Mornings can get hectic when you have a lot going on. Breakfast casseroles work well because you can prep them the night before. I gathered some straightforward recipes that use ingredients you probably already have. Each one is simple to put together and reheats easily. These should give you practical options for getting breakfast ready without extra stress.
Helpful Tips Before You Start
A little planning makes these casseroles even easier on busy mornings.
Assemble the Night Before
Mix and layer the ingredients in the baking dish the evening before. Cover and refrigerate so all you need to do is pop it in the oven.
Keep Frozen Staples Ready
Stock frozen hash browns and pre-cooked sausage or bacon in the freezer. They reduce morning chopping and still deliver good texture.
Portion for Grab-and-Go
Bake the full casserole then cut it into squares once cooled. Store portions in containers for quick reheats throughout the week.
Check Early to Avoid Overbaking
Start testing for doneness about 10 minutes before the recipe time ends. Every oven runs a bit differently and eggs can turn dry fast.
Sausage Hash Brown Breakfast Casserole
This casserole brings together browned sausage and shredded potatoes in one pan for a filling morning meal. It works well when you need something that can be assembled the night before and baked fresh. The result has a savory sausage flavor with crispy potato edges and melted cheese throughout.
Serves 4 people.
Ingredients
- 1 pound ground breakfast sausage
- 20 ounces frozen shredded hash brown potatoes
- 1 small onion, diced
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees F and lightly grease an 8×8 baking dish.
- In a large skillet over medium heat, cook the sausage and diced onion until the sausage is browned and the onion is soft. Drain any excess grease.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Add the frozen hash brown potatoes, cooked sausage mixture, and 1 cup of the shredded cheddar cheese to the egg mixture. Stir until evenly combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 40 to 45 minutes until the center is set and the top is golden.
Extra Tips
Brown the sausage well before mixing it in so the flavor carries through the whole dish. Leftovers reheat nicely in a 350 degree oven for 10 minutes to restore some crispness to the potatoes. You can assemble everything in the baking dish the night before, cover it, and bake it straight from the fridge the next morning.Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, 8×8 Baking Dish
Spinach Feta Veggie Breakfast Casserole
This casserole brings together fresh spinach, mushrooms, and bell peppers with creamy feta for a savory start to the day. It comes together quickly and bakes into a firm, sliceable dish that holds up well for busy mornings.
The eggs stay light while the vegetables add texture and the feta gives a salty finish. It works well for weekday breakfasts or weekend brunch because you can assemble it the night before and bake it fresh.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 cup milk
- 4 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 cup chopped bell peppers
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8×8 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mushrooms, and bell peppers. Cook until the vegetables soften, about 5 minutes.
- Stir in the spinach and cook until it wilts, about 2 minutes. Remove the skillet from the heat and let the mixture cool slightly.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
- Spread the cooked vegetable mixture evenly in the prepared baking dish. Sprinkle the crumbled feta over the top.
- Pour the egg mixture over the vegetables and feta. Gently press down with a spoon so everything is covered.
- Bake for 30 to 35 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
Make this the night before by sautéing the vegetables and mixing the eggs, then cover and refrigerate the assembled dish. Bake straight from the fridge, adding 5 extra minutes. If you want less salt, rinse the feta under cold water before crumbling.Course: Breakfast Cuisine: Mediterranean Equipment: Baking dish, Large skillet, Mixing bowl
Chorizo Black Bean Mexican Breakfast Casserole
This casserole brings together spicy chorizo, hearty black beans, and fluffy eggs in one pan. It works well for weekend prep so you can grab slices on busy weekday mornings. The result is a savory, slightly spicy dish with melty cheese and tender beans throughout.
The flavors lean Mexican with cumin and fresh cilantro, while the texture stays moist from the egg custard and chorizo fat. It reheats nicely without drying out.
Serves 4 people.
Ingredients
- 8 ounces Mexican chorizo, casings removed
- 1 can (15 ounces) black beans, drained and rinsed
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8 by 8 inch baking dish.
- Cook the chorizo in a large skillet over medium heat, breaking it up with a spoon until browned, about 5 minutes.
- Add the onion and red bell pepper to the skillet and cook until softened, about 3 minutes.
- Stir in the black beans and cumin and cook for 1 minute more, then remove the skillet from heat.
- Whisk the eggs, milk, salt, and black pepper in a mixing bowl until well combined.
- Spread the chorizo mixture evenly in the prepared baking dish and sprinkle half the cheese over it.
- Pour the egg mixture over the top and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes until the center is set and the top is lightly golden.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before slicing.
Extra Tips
Brown the chorizo well before adding the vegetables so the rendered fat seasons the whole dish. Use a block of cheddar and shred it yourself for better melt. Leftovers keep in the fridge for three days and reheat best in a 350 degree oven for 10 minutes.Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, 8×8 Baking Dish, Mixing Bowl, Whisk
Ham and Cheese Croissant Breakfast Casserole
This casserole turns leftover croissants into a hearty breakfast that feels special without extra effort. The flaky layers soak up a savory egg custard while the ham and cheese melt into gooey pockets throughout. It works well for busy weekdays when you want something warm and filling with minimal morning work.
The dish delivers a balance of buttery texture from the croissants and salty richness from the ham and cheese. You can assemble it the night before so it is ready to bake first thing in the morning.
Serves 4 people.
Ingredients
- 4 large croissants, torn into bite-size pieces
- 8 ounces diced ham
- 1 1/2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 350 degrees F and lightly grease an 8×8-inch baking dish.
- Spread the torn croissant pieces evenly across the bottom of the dish.
- Scatter the diced ham over the croissants, then sprinkle 1 cup of the shredded cheddar on top.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Pour the egg mixture evenly over the croissants, ham, and cheese. Press down gently so the croissants absorb some liquid.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 35 to 40 minutes until the center is set and the top is golden.
Extra Tips
Assemble everything the night before, cover the dish, and refrigerate it so the croissants soften fully. If the top browns too quickly during baking, loosely cover it with foil for the last 10 minutes. Leftovers reheat well in a 300-degree oven for 10 minutes to restore some crispness to the edges.Course: Breakfast Cuisine: American Equipment: 8×8-inch Baking Dish, Mixing Bowl, Whisk
Blueberry French Toast Breakfast Casserole
This blueberry French toast breakfast casserole brings together soft bread soaked in a lightly sweetened custard with juicy berries scattered throughout. It works well for busy mornings because you can assemble it the night before and bake it fresh when needed. The result is a warm, custardy dish with pockets of tart blueberries and a lightly crisp top.
Serves 4 people.
Ingredients
- 6 cups cubed day-old bread
- 1 1/2 cups fresh blueberries
- 4 large eggs
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8 baking dish.
- Spread the cubed bread evenly in the prepared dish and scatter the blueberries over the top.
- In a mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and cinnamon until smooth.
- Pour the egg mixture over the bread and blueberries, pressing down gently so the bread absorbs the liquid.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Remove from the oven and let it rest for 5 minutes before dusting with powdered sugar.
Extra Tips
Assemble the casserole the night before, cover it, and refrigerate so the bread soaks fully. If using frozen blueberries, add them straight from the freezer to avoid excess moisture. Leftovers reheat well in a 300°F oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: 8×8 Baking Dish, Mixing Bowl, Whisk
Bacon Brussels Sprouts Breakfast Casserole
This casserole pairs smoky bacon with roasted Brussels sprouts in a simple egg base. It is a good choice for weekend mornings or for prepping ahead when schedules get tight. The finished dish has a savory flavor with crisp bacon pieces and a light chew from the sprouts under a layer of melted cheese.
It bakes in one dish and needs little hands-on time once the ingredients are prepped. The combination feels substantial enough to carry you through the morning yet still works as leftovers.
Serves 4 people.
Ingredients
- 8 slices bacon, chopped
- 12 oz Brussels sprouts, trimmed and halved
- 1 small onion, diced
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F. Grease an 8×8-inch baking dish and set it aside.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and drain it on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.
- Add the Brussels sprouts and onion to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and brown at the edges.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Spread the cooked Brussels sprouts, onion, and bacon evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with the cheddar cheese.
- Bake for 25 to 30 minutes, or until the eggs are set and the cheese is lightly browned. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cook the Brussels sprouts just until they start to brown in the skillet so they keep a little bite after baking. Leftovers reheat well in a 350°F oven for 10 minutes to restore crisp edges on the bacon. If you want a milder onion flavor, use half a shallot instead.Course: Breakfast Cuisine: American Equipment: Large skillet, 8×8 baking dish, Mixing bowl
Greek Tomato Olive Breakfast Casserole
This Greek Tomato Olive Breakfast Casserole brings bright Mediterranean flavors to a simple morning bake. Juicy tomatoes and briny olives pair with creamy feta and eggs for a dish that feels fresh yet filling.
It suits busy weekdays when you want something ready to portion out or weekend mornings when you need a low-effort centerpiece. The texture stays soft inside with lightly browned edges, while the flavors stay savory and herb-forward.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 cup milk
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and sliced
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3 minutes until it softens.
- Stir in the cherry tomatoes, Kalamata olives, spinach, and oregano. Cook for 2 minutes until the spinach wilts, then remove the skillet from heat.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Spread the vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese on top.
- Bake for 30 minutes until the center is set and the edges turn lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Assemble the dish the night before, cover it, and refrigerate so the bread-free base soaks up the egg mixture for easier slicing. Use less salt if your feta is very salty. Leftovers reheat well in a 350°F oven for 10 minutes to restore the edges without drying the spinach.Course: Breakfast Cuisine: Mediterranean Equipment: Large skillet, Mixing bowl, 8×8-inch baking dish
Sweet Potato Kale Breakfast Casserole
This sweet potato kale breakfast casserole combines roasted sweet potatoes with wilted greens for a filling start to the day. It works well when you want something hearty that can be made ahead and portioned out for the week. The finished dish has soft sweet potato pieces, tender kale, and a light egg custard that holds everything together.
The flavors lean savory with a touch of natural sweetness from the potatoes. It fits busy mornings because you can bake it once and reheat squares as needed.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes, diced
- 4 cups chopped kale
- 1 small onion, diced
- 2 cloves garlic, minced
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion softens.
- Add the diced sweet potatoes to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes begin to soften.
- Stir in the kale and cook for 2 to 3 minutes until it wilts. Season with salt and pepper, then remove the skillet from the heat.
- In a mixing bowl, whisk together the eggs, milk, and half of the cheddar cheese.
- Add the vegetable mixture to the egg mixture and stir to combine. Pour everything into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 25 to 30 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
Make the full casserole on the weekend and store slices in the fridge for up to four days. Reheat individual portions in the microwave for one minute or warm them in a 350°F oven. If you want a bit more protein, cooked crumbled sausage can be stirred into the vegetable mixture before baking.Course: Breakfast Cuisine: American Equipment: Large skillet, 8×8 baking dish, Mixing bowl
Smoked Salmon Everything Bagel Breakfast Casserole
This casserole turns classic bagel and lox flavors into an easy baked dish. Cubes of everything bagel soak up a creamy egg base while smoked salmon adds a savory note throughout. It works well for weekend brunch or a make-ahead breakfast that reheats nicely during the week.
The texture stays soft inside with slightly crisp edges from the bagel pieces. Everything bagel seasoning brings the familiar blend of seeds and salt without extra effort.
Serves 4 people.
Ingredients
- 4 everything bagels, cut into 1-inch cubes
- 8 ounces smoked salmon, flaked into bite-size pieces
- 6 large eggs
- 1 1/2 cups whole milk
- 4 ounces cream cheese, cut into small cubes
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons everything bagel seasoning
- 2 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat the oven to 350 degrees and lightly grease an 8×8 baking dish.
- Spread the bagel cubes evenly across the bottom of the dish. Scatter the flaked smoked salmon and cream cheese cubes over the bagels.
- In a large bowl, whisk the eggs, milk, and everything bagel seasoning until well combined. Pour the mixture evenly over the bagels and salmon.
- Sprinkle the shredded mozzarella on top. Let the dish sit for 10 minutes so the bagels can absorb some liquid.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and fresh dill before serving.
Extra Tips
Day-old bagels hold their shape better during baking. If your bagels are very fresh, toast the cubes lightly first to prevent them from becoming too soggy. Leftovers reheat well in a 300-degree oven for 10 minutes. You can assemble the dish the night before, cover it, and bake straight from the fridge the next morning, adding 5 extra minutes to the bake time.Course: Breakfast Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk
Apple Cinnamon French Toast Breakfast Casserole
This casserole turns classic French toast into an easy bake that you can prep the night before. It works well for busy mornings when you want something warm and filling without standing at the stove. The result is soft bread layered with sweet apples and warm cinnamon in every bite.
It feels like a cross between bread pudding and baked French toast, with tender fruit throughout and a lightly crisp top.
Serves 4 people.
Ingredients
- 8 slices day-old bread, cut into cubes
- 2 medium apples, peeled and diced
- 4 large eggs
- 1 cup milk
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees and lightly grease a baking dish.
- Place the bread cubes and diced apples in the dish and toss gently to combine.
- In a mixing bowl, whisk together the eggs, milk, brown sugar, cinnamon, vanilla, melted butter, and salt until smooth.
- Pour the egg mixture evenly over the bread and apples, pressing down lightly so the bread absorbs the liquid.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Remove from the oven and let it rest for 5 minutes before serving.
Extra Tips
Cube the bread the night before and leave it out to dry so it soaks up the custard without turning mushy. If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes of baking. Leftovers reheat well in a 300-degree oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk
Denver Omelet Breakfast Casserole
This casserole turns the classic Denver omelet into an easy baked dish that works well for weekday mornings or weekend brunch. It combines eggs with ham, peppers, and onions under a layer of melted cheese, giving you the familiar savory flavors without standing at the stove flipping individual omelets.
The result is a firm, sliceable casserole with tender vegetables and pockets of ham throughout. It reheats well, so you can portion it out for quick breakfasts during the week.
Serves 4 people.
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup diced cooked ham
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
- Melt the butter in a skillet over medium heat. Add the diced onion and green bell pepper, then cook for 4 minutes until softened.
- Stir in the diced ham and cook for 1 minute more. Remove the skillet from the heat.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Spread the ham and vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the top.
- Sprinkle the shredded cheddar cheese evenly across the surface.
- Bake for 30 to 35 minutes until the eggs are set and the cheese is lightly browned. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Sauté the vegetables just until soft so they stay tender after baking. Leftovers keep in the refrigerator for up to three days and reheat well in the microwave. For a heartier version, add a layer of frozen hash browns at the bottom of the dish before adding the ham mixture.Course: Breakfast Cuisine: American Equipment: Skillet, Baking Dish, Mixing Bowl
Mushroom Swiss Breakfast Casserole
This casserole combines earthy mushrooms with nutty Swiss cheese in a savory egg base. It works well for busy mornings because you can assemble it the night before and bake it fresh. The result is a creamy texture with tender bread cubes and slices of mushroom throughout.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 1/2 cups milk
- 8 ounces white mushrooms, sliced
- 1 cup shredded Swiss cheese
- 4 cups cubed day-old bread
- 1 small onion, diced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat the oven to 350 degrees and grease an 8-inch square baking dish.
- Melt the butter in a skillet over medium heat. Add the onion and cook for 3 minutes until softened.
- Add the sliced mushrooms and thyme to the skillet. Cook for 5 minutes until the mushrooms release their liquid and start to brown. Season with salt and pepper, then remove from heat.
- In a mixing bowl, whisk the eggs and milk together until smooth.
- Spread the cubed bread in the prepared baking dish. Scatter the mushroom mixture evenly over the bread, then sprinkle the Swiss cheese on top.
- Pour the egg mixture over everything, pressing down gently so the bread absorbs some liquid.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
For the best texture, use day-old bread so it holds its shape after soaking. You can assemble the whole dish the night before, cover it, and refrigerate it, then bake straight from the fridge in the morning. If the top browns too quickly, loosely cover it with foil for the last 10 minutes of baking.Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, 8-inch baking dish
Italian Sausage Pepper Breakfast Casserole
This casserole combines savory Italian sausage with sweet bell peppers and onions for a filling breakfast that holds up well through the week. It works well for meal prep because you can assemble it the night before and bake it in the morning when needed. The result is a firm egg base with pockets of melted cheese and tender vegetables.
The flavors lean savory with a mild herbal note from the sausage and oregano. It slices cleanly for easy portions and reheats without drying out.
Serves 4 people.
Ingredients
- 12 oz Italian sausage, casings removed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 6 large eggs
- 3/4 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks.
- Add the diced red bell pepper, green bell pepper, and onion to the skillet. Cook for 5 minutes until the vegetables soften.
- In a mixing bowl, whisk together the eggs, milk, oregano, salt, and black pepper until well combined.
- Spread the sausage and vegetable mixture evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with the mozzarella cheese.
- Bake for 30 to 35 minutes until the center is set and the cheese is lightly browned. Let it rest for 5 minutes before slicing.
Extra Tips
Assemble the full dish the night before, cover it, and refrigerate so it is ready to bake straight from the fridge in the morning. Leftovers reheat well in the microwave for 60 to 90 seconds per slice. If you prefer a milder flavor, use sweet Italian sausage instead of hot.Course: Breakfast Cuisine: Italian Equipment: Large skillet, Mixing bowl, 8×8 baking dish
Overnight Cinnamon Roll Breakfast Casserole
This casserole turns a can of cinnamon rolls into a hands-off breakfast you can assemble the night before. It saves time on busy mornings while still giving you a warm dish straight from the oven.
The result is soft, custardy bread pieces with sweet cinnamon flavor and a light golden crust on top. It works well for family breakfasts or small gatherings when you want something comforting without morning prep.
Serves 4 people.
Ingredients
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing
- 4 large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons brown sugar
Instructions
- Grease an 8-inch square baking dish. Cut each cinnamon roll into four pieces and spread them evenly across the bottom of the dish.
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and brown sugar until smooth.
- Pour the egg mixture over the cinnamon roll pieces, pressing down gently so the liquid reaches all the pieces.
- Cover the dish tightly and place it in the refrigerator overnight.
- The next morning, heat the oven to 350°F. Remove the cover and bake for 30 to 35 minutes until the top is golden and the center is set.
- Warm the icing from the can and drizzle it over the casserole before serving.
Extra Tips
If the casserole looks too dry after baking, add a splash more milk before the overnight rest next time. Leftovers reheat well in the microwave for 30 seconds per serving. You can swap the brown sugar for white sugar if that is what you have on hand.Course: Breakfast Cuisine: American Equipment: Baking dish, Mixing bowl, Whisk
Caprese Mozzarella Basil Breakfast Casserole
This casserole brings the bright flavors of a classic Caprese salad into a hearty breakfast dish. Cubes of bread soak up an egg mixture with juicy tomatoes and creamy mozzarella, then bake into a golden, sliceable casserole that works well for weekday mornings or weekend brunch.
It comes together quickly with minimal prep and can be assembled the night before. The result is a balanced mix of soft bread, melted cheese, and fresh herb notes that feels lighter than many egg bakes.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 cup milk
- 4 cups cubed day-old bread
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed
- 1/4 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350 degrees and lightly grease a baking dish with a little of the olive oil.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Add the bread cubes, halved cherry tomatoes, and cubed mozzarella to the egg mixture. Stir gently until everything is evenly coated.
- Pour the mixture into the prepared baking dish and drizzle the remaining olive oil over the top.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Remove from the oven and sprinkle the chopped basil over the casserole before slicing and serving.
Extra Tips
Assemble the dish the night before and keep it covered in the fridge so the bread can fully absorb the egg mixture. If you prefer a firmer texture, use slightly stale bread. Leftovers reheat well in a 300-degree oven for 10 minutes.Course: Breakfast Cuisine: Italian Equipment: Baking Dish, Large Bowl, Whisk
