Who doesn’t love a warm and comforting breakfast to kick off the day?

These 11 wholesome egg breakfast casseroles are perfect for those mornings when you crave something homemade and delicious.

With options ranging from cheesy to spicy to veggie-packed, there’s a little something for everyone.

The best part? Many of these casseroles can be prepped the night before, simplifying your morning routine.

Let’s explore these tasty recipes together!

Classic Cheesy Egg and Sausage Casserole

Start your day with a hearty and delicious Classic Cheesy Egg and Sausage Casserole, a perfect dish for a family breakfast or a cozy brunch gathering. Packed with protein-rich eggs, savory sausage, and gooey, melted cheese, this casserole isn’t only filling but also incredibly easy to prepare.

The combination of flavors is sure to please everyone at the table, making it a crowd favorite for both kids and adults alike. This casserole can be prepared in advance, allowing you to spend more time with your loved ones and less time in the kitchen.

It’s ideal for busy mornings or when you have guests staying over, as it can be baked fresh in the morning or reheated without losing its delicious taste and texture. The following recipe serves 4-6 people and can be easily adjusted if you’re expecting more company.

Ingredients (Serves 4-6):

6 large eggs
1 cup milk
1 pound breakfast sausage
1 ½ cups shredded cheddar cheese
2 cups frozen hash browns
Salt and pepper to taste
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried Italian herbs
2 tablespoons chopped fresh parsley (optional, for garnish)

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the casserole will cook evenly when it’s placed inside.
Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through, about 8-10 minutes. Break it into small pieces as it cooks. Once done, drain any excess grease and set the sausage aside.
Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and dried Italian herbs until well combined.
Assemble the Casserole: Grease a 9×13-inch baking dish. Spread the frozen hash browns evenly across the bottom of the dish. Layer the cooked sausage over the hash browns, followed by 1 cup of shredded cheddar cheese.
Add the Egg Mixture: Pour the egg mixture evenly over the sausage and cheese layers. Gently tap the baking dish on the counter to remove any air bubbles and ascertain the egg mixture settles.
Top with Cheese: Sprinkle the remaining ½ cup of cheddar cheese on top of the casserole.
Bake the Casserole: Place the dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown. You can check doneness by inserting a knife into the center; it should come out clean.
Rest and Serve: Allow the casserole to cool slightly for about 5 minutes after removing it from the oven. Garnish with fresh parsley if desired, then slice and serve warm.

Extra Tips:

For an extra burst of flavor, consider adding diced bell peppers or chopped onions to the sausage while it cooks. If you prefer a spicier dish, try using hot sausage or adding a pinch of red pepper flakes to the egg mixture.

This casserole can also be prepared the night before; simply cover it and refrigerate, then bake it fresh the next morning. If you do refrigerate it overnight, allow it to sit at room temperature for about 15 minutes before baking to guarantee even cooking.

Vegetarian Spinach and Mushroom Egg Bake

The Vegetarian Spinach and Mushroom Egg Bake is a delightful, nutritious dish that makes for a perfect breakfast or brunch option. This recipe combines the earthy flavors of mushrooms with the freshness of spinach, all enveloped in a savory egg mixture. It’s an excellent way to start your day, providing a good source of protein and essential vitamins.

With easy preparation and cooking, this dish is a great choice for both busy weekdays and leisurely weekends. Ideal for serving 4-6 people, this egg bake is both filling and satisfying. The recipe is versatile, allowing for substitutions like adding bell peppers or swapping spinach with kale to suit your taste preferences.

The result is a fluffy, golden casserole that’s bound to impress your family or guests. Serve it with crusty bread or a fresh salad for a complete meal.

Ingredients:

8 large eggs
1 cup milk
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups fresh spinach, roughly chopped
8 ounces mushrooms, sliced
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg

Instructions:

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the egg bake will cook evenly.
Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the sliced mushrooms and cook for another 5 minutes until they’ve released their moisture and begun to brown.
Add Spinach: Stir in the chopped spinach and cook for another 2 minutes until wilted. Remove the skillet from heat and set aside to cool slightly.
Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and nutmeg. Make sure the mixture is well combined to guarantee even seasoning.
Combine Ingredients: Add the sautéed vegetables to the egg mixture, along with the shredded cheddar cheese. Stir gently to combine all ingredients thoroughly.
Bake the Casserole: Lightly grease a 9×13-inch baking dish and pour the egg mixture into it. Spread it evenly with a spatula. Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
Cool and Serve: Once baked, allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy!

Extra Tips:

For a fluffier texture, you can separate the egg whites from the yolks and beat the whites until soft peaks form before folding them back into the yolk mixture.

Additionally, feel free to add your choice of herbs like thyme or rosemary for added flavor. If you prefer a spicier kick, a dash of red pepper flakes can be included.

Finally, this egg bake can be made ahead of time and stored in the refrigerator for up to 3 days; simply reheat in the oven before serving.

Spicy Chorizo and Pepper Casserole

Looking to spice up your morning routine? This Spicy Chorizo and Pepper Casserole is the perfect way to add a kick to your breakfast. Combining the robust flavors of chorizo sausage with the freshness of bell peppers and a cheesy egg base, this casserole is both hearty and satisfying.

It’s ideal for a weekend brunch or a special breakfast gathering, offering a delightful blend of tastes and textures that will have everyone coming back for seconds.

The beauty of this casserole lies in its simplicity and flexibility. You can easily adjust the level of spice to suit your preference, making it a versatile dish that can cater to different palates.

Plus, it can be prepared the night before, allowing you to simply pop it in the oven in the morning. With this recipe, you’ll have a delicious, crowd-pleasing breakfast ready in no time.

Ingredients (Serves 4-6):

1 pound chorizo sausage, casing removed
1 tablespoon olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
8 large eggs
1 cup milk
1 cup shredded cheddar cheese
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro (optional)
Cooking spray or butter for greasing

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

2. Cook the Chorizo: In a large skillet over medium heat, add the olive oil. Once hot, add the chorizo sausage, crumbling it as it cooks. Stir occasionally until the chorizo is fully browned, about 6-8 minutes.

Remove the cooked chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté until the vegetables are soft and the onions are translucent, about 5 minutes.

Remove from heat and set aside.

4. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, smoked paprika, salt, and black pepper until well combined.

5. Assemble the Casserole: In the prepared baking dish, spread the cooked chorizo evenly across the bottom. Layer the sautéed vegetables on top, followed by an even sprinkle of the shredded cheddar cheese.

Pour the egg mixture over the entire dish, ensuring it covers all the ingredients.

6. Bake the Casserole: Place the assembled casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.

You can test for doneness by inserting a knife into the center; it should come out clean.

7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Sprinkle with chopped fresh cilantro before serving, if desired.

Cut into portions and enjoy!

Extra Tips:

For a milder version, consider using a mixture of mild chorizo or substitute with a different kind of sausage.

To add extra depth of flavor, you can include a pinch of cayenne pepper or a dash of hot sauce to the egg mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave or oven.

If preparing ahead, assemble the casserole the night before, cover tightly, and refrigerate. Just bake it in the morning and enjoy a stress-free, delicious breakfast.

Italian Egg and Cheese Strata

Italian Egg and Cheese Strata is a delightful and savory breakfast casserole that combines the richness of eggs, the creaminess of cheese, and the robust flavors of Italian herbs and meats. This dish is perfect for a weekend brunch or a special occasion breakfast and can be prepared the night before, making it an ideal choice for entertaining.

The strata is layered with crusty bread, eggs, cheese, and Italian sausage, and seasoned with aromatic herbs that infuse the dish with irresistible flavors.

The beauty of an Italian Egg and Cheese Strata lies in its versatility. You can customize it to your liking by adding vegetables like spinach, bell peppers, or mushrooms, or swapping the sausage with pancetta or prosciutto.

Once baked, the strata boasts a golden, crispy top with a soft, custard-like interior. Serve it with a fresh salad or some sliced fruit on the side for a balanced meal that will satisfy any crowd.

Ingredients (serving size of 4-6 people):

8 large eggs
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 pound Italian sausage, cooked and crumbled
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
6 slices of crusty Italian bread, cubed
1/4 cup chopped fresh parsley

Cooking Instructions:

Prep the Bread and Sausage: Preheat your oven to 350°F (175°C). Cube the Italian bread into 1-inch pieces and set aside. Cook the Italian sausage in a skillet over medium heat until browned and crumbled. Drain any excess fat and set aside.
Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, oregano, basil, and garlic powder until well combined.
Assemble the Strata: Grease a 9×13-inch baking dish. Layer half of the cubed bread at the bottom of the dish. Sprinkle half of the cooked sausage over the bread, followed by half of the mozzarella and Parmesan cheeses. Repeat the layers with the remaining bread, sausage, and cheeses.
Add the Egg Mixture: Pour the egg mixture evenly over the layers in the baking dish. Press down gently with a spatula to guarantee the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
Bake the Strata: Remove the strata from the refrigerator and discard the plastic wrap. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the eggs are set. Let it cool for about 10 minutes before serving.
Garnish and Serve: Sprinkle the chopped fresh parsley over the top of the strata before serving. Cut into squares and serve warm.

Extra Tips:

For best results, use day-old bread as it will better soak up the egg mixture without becoming too soggy.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the egg mixture.

To guarantee even cooking, allow the strata to sit at room temperature for about 20 minutes before baking if it has been refrigerated overnight. This will help it cook evenly throughout.

Enjoy experimenting with different combinations of cheeses and meats to make this dish your own!

Low-Carb Zucchini Egg Bake

Low-Carb Zucchini Egg Bake is a delightful and nutritious breakfast option that’s perfect for those looking to enjoy a hearty meal without the extra carbs. This dish combines the fresh taste of zucchini with the richness of eggs, creating a satisfying casserole that’s full of flavor and easy to prepare.

Whether you’re hosting a brunch or simply planning a week of healthy meals, this low-carb egg bake will be a hit with everyone.

The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the ingredients to suit your taste preferences or dietary needs. The zucchini provides a subtle crunch and a good dose of vitamins, while the eggs bring protein and a lovely, creamy texture.

The addition of cheese, herbs, and spices enhances the flavor profile, making this casserole a delicious and nutritious choice for any morning.

Ingredients (Serves 4-6)

8 large eggs
2 medium zucchinis, grated
1 cup shredded cheddar cheese
1/2 cup diced onion
1/2 cup diced bell pepper
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/4 cup chopped fresh parsley

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly.
Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much moisture as possible to prevent the casserole from becoming watery.
Saute the Vegetables: In a medium-sized skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes or until the vegetables are soft and fragrant.
Mix the Ingredients: In a large mixing bowl, whisk together the eggs, salt, black pepper, and dried oregano. Stir in the grated zucchini, sautéed vegetables, shredded cheddar cheese, and chopped parsley.
Pour and Bake: Lightly grease a 9×13-inch baking dish. Pour the egg mixture into the dish, spreading it out evenly. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the eggs are set.
Let it Rest and Serve: Once baked, remove the casserole from the oven and let it rest for about 5 minutes before slicing and serving. This resting time allows the casserole to firm up and makes it easier to cut.

Extra Tips

For the best results, ascertain that you thoroughly dry the grated zucchini to avoid excess moisture in the casserole.

Feel free to experiment with different types of cheese or add some cooked bacon or sausage for extra flavor. If you’re preparing this dish in advance, you can assemble it the night before and bake it fresh in the morning.

Leftovers can be stored in the refrigerator for up to three days and reheated for a quick and easy breakfast.

Hearty Potato and Bacon Breakfast Casserole

There’s nothing quite like starting your day with a satisfying and flavor-packed breakfast casserole. Our Hearty Potato and Bacon Breakfast Casserole is the perfect dish for those who crave a deliciously filling morning meal. This casserole combines crispy bacon, tender potatoes, and fluffy eggs, all topped with melted cheese for a comforting breakfast that will keep you full until lunch.

Ideal for family gatherings or a weekend brunch, this casserole is sure to become a favorite in your household.

The beauty of this breakfast casserole lies in its versatility and simplicity. You can prepare it ahead of time, making it a convenient choice for busy mornings. The combination of savory bacon and potatoes provides a hearty base, while the eggs and cheese add richness and depth.

Whether you’re serving a small group or a larger crowd, this recipe is easily scalable and can be customized with additional ingredients like vegetables or different types of cheese to suit your taste.

Ingredients (serves 4-6 people):

6 slices of bacon
4 cups of diced potatoes (about 4 medium potatoes)
1 medium onion, chopped
1 bell pepper, chopped
8 large eggs
1 cup of milk
1 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of shredded cheddar cheese
2 tablespoons of olive oil
Chopped fresh parsley for garnish (optional)

Cooking Instructions:

Prepare the Ingredients: Preheat your oven to 350°F (175°C). Begin by dicing the potatoes and chopping the onion and bell pepper. Set these aside.
Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon and set it aside.
Cook the Vegetables: In the same skillet, add 2 tablespoons of olive oil. Add the diced potatoes and cook for 10-15 minutes until they’re golden and tender. Add the chopped onion and bell pepper to the skillet and cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Assemble the Casserole: Lightly grease a 9×13 inch baking dish. Spread the cooked vegetables evenly in the bottom of the dish. Sprinkle the crumbled bacon over the vegetables. Pour the egg mixture over the top, ensuring an even distribution. Sprinkle the shredded cheddar cheese over the top.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. You can check the doneness by inserting a knife into the center; if it comes out clean, the casserole is ready.
Serve and Garnish: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired. Cut into squares and serve warm.

Extra Tips:

For an even more flavorful casserole, consider adding some chopped green onions or fresh herbs like thyme or rosemary to the egg mixture. If you prefer a spicy kick, a pinch of red pepper flakes or a diced jalapeño can add some heat.

This casserole is also a great way to use up leftover vegetables, so feel free to toss in any extras you have on hand. For those looking to make this dish ahead of time, assemble the casserole the night before, cover it, and store it in the refrigerator. Simply bake it in the morning for a quick and easy breakfast.

Mediterranean Feta and Tomato Egg Bake

Discover the delightful flavors of the Mediterranean with this Feta and Tomato Egg Bake. This dish is perfect for breakfast, brunch, or even a light dinner. The combination of creamy feta cheese, juicy tomatoes, and fragrant herbs creates a savory and satisfying casserole that’s bound to impress your family and friends.

With its vibrant colors and rich flavors, this egg bake isn’t only delicious but also visually appealing, making it a wonderful centerpiece for any meal.

The Mediterranean Feta and Tomato Egg Bake is a versatile dish that can be prepared ahead of time, making it ideal for busy mornings or when hosting guests. By mixing fresh vegetables and herbs with protein-rich eggs, this casserole provides a balanced and nutritious start to your day.

Whether you’re feeding a crowd or simply want to enjoy a hearty breakfast, this recipe serves 4-6 people and is bound to become a favorite in your household.

Ingredients (Serves 4-6):

8 large eggs
1 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup spinach leaves, chopped
1/4 cup diced red onion
2 cloves garlic, minced
1/4 cup milk
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Cooking Instructions:

Preheat Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee the casserole cooks evenly.
Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil. This prevents sticking and makes for easier cleanup later.
Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until the onion becomes translucent. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
Mix Eggs and Ingredients: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano. Stir in the crumbled feta cheese, halved cherry tomatoes, and the cooked onion and spinach mixture.
Pour into Dish: Pour the egg mixture into the prepared baking dish, spreading everything evenly.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
Cool and Serve: Allow the casserole to cool for a few minutes before slicing and serving. Enjoy!

Extra Tips:

For a bit of added texture, you can sprinkle some breadcrumbs on top of the casserole before baking. If you prefer a more robust flavor, consider adding a pinch of red pepper flakes or a handful of olives.

This dish can be easily customized to suit your taste preferences, so feel free to experiment with different herbs or vegetables. Also, remember that the quality of feta cheese can greatly impact the overall flavor, so choose a good brand for the best results.

Sweet Potato and Black Bean Casserole

The Sweet Potato and Black Bean Casserole is a delicious and nutritious way to start your day with a satisfying breakfast. This vibrant dish combines the earthy flavors of sweet potatoes and the hearty texture of black beans, making it an excellent source of fiber and protein. Enhanced with the aromatic spices of cumin and paprika, and topped with a gooey layer of cheese, this casserole is certain to become a morning favorite for your family.

It’s perfect for those who prefer a savory breakfast that’s both filling and packed with nutrients. Not only is this casserole flavorful, but it’s also versatile and easy to prepare. You can assemble it the night before and pop it in the oven in the morning, making it a convenient option for busy mornings.

Plus, it caters to various dietary preferences with simple swaps to make it vegetarian or even vegan-friendly. Serve it with a side of fresh avocado slices or a dollop of sour cream for an added touch of creaminess.

Ingredients (Serves 4-6):

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 small onion, diced
1 red bell pepper, diced
4 large eggs
1 cup shredded cheddar cheese
1/4 cup milk (any kind)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped (optional)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that your casserole will cook evenly and develop a nice golden top.

2. Prepare the Vegetables: In a large skillet over medium heat, add the olive oil. Once heated, add the diced onions and red bell pepper. Sauté until the onions are translucent and the peppers are softened, about 5 minutes.

Add the diced sweet potatoes to the skillet and cook for an additional 10 minutes, stirring occasionally.

3. Season the Mixture: Stir in the black beans, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until the spices are evenly distributed and cook for another 5 minutes to allow the flavors to meld together.

4. Assemble the Casserole: Transfer the vegetable mixture into a greased 9×13 inch baking dish. In a separate bowl, whisk together the eggs and milk until fully combined. Pour the egg mixture over the vegetable mixture in the baking dish, ensuring it spreads evenly.

5. Add Cheese and Bake: Sprinkle the shredded cheddar cheese over the top of the casserole. Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly.

6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Sprinkle with fresh cilantro if desired. Serve warm, alongside your favorite breakfast accompaniments.

Extra Tips:

To make this dish vegan, substitute the eggs with a chickpea flour batter (mix 1 cup chickpea flour with 1 cup water) and use a dairy-free cheese alternative.

You can also add extra vegetables like spinach or kale for added nutrients. If you prefer a spicier kick, consider adding a chopped jalapeño or a dash of hot sauce to the vegetable mixture.

This casserole can be stored in the refrigerator for up to three days and reheated for a quick breakfast option throughout the week.

Savory Ham and Cheddar Egg Dish

If you’re searching for a delicious and hearty breakfast option to feed a family or a small group, seek no more than the Savory Ham and Cheddar Egg Casserole. This dish combines the rich flavors of smoked ham and sharp cheddar cheese with fluffy eggs, creating a satisfying breakfast or brunch treat.

It’s perfect for those days when you want something warm and comforting that’s easy to prepare and can be made ahead of time to make your mornings more relaxed.

This casserole isn’t only simple to put together but also highly customizable to suit your taste preferences. You can easily add vegetables like bell peppers, spinach, or mushrooms to boost the nutritional content and add more depth of flavor.

The combination of eggs, ham, and cheddar provides a classic, savory taste that can be enjoyed by all ages. Whether you’re hosting a weekend brunch or just want to meal prep for the week, this casserole will be a hit.

Ingredients (Serves 4-6):

8 large eggs
1 cup milk
2 cups diced cooked ham
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard powder
1/2 teaspoon garlic powder
4 cups cubed day-old bread
2 tablespoons chopped fresh parsley (optional)
Cooking spray or butter for greasing the baking dish

Cooking Instructions:

Preheat the oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your casserole cooks evenly.
Prepare the baking dish: Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Mix the wet ingredients: In a large mixing bowl, crack the eggs and whisk them together with the milk until well combined. Add the salt, black pepper, dry mustard powder, and garlic powder, and mix again to incorporate the spices evenly.
Assemble the casserole: Spread the cubed bread evenly in the prepared baking dish. Sprinkle the diced ham and shredded cheddar cheese over the bread cubes, ensuring an even distribution throughout the dish.
Combine everything: Pour the egg mixture over the bread, ham, and cheese, pressing down gently with a spatula to guarantee the bread absorbs the liquid and everything is well-mixed.
Bake the casserole: Place the dish in the preheated oven and bake for about 35-40 minutes, or until the top is golden brown and the eggs are set in the center. To check for doneness, insert a knife or toothpick into the center; it should come out clean.
Garnish and serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Sprinkle with fresh parsley if desired, then slice and serve warm.

Extra Tips:

For a more vibrant casserole, consider adding a mix of colorful vegetables such as diced bell peppers or sautéed mushrooms. If you prefer a spicier kick, you could include a pinch of cayenne pepper or some chopped jalapeños.

To make this dish ahead of time, assemble the casserole the night before, cover it with plastic wrap, and store it in the refrigerator. Simply bake it the next morning when you’re ready to serve.

This method allows the flavors to meld together, enhancing the taste. Enjoy the flexibility and flavor of this versatile breakfast casserole!

Creamy Dairy-Free Avocado Egg Bake

Creamy Dairy-Free Avocado Egg Bake is a delicious and nutritious breakfast option that combines the rich flavors of avocado and eggs in a delightful casserole. This dish is perfect for those who are looking to enjoy a creamy and cheesy breakfast without any dairy. The smooth texture of avocado pairs beautifully with the eggs, creating a satisfying and filling meal that everyone will love.

This egg bake isn’t only a great way to start your day but also a fantastic option for brunch gatherings.

This recipe is specifically designed to cater to a serving size of 4-6 people, making it an ideal choice for family breakfasts or small brunch parties. The use of fresh and wholesome ingredients guarantees that this dish isn’t only tasty but also packed with nutrients. The preparation is simple, and with just a few steps, you can have a delicious meal ready to serve.

Whether you’re catering to dietary restrictions or simply exploring new breakfast ideas, this Creamy Dairy-Free Avocado Egg Bake is sure to impress.