I still remember the first time I made a cheesy breakfast casserole—it was one of those chaotic mornings where everyone was rushing out the door, hungry, and I needed something both quick and nourishing. I had read about a savory breakfast bake that promised to feed a crowd and keep little tummies happy. I thought, “Why not try this Cheesy Breakfast Casserole?” My family’s reaction surprised me: my kids gobbled it up before school, and even my picky husband asked for seconds! That day showed me how awesome a simple recipe like Cheesy Breakfast Casserole could be for supporting family nutrition.
Ingredients You’ll Need:
Here’s the easy-to-remember ingredient list for your Cheesy Breakfast Casserole. Trust me, this isn’t complicated because busy moms deserve nutrition without a hundred ingredients!
- 8 large eggs
- 2 cups shredded cheddar cheese (sharp or mild, whatever your family prefers)
- 1 cup whole milk or unsweetened milk alternative (adds creaminess and calcium)
- 4 cups cubed whole grain bread (use day-old bread or frozen for convenience)
- 1/2 pound breakfast sausage, cooked and drained (optional, for extra protein)
- 1 cup diced bell peppers (adds vitamins and color)
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs or parsley (for flavor and a touch of greenery)
No worries if you don’t have sausage—swap it for cooked turkey bacon or add extra beans for fiber in your Cheesy Breakfast Casserole. I also like stirring in fresh spinach when I’m feeling extra mom-strong, letting the greens sneak in without a fuss.
You’ll find all these wholesome ingredients in your regular grocery store. When money is tight, whole wheat bread crumbs or a crusty sandwich loaf work well and keep it budget-friendly. If chopping onions or peppers feels like too much, grab pre-diced veggies from the produce section’s grab-and-go bins—that’s my shortcut for busy weekdays.
Every ingredient packs nutrition: eggs bring protein and choline, cheese adds calcium and vitamin D, while veggies supply fiber and antioxidants. My family gets an extra nutrition boost when I add a sprinkle of ground flaxseed to the mix.
Let’s Make it Happen!
Ready to whip up your Cheesy Breakfast Casserole? I’m here to walk you through it, mom to mom!
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish. In my busy kitchen, starting the oven early is a small sanity save.
- Cook your sausage. Brown the sausage in a skillet until cooked through. Drain excess fat and set aside. If you’re skipping sausage, cook your veggies next.
- Sauté the onion and bell peppers. In the same skillet, soften onions and peppers until fragrant and tender. This adds a yummy base to your savory breakfast bake.
- Mix your eggs and milk in a big bowl. Whisk together eggs, milk, salt, pepper, and Italian herbs. This is your flavorful, protein-rich liquid.
- Add cheese, bread cubes, cooked sausage, and veggies to the mix. Gently fold in so everything’s coated in the egg mixture. Make sure that every bite of your Cheesy Breakfast Casserole gets some cheesy, vegetable goodness.
- Pour the whole thing into your prepared dish. Spread evenly – this is where your nourishing layers come alive.
- Cover with foil and bake for 35 minutes. While your casserole bakes, use this perfect time to pack school lunches or sip that hot coffee. Your kitchen will start smelling like a comforting breakfast oasis.
- Remove the foil and bake uncovered for another 15 minutes. Your Cheesy Breakfast Casserole should look golden and set—not too soggy, but still moist and inviting. Don’t worry if it jiggles a bit; it will firm up as it cools.
- Let cool a few minutes before slicing. This helps the casserole hold together and makes serving easier.
This method took me a couple of tries to get just right. Initially, I undercooked the middle, but the covered first bake step helped fix that without drying out the edges. The result is a creamy, cheesy breakfast casserole with eggs and cheese that stays thick and satisfying.
If you’re curious, Sally’s Baking offers a great easy breakfast casserole recipe that inspired some of my techniques. Also, Tastes Better From Scratch has another delicious breakfast casserole with similar comforting flavors perfect for meal prep days.
How We Love to Eat This!
Our family’s go-to way to enjoy this cheesy breakfast casserole is fresh out of the oven with a side of sliced fresh fruit or a vibrant fruit salad. The natural sweetness balances the savory flavors while packing in vitamin C and hydration.
The kids also love it with a scoop of Greek yogurt on top—it adds creaminess and protein, which makes it a triple nutrition win. On weekends, I pair it with crispy turkey bacon and lightly steamed green beans for an easy veggie side that my picky eaters will actually eat. If you’re looking for more veggie-rich casseroles, check out my Cheesy Green Bean Casserole for an easy family favorite.
This hearty casserole shines during holidays or busy school mornings when time feels tight but nourishing food feels non-negotiable. I also prep it ahead of time for weekend brunches with friends. They always ask for the recipe because it tastes like a treat but gives them lasting energy through the day.
Storing leftovers is simple—wrap tightly and refrigerate. The next day, reheat slices in the microwave or oven; it stays just as tasty and nutritious. I’ve even frozen portions for quick breakfasts on particularly busy mornings.
For seasonal variety, I swap in butternut squash cubes or roasted mushrooms for a fall twist, adding extra fiber and vitamin A. This flexibility keeps our family’s nutrition adventure exciting—because balanced eating doesn’t need to be boring!
If your family loves savory breakfast bakes, they might adore my Broccoli Cheese Casserole or the cozy Cheesy Hamburger Potato Soup—both comforting and packed with family nutrition wins.
FAQs: Your Questions Answered
Q: Is this Cheesy Breakfast Casserole really nutritious enough for growing kids?
A: Absolutely! The eggs and cheese pack protein and calcium, vital for growing bodies. Adding veggies boosts fiber and vitamins. My own kids thrive on it before school.
Q: What if my picky eater won’t try this healthy Cheesy Breakfast Casserole?
A: Try mixing in their favorite mix-ins like cooked ham or swapping out veggies for mild options like shredded zucchini. Cheese also helps mask flavors kids sometimes resist. Introduce it alongside fun dips like salsa or mild guacamole.
Q: Can I meal prep this Cheesy Breakfast Casserole for busy weeks ahead?
A: Yes! It’s a perfect make ahead breakfast casserole. Bake it, then store portions in the fridge or freezer. Reheat quickly for hassle-free, nutritious mornings. Sally’s Baking has an easy make ahead breakfast casserole that’s great inspiration.
Q: Can I make a vegetarian version?
A: Definitely. Skip the sausage and add more veggies like mushrooms, spinach, or tomatoes. Beans also boost protein. I often do this version with added black beans for fiber.
Q: How long does the Cheesy Breakfast Casserole keep?
A: It stays fresh in the fridge about 3-4 days wrapped well. Freeze leftovers in single portions for a month.
Q: Can I use gluten-free bread?
A: Yes, use your favorite gluten-free bread to make the casserole safe for gluten sensitivities. Just watch for moisture levels.
Q: What’s the best cheese to use?
A: Cheddar gives great flavor and melts well. You can mix mozzarella for stretch or pepper jack for a kick. I usually stick to mild cheese for my kids.
Q: Is this casserole safe for toddlers?
A: Yes, just cut into small pieces and monitor texture based on their chewing ability. Avoid overly spicy additions until older.
If you want other savory breakfast bake options, Southern Home & Hospitality’s sausage egg and cheese breakfast casserole is a great read for more inspiration.
Final Thoughts:
This Cheesy Breakfast Casserole supports my family’s nutrition goals by combining protein, healthy fats, and veggies in a way everyone enjoys. It’s become a regular on busy mornings and celebratory brunch days thanks to its simplicity and nourishing ingredients.
My Cheesy Breakfast Casserole Nutrition Hacks:
- Add a handful of finely chopped spinach or kale for sneaky greens.
- Swap regular bread for whole grain or sprouted varieties to boost fiber.
- Use a blend of cheeses for flavor and calcium variety.
I also love these family-tested healthy Cheesy Breakfast Casserole variations:
- The classic sausage and cheddar my husband prefers.
- The veggie-loaded version with bell peppers and zucchini for my kids who love colorful plates.
- A dairy-free twist with nutritional yeast and almond milk for a friend with allergies.
The beauty is you can make this casserole your own, shaping it around your family’s tastes and nutrition needs. I hope it brings you sanity-saving nutrition moments, just like it did me.
Give it a try, mom—your family deserves nourishing meals that keep pace with your busy days without extra stress. Remember, simple nutrition is still a win! And if you want more cozy casserole ideas, don’t miss my favorites like the Cheesy Green Bean Casserole, Cheesy Hamburger Potato Soup, and the Broccoli Cheese Casserole.
Cheesy Breakfast Casserole
A deliciously cheesy and hearty breakfast casserole featuring eggs, cheese, sausage, and bread, perfect for a crowd or a comforting morning meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 pound breakfast sausage, cooked and crumbled
- 4 cups cubed bread (preferably day-old or slightly toasted)
- 1 cup milk
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through; drain excess fat.
- Add diced onions, bell pepper, and minced garlic to the skillet and sauté until softened, about 4-5 minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika.
- Layer half of the cubed bread in the prepared baking dish, then sprinkle half of the sausage and vegetable mixture over the bread. Top with half of the shredded cheddar cheese.
- Repeat layering with remaining bread, sausage mixture, and cheese.
- Pour the egg mixture evenly over the layered ingredients, pressing down lightly to soak the bread.
- Allow the casserole to sit for 10 minutes so the bread absorbs the egg mixture.
- Bake uncovered for 40-45 minutes, or until the casserole is set and the top is golden brown.
- Let cool for a few minutes before serving. Enjoy!
Notes
For a vegetarian option, substitute sausage with sautéed mushrooms or spinach. Serve with fresh fruit and a side of salsa for extra flavor.