Easy Breakfast Casserole

 

I used to think that making a Breakfast Casserole was a big deal, difficult, complicated and tricky.  It seems that the recipes I found called for ingredients I never had and they always overwhelmed me.

One day a few weeks ago, I had an abundance of eggs and a few leftover ingredients from other meals so I decided to experiment.  What do you know?  You can build an egg casserole with just about anything.  Quickly.  Inexpensively.  Without difficulty.  I am very excited.

Here’s the beauty of this recipe:  You can build your breakfast casserole however you want.  This recipe has a few “base ingredients”, then you stir in whatever “add ins” you want…then you top it with cheese…then you bake it.  It doesn’t get much easier than that!  (And did I mention that this recipe is Gluten Free?!)

Easy Breakfast Casserole

8 eggs
1/2 cup heavy cream
1/4 teaspoon sea salt
1  cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)

Begin your casserole by whisking together the eggs, cream and salt.  Pour the ingredients into a 9×13 inch casserole dish.  Sprinkle in any “add in” ingredients you wish.  Stir them around with a fork.  Top casserole with cheese.  Bake in a 350° oven for 30-40 minutes, or until the middle doesn’t jiggle.

Add In options:

Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies

Add anywhere from 1/2 cup to 2 cups of any of these “add ins”.  You can use a different sized casserole dish, you’ll just need to adjust the bake time.  The thicker your casserole, the longer it will take to bake.

breakfast_casserole[1]

Want to make this ahead of time and freeze it?  I do it all the time, making for a super easy breakfast!

Prepare the casserole as directed, then freeze unbaked.  Place frozen casserole in the fridge overnight.  Bake the following morning as directed, adding a few additional minutes if necessary.

Like This? Bless Others By Sharing!
Share on Facebook0Pin on Pinterest3,401Tweet about this on Twitter3Email this to someoneShare on LinkedIn1Print this page

Comments

  1. Rose says

    Does anyone have trouble with freezing eggs? The few times I’ve tried it, it seems that they are ‘rubbery’ after they are reheated. I’ve never tried freezing them raw, but maybe that makes a difference?

    [Reply]

    Laura Reply:

    If I make the casserole and freeze it before baking, then bake after I’ve thawed it in the fridge overnight, it turns out great for me!

    [Reply]

  2. Lisa says

    I am thinking of making this casserole to bring to a brunch. If I bake it the night before and then heat it in the oven when I get to the brunch, should I shorten the original baking time so it doesn’t get over cooked when reheated?

    [Reply]

    Laura Reply:

    Mmm, tricky. If it’s been baked and refrigerated, it will take quite a bit of time to reheat through and through, so I think it might be overbaked at that point. Any chance you can put it together the night before, then bake it once you get there? Or bake it at home in the morning right before you leave, then put it in the oven at the brunch to keep the heat/reheat right before serving?

    [Reply]

  3. Kristen says

    Do you think this would work with whole milk? I would love to make it tomorrow morning but am out of heavy cream :)

    [Reply]

    Laura Reply:

    Yes, I think that would work just fine. :)

    [Reply]

  4. Brianne Klotzsche says

    Anyone else have trouble with this turning out right at high altitude?
    I commented quite some time ago but no one responded…..

    [Reply]

    Donna Reply:

    I’m in Colorado, at an elevation of about 5700 feet. It worked fine for me.

    [Reply]

    Brianne Reply:

    Hmmmm. I’m in CO, too, at about 6300 feet. I have had difficulty with several recipes that I made for years at low altitude not turning out well here at high altitude. However, it’s been about 10 months now since I tried this casserole, so I don’t remember the details at this point. I’ll have to try again….

    [Reply]

  5. says

    Thanks for posting this recipe. Got frustrated yesterday just finding a basic recipe with ratios and then I stumbled upon yours doing a search. Made two this morning for a brunch. One with spinach, mushrooms and mozzarella cheese and a little Italian spices. The other with a little ham, chiles, Rotel tomatoes and Monterrey Jack cheese. I increased the recipe (12 eggs, 11/2 cups of cheese and 3/4 cup of whipping cream and a little extra salt). Delicious. Gone in minutes! (I did drain spinach, mushrooms, Rotel and chiles well) Cooked in 9×12 pan for about 45 minutes. Thanks again.

    [Reply]

  6. Julie Grace says

    Have you ever tried baking it right out of freezer? I want to extend baking time to 1 1/2 -2 hours to bake while we are at church. Any suggestions?

    [Reply]

    LindseyforLaura@HHM Reply:

    I haven’t baked it right out of the freezer before. I think it would work ok, but I am not sure on if you should turn down the heat since you would be cooking it for nearly 2 hours longer. I don’t anticipate it taking 2 hours to defrost in the oven before it starts to bake (if that makes sense. :))

    [Reply]

  7. Cheryle says

    I really like the idea of mixing the eggs right in the casserole dish. So I guess you don’t need to butter the casserole dish? I’d be using milk or maybe half & half instead of heavy cream in case the fat content makes a difference.

    [Reply]

    LindseyforLaura@HHM Reply:

    You shouldn’t need to butter the pan and it should work out fine. :)

    [Reply]

Leave a Reply

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