How to Make Breakfast Casserole Recipes

When you learn how to make breakfast casserole recipes you will see how convenient they are. Most can be made the day before needed and kept in the refrigerator overnight. They are great for weekend family breakfast meals. They are also good for special occasion breakfasts like holidays or for carrying to a friend’s house for breakfast.

How to Make Breakfast Casserole RecipesHow to Make Breakfast Casserole Recipes

Not only are breakfast casserole recipes convenient but they are very delicious. They can be made with so many different flavorful ingredients. The tastes of the casseroles vary greatly depending on which ingredients you choose to add.  Most contain bacon, sausage of many types, ham or other pork, beef or a combination. Depending on what area we are talking about the flavor can change even more than this. 


As you learn how to make breakfast casseroles you will find the recipes can change in the different areas of the United States.  In our coastal areas where the seafood is abundant, it is often eaten for breakfast, even in making breakfast casseroles. It is common for these areas to have spicy shrimp and rice or shrimp and grits casseroles for breakfast.


Long before I thought about learning how to make breakfast casserole recipes, I knew a woman who regularly served fried chicken for breakfast. She moved to Ohio from Virginia. She told me it was common to serve fried chicken, biscuits, gravy and eggs for breakfast in her family. One day she had a fried chicken casserole and it was so delicious. This was one recipe that I let slip by me and I still regret it but I was so young back then.


When I learned how to make breakfast casserole recipes I realized how much most recipes made. This is why they are so popular for crowd size gatherings. By the way, most recipes are good for brunch gatherings. There are more similar casserole recipes (Ones with more vegetables) which I add when holding a brunch gathering. Many are simply interchangeable. Take note also that leftovers are even better when reheated!

CROWD SIZE POTATO SAUSAGE EGG CASSEROLE

Crowd Size Potato Sausage Egg CasseroleCrowd Size Potato Sausage Egg Casserole
Crowd Size Potato Sausage Egg Casserole ServingCrowd Size Potato Sausage Egg Casserole Serving

Mashed Potatoes

  • 5 Pounds potatoes (Peel and cut in chunks)
  • Salt/ pepper 
  • 1 Cup milk
  • ½ Cup softened butter

To Assemble Casserole

  • 3 Pounds small sausage links (Cooked in a little water; drain)
  • 20 to 24 Eggs
  • ½ Cup dried bread crumbs
  • 1/3 Cup butter
  • Salt/ pepper
  • Grated nutmeg
  • Fresh chopped parsley for garnish

Butter large shallow baking pan (About 17X12 Inches); set aside.

Cook potatoes in salted water about 25 minutes until tender.

Drain potatoes; mash with milk and butter until creamy.

Season potatoes with salt and pepper; spread in prepared pan.

With back of spoon press 20 to 24 “wells” in the mashed potatoes for eggs.

PREHEAT OVEN to 425F degrees

Carefully break an egg into each of the potato wells.

Arrange the cooked sausages around the eggs; sprinkle with breadcrumbs.

Dot top with butter; season with salt, pepper and nutmeg.

Bake until eggs are lightly set (8-9 minutes) (or desired doneness of eggs).

Garnish with freshly chopped parsley; serves 10 to 12.

NOTE: If all sausages do not fit on casserole serve in a dish on the side.

DO AHEAD EGG CASSEROLE 

Do Ahead Egg CasseroleDo Ahead Egg Casserole

Learn how to make breakfast casserole recipes the day before needed.

  • 6-8 Slices bread
  • 10 Eggs
  • 2 Cups milk
  • 1/4 Teaspoon salt
  • ½ Teaspoon dry mustard
  • 1/8 Teaspoon black pepper
  • 8 Ounces shredded Cheddar cheese
  • About 1 pound bacon

Cut crust from slices of bread; butter one side of bread.

Place buttered side down in a 13X9 inch baking dish.

Combine eggs, milk, salt, mustard and pepper in large mixing bowl.

Beat eggs until well blended; pour over bread slices.

Sprinkle cheese over the top; place uncooked bacon slices on top.

Cover and refrigerate overnight.

PREHEAT OVEN TO 350F degrees.

Uncover casserole and bake for 1 hour or until eggs set.

 HOW TO MAKE BREAKFAST CASSEROLE RECIPES with HAM, EGG, CHEESE

Learn how to make breakfast casserole recipes with ham and eggs.

  • 1 ½ Pounds Monterey Jack cheese (Shredded)
  • ¼ Cup butter
  • 1 Medium onion (Chopped)
  • ¾ Pound mushrooms (Sliced)
  • 1 Cup cubed ham
  • 7 Eggs
  • 1 ¾ Cups milk
  • ½ Cup flour
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon seasoned salt

Preheat oven to 350F degrees; butter baking pan (13X9 Inches)

Spread HALF of cheese in buttered dish.

Melt butter in large skillet; sauté onion and mushrooms until tender.

Add ham and remaining cheese to the skillet; spread in casserole.

Combine and beat the eggs and remaining ingredients; pour over top.

Bake for 45 to 50 minutes until set; serves 10.

SAUSAGE BRUNCH CASSEROLE 

Learn how to make breakfast casseroles using refrigerated crescent rolls.

  • 1 Can (8 Ounces) refrigerated crescent rolls
  • 1 Pound bulk sausage
  • 8 Ounces shredded Mozzarella cheese
  • 4 Beaten eggs
  • ¾ Cup milk
  • ¼ Teaspoon salt
  • 1/8 Teaspoon black pepper

Preheat oven to 425F degrees; butter bottom of baking pan (9X13 Inch).

Line with crescent roll dough pressing firmly to seal perforation lines.

Cook sausage in large skillet over medium heat until browned; drain well.

Sprinkle cooked sausage over dough in pan; sprinkle in cheese.

Combine eggs and remaining ingredients in mixing bowl; beat well.

Pour egg mixture over the sausage; bake about 18 minutes until set.

Let casserole stand 5 minutes before cutting into squares; serves 6 to 8.

 CRABMEAT AND EGGS CASSEROLE

Learn how to make breakfast casserole recipes with delicious cream sauce.

  • 6 English muffins (Split muffins)
  • 2 Tablespoons softened butter
  • ¼ Cup melted butter 
  • 1 Pound fresh crabmeat (Drain and flake)
  • ½ Teaspoon salt
  • ¼ Teaspoon white pepper
  • 12 Eggs

Cream Sauce

  • ¼ Cup butter
  • 3 Tablespoons flour
  • 1 ½ Cups milk
  • ½ Teaspoon salt
  • ¼ Teaspoon nutmeg
  • 2 Tablespoons brandy
  • 1/8 Teaspoon hot sauce
  • Paprika

Preheat oven to 425F degrees.

Butter bottoms of split muffins with softened butter.

Place in casserole baking pan with buttered side down; set aside.

Sauté crabmeat in melted butter about 5 minutes; season with salt and pepper.

Spoon a small amount onto each of the split muffins; top each with an egg.

FOR SAUCE melt butter in heavy saucepan over low heat; stir in flour until smooth.

Cook for 1 minute stirring constantly; gradually stir in the milk.

Stir and cook until thick and bubbly; stir in salt and next 3 ingredients.

Spoon over the split muffins topped with eggs; sprinkle with paprika.

Place in oven about 9 minutes; serve immediately.

Serves 6.

SPANISH CASSEROLE

Learn how to make breakfast casserole recipes Spanish style.

  • 10 Eggs (Beaten)
  • 4 Tablespoons melted butter
  • ½ Cup flour
  • 1 Teaspoon baking powder
  • 16 Ounces cream style cottage cheese
  • 16 Ounces shredded Monterey Jack cheese
  • 2 Cans (4 Ounces each) chopped green chiles (Drained)
  • 2 Tomatoes (Sliced)
  • Salsa 
  • Sour cream

Preheat oven to 400F degrees.

Liberally grease casserole baking dish (About 13X9 Inches).

In large mixing bowl combine eggs and next 3 ingredients.

Beat egg mixture on medium speed of mixer until well blended.

Stir in cottage cheese, shredded cheese and green chiles.

Pour mixture into a prepared pan; bake for 15 minutes.

DECREASE OVEN TEMPERATURE to 350F degrees.

Arrange sliced tomatoes on top of casserole; bake until set (About 25 minutes).

Cut in squares and serve with sour cream and salsa; serves about 12.

HERB ARTICHOKE BRUNCH CASSEROLE 

Learn how to make breakfast casserole recipes with lots of flavor.

  • 1 ½ Cups chopped onion
  • ½ Cup melted butter (Divided)
  • 12 Large beaten eggs
  • 4 Cups shredded Cheddar cheese
  • 8 Ounces sliced fresh mushrooms
  • 2 Cans (14 Ounces each) artichoke hearts (Drain, quarter)
  • ½ Cup sliced ripe olives
  • 3 Tablespoons minced fresh parsley
  • 2 Cloves minced garlic
  • ¾ Teaspoon dried oregano
  • ½ Teaspoon dried thyme
  • ¼ Teaspoon red pepper
  • ¾ cup dry fine breadcrumbs

Preheat oven to 350F degrees.

Combine onion in ¼ CUP PLUS 1 TABLESPOON of the butter in large skillet.

Cook over medium high heat stirring constantly until tender.

In a large bowl combine the onion mixture, eggs and next 9 ingredients.

Mix well; pour into an ungreased 13X9 inch casserole baking dish.

Combine 3 TABLESPOONS of butter and breadcrumbs in a small bowl.

Mix crumbs well; sprinkle over the egg mixture in casserole dish.

Bake for 40 to 45 minutes until set and golden brown.

Let stand 10 minutes before serving; serves 10.

VEGETABLE FRITTATA CASSEROLE

Learn how to make breakfast casserole recipes for those who prefer vegetables.

  • 3 Tablespoons olive oil (Divided)
  • 3 Cloves minced garlic
  • 1 Large red onion (Thinly sliced)
  • 2 Red bell peppers (Seed, cut in thin strips)
  • 1 Yellow bell pepper (Seed, cut in thin strips)
  • 2 Yellow squash (Thinly sliced)
  • 2 Small zucchini (Thinly sliced)
  • ½ Pound fresh mushrooms (Sliced)
  • 6 Eggs
  • ¼ Cup heavy cream
  • 3 Teaspoons salt
  • 2 Teaspoons black pepper
  • 8 Slices bread (Cut in cubes)
  • 1 Package (8 Ounces) cream cheese (Cubed)
  • 2 Cups shredded Swiss cheese

Preheat oven to 325F degrees.

Lightly grease bottom 10 inch spring form pan; set aside.

Place 1 TABLESPOON olive oil in a large skillet.

Add the garlic, onion and both peppers; cook until tender.

Drain vegetables on paper towels; set aside.

Wipe skillet with paper towels; add 1 TABLESPOON oil to skillet.

Add squash and zucchini and cook until tender; drain and set aside.

Cook mushrooms in REMAINING 1 TABLESPOON oil until tender.

Drain mushroom and set aside.

Whisk together the eggs, cream, salt and pepper in a large bowl.

Add and stir all the cooked vegetables to the egg mixture.

Stir in HALF of the bread cubes, cream cheese and Swiss cheese; set aside.

Press remaining HALF of bread cubes in bottom of prepared pan; place on baking sheet.

Pour egg vegetable mixture into pan; bake 1 hour.

NOTE: Cover casserole with foil after 45 minutes to prevent over browning.

Remove from oven and cool 30 minutes; serves 8.

SUNDAY BRUNCH CASSEROLE 

Learn how to make breakfast casserole recipes with eggs, bacon and hash browns.

  • ½ Pound sliced bacon
  • ½ Cup finely chopped onion
  • ½ Cup finely chopped green bell pepper
  • 12 Eggs
  • 1 Cup milk
  • 1 Package (16 Ounces) frozen hash brown potatoes (Thawed)
  • 1 Cup shredded Cheddar cheese
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • ¼ Teaspoon dill weed

Preheat oven to 350F degrees; grease 13X9 inch casserole baking dish.

In large skillet cook bacon slices until crisp; remove slices and crumble.

Sautee onions and green pepper until tender; remove with slotted spoon.

Beat eggs and milk in a large bowl; stir in hash browns and remaining ingredients.

Stir in the onion pepper mixture and crumbled bacon; pour into prepared dish.

Bake for 35 to 45 minutes until knife inserted in center comes out clean.

Serves 6 to 8.

TWICE BAKED POTATO CASSEROLE

Learn how to make breakfast casserole recipes for breakfast, brunch, lunch or anytime.

  • 10 Large potatoes (Bake with peel on until tender
  • ½ Cup PLUS 1 tablespoons softened butter) (Divided)
  • 3 Cups sour cream
  • 2 Teaspoons salt
  • 1 ½ Teaspoons black pepper
  • 1 Pound sliced bacon (Cook crisply and crumble)
  • 3 Cups shredded mild Cheddar cheese
  • 2 Cups shredded Mozzarella cheese
  • ½ Cup finely chopped green onions 
  • 3 Beaten eggs

Preheat oven to 375F degrees; butter 13X9 inch casserole dish.

Scoop out flash of baked potatoes into a large bowl.

Add ½ CUP of butter, sour cream, salt and pepper.

Mash potatoes by hand until chunky smooth.

Add bacon, HALF of Cheddar and remaining ingredients to bowl.

Mix well and place mixture in the prepared casserole dish.

Top casserole with REMAINING HALF of Cheddar cheese.

Bake 35 to 40 minutes until bubbly and golden brown; serves 10 to 15.

EGG CHEESE CASSEROLE 

Learn how to make breakfast casserole recipes the night before.

  • 6 Beaten eggs
  • 1 Teaspoon salt
  • 1 Teaspoon dry mustard
  • 3 Tablespoons chopped green onion
  • 2 Cups milk
  • 1 Pound bulk sausage (Brown and drain)
  • 6 Slices bread (Cubed)
  • 1 Cup Shredded Cheddar cheese

Mix together eggs, spices and milk in large bowl.

Add the cooked sausage and stir in.

Layer HALF of bread cubes in greased casserole baking dish.

Pour the egg sausage mixture over top; top with HALF of bread cubes.

Top with shredded cheese; cover and refrigerate overnight.

TO HEAT PREHEAT OVEN to 350F degrees.

Bake 40 to 50 minutes; serves 12 to 14.

BREAKFAST GRIT SAUSAGE CASSEROLE 

Learn how to make breakfast casserole recipes with grits.

  • 4 Cups boiling water
  • 1 Cup grits
  • 1 Teaspoon salt
  • 1 Roll Nippy Cheddar cheese
  • ¾ Cup butter
  • 2 Eggs
  • Milk
  • 1 Pound small link sausages

Preheat oven to 350F degrees; butter a casserole baking dish.

Bring water to a boil; add salt and grits and cook 13 minutes.

Remove grits from heat; stir in cheese and butter until melted.

Break eggs in 1 cup measuring cup; add enough milk to make 1 cup.

Beat eggs with fork until blended; stir into the grits.

Pour grits into prepared baking dish; arrange sausage links on top.

Bake 45 to 50 minutes; serves 4 to 6.

PINEAPPLE BANANA BREAKFAST CASSEROLE 

Lean how to make breakfast casserole recipes to please the “sweet tooth”.

  • 4 Beaten eggs
  • 1 Cup sugar
  • ½ Cup melted butter
  • 6 Slices stale bread (Cut in cubes)
  • 2 Ripe bananas (Peel and slice)
  • 1 Can (20 Ounces) crushed pineapple (With juice)

Preheat oven to 350F degrees; butter casserole baking dish.

In large bowl beat the eggs, sugar and melted butter until well blended.

Stir in bread cubes, sliced bananas and pineapple with juice until blended.

Pour mixture into prepared casserole dish; bake 45 minutes.