Make Ahead Awesome Breakfast Casserole

I know a lot of people may be planning a Mother’s Day Brunch, and a breakfast casserole is perfect for that. It’s also great for ‘brinner’ a.k.a. breakfast for dinner. Or, you know, you could actually eat a breakfast casserole for….breakfast. This casserole is made ahead of time, and then can be baked when ready, so if you have young kids that really want to make mom breakfast in bed this Mother’s Day, you could actually do all the “real” work the night before, then they could pop this in the oven (maybe with Dad’s help) in the morning and serve it to you in bed! No burnt toast, runny eggs or kitchen mess to deal with. Sounds like a plan to me!

I know breakfast casseroles are pretty basic, and there are a ton of recipes for them online. However, I thought this one was pretty awesome…hence the title, due to some easy changes to the ingredients – starting with the bread. I used a cheese bread (store bought, but of course, homemade would be awesome) instead of regular loaf bread or Italian.  I also think using a cinnamon raisin bread for a sweet and savory combo would be good. I know my kids wouldn’t go for that, but it sounds good to me. I also swapped out my usual cheddar for combo of smoked Gouda and extra sharp white cheddar. Then I added in some spices to my eggs, – sage, salt and pepper, a little dry mustard, to give it some extra flavor. You could also add in veggies – tomatoes, onions, peppers, mushrooms, spinach, etc. However, that would never fly around here!

Awesome Breakfast Casserole

  • One loaf of day-old bread (approx. 6 cups) {I used a cheese bread}
  • 1 lb. sausage – cooked and crumpled {Use your favorite – pork, turkey, chicken; I used turkey}
  • 1/4 – 1/2 cup bacon pieces, cooked {I used the real bacon pieces in a bag – could also use ham}
  • 1 1/2 cups shredded cheese (divided)
  • 8 eggs (I used 6 extra large eggs)
  • 1 cup milk
  • 1 cup half and half
  • salt, pepper, desired spices (too taste)
Spray or butter a 9 x 12 casserole dish.
Cube bread in 1 inch cubes and spread evenly in bottom of casserole dish.
Sprinkle sausage and bacon over bread.
Sprinkle 1 cup of the cheese over the meat.
In a medium bowl, whisk together eggs, milk, half and half, seasonings/spices.
Pour egg mixture over top of cheese/meat/bread.
Lightly press bread down into egg mixture.
Add remaining 1/2 cup cheese to top of casserole.
Cover with saran wrap and place in refrigerator overnight.
When ready to bake, uncover casserole and place in cold oven.
Turn oven to 350 degrees and bake for approx 1 hour or until nicely browned and set.

Recipe adapted from

If you like breakfast casseroles, another favorite is this Biscuit Breakfast Casserole

(Wednesday) , (Thursday) , (Friday) ,,,(Saturday) 

Baked Bacon & Eggs

Are you looking for an easy and delicious Mother’s Day breakfast or brunch idea? This Baked Bacon & Eggs makes a large casserole dish full of cheese-y scrambled eggs, topped with bacon. They are probably the best eggs I’ve ever had!

I’ve never thought about cooking eggs in the oven, except as part of a breakfast casserole (which we are quite fond of as evidenced by this, this and this!) – but these are basically scrambled eggs baked in the oven! Convenience…I love it.  I originally got the idea from when she posted her family’s recipe for ‘Christmas Eggs’.  I decided I would make them for one of our many breakfast suppers. However, as per usual, I didn’t bother to read all of the instructions prior to making the dish.  I realized I was supposed to let the egg mixture sit overnight.  Oops. Time for plan B – I Googled baked eggs and found another recipe at that did not require sitting overnight.  I kind of merged the 2 recipes and came out with a delicious dinner, that did not require sitting overnight!

Baked Bacon & Eggs

1 dozen eggs (I like Eggland’s Best)
1/2 cup milk (I use skim)
4 oz. plain yogurt (or sour cream)
1 package pre-cooked bacon (or about 10 slices regular or turkey bacon)
1 cup shredded cheese (your preference, I used a blend of cheddar and Monterey)
salt and pepper – to taste
-Preheat oven to 350 degrees.
-Whisk together the eggs, milk, salt and pepper. (I omitted the salt since I was adding cheese and bacon.)
-In a large skillet, cook the eggs until set, but not cooked through (Side note – OR you can place your egg mixture into a greased 9×13 pan and place in oven, stirring occasionally so they cook evenly, until done. Approx. 15-30 mins. I opted to pre-cook mine.)
-Remove from the heat and allow eggs to cool. (I stuck mine in the fridge for a few minutes.)
-while eggs are cooling, cook bacon in microwave (if using the pre-cooked). Once done, crumble and set aside.
-When eggs are cool, stir in the yogurt (or sour cream if using).
-Spread the egg mixture into a greased/sprayed 9×13 dish.
-Top with crumbled bacon and cheese.
-Bake for 15-20 minutes until eggs are fully cooked and cheese is nice and melted.
I served ours with grits and biscuits. Delicious! I thought I would have leftovers since it was a dozen eggs for a family of 5 (and Mr. Three will not eat eggs), but nope…that casserole dish was wiped clean!
I’m linking this recipe up with  (Wednesday) , , , , , , , ,  (Thursday)  ,, , ,  , , (Friday) ,  , , , , ,, , , , ,,  (Saturday) , ,  ,  (Sunday)  and

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