minutes before serving.
Sausage and Cheese Breakfast Casserole
This sausage and cheese breakfast casserole is simple and definitely a crowd pleaser!
Ingredients:
6 slices of bread (I use whatever sandwich bread we have in the house-usually whole wheat)
10 Eggs
1/2 cup milk
1 lb fully cooked (and cooled)* ground sausage
1 1/2 cups shredded cheddar cheese
Instructions:
In a large greased baking dish, break up the bread and cover the bottom of the dish. Top with cooked, cooled crumbled sausage and half the cheese. Whisk eggs and milk until combined and pour over the casserole. Top with remainder of cheddar cheese.
Cover with foil and put it in the fridge overnight.
Cook at 350 for 45 minutes covered, then another 15 minutes uncovered. Let the breakfast casserole rest for about 10 minutes before serving.
Taco Breakfast Casserole
Ingredients:
6 slices of bread (I use whatever sandwich bread we have in the house-usually whole wheat)
10 Eggs
1/2 cup milk
1 lb fully cooked (and cooled)* taco meat (you can use beef or turkey – I use McCormick taco seasoning. Follow the seasoning instructions on the package)
1 small can of green chilies
1 1/2 cups shredded cheddar cheese
Instructions:
In a large greased baking dish, break up the bread and cover the bottom of the dish. Top with cooked, cooled taco meat, green chilies and half the cheese. Whisk eggs and milk until combined and pour over the casserole. Top with remainder of cheddar cheese.
Cover with foil and put it in the fridge overnight.
Cook at 350 for 45 minutes covered, then another 15 minutes uncovered. Let the breakfast casserole rest for about 10 minutes before serving.
Top with pico, salsa or guacamole!
Western Breakfast Casserole
Ingredients:
6 slices of bread (I use whatever sandwich bread we have in the house-usually whole wheat)
10 Eggs
1/2 cup milk
1 cup of cooked ham (I use lunch meat)
½ cup of green peppers
½ cup of red peppers
¼ cup of onion
¼ cup of mushrooms
1 1/2 cups shredded cheddar cheese
Instructions:
Sautee the peppers, onions and mushrooms until slightly tender- you don’t want to fully cook them. They will continue to cook in the casserole.
In a large greased baking dish, break up the bread and cover the bottom of the dish. Top with chopped ham, cooked and cooled vegetables, and half the cheese. Whisk eggs and milk until combined and pour over the casserole. Top with remainder of cheddar cheese.
Cover with foil and put it in the fridge overnight.
Cook at 350 for 45 minutes covered, then another 15 minutes uncovered. Let the breakfast casserole rest for about 10 minutes before serving.
Left-Overs Breakfast Casserole
I love to use up left-overs and this breakfast casserole is a great way to clean out left-overs in the fridge. I recently had a dinner party and had cooked steak, caramelized onions and asparagus left over. I used the basic formula to come up with a delicious breakfast casserole.
Ingredients:
½ loaf of left over French bread
Left-over cooked steak cut into bite-sized pieces
Left-over onions
Left-over asparagus cut into bite sized pieces
1 ½ cup shredded cheese
Instructions:
In a large greased baking dish, break up the bread and cover the bottom of the dish. Top with chopped steak, onions, asparagus, and half the cheese. Whisk eggs and milk until combined and pour over the casserole. Top with remainder of cheddar cheese.
Cover with foil and put it in the fridge overnight.
Cook at 350 for 45 minutes covered, then another 15 minutes uncovered. Let the breakfast casserole rest for about 10 minutes before serving.
*make sure the meat is completely cooled so that when you pour the raw eggs over the casserole, they don’t cook from the heat of the meat.
Enjoy a delicious breakfast casserole for breakfast, brunch or lunch. Make it your own by adding ingredients you like. Follow the simple instructions for assembling the casserole and don’t forget to let it sit overnight in the fridge to allow the eggs to soak into the bread. These breakfast casseroles are great for feeding a large group or a family.
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