Make Ahead Breakfast Casserole
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This Make-Ahead Breakfast Casserole has been a longtime favorite in our home - warm, savory, and incredibly easy to prepare. It works beautifully for weekend brunch, hosting overnight guests, holidays, or simply making busy mornings feel a little more special.
Reader Review: ★★★★★
"Made this for dinner tonight. My kids loved it. Even my daughter's boyfriend who hates vegetables had seconds...This recipe is amazing. I will use this recipe again."
Recipe Overview
- Prep Time: 15 minutes
- Chill Time: At least 4 hours; overnight preferred
- Cook Time: 45-55 minutes
- Servings: 8-12
- Make Ahead: Yes - the whole casserole is assembled ahead
- Freezer-Friendly: Yes - freezes beautifully (see Notes)
- Perfect For: Brunch, holidays, meal prep, overnight guests, crowds
What I Love About This Recipe
This Make-Ahead Breakfast Casserole is the one I make most often on Christmas morning, and many readers do the same. One shared, "Tried this on Christmas morning and it was perfect!" Another said, "It was easy, delicious, and the kids loved it." Whether it's a holiday or a cozy weekend breakfast, this casserole has become a go-to for so many families.
Part of its charm is the versatility. You can keep it simple with sausage and cheese, or turn it into a hearty vegetable egg casserole with sautéed peppers, onions, mushrooms, spinach, or whatever vegetables you have on hand. I love that it changes with the seasons but remains simple, wholesome, and truly reliable.
Here's what I especially love about this recipe:
- Endlessly Customizable: Cheese, vegetables, meats - switch it up with what you have.
- Make-Ahead Magic: Assemble it the night before and bake it fresh in the morning.
- Effortless for a Crowd: Perfect for brunch, holidays, or hosting overnight guests.
- Vegetable-Friendly: Easily adapt it to your favorite vegetables or make the vegetarian version.
- A Reader Favorite: Nearly 100 five-star reviews for its ease, flavor, and reliability.
Jump to:
- Recipe Overview
- What I Love About This Recipe
- Key Ingredients
- How to Make This Breakfast Casserole
- How to Scale This Casserole
- Breakfast Casserole Formula
- Variations
- Make Ahead, Storing & Freezing
- Serving Suggestions
- Recipe FAQs
- More Recipes You May Also Enjoy
- Make Ahead Vegetable Breakfast Casserole
- 💬 Comments
Key Ingredients
- Eggs - Form the custard base that holds the casserole together.
- Milk - Adds richness and helps create a smooth, tender texture.
- Finely Chopped Garlic - A small amount adds warmth and depth.
- Dried Basil - Brings a gentle herbal flavor that complements the vegetables.
- Salt & Freshly Ground Black Pepper - Season to taste (about ½ teaspoon each).
- Crushed Red Pepper Flakes - Optional for a touch of heat.
Vegetables (easy to customize)
Use the vegetables listed below or substitute your favorites; this breakfast casserole is very flexible.
- Baby Spinach - Wilts quickly and adds color and nutrients.
- Zucchini - Mild and tender; works beautifully in egg casseroles.
- Cherry Tomatoes - Add brightness and juiciness.
- Bell Pepper - Brings sweetness, color, and crunch.
- Shredded Sharp Cheddar or Pepper Jack Cheese - For richness or a little spice.
- Parmesan Cheese (divided) - Adds savory depth and a lightly crisp top.
- Cooked Bacon (crumbled) - Optional, but adds smoky flavor and protein.
How to Make This Breakfast Casserole
This casserole is incredibly simple to assemble - whisk, layer, chill, and bake. Here's a quick look at how it comes together:
- Mix the Egg Custard: In a large bowl, whisk together the eggs and milk. Stir in the garlic, dried basil, salt, pepper, crushed red pepper flakes, shredded cheese, and ¼ cup of the Parmesan until well combined.
- Prepare the Baking Dish: Lightly spray a 13×9-inch baking pan with cooking spray.
- Add the Vegetables and Bacon: Spread the spinach, zucchini, cherry tomatoes, bell pepper, and crumbled cooked bacon evenly across the bottom of the pan.
- Pour in the Custard: Pour the egg mixture over the vegetables and bacon. Gently stir or nudge the mixture so everything is evenly distributed.
- Refrigerate Overnight: Cover the casserole tightly and refrigerate for about 8 hours or overnight to allow the flavors to meld and the vegetables to settle into the custard.
- Bake: When ready to bake, preheat the oven to 350°F. Uncover the casserole and sprinkle the remaining ¼ cup Parmesan over the top. Bake for 35-40 minutes, or until the center is just set and a knife inserted near the middle comes out clean.
- Rest & Serve: Let the casserole stand for 10 minutes before slicing. Sprinkle with fresh parsley, if desired.
Tip: If you need to bake it the same day, you can skip the overnight chill. Assemble and bake immediately, adjusting the bake time to 30-35 minutes and checking the center for doneness.
How to Scale This Casserole
The recipe is on the card below, but here are some specifics for scaling this breakfast casserole.
4-6 Servings
- Halve the entire recipe
- Use an 8×8-inch baking dish
- Bake 30-40 minutes
12-16 Servings
- Multiply ingredients by 1.5
- Use a deeper 9×13-inch pan
- Bake 55-70 minutes, checking the center
20+ Servings (holidays, showers, brunches):
- Double the ingredients
- Use two 9×13-inch pans
- Bake 45-55 minutes on separate racks
Breakfast Casserole Formula
For a 13 x 9-inch baking pan (3-quart): Serves 8-10
- 1 dozen eggs
- 1 cup milk
- 2 cups shredded cheese (combination)
- 4 - 4 ½ cups fresh mixed vegetables (onion, peppers, broccoli, zucchini, tomatoes, asparagus, potatoes-shredded, spinach, kale, etc.)
- 1 cup meat, optional (bacon, sausage, ham)
- seasoning (salt, pepper, spices like basil, oregano, red pepper flakes, thyme, rosemary, garlic, tarragon)
For an 11 x 7.5 baking pan (2-quart): Serves 4-6
- 6 eggs
- ½ cup milk
- 1 cup shredded cheese (combination)
- 3 cups fresh mixed vegetables
- ½ cup meat
- seasoning
Variations
Here are some ideas on varying the casserole recipe:
- Vegetarian/Veggie Egg Casserole: Omit the sausage and add 2-3 cups of sautéed vegetables (mushrooms, peppers, onions, spinach, zucchini).
- Ham & Swiss: Use diced ham and Swiss or Gruyère for a slightly smoky, elevated flavor as I've done in our Ham and Cheese Strata recipe.
- Bacon & Cheddar: Always a crowd favorite combination, similar to my broccoli cheddar quiche.
Make Ahead, Storing & Freezing
- Make Ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking.
- Leftovers: Refrigerate up to 4 days. Reheat in the microwave or oven.
- Freezer Instructions: This casserole freezes exceptionally well. Readers frequently comment on its success.
- Bake, cool completely
- Wrap tightly and freeze up to 3 months
- Thaw overnight
- Rewarm at 325°F until heated through
Serving Suggestions
This casserole is wonderfully versatile and pairs well with everything from light sides to celebratory brunch spreads. Here are some favorite ways to serve it:
- For an elegant brunch: Serve this casserole alongside a simple salad or a platter of my Festive Christmas Eve Tea Sandwiches for a beautiful, effortless menu or choose any of these make-ahead-friendly tea sandwiches recipes.
- With something sweet on the side: A basket of warm Gingerbread Scones or a plate of fresh fruit adds a lovely balance to the savory flavors.
- As part of a holiday breakfast spread: This make-ahead casserole works beautifully with recipes like this Christmas breakfast charcuterie board, or this Brunch Charcuterie Board, especially when feeding overnight guests or a larger group.
- For a cozy weekend meal: Pair it with a pot of coffee or tea and something bright like my Mediterranean Egg Muffins, which offer a vegetable-forward complement to this casserole.
- Brunch for a crowd: Add a side of fresh citrus or a simple green salad, plus a sweet bread or pastry, and you have a complete-and very easy menu.
Recipe FAQs
Yes - for best texture, chill at least 4 hours. Overnight is ideal.
The center should be set and no longer jiggly.
Yes. You can add up to 3-4 cups of vegetables total. Just sauté any vegetables with higher moisture (mushrooms, zucchini, spinach) so the casserole doesn't become watery.
Most vegetables should be lightly sautéed before adding to the casserole to remove excess moisture. Bell peppers and cherry tomatoes can be added raw.
Yes. Use a dairy-free milk alternative (unsweetened almond or oat milk work well) and substitute a dairy-free shredded cheese blend.
More Recipes You May Also Enjoy
- Spring Crudités Basket
- Eggs Benedict Casserole
- Honey-Sweetened Strawberry Fool with Yogurt
- Easy Make Ahead Tea Sandwiches
- 60 Easy Christmas Breakfast and Brunch Recipes
- Make-Ahead Breakfast Burritos (Easy Freezer Meal Prep)
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Make Ahead Vegetable Breakfast Casserole
Ingredients
- 12 large eggs
- 1 cup milk
- 1 teaspoon finely minced garlic
- ½ teaspoon dried basil
- salt and freshly ground pepper to taste about ½ teaspoon each
- ¼ - ½ teaspoon crushed red pepper flakes
- 2 cups baby spinach
- 1 zucchini quartered and chopped
- ½ cup cherry tomatoes halved
- medium bell pepper chopped
- 1 ½ cups shredded sharp Cheddar or Pepper Jack cheese
- ½ cup Parmesan cheese divided
- 1 cup cooked bacon crumbled (about 6 slices)
Instructions
- In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt, pepper (½ teaspoon each). crushed red pepper flakes, shredded cheese and ¼ cup Parmesan.
- Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan; spread evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.
- Preheat oven to 350℉.
- Uncover the refrigerated casserole and sprinkle remaining ¼ cup Parmesan cheese over the top. Bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley.
Same Day Baking
- Tip: This breakfast casserole can be assembled and baked the same day. Adjust the bake time to 30 to 35 minutes and check for doneness.
Notes
- Spinach: I like to use fresh baby spinach leaves, but if you substitute frozen spinach, be sure to thaw and squeeze out excess moisture.
- Vegetable Variation: Add 2-3 cups of sautéed veggies to make an easy vegetable egg casserole.
- Make Ahead: Assemble fully and refrigerate up to 24 hours before baking.
- Freezing: Bake, cool completely, wrap tightly, freeze up to 3 months.
- Scaling: Halve for an 8×8-inch pan; double for two 9×13-inch pans.
- Cheese Options: Cheddar, Swiss, Monterey Jack, or a blend.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made three of these at one time and froze them all. After thawing, added the last sprinkle of cheese and baked it- took longer to set, might have been still partially frozen. So delicious! So easy to make multiples as you are chopping veggies. Have breakfast now for three different weekends! Very low carb, very healthy and delicious! Win, win, win! loved by our whole cottage group this weekend.
I made three of these at one time and froze them all. After thawing, added the last sprinkle of cheese and baked it- took longer to set, might have been still partially frozen. So delicious! So easy to make multiples as you are chopping veggies. Have breakfast now for three different weekends! Very low carb, very healthy and delicious! Win, win, win! loved by our whole cottage group this weekend.
Hi Mary! This makes me SO happy! That is a brilliant idea to make so many ahead because yes -- chopping veggies is a chore. But having three weekends of breakfast ahead is such a reward! Thanks so much for letting us know!
Did you bake it before you froze it?
Hi Mary, I did bake it before freezing!
Made this for dinner tonight. My kids loved it. Even my daughter’s boyfriend who hates vegetables had seconds. For vegetables I used zucchini, yellow squash and bell pepper. I also added a a cup and half of cooked bacon. I added 5 cloves of garlic and onions. This recipe is amazing. I will use this recipe again.
Made this for dinner tonight. My kids loved it. Even my daughter’s boyfriend who hates vegetables had seconds. For vegetables I used zucchini, yellow squash and bell pepper. I also added a a cup and half of cooked bacon. I added 5 cloves of garlic and onions. This recipe is amazing. I will use this recipe again.
This makes me SO happy!! Thanks so much for sharing! I love your combination of veggies — ??
So easy and delicious! The garlic and onion added a fullness to the flavor. I ended up using spinach, broccoli, onions, garlic, peas, grape tomatoes and green beans. Everyone in the family loved it. They were also excited the next morning to find leftovers!! Lol! Thanks
So easy and delicious! The garlic and onion added a fullness to the flavor. I ended up using spinach, broccoli, onions, garlic, peas, grape tomatoes and green beans. Everyone in the family loved it. They were also excited the next morning to find leftovers!! Lol! Thanks
Hi Cheri! I love the vegetable combination you used! I’m glad everyone loved it. It’s one of my favorites and I literally make it for most holidays. Switching up the veggies with the season. Thanks so much for letting me know how it turned out!
My husband and I do weight watchers from time to time and this is the Perfect breakfast casserole that has almost no points ,i use a turkey bacon or sausage but still its delicious!
My husband and I do weight watchers from time to time and this is the Perfect breakfast casserole that has almost no points ,i use a turkey bacon or sausage but still its delicious!
Hi Gloria! Thank you so much for posting that. I haven’t done WW for several years so I didn’t think about calculating it. Somehow that makes it even more yummy! Thanks again!
I made this for our ladies Bible study group and they loved it. I used 1/2 tsp salt and 1/4 tsp pepper because the cook really can't season to taste until it's cooked! Also, in the directions for whisking the egg mixture, the basil was omitted but I caught that and you probably would, too. It was awesome to be able to mix ahead of time and then cook the next morning. Delicious!
I made this for our ladies Bible study group and they loved it. I used 1/2 tsp salt and 1/4 tsp pepper because the cook really can't season to taste until it's cooked! Also, in the directions for whisking the egg mixture, the basil was omitted but I caught that and you probably would, too. It was awesome to be able to mix ahead of time and then cook the next morning. Delicious!
Hi Joyce! Thanks so much for coming back to comment and give a rating. So helpful!! This is a recipe I switch up from time to time, but it always seems to be a favorite when I'm serving it to groups too. Yikes -- I'll check the instructions for the basil and adjust. Again -- I'm so glad your Bible Study ladies loved it!
If I bake the night before, what is the best way to warm the next day? Can I heat in oven or cut up and heat in microwave?
Hi Aileen, both reheating in the oven or in the microwave will work. To reheat in the oven, bake the night before for 30 minutes. Let it cool to room temperature, cover and store in the refrigerator. The next morning, preheat the oven to 350 degrees F and bake for 15 to 20 minutes, or until it's cooked through and warm.
Can this casserole be frozen? If not, how many days will it maintain freshness in the refrigerator?
Hi Shanelle! Yes, this casserole can be frozen. Instead of refrigerating the casserole, cover with plastic wrap and then a layer of foil. It can be stored in the freezer for up to 3 months. When you're read to bake, let it thaw in the refrigerator overnight, bring it to room temperature before baking.
Can you bake it and then freeze it ?
Yes, this breakfast casserole can be baked and frozen and will keep for 2 to 3 months in the freezer.
We made this on Christmas morning. it was easy, and everyone loved it. Will be making it again.
It’s one of our go to brunch recipes too. So glad you liked it!!
We made this on Christmas morning. it was easy, and everyone loved it. Will be making it again.
Tried this on Christmas morning and it was perfect! Great as a protein rich breakfast anytime!
Thank you, Michelle! So glad you like it!!
Tried this on Christmas morning and it was perfect! Great as a protein rich breakfast anytime!