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Easy Breakfast Casserole

Savory Easy Breakfast Casserole for Stress-Free Mornings

Delicious and comforting Easy Breakfast Casserole combining savory ingredients, perfect for stress-free mornings with family.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 slices Thick-Cut Bacon Adds savory richness; substitute with turkey bacon or sausage for a lighter option.
  • 8 ounces Cremini Mushrooms Provides earthy flavor; can be swapped with button mushrooms or omitted entirely.
  • 1 tablespoon Olive Oil Used to sauté vegetables; omit if there's enough bacon fat remaining.
  • 1 medium Yellow Onion Adds sweetness and depth; any onion variety works well in this recipe.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust to taste as needed.
  • 1 teaspoon Black Pepper Essential for seasoning; adjust to taste as needed.
  • 1 cup Bell Peppers Contributes sweetness and color; feel free to use any color or substitute with zucchini.
  • 2 cloves Garlic Enhances aroma; fresh garlic is best.
  • 4 ounces Fresh Baby Spinach Adds nutrition and vibrancy; kale or another leafy green can be used as a substitute.
  • 2 cups Frozen Shredded Potatoes Provides structure and heartiness; fresh potatoes can be used if par-cooked and shredded beforehand.
  • 1 cup Shredded Cheddar Cheese Offers creaminess; other cheeses like Monterey Jack or mozzarella can be substituted.
  • 6 large Eggs Binds the casserole; egg substitutes may not effectively work in this dish.
  • 1 cup Milk or Half-and-Half Adds creaminess; choose plant-based milk for a dairy-free option.
  • 1/4 cup Garnish (Chopped Dill or Chives) Optional but elevates flavor and presentation beautifully.

Equipment

  • 9x13-inch baking dish
  • Large Skillet
  • Large mixing bowl

Method
 

Step-by-Step Instructions for Easy Breakfast Casserole
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
  2. Cook the bacon in a large skillet over medium heat until crispy, about 8 to 10 minutes, then transfer to a paper towel-lined plate and reserve bacon fat.
  3. In the same skillet, add cremini mushrooms and sauté for about 4 minutes. Add chopped yellow onion and a pinch of kosher salt; cook until translucent, about 3 to 5 minutes.
  4. Add diced bell peppers and minced garlic, stir well, and cook for an additional minute. Stir in fresh baby spinach and cook until wilted.
  5. In a large bowl, mix the sautéed vegetables with frozen shredded potatoes, then transfer to the greased baking dish.
  6. Crumble the cooked bacon over the mixture, then sprinkle with shredded cheddar cheese.
  7. Whisk together eggs, milk or half-and-half, and a pinch of salt and black pepper; pour evenly over the casserole layers.
  8. Top with an additional cup of shredded cheese, then bake in the oven for 45 to 55 minutes until golden brown.
  9. Allow to rest for 5 to 10 minutes before serving. Garnish with chopped dill or chives if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Prepare the casserole one day ahead for maximum flavor and convenience. Allow it to sit for 5-10 minutes after baking for easier slicing.

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