Best Damn Breakfast Casserole

This breakfast casserole brings together fluffy eggs, savory sausage, crispy turkey bacon, and plenty of vegetables in one hearty, satisfying bake. It’s simple to prep, feeds a crowd, and makes great leftovers.

I’ve always loved breakfast casseroles. Everything goes into one pan, cleanup is easy, and you end up with a big, hearty breakfast that’s perfect for feeding a crowd, or for leftovers the next day. They’re also great for meal prep! Great to heat up at the office.

Ingredients

• Veggies: Baby spinach, yellow onion, red bell peppers, and mushrooms give this egg casserole recipe its hearty flavor.
• Shredded cheddar cheese: Cheese makes casseroles so much tastier, and lends to the velvety texture.
• Half-and-half: What makes the eggs rich and creamy.
• Eggs: You can’t have a breakfast casserole without eggs!
• Black pepper: Egg dishes love black pepper.
• Turkey bacon: A delicious way to add some savory flavor without any excess fat. We used turkey bacon here.
• Chicken sausage links: We use chicken sausage, but turkey sausage would also be a great option.
• Bread: The cubed bread soaks up the rich egg and cheese mixture, giving this casserole great texture.
• Olive oil: A healthy alternative to butter or oil for cooking the veggies and sausage.

Preparation

To start, preheat your oven to 350°F. Then lightly grease a 9×13-inch casserole dish.

Now, in a large mixing bowl, whisk your eggs until they are nice and smooth. Then add the half-and-half and whisk for about 2 minutes. Stir in black pepper and shredded cheese, and set aside.

Cooking

Next, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, until softened.

Add red bell pepper, mushrooms, turkey bacon, and chicken sausage. Cook another 3–4 minutes until heated through. Then add the spinach and cook until fully wilted. Remove from heat.

Assembly

Spread cubed bread evenly at the bottom of your casserole dish. Top with the vegetable and meat mixture. After that, pour your egg mixture evenly over the top, pressing the bread down slightly.

Bake uncovered for 65–70 minutes, or until the center is set and lightly golden brown.

Serving

Once out of the oven, let the casserole cool and rest for about 10 minutes before slicing. Serve and enjoy!

Storage & Reheating

Your hearty breakfast casserole can be stored in an airtight container in the fridge for up to 4 days. To reheat, I recommend microwaving in 30-second intervals until warmed through. You don’t want to overheat the eggs as they can become rubbery.

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