There’s morning enchantment, too, if only you have the wit to wake to warm, comforting breakfast served up in advance on the heat. Picture this: your guests are waking and shining, heavenly scent of something divine in your stomach, and you’re not standing at hot stoves with a crazed, woken-by-the-crunching-of-flipped-pancakes face. That’s the crème de la crème and breakfast casseroles do it.
What is so great about these humble meals as hostess humor? Convenience and convenience. Breakfast casseroles are hot, freshly made, and piled high, so it’s ideal to feed a group of people and not the hassle of having to serve them individually. And the icing on the cake is that they allow you to take a swig of your coffee and your guest in perfect synchrony rather than speeding around the kitchen from place to place.
It is their amazing versatility and prep-ahead allure that renders them so sexily irresistible. Fast weeknight or fast weekend brunch, there’s always some casserole in progress to bridge the gap. All but one can be made ahead the previous night and simply stuffed into the oven at your convenience. Warm breakfast on a crazy morning or work your way through into a cozy, communal dinner with friends. Sweet and savory, a delight for everyone.
Among all the variations, one recipe in particular rises to the top: the “Best Breakfast Casserole.” This fan favourite has become a staple for countless families and gatherings. It’s the kind of dish that fills bellies and brings smiles, whether you’re feeding your crew on a Saturday or hosting a house full of holiday guests.
Breakfast Sausage Casserole
Equipment
- 1 9x13 inch Casserole Dish For baking the casserole
- 1 Medium Skillet For browning the sausage
- 1 Slotted Spoon For draining sausage fat
- 1 Large Mixing Bowl For whisking egg mixture
- 1 Aluminum Foil For covering the casserole during refrigeration and baking
Ingredients
Main
- Butter for greasing
- 1/2 loaf of sliced white loaf bread
- 1 pound fresh bulk pork sausage with sage
- 10 ounces sharp Cheddar grated
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs lightly beaten
Instructions
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
Notes
Why the “Best Breakfast Casserole” Stands Out
It’s a rich, decadent mix of morning favorites that unexpectedly gets along. You have the usual sausage, eggs, cheese, and hash browns tethering warm flavors together in good harmony. Each bite’s got some texture and hominess to it, and it’s a crowd-pleaser across the board.
And not just is it good tested. Home cooks give their approval. “A great solution for feeding a crowd a hot breakfast! Leftovers are better too!” Another commented, “I’ve been using this after church brunches for years now. I just cook it up the night before and bake in the morning it’s always a hit!” Such comments are proof of how tried and true this casserole is.
Creating Your Own
One of the most obvious benefits of this recipe is how versatile it is. It’s great the way it is, but easily modified to suit your taste or your ingredients.
Some ways to change it to your taste:
- Add some fresh herbs for a burst
- Add some vegetables such as spinach, mushrooms, or bell peppers
- Add hot sauce or red pepper flakes to spice it up
- Replace sausage with vegan sausage or bacon
Due to the amazing degree of flexibility that it has, the recipe is never monotonous and can be adjusted to accommodate any flavor or nutritional requirement with ease.
Zucchini Pizza Casserole Recipe + Our Family Meal Plan from Fed + Fit Cookbook
Equipment
- 1 Box Grater or Food Processor For shredding zucchini
- 1 Large Mixing Bowl For salting and draining zucchini
- 1 Colander or Fine-Mesh Sieve For draining zucchini
- 1 Large Skillet or Sauté Pan For sautéing mushrooms
- 1 9x13 inch Baking Dish For assembling and baking the casserole
Ingredients
Main
- 5 zucchini shredded
- 1 Tbsp plus 1/2 tsp fine sea salt divided
- 2 6 oz jars of tomato paste (we used our Fauxmato Sauce!)
- 2 Tbsp fresh lemon juice
- 1 Tbsp plus 1 tsp Italian Seasoning divided
- 1/4 tsp ground black pepper
- 8 oz sliced mushrooms
- 1 tsp extra virgin olive oil
- 5 oz pepperoni sliced into bite-sized pieces
- 1 Tbsp finely chopped fresh parsley for garnish
- 1/4 tsp red pepper flakes for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Shred the zucchini using a box grater or food processor. In a large bowl, toss the shredded zucchini with 1 tablespoon of fine sea salt and let it sit for 10-15 minutes to draw out moisture.
- While the zucchini drains, prepare the sauce: In a separate medium bowl, combine the tomato paste, fresh lemon juice, 1 tablespoon Italian seasoning, and ground black pepper. Stir well to combine.
- In a large skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender and beautifully browned, about 5-7 minutes.
- Crucially, squeeze out all excess liquid from the salted zucchini using a clean kitchen towel or several layers of paper towels. This step prevents the casserole from becoming watery.
- Lightly grease a 9x13 inch baking dish.
- Spread the thoroughly squeezed zucchini evenly as the bottom layer in the prepared baking dish.
- Evenly spread the prepared tomato paste mixture over the zucchini layer. Then, scatter the sautéed mushrooms and the bite-sized pepperoni pieces over the sauce.
- Bake for 25-30 minutes, or until the casserole is bubbling, heated through, and the top is lightly browned. For a crispier topping, you may briefly broil for 1-2 minutes, watching carefully.
- Remove from the oven, garnish with fresh parsley and red pepper flakes (if using), and serve warm.
Notes
The Enchantment of Make-Ahead Ease
The second best thing about the casserole is that it’s make-ahead. You can make it 24 hours ahead of baking time, so you can begin the day sleepily and unworried.
Just toss the whole enchilada in together in the evening ahead, cover it, and refrigerate. In the morning, take it out of the fridge and let it sit at room temperature while preheating your oven. It’s a nice little ritual that produces a steaming, home-cooked dinner without all the pre-dawn melodrama.
And if you’re prepping even sooner than that, this is a freezer meal. Bake and let cool completely, then freeze for two months. Just thaw overnight in the refrigerator and heat through in the oven. For guests who come at night or just a jump on a crazy week, it’s a standby second best to the first time through.
Oven Roasted Corn on the Cob
Equipment
- 1 Oven
- 1 Oven Mitts For safe handling of hot corn
- 1 Tongs For easily placing and removing corn from the oven
- 1 Baking Sheet (Optional, if you prefer not to place corn directly on oven racks)
Ingredients
Main
- 4 ears fresh corn
Instructions
- Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Notes
Everything You’ll Need: Ingredients List
Each ingredient individually is straightforward but together form something exceptional:
- 1 pound breakfast sausage, turkey or pork – Contributes meaty, rich flavor
- 1 package frozen shredded hash browns, thawed – Contributes texture and weight
- 8 large eggs – Contributes custard foundation
- 2 cups shredded cheddar cheese, divided – Contributes creamy, melty texture
- 1½ cups whole milk or heavy cream – Contributes rich, indulgent flavor
- 1 teaspoon salt – Contributes critical salt
- ½ teaspoon black pepper – Provides a touch of heat
- ½ teaspoon garlic powder – Provides depth to the savory flavor
- ½ teaspoon onion powder – Provides a touch of sweetness and equilibrium
All these are inexpensive and readily available, but combined they make a dish that tastes luxurious and sounds luxurious.
Step-by-Step Guide to a Perfect Breakfast Casserole
The simple steps to a breakfast that’s looking and tasting effortless are these:
Step 1: Preheat and Prep
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray 9×13-inch baking dish with easy clean-up and no-stick surface spray.
Step 2: Prepare the Sausage
Brown sausage, breaking into large pieces in large skillet over medium-high heat. Drain grease and set aside cooked sausage in a large, heat-proof container.
Step 3: Crisp the Hash Browns
Brown the hashed-up frozen hash browns golden brown with crispy edges in the same pan. Do it carefully and in batches for the best effect. This provides texture as well as delicious crunch to the finished dish.
Step 4: Mix the Fillings
Combine the 1 cup of cheese and hash browns and mix with sausage and mix well to divide the mixture evenly. Spoon the mixture into the prepared dish to form a tasty bottom layer.
Step 5: Whisk the Custard
Combine eggs, milk, salt, pepper, garlic powder, and onion powder together in a separate bowl until they are well combined. This forms a smooth, uniform texture and flavor in the dish.
Step 6: Assemble
Pour egg mixture over sausage and hash brown mixture in skillet. Sprinkle with remaining 1 cup of cheese for golden cheesy crust when baked.
Step 7: Bake and Rest
Bake 35–45 minutes, or eggs set and top is golden brown. Let casserole stand 10 minutes before serving; it allows it to set firm and less harder to cut.
Hash Brown Casserole
Equipment
- 1 9x9 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Box Grater for onion
- 1 Mixing Spoon or Spatula
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon unsalted butter at room temperature
- One 16-ounce bag frozen shredded hash brown potatoes thawed
- 8 ounces sharp yellow Cheddar shredded (about 4 cups)
- 1/2 cup sour cream plus more for garnish
- 1 medium yellow onion coarsely grated
- 1 large egg
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon cayenne
- 1/4 cup plus 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
Notes
Why This Recipe Is So Great for Entertaining
If you’ve ever had a breakfast rush, then you understand it’s silly to attempt to have more than one hot cooked at once. This casserole eliminates playing a game of balancing act with skillets, toasters, and griddles. All of it cooks in one pan, it’s pretty, and it serves everyone.
It’s one your friends will enjoy for its flavor, and you’ll enjoy for its calming nature and the possibility to be there. That you top it with a fruit salad, toasted muffins, or a cup of coffee or tea, and you have an elegant breakfast meal with little effort.
It’s also perfect for office breakfasts, potlucks, or even to pack along with kids to school. Its versatility is so great that it’s just perfect for any party for breakfast small or grand.
Bonus Tips for Best Results
In order to get the best results for your breakfast casserole, consider the following tips:
- Spray a good non-stick spray or grease the baking pan so that it won’t stick.
- Let the casserole stand for several minutes before serving so that texture and flavor can form.
- Try using different cheeses such as Monterey Jack, Swiss, or spiced blend to make it even more varied.
- Double the recipe and use two dishes in case of a very large group.
- Use pre-cooked sausage if time is extremely short.
These kinds of details take an average recipe to out-of-this-world enormous.
The Versatility Doesn’t Stop There
This recipe doesn’t just belong to breakfast. With a side salad, it transforms into a satisfying brunch or even a casual dinner. Swap out the sausage for seasoned ground beef or roasted vegetables, and you’ve got a whole new dish.
It’s also perfect for holidays make it a staple for Christmas morning or Easter brunch. It’s festive, easy, and always well-received.
Once you’ve made it a few times, your own contributions that you enjoy from your own family will be yours as well. That is the beauty of it: it’s your dish with your own touch.
The Best French Toast Casserole
Equipment
- 1 9x13 inch Baking Dish Essential for baking the casserole.
- 1 Large Mixing Bowl For preparing the custard mixture.
- 1 Whisk To ensure the custard ingredients are well blended.
- 1 Medium Nonstick Skillet For preparing the banana-caramel topping.
- 1 Sharp Knife For slicing brioche and bananas.
Ingredients
Main
- Unsalted butter for greasing pan at room temperature
- 1 loaf day-old brioche about 1 pound
- 6 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt
- 1/2 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Kosher salt
- 4 ripe-but-firm bananas sliced about 1/4 inch thick
- 1/2 cup walnuts roughly chopped
Instructions
- Butter a 9-by-13-inch baking dish.
- For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
- Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
- Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
- When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
- For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.
Notes
The “Best Breakfast Casserole” name fits perfectly since it brings flavor, ease, and flexibility into one wonderful breakfast. When entertaining, feeding family, or just wanting to make mornings easier, this recipe never fails.
Its make-ahead convenience, global ingredients, and calming features put it center stage on your pantry shelf. So the next time you’re in the mood for a retro crowd-pleasing breakfast, let this recipe do all the heavy lifting for you while you reap the benefits.
