9x13 Breakfast Casserole Recipe for Easy Morning Meals

A 9×13 breakfast casserole is an ideal make-ahead dish that combines eggs, bread, meats, and cheeses into a hearty, satisfying meal. Perfect for busy mornings or weekend brunches, it’s versatile, customizable, and simple to prepare in advance, then baked to perfection just before serving. Its one-pan approach makes cleanup easy, and you can tailor it to suit your taste preferences or dietary needs.

Ingredients

8 large eggs
2 cups milk (whole or 2%)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried Italian herbs (optional)
6 slices bread (white, whole wheat, or sourdough), cubed
1 cup cooked breakfast sausage or cooked bacon, crumbled or chopped
1 cup shredded cheddar cheese (or your favorite cheese)
½ cup chopped onion
½ cup chopped bell peppers (any color)
2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried herbs until well combined.
Spread the cubed bread evenly in the prepared baking dish. Layer the cooked sausage or bacon over the bread cubes.
Sprinkle the chopped onion, bell peppers, and shredded cheese evenly over the bread and meat layers.

Pour the egg mixture over the entire casserole, ensuring all the bread is soaked. Gently press down with a spatula to help the bread absorb the liquids.
Cover the dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the casserole is puffed and golden brown on top.
Remove from oven and let it rest for 5 minutes. Garnish with chopped parsley if desired, then slice and serve hot.

Tips

Substitutions: Use cooked breakfast sausage or bacon, or swap in cooked sausage links or ham. For a vegetarian version, omit meats and add sautéed mushrooms or spinach.
Make ahead: Prepare the casserole the night before, cover tightly, and refrigerate. Bake directly from the fridge, adding an extra 10 minutes to the baking time.
Ensure the bread is slightly stale or day-old for better absorption of the egg mixture, resulting in a fluffier casserole.

Overfilling the dish can cause spillage; make sure the ingredients are evenly distributed and the dish is not overpacked.

Serving Suggestions

Serve the casserole hot with a side of fresh fruit, a simple green salad, or crispy breakfast potatoes. It pairs well with hot sauce or salsa for added flavor. For a more filling meal, add a dollop of sour cream or a side of toasted English muffins.

Variations

Vegetarian: Skip the meats and add vegetables like spinach, mushrooms, or zucchini for a veggie-packed version.

Low-carb: Use cauliflower bread or omit bread altogether, adding extra cheese and vegetables instead.
Spicy: Incorporate diced jalapeños or hot sauce into the egg mixture for a spicy kick.
Cheese options: Experiment with different cheeses such as Monterey Jack, pepper jack, feta, or goat cheese for unique flavors.

Storage and Reheating

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cut into individual servings and microwave each piece for 1-2 minutes, or until heated through. For best results, reheat in a 350°F (175°C) oven for about 10-15 minutes, covered with foil to prevent drying out. You can also freeze individual portions for up to 2 months; thaw overnight in the fridge and reheat as described.

Frequently Asked Questions

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it tightly with plastic wrap or foil, and refrigerate overnight. When ready to bake, remove from the fridge and bake as directed, adding about 10 extra minutes to the baking time to ensure it’s heated through.

Can I use different types of bread?

Absolutely. While sturdy breads like sourdough or whole wheat work well, you can also use croissants, bagels, or even leftover dinner rolls. Just make sure the bread isn’t too fresh or soft, as slightly stale bread absorbs liquids better and results in a more cohesive casserole.

How do I make this casserole gluten-free?

Use gluten-free bread or baked sweet potatoes as a base instead of regular bread. Ensure that any added ingredients like sausages or cheeses are certified gluten-free. This way, you can enjoy a delicious gluten-free breakfast casserole without sacrificing flavor.

What if I don’t have cooked sausage or bacon?

If you don’t have pre-cooked meats on hand, cook fresh sausage or bacon beforehand. Alternatively, you can omit the meat altogether and add extra vegetables or cheeses for flavor. Cooked, crumbled tofu seasoned with herbs can also be a good vegetarian protein substitute.

Can I make this casserole vegan?

Yes. Use plant-based eggs (such as chickpea flour or commercial egg replacers), plant-based milk, vegan cheese, and omit the meat. Incorporate vegetables like spinach, mushrooms, and peppers to boost flavor and nutrition. Follow similar baking instructions, adjusting baking time if needed.

9×13 Breakfast Casserole Recipe for Easy Morning Meals