Breakfast Casserole
This make-ahead breakfast casserole is cozy, cheesy, and perfect for preparing in advance, ensuring easy breakfasts throughout the week.
Servings: 8 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 10-12 large Eggs The star of the show.
- 2 cups Milk Any kind you drink (whole milk makes it richer).
- 2 cups Cheese (cheddar or Monterey Jack) Pre-shredded is totally fine.
- 1-2 cups Cooked protein (breakfast sausage, bacon, diced ham) Even leftover chicken works.
- 2 cups Veggies (bell pepper, onion, spinach, mushrooms) Use whatever you have on hand.
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1 cup Cubed bread or shredded hash browns (optional) Only use if you want a base.
Instructions
Preparation
- Grease a 9x13 baking dish so nothing sticks.
- Layer your cooked meat and veggies first, then sprinkle cheese.
- Whisk eggs with milk, salt, pepper, and garlic powder, then pour it over the layered ingredients.
- Cover and refrigerate overnight, or bake right away if you are in a hurry.
- Bake at 350°F (175°C) until the center is set and the top is lightly golden, about 35-40 minutes.
Notes
Best served with fresh fruit or a simple green salad. Store in the fridge for 3-4 days or freeze slices for longer storage. When reheating, ensure it reaches steaming hot.