Breakfast Casserole

This breakfast casserole recipe is perfect for feeding a crowd. Filled with potatoes and veggies, it's hearty, delicious, and easy to make ahead!

Breakfast casserole

A breakfast casserole is the best way to feed a crowd first thing in the morning. Just ask my mom! She’s been making her famous breakfast casserole recipe on Easter and Christmas morning for as long as I can remember. The rest of my family loves it because it’s hearty and flavorful, packed with potatoes, veggies, eggs, and cheese. My mom loves it because it’s easy to make and—even better—make ahead. She can prep the whole thing the night before and pop it in the oven when guests arrive the next day.

I adapted this breakfast casserole recipe from hers, and it checks all the same boxes.

  1. You can make it ahead.
  2. It’s simple to throw together.
  3. It’s satisfying and delicious.
  4. And you can adapt it to use different cheeses or vegetables.

We love this recipe, and I hope you do as well! It’s perfect for special occasions, but it’s so tasty that you might want it in your regular breakfast rotation too.

Breakfast casserole recipe ingredients

What’s In This Easy Breakfast Casserole

This breakfast casserole recipe has 4 main parts:

  • Potatoes – Roasted with olive oil, salt, and pepper, they create a starchy, satisfying layer at the bottom of the casserole. I like to use Yukon Gold potatoes here because I love their creamy texture, but russet potatoes work too.
  • Sautéed veggies – Yellow onion, garlic, peppers, spinach, and green onions add vibrant color and savory flavor to the casserole.
  • Cheddar cheese – It adds richness and salty, nutty flavor. I layer some into the casserole and sprinkle more on top.
  • The egg mixture – I whisk the eggs with milk so that they have a delicate, fluffy texture when baked. Use any type of unsweetened milk you like. I’ve successfully made this recipe with whole milk and unsweetened almond milk many times.

Find the complete recipe with measurements below.

Recipe Variations

Like my frittata recipe or crustless quiche, this breakfast casserole is adaptable! Here are a few ways to change it up:

  • Vary the veggies. Sautéed broccoli, mushrooms, asparagus, or zucchini would be a nice alternative to the peppers and/or spinach.
  • Change the cheese. Pepper jack cheese is a fun replacement for the shredded cheddar. A mix of cheeses works too!
  • Switch to sweet potatoes. They’re just as good as regular ones in this hearty breakfast casserole.

Whisking eggs and milk in glass bowl

How to Make This Breakfast Casserole

This breakfast casserole recipe is easy to make! You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:

First, roast the potatoes. Chop them into 1/4-inch cubes. Note: This is small! Smaller cubes=more crisp, golden brown edges. Be careful not to cut them too large.

Place the chopped potatoes on a parchment-lined baking sheet, and toss them with olive oil, salt, and pepper. Roast at 425°F for 20 to 25 minutes, or until tender and browned.

Meanwhile, prep the egg mixture. Whisk together the eggs, milk, and 1/4 teaspoon salt in a large bowl. Set aside.

Sautéing vegetables in skillet with wooden spoon

Next, cook the veggies. Sauté the onion until soft, and then add the peppers and garlic. Cook for 2 minutes before adding the spinach and half the green onions. Cook until the spinach is just wilted.

Layering vegetables, cheese, and potatoes in baking dish

Then, assemble the casserole. Spread the roasted potatoes at the bottom of an oiled 9×13-inch baking dish. Top with two-thirds of the cheese, followed by the sautéed veggies.

Pouring egg mixture over potatoes, vegetables, and cheese

Pour in the egg mixture. Finally, sprinkle the remaining cheese and reserved green onions on top.

Bake the casserole at 350°F until the eggs are set, 40 to 45 minutes. Let stand for 5 minutes before slicing and serving. Enjoy!

Easy breakfast casserole in baking dish

Make-Ahead Breakfast Casserole

One of my favorite things about this egg casserole recipe is that you can make it ahead. No need to get up at the crack of dawn in order to have it ready in time for brunch!

Here are two options for prepping it in advance:

  1. Assemble the casserole the night before. Like a french toast casserole, this breakfast casserole can be assembled a day ahead. Layer the potatoes, vegetables, cheese, and egg mixture in the pan, and tightly cover with foil or plastic wrap. Refrigerate overnight. The next morning, uncover and let sit at room temperature while you preheat the oven. Then, bake according to the recipe.
  2. Cook the components the day before and assemble in the morning. Roast the potatoes and sauté the veggies a day ahead, and store them in airtight containers in the fridge. With these components prepped, the egg casserole is quick and easy to assemble day-of.

Storing and Reheating Leftovers

If you have leftover breakfast casserole, you’re in luck. It reheats perfectly! Store slices in an airtight container in the fridge for up to 3 days, and warm them in the microwave before serving.

You can also freeze this breakfast casserole. Wrap slices tightly in foil or plastic wrap, or seal them in an airtight container. Freeze for up to 3 months. Allow to thaw overnight in the fridge before reheating.

Breakfast casserole recipe

What to Serve with Breakfast Casserole

This easy make-ahead breakfast casserole recipe is flavorful and filling, so you don’t need to pair it with much more than fresh fruit for a satisfying breakfast.

That said, it’s a wonderful addition to a larger brunch. Try pairing it with any of these recipes:

Looking for more brunch ideas? Check out these 51 Best Brunch Recipes!

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Breakfast Casserole

rate this recipe:
4.97 from 29 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves 12
This easy breakfast casserole recipe is perfect for feeding a crowd! It's hearty and flavorful, filled with roasted potatoes, veggies, eggs, and cheddar cheese. Find make-ahead instructions in the blog post above.


For the potatoes

For the casserole


  • Roast the potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until tender and browned.
  • Make the casserole: Reduce the oven temperature to 350°F and oil a 9x13-inch baking dish.
  • In a large bowl, whisk together the eggs, milk, and ¼ teaspoon of the salt. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, the remaining 1 teaspoon salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until soft. Add the garlic, red pepper, and green pepper and cook, stirring occasionally, for 2 minutes. Add the spinach and half the green onions and toss until the spinach is just wilted.
  • Spread the potatoes in an even layer in the prepared baking dish. Top with 1 cup of the cheese, followed by the sautéed veggies. Pour in the egg mixture and sprinkle with the remaining ½ cup cheese and the reserved green onions.
  • Bake for 40 to 45 minutes, or until the eggs are set.
  • Let stand for 5 minutes before slicing and serving.


4.97 from 29 votes (26 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Maggie

    My dish is bigger, 15 x 10 ( 4.8 qt – 4.5 l). So I’m planning on using 14 eggs, more vegetables and more milk.
    How long should I bake it?

    • Jeanine Donofrio

      Hi Maggie, I would check it at the same time the recipe has listed and just test the middle to make sure it’s done. It’s hard to say exactly without trying.

  2. Nellie

    Can you add cottage cheese to this and if so how much would you recommend. I’d like to add more protein.

  3. Diane

    5 stars
    Made this for Father’s Day. Everyone loved it!

    I gave some to my neighbor who took it into work for breakfast. She put it in the microwave and people started poking their head’s out of their offices asking, “What is that?!

    She swears she could have sold a couple of squares right then and there!

    • Jeanine Donofrio

      Ha ha, I’m so glad everyone loved it!

  4. Lee

    Can I half this receipt with 6 eggs and bake in an 8.5×8.5 baking dish?
    Thank you

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lee, we haven’t tried it, so I can’t say for sure, but I think it would work fine!

  5. Barbara TaylorVignuex

    I am adding pork sausage to one and turkey sausage to another plus extra vegetables. I will send pictures when I am done.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Barbara, I hope you enjoyed the casseroles!

  6. Kayla Nixon

    5 stars
    Crowd favourite!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kayla, so glad it was a hit!

  7. Michelle Blumenthal

    This looks so good. I have a guest with a huge aversion to bell peppers. Any idea what to substitute with?

    • Jeanine Donofrio

      Hi Michelle, small broccoli florets, chopped asparagus, carrots, or mushrooms would all be great here – it’s a flexible recipe!

      • Michelle Blumenthal

        Great suggestions!! Thanks

  8. Alyssa

    Can you prepare (not cook) this recipe, freeze, and then thaw the night before and cook the next morning?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Alyssa, it might work, but we haven’t tried it so I can’t say for sure.

  9. Eva

    4 stars
    Yummy casserole for Easter brunch. I used 4 packed cups of spinach instead of the one in recipe. Next time I will repeat 4 cups & even increase. Spinach wilts down into almost nothing!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Eva, I’m always a fan of extra veggies in a recipe! So glad you enjoyed the casserole.

  10. n

    Can indiv. servings be frozen for x amount of time successfully?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, yes! You can wrap individual servings in foil or seal them in an airtight container and freeze for up to 3 months. I’d let them thaw overnight in the fridge before reheating in the microwave or oven.

  11. Meghan

    I’ve made this recipe twice in the past two weeks and it’s a new staple in my house! The first time I followed the recipe exactly (minus the green bell pepper). The second time, I swapped out the red pepper for mushrooms. Amazing both times! Also, I swear this tastes better reheated in the oven the next day. Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Meghan, Amazing! So glad you love the recipe, and thanks for sharing your variations!

  12. Calgary

    The casserole recipe sounds absolutely delicious and perfect for a crowd! I love how it’s packed with hearty ingredients like roasted potatoes, veggies, eggs, and cheese. Plus, the make-ahead options make it super convenient for busy mornings or special occasions. Can’t wait to give it a try and impress my guests!

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I hope you enjoy!

  13. Diane

    Looks delish! Can this be made ahead? (Like a strata?) Thank you!

    • Diane

      Oh gosh! I didn’t read the entire article – just jumped to the recipe! I DO see how to make ahead! Thanks!

  14. Carly Tedeski

    this was soo good
    i omitted green onions and added chopped broccoli
    my daughter who hates veggies but loves eggs asked for second

    • Phoebe Moore (L&L Recipe Developer)

      Hi Carly, so glad it was a hit!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.