13 Make-Ahead Breakfast Casseroles for Easy Mornings

Mornings are easier when breakfast is already handled. These 13 make-ahead breakfast casseroles assemble the night before and bake up golden while you sip your coffee — perfect for holidays, weekends, and busy school mornings.

Each recipe below comes with a photo, a full ingredient list with quantities, and simple step-by-step instructions. Pin this post for later and let’s get cooking!

1. Classic Sausage Egg Casserole

The overnight breakfast legend — savory, cheesy, and ready when you wake up.

Ingredients

• 1 lb breakfast sausage
• 8 eggs
• 2 cups milk
• 6 cups cubed day-old bread
• 2 cups shredded cheddar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dry mustard

Instructions

1. Brown the sausage in a skillet, breaking it up; drain well.
2. Whisk the eggs, milk, salt, pepper, and dry mustard in a large bowl.
3. Layer the bread cubes, sausage, and cheddar in a greased 9×13-inch dish.
4. Pour the egg mixture over everything and press gently.
5. Cover and refrigerate overnight.
6. Bake at 350°F for 45-50 minutes until puffed and golden. Rest 10 minutes before serving.

2. French Toast Casserole

All the custardy joy of French toast, baked for a crowd — no flipping required.

Ingredients

• 1 loaf brioche, cubed
• 6 eggs
• 2 cups milk
• 1/2 cup brown sugar
• 1 tbsp cinnamon
• 1 tsp vanilla
• 1/2 cup chopped pecans
• Maple syrup, for serving

Instructions

1. Place the brioche cubes in a greased 9×13-inch dish.
2. Whisk the eggs, milk, brown sugar, cinnamon, and vanilla.
3. Pour over the bread and press to soak.
4. Sprinkle with pecans, cover, and refrigerate overnight.
5. Bake at 350°F for 40-45 minutes until puffed and golden.
6. Serve warm with maple syrup.

3. Denver Omelet Casserole

The diner classic, supersized — ham, peppers, and cheese in every fluffy bite.

Ingredients

• 8 eggs
• 1 cup milk
• 1 cup diced ham
• 1 green bell pepper, diced
• 1/2 cup diced onion
• 1 1/2 cups shredded cheddar
• 6 cups cubed bread
• Salt and pepper

Instructions

1. Sauté the pepper and onion 4 minutes until softened; cool slightly.
2. Whisk the eggs, milk, salt, and pepper in a large bowl.
3. Stir in the bread, ham, vegetables, and 1 cup of cheddar.
4. Pour into a greased 9×13-inch dish and top with remaining cheddar.
5. Cover and refrigerate overnight.
6. Bake at 350°F for 45 minutes until set and golden.

4. Blueberry Baked Oatmeal Casserole

Warm, jammy, and wholesome — like a blueberry muffin met a cozy bowl of oatmeal.

Ingredients

• 3 cups rolled oats
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 cups milk
• 2 eggs
• 2 cups blueberries
• 1 tsp vanilla

Instructions

1. Preheat the oven to 375°F and grease a 9×9-inch dish.
2. Mix the oats, brown sugar, baking powder, cinnamon, and salt in the dish.
3. Whisk the milk, eggs, and vanilla; pour over the oats.
4. Scatter the blueberries on top and press gently.
5. Bake 35-40 minutes until set and golden.
6. Serve warm with a splash of milk or yogurt.

5. Bacon Cheddar Hash Brown Casserole

Crispy potatoes, smoky bacon, and melty cheddar — the breakfast bake of champions.

Ingredients

• 1 lb bacon, cooked and crumbled
• 1 bag (30 oz) frozen hash browns, thawed
• 2 cups shredded cheddar
• 8 eggs
• 1 1/2 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup sliced green onions

Instructions

1. Layer the hash browns in a greased 9×13-inch dish.
2. Top with the bacon and 1 1/2 cups of cheddar.
3. Whisk the eggs, milk, salt, and pepper; pour over everything.
4. Cover and refrigerate overnight.
5. Bake at 350°F for 50-55 minutes until set.
6. Top with remaining cheddar and green onions; bake 5 minutes more.

6. Cinnamon Roll Breakfast Casserole

Gooey cinnamon rolls baked into a custardy casserole — pure weekend decadence.

Ingredients

• 2 cans (12.4 oz each) cinnamon rolls
• 6 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1/2 tsp cinnamon
• Icing packets from the cans
• 1/2 cup chopped pecans

Instructions

1. Cut each cinnamon roll into quarters and place in a greased 9×13-inch dish.
2. Whisk the eggs, milk, vanilla, and cinnamon.
3. Pour over the roll pieces and press gently to soak.
4. Sprinkle with pecans, cover, and refrigerate overnight.
5. Bake at 350°F for 30-35 minutes until golden and set.
6. Drizzle with the icing packets and serve warm.

7. Ham & Swiss Croissant Casserole

Buttery croissants meet ham and Swiss — a French-inspired bake that feels fancy.

Ingredients

• 6 croissants, torn into pieces
• 1 1/2 cups diced ham
• 1 1/2 cups shredded Swiss cheese
• 6 eggs
• 1 1/2 cups milk
• 1 tsp Dijon mustard
• Salt and pepper

Instructions

1. Layer the croissant pieces, ham, and Swiss in a greased 9×13-inch dish.
2. Whisk the eggs, milk, Dijon, salt, and pepper.
3. Pour over the layers and press gently.
4. Cover and refrigerate overnight.
5. Bake at 350°F for 40-45 minutes until puffed and golden.
6. Rest 10 minutes before serving.

8. Veggie Egg White Casserole

Light, protein-packed, and colorful — proof that healthy can still be delicious.

Ingredients

• 10 egg whites (or 2 cups liquid egg whites)
• 1 cup low-fat milk
• 2 cups chopped spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup diced onion
• 1/2 cup feta cheese
• 6 cups cubed whole wheat bread

Instructions

1. Sauté the onion and spinach 3 minutes until wilted; cool.
2. Whisk the egg whites, milk, salt, and pepper in a large bowl.
3. Stir in the bread, vegetables, and feta.
4. Pour into a greased 9×13-inch dish.
5. Cover and refrigerate overnight.
6. Bake at 350°F for 40-45 minutes until set.

9. Apple Pie Overnight Oats Casserole

Warm apple pie flavors baked into hearty oats — cozy and naturally sweet.

Ingredients

• 3 cups rolled oats
• 2 cups milk
• 2 eggs
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 2 apples, diced
• 1 tsp vanilla
• 1/2 cup chopped walnuts

Instructions

1. Mix the oats, brown sugar, cinnamon, and salt in a greased 9×9-inch dish.
2. Whisk the milk, eggs, and vanilla; pour over the oats.
3. Fold in the diced apples.
4. Top with walnuts, cover, and refrigerate overnight.
5. Bake at 375°F for 35-40 minutes until set.
6. Serve warm with yogurt or milk.

10. Tater Tot Breakfast Casserole

Crispy tots on top, cheesy eggs below — the casserole kids beg for.

Ingredients

• 1 bag (32 oz) frozen tater tots
• 1 lb breakfast sausage, cooked
• 2 cups shredded cheddar
• 8 eggs
• 1 cup milk
• 1/2 cup diced bell pepper
• Salt and pepper

Instructions

1. Layer the sausage and bell pepper in a greased 9×13-inch dish.
2. Whisk the eggs, milk, salt, and pepper; pour over.
3. Sprinkle with 1 1/2 cups of cheddar.
4. Arrange the tater tots in a single layer on top.
5. Cover and refrigerate overnight.
6. Bake at 350°F for 55-60 minutes; top with remaining cheddar for the last 5 minutes.

11. Spinach & Feta Strata

Mediterranean-inspired and gorgeous — spinach, feta, and sun-dried tomatoes in a savory custard.

Ingredients

• 1 loaf sourdough, cubed
• 10 oz frozen spinach, thawed and squeezed
• 1 cup crumbled feta
• 1/2 cup sun-dried tomatoes
• 8 eggs
• 2 cups milk
• 1 tsp garlic powder

Instructions

1. Layer the bread, spinach, feta, and sun-dried tomatoes in a greased 9×13-inch dish.
2. Whisk the eggs, milk, garlic powder, salt, and pepper.
3. Pour over the layers and press gently.
4. Cover and refrigerate overnight.
5. Bake at 350°F for 45-50 minutes until puffed and golden.
6. Rest 10 minutes before slicing.

12. Peaches & Cream French Toast Bake

Juicy peaches and tangy cream cheese in a custardy challah bake — summer meets breakfast.

Ingredients

• 1 loaf challah, cubed
• 1 can (15 oz) peach slices, drained
• 8 oz cream cheese, cubed
• 6 eggs
• 2 cups milk
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon

Instructions

1. Layer half the challah, peaches, and cream cheese in a greased 9×13-inch dish; repeat.
2. Whisk the eggs, milk, sugar, vanilla, and cinnamon.
3. Pour over the layers and press gently.
4. Cover and refrigerate overnight.
5. Bake at 350°F for 45-50 minutes until golden and set.
6. Serve warm with maple syrup or whipped cream.

13. Southwest Chorizo Breakfast Casserole

Spicy chorizo and pepper jack with a fiesta of flavor — wake up with a kick.

Ingredients

• 1 lb chorizo
• 1 red bell pepper, diced
• 1 onion, diced
• 8 eggs
• 1 1/2 cups milk
• 6 cups cubed bread
• 2 cups pepper jack cheese
• 1/4 cup cilantro

Instructions

1. Brown the chorizo in a skillet; add the pepper and onion and cook 4 minutes.
2. Whisk the eggs, milk, salt, and pepper in a large bowl.
3. Stir in the bread, chorizo mixture, and 1 1/2 cups of pepper jack.
4. Pour into a greased 9×13-inch dish.
5. Cover and refrigerate overnight.
6. Bake at 350°F for 45-50 minutes; top with remaining cheese and cilantro.

Which Will You Try First?

With 13 delicious options, there’s something here for every craving. Save this post, share it with a fellow food lover, and tell us your favorite in the comments!