Breakfast Casserole

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This breakfast casserole is an easy recipe that can be made in advance and then baked on the morning you want to serve it!

Prep Time5

Cook Time45

Total Time50

Course: Breakfast

Cuisine: American

Servings:

Calories: 240kcal

Author: Catherine McCord

Ingredients

6 large eggs, whisked
2/3 cups milk
1 cup cheese, shredded (you can use Mexican cheese blend, mozzarella, cheddar, or Monterey Jack)
1/2 teaspoon kosher salt
5 slices day-old whole wheat bread, cut into cubes
4 pieces bacon, cooked and crumbled into bite-size pieces
1 cup cooked vegetables, chopped (broccoli, corn, bell peppers, onions or anything you have leftover from last night’s dinner)

Instructions

Preheat the oven to 350 F.
In a bowl whisk the eggs, milk, cheese and salt until thoroughly combined.
Soak the cubed bread in the egg mixture and stir until just combined (you don’t want to over mix the bread or it will break apart).
Fold in the remaining ingredients.
Pour the mixture into an 8×8 inch greased pan and bake for 45-50 minutes or until the top is golden.
Serve.
*Can be doubled and cooked in a 13 x 9 inch dish

Video

Notes

For an easier morning, make this casserole the night before you want to serve it and then pop it in the oven the next morning. Sit back and relax while your casserole cooks and enjoy more morning time with your family!

Try to use bread that is older or stale. A good crispy bread soaks up the egg mixture less which helps prevent the casserole from getting too soggy.

Use a good quality casserole dish: A casserole dish with a heavy base and sides that are high enough to hold the ingredients will help ensure that the casserole cooks evenly and doesn't spill over.

Nutrition

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