Busy mornings are easier when breakfast is already made and ready to reheat. These make-ahead high-protein casseroles are filling, practical, and simple to prep ahead. You’ll find a mix of flavors and ingredients to help keep weekday breakfasts interesting. Pick a recipe to make this weekend, and enjoy a smoother start to the week.
Helpful Tips Before You Start
A little planning helps these protein-packed casseroles fit smoothly into busy mornings.
Prep Ingredients the Night Before
Chop vegetables, cook any raw meat, and shred cheese ahead of time. Store ingredients separately in the refrigerator until you’re ready to assemble.
Check Whether It Can Be Assembled Ahead
Egg-based casseroles often do well when assembled the night before, but bread or tortillas can soften as they sit. Follow the recipe’s make-ahead directions for the best texture.
Bake Until the Center Is Set
Casseroles can brown on top before the middle is cooked through. Check the center with a knife or thermometer, and add a few minutes if it still looks wet.
Cool Before Storing
Let cooked casserole cool, then portion it into airtight containers and refrigerate promptly. Reheat individual servings until hot throughout.
Freeze Individual Portions
For longer storage, freeze cooled portions in freezer-safe containers. Thaw them in the refrigerator overnight for quicker, more even reheating.
Spinach, Feta, and Turkey Sausage Egg Casserole
This make-ahead casserole brings together savory turkey sausage, tender spinach, salty feta, and fluffy baked eggs. It’s a hearty breakfast with plenty of protein and a bright, savory flavor.
Assemble it the night before and bake it in the morning for an easier start to the day. The feta adds creamy, tangy bites, while the sausage makes each serving filling enough for a busy morning.
Serves 4 people.
Ingredients
- 8 ounces turkey sausage, casings removed
- 5 ounces fresh spinach, roughly chopped
- 8 large eggs
- 1/2 cup milk
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
- Heat the olive oil in a skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and cooked through.
- Add the chopped spinach to the skillet. Stir for 1 to 2 minutes, until wilted. Remove the skillet from the heat and let the mixture cool slightly.
- Whisk the eggs, milk, salt, and black pepper in a bowl until combined.
- Spread the sausage and spinach evenly in a lightly greased 8-inch square baking dish. Sprinkle the feta over the top, then pour the egg mixture evenly into the dish.
- Cover and refrigerate overnight if making ahead. When ready to bake, heat the oven to 350°F. Bake uncovered for 30 to 35 minutes, until the center is set.
- Let the casserole rest for 5 minutes before cutting into four portions.
Extra Tips
For an overnight breakfast, assemble the casserole in its baking dish, cover, and refrigerate before baking. If the sausage mixture is still warm, let it cool before adding the eggs so they don’t begin to set early. Reheat leftovers until warm, and keep the feta on top when serving for a tangy finish.Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, 8-inch Square Baking Dish
Cottage Cheese, Roasted Red Pepper, and Chicken Sausage Breakfast Bake
This make-ahead breakfast bake combines creamy cottage cheese with sweet roasted red peppers and savory chicken sausage. Eggs hold everything together, while a little cheddar adds a familiar, cheesy finish.
Assemble it the night before and bake it in the morning, or bake it ahead and reheat individual portions on busy days. It’s hearty enough for breakfast on its own and has a tender, creamy texture with flavorful bites of sausage and pepper.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 8 ounces fully cooked chicken sausage, sliced
- 1 cup drained, chopped roasted red peppers
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon olive oil
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish with the olive oil, coating the bottom and sides.
- In a large bowl, whisk the eggs with the cottage cheese, garlic powder, black pepper, and salt until combined.
- Stir in the sliced chicken sausage, drained roasted red peppers, cheddar, and chopped parsley.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Bake for 35 to 40 minutes, until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
For a make-ahead morning, assemble the mixture in the baking dish, cover it, and refrigerate overnight. Bake it straight from the refrigerator, adding a few extra minutes if needed, and check that the center is set before serving. Drain the roasted peppers well so the bake stays tender rather than watery.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Bowl, Whisk
Southwest Black Bean, Egg, and Turkey Casserole with Sweet Potatoes
This make-ahead breakfast casserole brings together roasted sweet potatoes, seasoned ground turkey, black beans, and eggs in one hearty dish. Southwest-inspired spices add warmth, while the sweet potatoes balance the savory filling.
Bake it ahead for busy mornings, then reheat individual portions for an easy, filling breakfast. The eggs set around the tender vegetables and turkey, with a little melted cheese on top.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt, divided
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 8 ounces lean ground turkey
- 1 small red bell pepper, diced
- 2 scallions, thinly sliced, white and green parts separated
- 1 cup canned black beans, drained and rinsed
- 6 large eggs
- ¼ cup milk
- ½ cup shredded Monterey Jack cheese
Instructions
- Heat the oven to 400°F. Toss the sweet potato cubes with the olive oil, half the salt, cumin, and chili powder. Spread them in a single layer in a small baking dish and roast until just tender, about 20 minutes.
- While the sweet potatoes roast, cook the ground turkey in a skillet over medium heat, breaking it into small pieces. Once it is no longer pink, add the diced bell pepper, the white parts of the scallions, and the remaining salt. Cook until the pepper begins to soften, then stir in the black beans.
- Transfer the roasted sweet potatoes to an 8-inch square baking dish if they were cooked in a different pan. Add the turkey mixture and spread it evenly over the potatoes.
- Whisk the eggs and milk in a bowl. Pour the mixture evenly over the casserole, then scatter the Monterey Jack and scallion greens on top.
- Bake at 375°F until the eggs are set in the center, about 25 to 30 minutes. Let the casserole rest for a few minutes before slicing.
Extra Tips
To make it ahead, assemble the cooked sweet potatoes and turkey mixture in the baking dish, cover, and refrigerate; add the whisked eggs, milk, cheese, and scallion greens just before baking. For a milder flavor, reduce the chili powder, and cut leftovers into portions so they reheat evenly.Course: Breakfast Cuisine: Southwest American Equipment: Baking Dish, Large Skillet, Mixing Bowl, Whisk
Smoked Salmon, Dill, and Potato Breakfast Casserole
This make-ahead casserole brings together tender potatoes, smoky salmon, and fresh dill in a savory egg bake. A little cream cheese adds a soft, creamy texture without hiding the salmon’s flavor.
Assemble it the night before, then bake it in the morning for a satisfying breakfast that serves four. It is especially handy for a relaxed weekend brunch or a busy morning when you want a protein-rich meal ready to share.
Serves 4 people.
Ingredients
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 1 tablespoon olive oil
- 6 large eggs
- ½ cup milk
- 4 ounces cream cheese, cut into small cubes
- 4 ounces smoked salmon, torn into bite-size pieces
- 2 tablespoons chopped fresh dill
- 2 scallions, thinly sliced
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Cooking spray
Instructions
- Heat the oven to 400°F. Lightly coat a 2-quart baking dish with cooking spray.
- Toss the potato cubes with the olive oil and spread them on a baking sheet. Roast for 20 to 25 minutes, turning once, until tender and lightly golden. Let them cool slightly, then reduce the oven temperature to 350°F.
- Whisk the eggs, milk, salt, and black pepper in a bowl until combined.
- Spread the roasted potatoes in the prepared baking dish. Scatter the smoked salmon, cream cheese cubes, dill, and sliced scallions evenly over the potatoes.
- Pour the egg mixture into the dish. Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Rest for 5 minutes before slicing.
Extra Tips
To make it ahead, roast the potatoes and assemble the casserole with the salmon, cream cheese, dill, scallions, and egg mixture in the baking dish. Cover and refrigerate overnight, then bake straight from the refrigerator, allowing a few extra minutes for the center to set. Check the center before serving, since the cream cheese will stay soft even when the eggs are cooked.Course: Breakfast Cuisine: American Equipment: Baking Sheet, 2-quart Baking Dish, Mixing Bowl, Whisk
Broccoli, Cheddar, and Ham Egg Casserole
This make-ahead casserole brings together tender broccoli, savory ham, sharp cheddar, and fluffy eggs in one simple breakfast dish. It is a practical choice for busy mornings when you want a hearty meal ready to warm and serve.
The cheese melts into the eggs, while the broccoli adds a tender bite and the ham brings a salty, savory flavor. Assemble it the night before, then bake it in the morning for a warm, comforting breakfast.
Serves 4 people.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup small broccoli florets
- 1 cup diced cooked ham
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon butter, for greasing the baking dish
Instructions
- Grease a small baking dish with the butter. If preparing the casserole ahead, choose a dish that can be covered and refrigerated.
- Bring a small pot of water to a boil. Add the broccoli florets and cook for 2 minutes, until just tender. Drain well and let them cool slightly.
- In a mixing bowl, whisk the eggs, milk, salt, and black pepper until combined.
- Spread the broccoli and diced ham evenly in the prepared baking dish. Sprinkle the cheddar over the top, then pour the egg mixture over everything.
- Bake at 350°F for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
For a make-ahead breakfast, assemble the casserole, cover it, and refrigerate it overnight. Bake it straight from the fridge, allowing a few extra minutes if the center needs more time to set. Drain the broccoli thoroughly so the eggs stay fluffy rather than watery.Course: Breakfast Cuisine: American Equipment: Small Pot, Mixing Bowl, Whisk, Baking Dish
Quinoa Breakfast Casserole with Chicken Sausage and Kale
This make-ahead casserole brings together fluffy quinoa, savory chicken sausage, and tender kale in a hearty breakfast bake. Eggs and a little cheese hold everything together without making it heavy.
Prepare it the night before or bake it for a relaxed weekend breakfast. Each slice has a satisfying mix of soft quinoa, savory sausage, and greens, and it reheats well for busy mornings.
Serves 4 people.
Ingredients
- ¾ cup uncooked quinoa, rinsed
- 1½ cups water
- 1 teaspoon olive oil
- 8 ounces fully cooked chicken sausage, sliced
- 2 cups chopped kale, tough stems removed
- 6 large eggs
- ½ cup milk
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add the rinsed quinoa and water to a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let it stand covered for 5 minutes, then fluff with a fork.
- While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the sliced chicken sausage and cook until lightly browned. Stir in the kale and cook until wilted, about 2 to 3 minutes.
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper.
- Add the cooked quinoa, sausage, kale, and cheddar to the egg mixture. Stir until evenly combined, then spread the mixture in the prepared baking dish.
- Bake until the center is set and the edges are lightly browned, about 30 to 35 minutes. Let the casserole rest for 5 minutes before slicing.
Extra Tips
For an overnight start, assemble the casserole in the baking dish, cover, and refrigerate before baking; let it sit at room temperature while the oven heats. Store baked portions in the refrigerator and reheat until hot. If the kale leaves are especially large, chop them finely so they distribute evenly through each slice.Course: Breakfast Cuisine: American Equipment: Saucepan, Large Skillet, Mixing Bowl, Whisk, 8-inch Square Baking Dish
Mediterranean Eggplant, Chickpea, and Feta Breakfast Bake
This make-ahead breakfast bake brings together tender eggplant, hearty chickpeas, eggs, and salty feta in one dish. It is a filling option for busy mornings, and the portions reheat easily after baking.
Roasted vegetables give the casserole a soft, savory texture, while lemon, oregano, and parsley keep the flavors bright. Serve it warm for breakfast or brunch, or pack a slice for a quick morning meal.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ½-inch cubes
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 small red onion, diced
- 1 garlic clove, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 6 large eggs
- ¼ cup milk
- ½ cup crumbled feta
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Toss the eggplant with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and the black pepper. Spread it on a baking sheet and roast for 20 minutes, turning once, until tender and lightly browned.
- While the eggplant roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the red onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the chickpeas, dried oregano, and remaining ¼ teaspoon of salt to the skillet. Stir until warmed through, then remove the skillet from the heat. Fold in the roasted eggplant and lemon juice.
- Transfer the eggplant and chickpea mixture to the prepared baking dish. In a bowl, whisk the eggs with the milk. Pour the egg mixture evenly over the vegetables, then scatter the feta on top.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the bake rest for 5 minutes, then sprinkle with parsley before serving.
Extra Tips
For make-ahead breakfasts, bake the casserole, let it cool, and refrigerate it in a covered container. Reheat individual portions until warm, adding the parsley after reheating to keep it fresh. If the eggplant cubes are especially large, cut them smaller so they roast evenly and fit neatly into each serving.Course: Breakfast Cuisine: Mediterranean Equipment: Baking Sheet, 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Bacon, Mushroom, and Swiss Cauliflower Breakfast Casserole
This make-ahead casserole pairs smoky bacon and earthy mushrooms with tender cauliflower and melted Swiss cheese. Eggs bring everything together for a filling breakfast that’s easy to portion on a busy morning.
The flavor is savory and gently nutty, with a soft, satisfying texture and plenty of cheesy bites. Prepare it the night before, then bake it in the morning for a cozy brunch or breakfast for the week.
Serves 4 people.
Ingredients
- 4 cups cauliflower florets, cut into bite-size pieces
- 6 slices bacon, chopped
- 8 ounces cremini mushrooms, sliced
- 8 large eggs
- ½ cup milk
- 1 cup shredded Swiss cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish.
- Bring a pot of water to a boil. Add the cauliflower and cook for 4 to 5 minutes, until just tender. Drain well and let it dry while you prepare the other ingredients.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Transfer it to a plate, leaving about 1 tablespoon of bacon fat in the skillet.
- Add the mushrooms to the skillet and cook for 6 to 8 minutes, stirring occasionally, until softened and their released liquid has cooked off.
- In a mixing bowl, whisk the eggs, milk, salt, and black pepper. Stir in ¾ cup of the Swiss cheese, the cooked bacon, and the mushrooms.
- Spread the cauliflower evenly in the baking dish. Pour the egg mixture over it, then sprinkle the remaining ¼ cup Swiss cheese on top.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden. Rest for 5 minutes, then sprinkle with the chopped chives before serving.
Extra Tips
For a make-ahead breakfast, assemble the casserole without baking, cover, and refrigerate overnight. Let it sit at room temperature while the oven heats, then bake until the center is set, adding a few extra minutes if it is still cold. Drain the cauliflower thoroughly so the casserole stays tender rather than watery.Course: Breakfast Cuisine: American Equipment: Pot, Large Skillet, Mixing Bowl, 8-inch Square Baking Dish
Tex-Mex Beef, Egg, and Poblano Casserole
This make-ahead casserole pairs seasoned ground beef with roasted poblano, eggs, black beans, and a little Monterey Jack. It has a savory Tex-Mex flavor, with tender vegetables and a lightly set, satisfying texture.
Assemble it the night before, then bake it in the morning for a filling breakfast that works well for busy weekdays or a relaxed weekend brunch. A spoonful of salsa at the table adds a fresh, tangy finish.
Serves 4 people.
Ingredients
- 1 poblano pepper
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup salsa, for serving
Instructions
- Heat the oven to 425°F. Place the poblano on a small baking sheet and roast for 15 to 20 minutes, turning once, until the skin is blistered. Transfer it to a covered bowl for 10 minutes, then peel away the skin, remove the seeds, and dice the pepper.
- While the poblano roasts, heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 7 to 9 minutes, breaking up the beef, until it is browned and the onion is tender. Drain excess fat if needed.
- Stir the cumin, chili powder, salt, black pepper, diced poblano, and black beans into the beef mixture. Cook for 1 minute, then spread the mixture evenly in a greased 8-inch square baking dish.
- In a mixing bowl, whisk the eggs and milk until combined. Pour the egg mixture over the beef and vegetables. Sprinkle the top with 3/4 cup of the Monterey Jack, reserving the remaining 1/4 cup.
- To make it ahead, cover the dish and refrigerate it overnight. In the morning, let it stand at room temperature while the oven heats to 375°F. Bake uncovered for 25 minutes, sprinkle with the reserved cheese, then bake for another 5 to 10 minutes, until the center is set.
- Let the casserole rest for 5 minutes before slicing. Serve with the salsa.
Extra Tips
For a milder casserole, remove all the poblano seeds and membranes before dicing. If the casserole has been refrigerated overnight, allow it to sit out while the oven preheats so it can bake more evenly. Store leftovers covered in the refrigerator and reheat individual portions until hot.Course: Breakfast Cuisine: Tex-Mex Equipment: Baking Sheet, Large Skillet, 8-inch Square Baking Dish, Mixing Bowl
Lentil, Spinach, and Goat Cheese Breakfast Casserole
This breakfast casserole pairs tender lentils with wilted spinach and creamy goat cheese for a hearty, savory start to the day. Eggs hold everything together, while a little thyme adds a gentle herbal note.
Assemble it the night before, then bake it in the morning for an easy meal on a busy day. The finished casserole is soft and satisfying, with tangy pockets of goat cheese throughout.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cups cooked brown or green lentils, drained and cooled
- 3 cups baby spinach
- 6 large eggs
- ½ cup milk
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 ounces soft goat cheese, crumbled
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the cooked lentils and baby spinach. Stir for 1 to 2 minutes, until the spinach wilts. Remove the skillet from the heat and let the mixture cool slightly.
- In a mixing bowl, whisk the eggs with the milk, dried thyme, salt, and black pepper.
- Spread the lentil and spinach mixture evenly in a greased 8-inch square baking dish. Pour the egg mixture over it, then scatter the crumbled goat cheese across the top.
- Bake at 375°F for 30 to 35 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing and serving.
Extra Tips
For a make-ahead breakfast, assemble the casserole, cover the dish, and refrigerate it overnight. Let it sit at room temperature while the oven heats, then bake until the center is set. If the lentils are freshly cooked, drain them well so the casserole does not turn watery.Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, 8-inch Square Baking Dish
Chicken, Pesto, and Sun-Dried Tomato Breakfast Strata
This make-ahead strata brings together tender chicken, herby pesto, and tangy sun-dried tomatoes in a savory, egg-rich breakfast bake. Cubes of bread soak up the custard overnight, creating a soft center with golden, lightly crisp edges.
Prep it the night before for a filling breakfast on a busy morning, or serve it for a relaxed brunch. Mozzarella melts through the layers and balances the bold pesto and tomato flavors.
Serves 4 people.
Ingredients
- 4 cups cubed day-old crusty bread
- 1 cup cooked chicken breast, shredded or diced
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/3 cup basil pesto
- 1 cup shredded mozzarella
- 5 large eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil, for greasing the baking dish
Instructions
- Lightly grease an 8-inch square baking dish with the olive oil. Arrange half of the bread cubes in the dish, then scatter over half of the chicken, sun-dried tomatoes, pesto, and mozzarella.
- Add the remaining bread, chicken, tomatoes, and mozzarella in another layer. Spoon the remaining pesto over the top.
- In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Pour the mixture evenly over the layered ingredients.
- Cover the dish and refrigerate for at least 4 hours, or overnight, so the bread can absorb the egg mixture.
- Heat the oven to 350°F. Uncover the dish and bake for 40 to 45 minutes, until the center is set and the top is golden. Let it rest for 10 minutes before cutting into portions.
Extra Tips
For a more even bake, take the chilled dish out of the refrigerator while the oven heats. If the top browns before the center sets, loosely cover the dish with foil for the remaining baking time.Course: Breakfast Cuisine: Italian Equipment: 8-inch Square Baking Dish, Mixing Bowl, Whisk, Foil
Chorizo, Black Bean, and Corn Breakfast Casserole
This make-ahead casserole brings together savory chorizo, hearty black beans, and sweet corn in a tender, cheesy egg bake. A little cumin and salsa give it a warm, gently spicy flavor.
Assemble it the night before and bake it in the morning for an easy breakfast on a busy day. Each serving is filling on its own, and the leftovers reheat well for another morning.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed if needed
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 6 large eggs
- ½ cup milk
- ½ cup salsa
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Nonstick cooking spray
Instructions
- Heat the oven to 375°F. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
- Cook the chorizo in a skillet over medium heat, breaking it into small pieces as it browns. Once fully cooked, remove the skillet from the heat and spoon off excess grease.
- In a bowl, whisk together the eggs, milk, salsa, cumin, salt, and black pepper. Stir in the black beans, corn, cooked chorizo, and ¾ cup of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining ¼ cup cheese over the top.
- Bake until the center is set and the top is lightly golden, about 30 to 35 minutes. Let the casserole rest for 5 minutes before slicing.
Extra Tips
To make it ahead, assemble the casserole in the baking dish, cover it, and refrigerate overnight. Bake it straight from the refrigerator, adding a few extra minutes if the center needs more time to set. For a milder casserole, choose mild chorizo and a mild salsa.Course: Breakfast Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl, Whisk
Tofu, Edamame, and Vegetable Breakfast Bake
This make-ahead breakfast bake brings together protein-rich tofu and edamame with colorful vegetables in a savory, sliceable dish. Turmeric, garlic, and nutritional yeast add a warm, gently savory flavor.
Bake it the night before and reheat portions on busy mornings, or serve it fresh from the oven for a relaxed brunch. The texture is tender with lightly browned edges, and the vegetables add a little bite.
Serves 4 people.
Ingredients
- 14 ounces extra-firm tofu, drained and pressed
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 cup shelled edamame, thawed if frozen
- 2 cups baby spinach
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsweetened soy milk
- 2 tablespoons chopped fresh chives
Instructions
- Heat the oven to 375°F. Lightly oil an 8-inch square baking dish with 1 teaspoon of the olive oil.
- Warm the remaining olive oil in a large skillet over medium heat. Add the onion and red bell pepper, then cook for 5 to 6 minutes, stirring occasionally, until softened.
- Stir in the edamame and baby spinach. Cook for 1 to 2 minutes, just until the spinach wilts. Remove the skillet from the heat.
- Crumble the pressed tofu into a large bowl. Add the nutritional yeast, garlic powder, turmeric, salt, black pepper, and soy milk. Mash and stir until the mixture is evenly combined but still has some texture.
- Fold the cooked vegetables and edamame into the tofu mixture. Spread it evenly in the prepared baking dish and sprinkle the chives over the top.
- Bake for 30 to 35 minutes, until the top is lightly golden and the center feels set. Let the bake rest for 10 minutes before cutting into portions.
Extra Tips
For make-ahead breakfasts, bake the casserole, let it cool, and refrigerate it in a covered container. Reheat individual portions until warmed through. Pressing the tofu well helps the bake hold together, while thawed and drained edamame keeps excess moisture out of the dish.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Apple, Cinnamon, and Greek Yogurt Baked Oatmeal Casserole
This baked oatmeal brings together tender apples, warm cinnamon, and creamy Greek yogurt for a satisfying make-ahead breakfast. Rolled oats give it a hearty texture, while the yogurt and eggs help the casserole hold together in soft, filling slices.
Prepare it the night before a busy morning, then bake it fresh, or bake it ahead and reheat portions when needed. It is lightly sweet, with soft apple in every bite.
Serves 4 people.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 medium apple, cored and diced
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 cup milk
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a large bowl, whisk together the Greek yogurt, eggs, milk, maple syrup, and vanilla extract until smooth.
- Add the rolled oats, cinnamon, baking powder, and salt. Stir until the oats are evenly coated, then fold in the diced apple.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Bake for 35 to 40 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 10 minutes before slicing.
Extra Tips
For a make-ahead morning, mix the casserole the night before, cover the dish, and refrigerate it; bake it in the morning, allowing a few extra minutes if it is still cold. Leftover slices can be refrigerated and reheated until warm.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Mixing Bowl, Whisk
Blueberry, Almond, and Cottage Cheese Breakfast Casserole
This make-ahead casserole pairs juicy blueberries with creamy cottage cheese and a hint of almond. It’s a practical choice for busy mornings, since you can assemble it the night before and bake it when you’re ready.
The texture is soft and custardy, with a lightly golden top and a little crunch from sliced almonds. A touch of lemon zest brightens the berries without overpowering their sweetness.
Serves 4 people.
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- ½ cup milk
- ⅓ cup rolled oats
- 2 tablespoons maple syrup
- ½ teaspoon almond extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon finely grated lemon zest
- 1 cup fresh blueberries
- ¼ cup sliced almonds, divided
- 1 teaspoon butter, for greasing the baking dish
Instructions
- Grease a small baking dish, about 8 inches square, with the butter. Heat the oven to 350°F.
- In a large mixing bowl, whisk the eggs, cottage cheese, milk, maple syrup, almond extract, baking powder, salt, and lemon zest until combined.
- Stir in the rolled oats and let the mixture stand for 5 minutes so the oats can begin to absorb some of the liquid.
- Fold in the blueberries and half of the sliced almonds. Pour the mixture into the prepared dish and scatter the remaining almonds over the top.
- Bake until the center is set and the top is lightly golden, about 35 to 40 minutes. Let it rest for 10 minutes before serving.
Extra Tips
For a make-ahead breakfast, assemble the casserole in the dish, cover it, and refrigerate it overnight. In the morning, uncover it and bake as directed, adding a few extra minutes if it is still cold in the center. Let leftovers cool before refrigerating, then reheat individual portions until warm.Course: Breakfast Cuisine: American Equipment: 8-inch Baking Dish, Mixing Bowl, Whisk
