Foolproof Breakfast Egg Casserole Dish

This breakfast egg casserole dish is a crowd pleaser and will be one of the easier breakfasts you’ll make. It’s always a hit in our household and with our guests and has only gotten rave reviews!

Breakfast is made easy with this simple-to-follow egg casserole dish recipe. It’s tasty, hearty, and filling.

The perfect blend of vegetables, eggs, cheese, and sausage will make this a staple in your home.

It’s also versatile! If there are any vegetables you like or if you need to clean out the fridge of some veggies, this recipe works well for that too!

This post is about how to make a simple but tasty egg casserole dish.

Foolproof Breakfast Egg Casserole Dish

What do I need to make this egg casserole with bread?

To make this recipe, you will need the following:

• Eggs: This sets the base for the whole dish and provides lots of nutrients.
• Milk: Helps bind the casserole and makes a cohesive dish.
• Shredded cheese: Adds flavor and a savory component.
• Bread: Helps bind the casserole. You can use any kind, really. It can be sliced bread, french bread, white bread, whole wheat, whole grain, gluten-free, etc.
• Vegetables: Adds color, flavor, and nutrients.
• Sausage: Any kind or you can omit it. I use turkey sausage for this recipe.

How do I make this recipe?

1. In a large skillet, add a tablespoon of olive oil and brown the turkey sausage (about 5 minutes). Set aside to cool.
2. In a large mixing bowl, add the eggs and milk.
3. Whisk together.
4. Stir in the cheese, vegetables (onion, spinach, tomatoes), and salt and pepper to the egg mixture.

Now it’s time to assemble the casserole.

First, grease an 11×13 baking pan with cooking spray. Tear up the bread in pieces (about one inch) and spread them on the bottom of the pan.

Pour the egg mixture on top. Then add the turkey sausage.

Gently fold and stir everything together.

Next, cover it with aluminum foil and bake at 350°F for 30 minutes. Then, remove the aluminum foil and bake uncovered for an additional 45 minutes or until the top browns and the egg sets in the middle. See, I told you it was easy!

Can I use frozen vegetables in this casserole?

Absolutely! A great way to save time and effort is to add frozen vegetables to the casserole. I used fresh onion and tomatoes but I used frozen chopped spinach. You can also consider using frozen chopped bell peppers or frozen broccoli. If you decide to use frozen veggies, I suggest you let them thaw first so you can drain any excess water first before adding them to the casserole! This way, the frozen veggies will not over-saturate or over-moisten the casserole.

Can I make this ahead?

Yes! This can keep overnight until you are ready to bake it the following day. Simply make the casserole (as mentioned) the night before, cover it, and put it in the refrigerator until the morning. I find this method is a great way to simplify the morning routine too!

How do I store the egg casserole?

Put any leftovers in an airtight container in the refrigerator, where it will keep for up to 4 days.

You can also freeze the casserole. I would suggest freezing the casserole in pieces, with parchment paper in between the pieces, in a freezer-safe container or bag. This method creates serving-size portions and will make reheating easier as well. 

The casserole can be reheated in the microwave or the oven at 300°F until thawed and warmed.

If you like this dish, you will also love our other breakfast favorites like:

• Easy Egg Muffins With Spinach and Cheese
• The Perfect Simple Granola Recipe With Maple Syrup
• Pumpkin Oatmeal Bake
• No-Bake Homemade Date Bars You Will Love
• Perfect Pumpkin Spice Oatmeal

🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!

🖤 Sharing is caring! Please pin or share this so others can enjoy the recipe too 😀

🖤 Thank you for visiting and happy cooking! 🙂

This post was all about how to make a foolproof egg casserole dish that is sure to please.

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5 from 1 vote

Foolproof Breakfast Egg Casserole Dish

This breakfast egg casserole dish is a crowd-pleaser. It’s tasty, hearty, filling, and is sure to become a staple!

Course Breakfast

Cuisine American

Keyword egg casserole dish

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Rihana

Ingredients

• 12 large eggs
• 2 cups milk
• 1 cup shredded cheese blend Colby & Monterey jack cheese blend, or Mexican cheese blend
• 1 pound ground turkey sausage
• 1 tablespoon olive oil
• 1 bag frozen chopped spinach 12 ounces
• 1 small onion finely chopped
• 2 small tomatoes chopped, drained
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4-5 slices bread, or the equivalent amount of french bread or any other type of bread torn into pieces about 1 inch

Instructions

• Preheat the oven to 350°F.
• Add the oil to a large skillet on medium-high heat and brown the turkey sausage (about 5 minutes). Set aside and let cool.
• In a large mixing bowl, add the eggs and milk and whisk together.
• Add the cheese, spinach, onion, tomatoes, salt and pepper to the egg mixture and stir to combine.
• Spray an 11x13in baking pan with cooking spray.

  Spread the bread pieces on the bottom of the pan.

  Pour the egg mixture on top.

  Then add the sausage.

  Gently fold and stir to combine all of the ingredients. (Refer to photos above!)
• Cover the casserole dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake uncovered for an additional 45 minutes or until the top is browned and the egg has set in the middle.
• Enjoy!

Notes

Can I use frozen vegetables in this casserole?

Absolutely! A great way to save time and effort is to add frozen vegetables to the casserole. I used fresh onion and tomatoes but I used frozen chopped spinach. You can also consider using frozen chopped bell peppers or frozen broccoli.

*TIP: If you decide to use frozen veggies, I suggest you let them thaw first so you can drain any excess water first before adding them to the casserole! This way, the frozen veggies will not over-saturate or over-moisten the casserole.

Can I make this ahead?

Yes! This can keep overnight until you are ready to bake it the following day. Simply make the casserole (as mentioned) the night before, cover it, and put it in the refrigerator until the morning.

How do I store the egg casserole?

Put any leftovers in an airtight container in the refrigerator, where it will keep for up to 4 days.

You can also freeze the casserole. I would suggest freezing the casserole in pieces, with parchment paper in between the pieces, in a freezer-safe container or bag. This method creates serving-size portions and will make reheating easier as well. 

The casserole can be reheated in the microwave or the oven at 300°F until thawed and warmed.