This Easy Breakfast Casserole Recipe (Made on Good Morning America with How To Video) is filled with fluffy eggs, irresistible bacon, garlicky greens, hearty hash browns and cheese! You can even make it ahead to serve for brunch!
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Perks and Highlights of the Best Breakfast Casserole
Cuisine Inspiration: American Comfort
Primary Cooking Method: Baking
Dietary Info: High Protein, Gluten-Free options available
Key Flavor: Savory, Cheesy Goodness
Skill Level: Easy Peasy!
Sweet Highlights:
All in One: Packed with proteins and veggies, this dish is a balanced breakfast all by itself!
Make Ahead Magic: Prepare the night before, refrigerate, and just pop it in the oven in the morning. More zzz’s for you!
Custom-Friendly: Easily swap in your favorite veggies or cheese for a new twist every time.
Feeds a Crowd: Perfect for holiday mornings or family brunches, this casserole has plenty to go around.
Kid-Approved: With its gooey cheese and savory bacon, it’s a hit with the youngsters, making mornings a breeze!
Every now and then I crave a little more substance to my morning: something warm and comforting. So, I bust out the casserole dish and crack a few eggs for this scrumptious Breakfast Casserole. I recently made it on Good Morning America! It might take a little extra time but I NEVER regret it. You won’t either!
Ingredients
I’m a big fan of a recipe that allows room for customization. This casserole is one I can make a thousand times over and still find a way to make it new again. There are endless ways to make it healthier, cheesier or heartier.
Choose Your Meat Filling (Skip If Vegetarian)
- Sausage
- Bacon
- Ham
- Steak
- Turkey Bacon
If you’re using a raw meat be sure to cook it (at least partially) before adding it to the rest of the mixture.
Pick Your Veggies
- Bell Peppers
- Mushrooms
- Greens (spinach, collard, asparagus, broccoli, etc.)
- Diced Tomatoes (roma, heirloom or cherry)
- Summer Squash or Zucchini
- Jalapeno or Serrano (adjust to heat preference)
This is a great chance to use up the last bit of frozen veggies hiding out in the freezer! Briefly microwave the veggies to defrost them and use paper towels to clean up the excess water. Added moisture will make for a soggy casserole.
Add Some Cheese
- Mozzarella
- Feta
- White or Yellow Cheddar (choose your own sharpness)
- Gouda
- Pepper Jack
Okay, the varieties of cheese out there are seemingly endless. You can pretty much use anything you want as long as it melts well. Again, this is a great opportunity to use any leftover cheese you’ve got in the fridge.
Use this recipe as an outlet to get creative and make a casserole that is all your own. Don’t forget to tell me about your masterpiece in the comments!
How to Make Breakfast Casserole
- Prep: Preheat oven to 350°F and grease a 9×13 dish. Cook bacon until crispy, then chop. Sauté onion, peppers, and greens in bacon grease; let cool.
- Mix: Whisk eggs and milk. Add vegetables, hash browns, most bacon, and cheese. Season with salt and pepper.
- Bake: Pour into dish, add cheese. Bake 25 minutes, add remaining bacon, then bake 20-25 more minutes until set.
- Plan Ahead: Prepare casserole, refrigerate for up to 24 hours, and bake when needed. Perfect for easy mornings!
Can you make ahead?
Want to save some time in the morning? Why not make this casserole the night before and give yourself more time to lounge in those cozy pajamas?
Assemble the casserole according the instructions then cover the dish and refrigerate overnight. Before baking, let sit at room temperature for 30 minutes.
Build A Brunch Menu
Let’s face it, it’s too cold outside to make it to this weekends’ brunch. Why bother to bundle up if you can have the same yummy breakfast treats at home? Make it a potluck and share a few of these recipes with your family and friends!
- Big Mama’s Biscuits
- Brown Sugar Baked Turkey Bacon
- Buttermilk Waffles
- Homemade Cinnamon Rolls
- Biscuits and Gravy Casserole
- Chorizo Breakfast Skillet
- Baked Cheese Grits
- Creamy Grits
Easy Breakfast Casserole Recipe
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Ingredients
- 1 lb bacon thinly diced
- 1 onion finely diced
- 1 1/2 cup greens I use collard greens or spinach, diced
- 1/2 green bell pepper seeds removed and finely diced
- 1/2 red pepper seeds removed and finely diced
- 4 garlic cloves minced
- 12 large eggs
- 1 cup whole milk
- 3 cups frozen hash browns (you don’t have to thaw these)
- 2 cups shredded cheddar cheese divided
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray or butter and set aside.
- In a large skillet, cook bacon over medium heat, stirring occasionally to ensure they don’t stick. Cook until bacon is crispy and golden brown. Remove bacon with a slotted spoon leaving the bacon grease in the skillet and drain on a paper towel lined plate. Once drained, roughly chop the bacon and set aside.
- Add the onion, red and green peppers and greens to the skillet with bacon grease and cook over medium heat until tender. Once tender, add garlic and cook for 1-2 minutes. Set aside and let cool for about 10 minutes.
- In a large bowl, add eggs and milk and whisk together until well beaten and combined. Stir in the cooked vegetables, hash browns, and 1 cup of cheddar cheese. Add the majority of bacon to eggs as well and stir together. Finally season to taste with salt and pepper.
- Pour the eggs into the baking dish and top with remaining cheese. Bake for 25 minutes so the eggs start to set up. Carefully add remaining chopped bacon to the top of the eggs. Bake for an additional 20-25 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes.
- To save time, Make Ahead! Pour the egg mixture in the pan and refrigerate for up to 24 hours. Bake when ready to serve.
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Absolutely the best breakfast casserole I’ve ever had. I make it for our family and friends and everyone says the same thing: It’s awesome! I started making it for my hunting trips; freezing it in individual vacuum bags then putting it in boiling water when I’m ready to eat it. It is the best!
I made this recipe for breakfast this morning. Basically I think one should follow the recipe as written the first time, then alter as wanted/needed based on the results. However, I had a small yellow squash I needed to use so along with Jocelyn’s ingredients, I ran the squash through the food processor and dumped that in too (didn’t taste it after cooking though). This was so good. I will be making it again. I used bacon this time but will try with sausage next time I make it as I will be making it again. Really, what’s not to like: green & red veggie (peppers), eggs, cheese, bacon, potatoes! Served along side freshly sliced tomatoes. A big plus is that this can be made the night before, kept in refrigerator, then baked the next morning. BTW, I use recipes all the time from all other the web but don’t aways get back to review unfortunately. Just saying that to say, I’ve tried several of Jocelyn’s recipes with great success and subscribe to her emails. Thanks Jocelyn for making my time in the kitchen so worthwhile!
Great recipe I will be making this soon Thanks for sharing
A lovely idea to feed a crowd, I made this casserole and was a complete hit with my bible study group. We meet once a month for brunch. Everyone had a second serving.
Such a comforting and inviting meal – can’t wait to make it some time over the weekend. Delicious looking, too!
This is great. I love that you give ideas on different ingredients to add to this. I can’t wait to make this.
Made this for the family and it was a hit!
This looks amazing! I love how versatile it is and that you can make it ahead. My weekends are always so busy, this is definitely going to help. Can’t wait to try this!
This is everything my husband loves for breakfast in one easy casserole. Thanks for the great recipe!