This Breakfast Casserole recipe is the perfect mixture of scrumptious, easy, filling, and convenient. Did I mention it’s easy? Made with just a handful of ingredients, you can feed a crowd with barely any effort. Finally, a stress-free morning!
I’ve always been such a fan of breakfast casseroles. This recipe has all my morning-time favorites packed into each bite! Eggs, bacon, hash browns, and, of course, cheese. I added some broccoli into the casserole as well. I find these types of recipes are perfect for sneaking in some nutrition without anyone noticing!
It’s a recipe you can throw together with just 15 minutes of prep, or you can prep it the night before and simply toss it into the oven in the morning. This is the best way to feed a crowd! You deserve to enjoy the morning as well.
Ingredients
Keep scrolling to the recipe card for the FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Hash brown patties – You can use store-bought or homemade.
- Broccoli – Cut into small florets, or you can buy a bag of pre-cut broccoli.
- Cheese – I used cheddar cheese. Monterey jack, Colby, red Leicester, and gouda would be great substitutes.
- Bacon – Use as much as you like.
- Eggs – I used large eggs.
- Milk – Any type of milk you have on hand will work. You can use cream as well if you don’t mind the extra calories.
- Salt and pepper – Season to taste.
How to make a breakfast casserole
- Preheat Oven – Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or butter.
- Assemble – Arrange the hash brown patties over the bottom of the dish. Sprinkle with broccoli florets, cheese and finally bacon. Next, add the eggs, milk, salt, pepper to a large bowl and whisk until combined. Pour the egg mixture over the hash brown mixture in the dish.
- Bake – Transfer the baking dish to the oven and bake for 45 minutes until the edges are golden brown and a knife inserted in the center of the casserole comes out clean. Slice and serve.
What else can I add to my breakfast casserole?
You can load this casserole up or down with ingredients you need to use up in the fridge or personal favorites. These ingredients will be perfect:
- Onion/ leeks
- Bell peppers
- Cauliflower
- Kale/ spinach
- Mushrooms
- Feta
- Sausage
How to serve
Loaded with hash browns, broccoli, eggs, and bacon, everything you need for breakfast is in each bite! You can serve this casserole with some some ketchup or hot sauce for drizzling.
If you want a bit of variety on the table, this casserole will go great with a fresh fruit salad, biscuits, or toast.
Leftovers
If you have lots of leftovers, you can store them right in the casserole dish covered with plastic. Otherwise, transfer them to an airtight container. Leftovers will last 3-4 days.
Want to store leftovers in the freezer? Make sure it’s well sealed to avoid freezer burn, and it’ll last 2-3 months.
Reheat leftovers in the microwave, one serving at a time, until heated through. You can also reheat the casserole in the oven, covered, at 350F for 15-20 minutes.
How to make breakfast casserole ahead
Breakfast casseroles are one of my favorite ways to serve a crowd. You can prep the casserole a night or two ahead, and just toss it in the oven when you’re ready to serve! All you’ll have to worry about in the morning is which flavor of mimosa you’re going to enjoy.
To make this casserole ahead, prep all the ingredients in the casserole dish and cover well with plastic wrap or foil. Keep in the fridge for 1-2 days. To bake, remove the plastic or foil, and bake as per the recipe instructions.
If you store a prepped breakfast casserole in the freezer, it’ll last you 1 month. Let it thaw overnight in the fridge before baking.
Did you like this easy breakfast recipe? Try these!
- Pancake Mix Recipe
- Breakfast Egg Muffins
- Easy Waffle Recipe
- Spinach Ricotta Brunch Bake
- Easy Quiche Recipe
- Overnight Breakfast Casserole
- Breakfast Burritos
- No Knead 1 Hour Cinnamon Rolls
- Christmas Morning Wife Saver
Craving More? Follow Along:
Breakfast Casserole
Ingredients
- 8 hash browns (patties) frozen and precooked
- 1 head broccoli cut into small florets
- 2 cups cheddar cheese shredded
- 8 slices bacon fried and chopped
- 7 large eggs
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350°F. Great a 9×13-inch baking dish with cooking spray or butter.
- Arrange the hash brown patties over the bottom of the dish. Sprinkle with broccoli florets, cheese and finally bacon.
- Add the eggs, milk, salt, pepper to a large bowl and whisk until combined. Pour the egg mixture over the hash brown mixture in the dish.
- Transfer the baking dish to the oven and bake for 45 minutes until the edges are golden brown and a knife inserted in the center of the casserole comes out clean.
- Slice and serve.
Tips & Notes:
- If you have lots of leftovers, you can store them right in the casserole dish covered with plastic. Otherwise, transfer them to an airtight container. Leftovers will last 3-4 days.
- Want to store leftovers in the freezer? Make sure it’s well sealed to avoid freezer burn, and it’ll last 2-3 months.
- Reheat leftovers in the microwave, one serving at a time, until heated through. You can also reheat the casserole in the oven, covered, at 350F for 15-20 minutes.
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