You know that moment when everyone’s hungry, time’s ticking, and you wish breakfast cooked itself? This is the move.

An Egg and Cheese Breakfast Casserole that feeds a crowd, doesn’t torch your wallet, and makes you look like a brunch mastermind.

It’s customizable, ridiculously satisfying, and—plot twist—great for meal prep.

Bake it once, eat like a champion all week. That’s not a recipe; that’s a cheat code.

Why Everyone Loves This Recipe

This casserole is pure comfort with a crisp top, creamy center, and melty cheesy goodness in every bite.

It’s a blank canvas—add veggies, meats, or keep it simple and classic. You can assemble it the night before and bake it in the morning, which is basically magic for hosts.

And it reheats like a dream, so leftovers aren’t a punishment—they’re a perk.

Egg and Cheese Breakfast Casserole: The Zero-Stress Brunch Hero

Recipe by Wendy CarterCourse: Breakfast, Low-Carb

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

10 large eggs
1 1/2 cups milk (whole or 2%; use half-and-half for extra richness)
2 cups shredded cheese (cheddar + mozzarella is clutch; Swiss or Monterey Jack also great)
4 cups bread cubes (day-old sourdough or brioche; 3/4–1 inch pieces)
1/2 pound breakfast sausage or bacon, cooked and crumbled (optional but awesome)
1 cup diced bell peppers
1/2 cup diced onion
1 cup baby spinach, chopped
2 tablespoons butter (for greasing and flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon mustard powder (sub Dijon: 1 teaspoon)
Salt and black pepper to taste
Optional toppings: sliced green onions, hot sauce, fresh herbs

Step-by-Step Instructions

Preheat and prep: Heat the oven to 350ºF (175ºC). Grease a 9×13-inch baking dish with butter.
Toast the bread (secret texture hack): Spread bread cubes on a sheet pan and toast for 8–10 minutes until lightly crisp. This prevents a soggy bottom—no one wants that.
Cook the protein: Brown sausage or bacon in a skillet over medium heat. Drain excess fat. If skipping meat, add 1 tablespoon olive oil for the veggies in the next step.
Sauté veggies: In the same pan, cook bell peppers and onions with a pinch of salt for 3–4 minutes until soft. Stir in spinach just until wilted. Cool slightly.
Whisk the custard: In a large bowl, whisk eggs, milk, garlic powder, mustard powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
Layer it up: Add toasted bread to the greased dish. Sprinkle the cooked meat and veggies over the bread. Add 1 1/2 cups of the shredded cheese on top.
Pour and rest: Pour the egg mixture evenly over everything. Press gently to soak the bread. Let it sit for 5–10 minutes (or cover and refrigerate overnight).
Bake: Top with the remaining 1/2 cup cheese. Bake 35–45 minutes until the center is set and the top is golden. A knife inserted in the center should come out mostly clean.
Rest and serve: Let it stand 10 minutes. Garnish with green onions or herbs. Slice and serve with hot sauce if you like chaos.

Tips for Storing & Reheating

Fridge: Cool completely, cover tightly, and refrigerate up to 4 days.
Freezer: Slice into portions, wrap individually, and freeze up to 2 months. Thaw overnight for best texture.
Reheat: Oven at 325°F for 12–15 minutes (full pan) or 8–10 minutes (slices).
Microwave 60–90 seconds per slice, then crisp in a skillet for 2 minutes if you’re fancy.
Meal prep win: Bake in two 8×8 pans—eat one now, freeze one for later. Future you says thanks.

Why This is Good for You

Protein-packed: Eggs plus cheese deliver the protein you need to stay full and crush your to-do list.
Balanced macros: Bread adds sustained energy; veggies bring fiber, micronutrients, and color (yes, color counts IMO).
Customizable health: Use whole-grain bread, add mushrooms or tomatoes, or swap in turkey sausage for a leaner bite.
Portion control made easy: It slices neatly, so you’re not eyeballing servings like a chaotic brunch goblin.

Nutrition Stats

Approximate per serving (1/8 of casserole) using whole milk, cheddar, sausage, and brioche:

Calories: ~320
Protein: ~18g
Carbs: ~20g
Fat: ~18g
Fiber: ~2g
Sodium: ~620mg

Adjustments: using turkey sausage and part-skim cheese can shave 80–100 calories per serving; whole-grain bread boosts fiber.

Avoid These Mistakes

Using fresh, soft bread: It turns mushy.
Stale or toasted bread is your MVP.
Under-seasoning: Eggs need salt. Taste your mix-ins; season in layers.
Overcooking: Rubber eggs are a crime.
Pull when the center is just set.
Skipping the rest: Let it sit before slicing so it sets and doesn’t collapse like a sad flan.
Too much watery veg: Sauté veggies to remove moisture, or you’ll get sog-ville.

Alternatives

Meatless: Swap sausage for mushrooms, zucchini, and sun-dried tomatoes. Add feta for tang.
Low-carb: Skip bread; use roasted cauliflower florets or sautéed riced cauliflower.
Spicy Southwest: Pepper jack, green chiles, black beans, and a sprinkle of cumin.
Serve with salsa.
Italian: Mozzarella, cherry tomatoes, basil, and a little pesto swirled in. Chef’s kiss.
Dairy-free: Use unsweetened almond milk and a melty dairy-free cheese; add extra veggies for richness.
Gluten-free: Use GF bread or potatoes (par-cooked cubes) instead of bread.

FAQ

Can I make this the night before?

Yes.

Assemble fully, cover, and refrigerate up to 12 hours. Bake cold from the fridge, adding 5–10 minutes to the cook time.

It actually improves the texture as the bread soaks.

What’s the best cheese to use?

Cheddar for flavor, mozzarella for melt, Swiss for nuttiness. A mix wins.

Grate your own if possible—pre-shredded can be drier due to anti-caking agents.

How do I know it’s done?

The center should be set but slightly jiggly, not liquid. A knife or toothpick should come out mostly clean.

If the top is browning too fast, tent with foil.

Can I skip the bread?

Absolutely. Use roasted cauliflower, par-cooked diced potatoes, or even cooked quinoa for structure.

Texture will change, but it’s still delicious.

Can I halve the recipe?

Yes—use an 8×8-inch dish and bake 25–35 minutes. Keep an eye on the center for doneness.

Is this freezer-friendly?

Big yes.

Freeze baked slices tightly wrapped. Reheat at 325°F until warmed through.

FYI, cheese-heavy casseroles reheat better in the oven than the microwave.

In Conclusion

Egg and Cheese Breakfast Casserole is the brunch ace up your sleeve. It’s simple, scalable, and endlessly adaptable—aka the unicorn of morning meals.

Prep it ahead, feed a crowd, and enjoy leftovers that don’t feel like leftovers. One pan, zero drama, maximum payoff.

Your mornings just got smarter.

Egg and Cheese Breakfast Casserole: The Zero-Stress Brunch Hero

Why Everyone Loves This Recipe