Breakfast Casserole
This simple breakfast casserole is warm, filling, and crowd-pleasing, making it perfect for family brunch or meal prep. It's easy to assemble and bakes until golden.
Ingredients
Main Ingredients
- 6 large eggs
- 1 cup milk whole, 2%, or non-dairy that tolerates baking
- 1-2 cups shredded cheese cheddar, mozzarella, or a mix
- 6-8 slices bread cubed (use regular or gluten-free)
- 1 cup diced bell peppers or substitute with zucchini or mushrooms
- 1 small onion chopped
- 1 cup fresh or frozen spinach optional; thaw and squeeze excess water if frozen
- Salt and pepper to taste
- Butter or cooking spray for greasing the baking dish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk the eggs with the milk until smooth. Season with salt and pepper.
- Stir in the shredded cheese, diced bell peppers, and chopped onion. Add spinach if using.
- Toss the cubed bread into the egg mixture, pressing gently to soak up the custard.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with extra cheese if desired.
Baking
- Bake for 35–45 minutes, or until the center is set and the top is golden, with a knife coming out mostly clean.
- Let rest for 5–10 minutes before slicing to make cutting easier and to help the custard finish setting.
Notes
Serve warm with bright, acidic accompaniments like arugula salad, salsa, or fruit. It can be made ahead, refrigerate overnight, and bake in the morning.