easy recipe breakfast casserole
The Best easy recipe breakfast casserole
I love this recipe because it’s flexible—you can swap in whatever veggies you have on hand, or even add some cheese if you’re craving extra richness. It’s perfect for meal prep, too, because it reheats beautifully and keeps well in the fridge for days. Whether it’s a weekend brunch or a weeknight dinner, it’s always a hit with my family. And honestly, there’s something satisfying about waking up to a hot, hearty casserole waiting on the table, no matter how busy life gets.
Easy Breakfast Casserole
A comforting, one-dish meal that combines savory flavors with a fluffy dough base. Perfect for busy mornings or weeknight dinners.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup milk
- 1 large egg
- 1 tbsp melted butter
- 1 cup cooked ham, diced
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup cooked potatoes, diced
- 1/2 cup cooked green beans, chopped
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, salt, milk, egg, and melted butter until smooth. -
2
In a separate bowl, mix cooked ham, cheese, bell peppers, diced potatoes, and green beans. Pour the dough mixture evenly over the filling. -
3
In a small bowl, stir tomato sauce with oregano and garlic powder. Pour evenly over the top of the casserole. -
4
Bake uncovered in the preheated oven for 20–25 minutes, until the edges are golden brown and the center is bubbling.
🔧Equipment
- Mixing bowls
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Breakfast Casserole Works
❓ Frequently Asked Questions About Breakfast Casserole
1. What is the best way to reheat this breakfast casserole to keep it crispy on top?
To maintain that golden, crispy exterior, reheat the casserole in a preheated oven at 350°F for about 15–20 minutes, covered with foil for the first 10 minutes to lock in moisture, then uncovered until the top is crisp again. Alternatively, you can microwave it in 30-second bursts, stirring gently between each, but oven reheating yields the best texture.
—
2. Can I make this recipe ahead of time, and how should I store it?
Yes, this casserole tastes even better the next day. Assemble it in a baking dish, cover loosely with plastic wrap, and refrigerate overnight. When ready to bake, let it sit at room temperature for 15–20 minutes before adding it to the oven. Store leftovers in an airtight container for up to 3 days in the fridge.
—
3. What substitutions can I make for the eggs if I’m allergic or avoiding them?
For a vegan version, replace eggs with a commercial egg substitute (like flaxseed or chia “eggs”) or blend ½ cup silken tofu with 1 tablespoon lemon juice for a mild eggy texture. For a dairy-free option, swap the cheese for a plant-based alternative like vegan cheddar.
—
4. Why does the casserole sometimes turn out soggy, and how can I prevent it?
Sogginess usually happens when the eggs absorb too much liquid from the other ingredients. To fix it, reduce the egg quantity by 1–2 eggs if the dish is overly wet, or add 1–2 tablespoons of flour to the egg mixture to thicken it slightly. Also, pre-bake the bottom layer of the casserole for 5 minutes before adding the rest of the ingredients to ensure a firmer base.
—
5. Can I use pre-cooked bacon or ham instead of fresh?
Absolutely! Pre-cooked bacon or ham works perfectly—just crumble or chop it finely before mixing it into the casserole. Just make sure it’s fully cooked and cooled to room temperature to avoid any off-flavors or uneven cooking.
