Looking for a quick and easy breakfast recipe? This simple Breakfast Casserole one is one we’ve loved for years.
This Easy Breakfast Casserole sparks nostalgia!
My mom used to make a Breakfast Casserole at Christmastime that we always looked forward to. Her breakfast casserole recipe had a few more ingredients in it, but this version still brings back memories of those Christmas brunches.
This pared down version of my mom’s Breakfast Casserole is one we ate often in our lean law school days. Any time I found a really amazing deal on cubed ham, I’d buy it up and package it in little baggies in the freezer to make this recipe. Then, I’d look for a deal on eggs and cheese and I had the makings of this casserole.
We didn’t eat a lot of meat in those days, so this felt like a really extravagant meal, but it was one I could make for $3 or less per pan by shopping sales and it would make enough for us to get three dinners from. We’d serve it with whatever fruit I’d gotten on sale that week and it’d be a special dinner for us!
My target price for dinners in those days was to shoot for $0.50 to $1 per meal per person and this meal fit that bill. We had such fond memories of it — and it’s one we still make today, even though we’ve raised our grocery budget quite a bit!
Ingredients you’ll need for this Quick and Easy Breakfast
- 6-8 eggs
- 1/2 to 1 pound meat (ham, sausage, bacon, etc.), browned and chopped
- 3 slices bread (any kind — and day old bread works great!), cubed or torn
- 8 oz. cheddar cheese (or cheese of your choice), shredded
How to make an Easy Breakfast Egg Casserole
1. Lightly grease an 8×8 pan.
2. In a medium bowl, mix the bread cubes, meat, and half of the cheese and dump into prepared pan.
3. In the same bowl, beat eggs and pour over meat/cheese mixture.
4. Sprinkle with remaining cheese.
5. Bake at 350º for 20 to 30 minutes, until casserole is golden brown.
Easy Breakfast Casserole Recipe Variations
I love that this recipe is so versatile! You can add in chopped onions or peppers or spices to jazz it up. If your family likes spicier foods, you can serve it with salsa or hot sauce.
If you’re gluten-free, you can use gluten-free bread. If you’re dairy-free, well, I can’t help you there. I’m just sorry that you have to live in a world without cheese!
Serving this Easy Egg Breakfast Casserole
This recipes serves 4-6 people, depending on how hungry they are and what other foods are being served.
This casserole is very satisfying on its own, but pairs well with any type of fresh fruit and/or muffins.
You could even bake this recipe the night before and reheat in the morning for breakfast.
Easy Breakfast Casserole with Bread storage
Any leftovers can be refrigerated in a tightly sealed food storage container and reheated for a quick breakfast or lunch later in the week.
You can also freeze single-serving-size portions to defrost later (it reheats REALLY well!)
Easy Breakfast Casserole with Bread
Ingredients
- 8 eggs
- 1 pound breakfast meat ham, sausage, bacon, etc., browned and chopped
- 3 slices bread cubed or torn
- 8 oz. cheddar cheese shredded
Instructions
- Lightly grease an 8×8 pan.
- In a medium bowl, mix the bread cubes, meat, and half of the cheese and dump into prepared pan.
- In the same bowl, beat eggs and pour over meat/cheese mixture.
- Sprinkle with remaining cheese.
- Bake at 350º for 20 to 30 minutes, until casserole is golden brown.
Nutrition
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Reader Interactions
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Joanne Peterson says
My husband can’t eat cow dairy, but we do use sheep milk or goat milk cheese. It’s a little expensive, but it’s delicious! We don’t eat it all of the time. There is varying quality of goat or sheep milk cheese. We can purchase cheddar, jack, mozzarella, feta, gouda, pecorino romano, manchego.
Jordan says
Thanks for sharing such a creative work around! -Jordan, MSM Team
Jennife says
This can easily be made without cheese. My dd is allergic to dairy. I will make a small dish for her and a large dish for the rest of the family. It is easy to not want a food that can kill you, so she has no problem living without cheese.
Kimberly says
I think I’ll make this tonight! Thank you so much. ☺️
Susana Nielsen says
I tried this with probiotic milk and cheese comes out delicious Thank you for the recipe
PollyS says
I used to make a dish similar to this in my pre-vegan days. Instead of bread, I used grits. Yum! And that would make it gluten free. So a win for those diets.
I normally don’t eat “fake” cheese, but I’m thinking I need to break down and get some. “Cheese” grits sound pretty good right about now. 🙂
Crystal Paine says
Oh! That’s a great idea I would have never thought of!
Laura says
Did you cook the grits first or put in uncooked?
Theresa says
Daiya makes dairy-free cheese. It’s a little spendy but most allergy subs are. My 3-year old son loves his dairy-free cheese. He feels like a part of the group when he gets his dairy-free cheeses. (He’s allergic to dairy and peanuts. He knows he can’t eat the same food as everyone else but doesn’t fully understand why yet.)
Crystal Paine says
Now I sort of, kind of want to try this dairy-free cheese! And it makes me so happy that there are substitutes out there like that! I’m clueless when it comes to dairy-free stuff!
Mel says
Ahahaha. Harsh but I totally agree.
“If you’re dairy-free, well, I can’t help you there. I’m just sorry that you have to live in a world without cheese!”
Love cheese!!
Veronica says
Daiya vegan cheese would behave itself very well in this recipe. We’re not dairy-free, but sometimes we prefer it
Crystal Paine says
Oh! Thanks for that tip!
Mary says
Thanks for posting. I can no longer have dairy. So I’ll have to try this cheese.
Crystal Paine says
😉