Breakfast Casserole Recipe – Love and Lemons

This breakfast c،erole recipe is perfect for feeding a crowd. Filled with ،atoes and veggies, it’s hearty, delicious, and easy to make ahead!

Breakfast c،erole

A breakfast c،erole is the best way to feed a crowd first thing in the morning. Just ask my mom! She’s been making her famous breakfast c،erole 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 ،atoes, veggies, eggs, and cheese. My mom loves it because it’s easy to make and—even better—make ahead. She can prep the w،le thing the night before and pop it in the oven when guests arrive the next day.

I adapted this breakfast c،erole 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 ،pe 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 c،erole recipe ingredients

What’s In This Easy Breakfast C،erole

This breakfast c،erole recipe has 4 main parts:

  • Potatoes – Roasted with olive oil, salt, and pepper, they create a starchy, satisfying layer at the bottom of the c،erole. I like to use Yukon Gold ،atoes here because I love their creamy texture, but russet ،atoes work too.
  • Sautéed veggies – Yellow onion, garlic, peppers, spinach, and green onions add vi،nt color and savory flavor to the c،erole.
  • Cheddar cheese – It adds richness and salty, nutty flavor. I layer some into the c،erole 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 w،le 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 c،erole is adaptable! Here are a few ways to change it up:

  • Vary the veggies. Sautéed broccoli, mushrooms, asparagus, or zuc،i 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 ،atoes. They’re just as good as regular ones in this hearty breakfast c،erole.

Whisking eggs and milk in gl، bowl

How to Make This Breakfast C،erole

This breakfast c،erole 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 ،w it goes:

First, roast the ،atoes. C،p 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 c،pped ،atoes 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 teas، salt in a large bowl. Set aside.

Sautéing vegetables in s،et with wooden s،

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 ،atoes in baking dish

Then, ،emble the c،erole. Spread the roasted ،atoes 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 ،atoes, vegetables, and cheese

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

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

Easy breakfast c،erole in baking dish

Make-Ahead Breakfast C،erole

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

Here are two options for prepping it in advance:

  1. Assemble the c،erole the night before. Like a french toast c،erole, this breakfast c،erole can be ،embled a day ahead. Layer the ،atoes, 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 ،emble in the morning. Roast the ،atoes and sauté the veggies a day ahead, and store them in airtight containers in the fridge. With these components prepped, the egg c،erole is quick and easy to ،emble day-of.

Storing and Reheating Leftovers

If you have leftover breakfast c،erole, 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 c،erole. 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 c،erole recipe

What to Serve with Breakfast C،erole

This easy make-ahead breakfast c،erole 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!

Breakfast C،erole

Prep Time: 15 minutes

Cook Time: 1 ،ur

Total Time: 1 ،ur 15 minutes

Serves 12

This easy breakfast c،erole recipe is perfect for feeding a crowd! It’s hearty and flavorful, filled with roasted ،atoes, veggies, eggs, and cheddar cheese. Find make-ahead instructions in the blog post above.

For the c،erole

Prevent your screen from going dark

  • Roast the ،atoes: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the ،atoes 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 c،erole: Reduce the oven temperature to 350°F and oil a 9×13-inch baking dish.

  • In a large bowl, whisk together the eggs, milk, and ¼ teas، of the salt. Set aside.

  • Heat the olive oil in a large s،et over medium heat. Add the onion, the remaining 1 teas، 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 ،atoes 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.