Delicious Casserole Recipes for Breakfast

Breakfast is an important food of the day, and casserole Recipe is a really delicious and healthy option. Here are delicious casserole recipes for breakfast you should definitely try.

The Breakfast Casserole recipes are made with eggs, sausage, and cheese and only take a few minutes to throw together.

You can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or any day!

Also good to know that is classic breakfast casserole always turns out great.

Packed full of hash browns, eggs, sausage, and cheese it explodes with flavor! Be ready to be overwhelmed!!

Breakfast Casserole Recipes

Anyone that eats will love this easy breakfast casserole for a weekend brunch or even a weekday treat!

Everyone loves this casserole because it’s; easy, cheap, hearty, and full of delicious breakfast goodness!

1. Recipe for Breakfast Casserole

This easy breakfast casserole is adaptable to whatever ingredients you have on hand; cheese, veggies, meats. It can be assembled the night before and baked in the morning or at any time of your choice.

Ingredients Needed for these Breakfast Casserole Recipes

2 pounds pork sausage

12 eggs

1 cup sour cream (light or regular)

1/4 cup milk

salt and pepper

4 green onions

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 cups shredded cheddar cheese

More information for the entire recipe ingredients:

Sausage: preferable a spicy breakfast sausage for this recipe is fine, but mild is good if you have littles in your house.

Eggs: whisked together

Shredded Cheese: cheddar is preferable but you can use your favorite

Frozen Hashbrowns: you can use hashbrown potatoes or shredded.

Milk: whole milk is best.

Ingredients Substitutions

Breakfast Meat: Ham, bacon, or turkey sausage would be perfect!

Potatoes: tater tots or shredded hashbrowns would be fine to use.

Cheese: Colby Jack, Pepper Jack, Swiss cheese, or Monterey Jack are good substitutions for the casserole.

Milk: Mix it up! Add half and half or heavy cream in place of 1 cup of milk.

Veggies: mix in mushrooms, bell peppers, onions, broccoli, or spinach.

How to Make an Easy Breakfast Casserole

You just need to keep a few simple ingredients on hand to whip this meal up anytime you need a dose of comfort!

It’s also the perfect breakfast to whip up on Sunday and enjoy during the week with just a little microwave action.

1. preheat the oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.

2. Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.

3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.

5. pour the mixture into greased 9×13’’ pan and bake for 35-40 minutes and cover with foil.

6. Rest: Remove the foil and bake for about 10-15 minutes more until the dish is bubbly and the cheese is melted.

Note: Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.

How to Tell When Breakfast Casserole is Done

Insert a skewer or toothpick in the center of the casserole. When it’s completely cooked, the skewer will come out dry, not wet.

If it’s still not set in the center, tent the dish loosely with foil as it finishes baking so the top doesn’t dry out.

Note! The more add-ins, the longer the casserole will take to bake. However, you can bake this and freeze it to rewarm later.

Nutritional Facts

‣ Calories: 385kcal

‣ Carbohydrates: 2g

‣ Protein: 23g

‣ Fat: 30g

‣ Saturated Fat: 12g

‣ Cholesterol: 239mg

‣ Sodium: 669mg

‣ Potassium: 327mg

‣ Sugar: 1g

‣ Vitamin A: 705IU

‣ Vitamin C: 11.6mg

‣ Calcium: 194mg

‣ Iron: 1.8mg

Note! Cook until the outside edges are firm and the center isn’t jiggly anymore.

2. Sausage Breakfast Casserole Recipe

Sausage breakfast casserole is just the dish for a special breakfast or brunch. It’s an easy recipe to customize. Pour some coffee and dig in!

Ingredients for this Breakfast Casserole Recipes

1 pound Italian pork sausage

10 large eggs, beaten

4 cups whole milk

1 teaspoon dry mustard

1/4 teaspoon onion powder

1 teaspoon kosher salt

Freshly ground black pepper to taste

5 cups cubed day-old bread (such as rustic French or Italian loaf), cut into 3/4 to 1-inch cubes

2 cups shredded sharp cheddar cheese

1/2 cup sliced mushrooms, optional

1/2 cup peeled, cored, chopped tomatoes, optional

Method of Preparation

1. Brown the sausage: Heat a skillet on medium. Break up the sausage into chunks and cook, working in batches if need be, until cooked on all sides.

2. As you cook the sausage, you can break up the larger chunks into smaller crumbles (which are easier to distribute evenly over the casserole).

3. When lightly browned, remove from pan to a paper towel-lined plate to absorb any excess fat.

4. whisk the Liquid Ingredients Together: In a large bowl, whisk together eggs, milk, dry mustard, onion powder, salt, and pepper

5. Assemble the casserole: Place the cubed bread in a well-buttered 9 x 13-inch baking pan. Sprinkle with cheese.

6. Sprinkle with chopped tomatoes and mushrooms, if using. Top with the browned crumbled sausage, distributing it evenly. Pour the egg-milk mixture evenly over the bread and cheese.

7. Cover and Chill, if Making Ahead: At this point, the casserole can be covered and chilled in the fridge for several hours or overnight, until ready to bake and serve.

8. If baking immediately, let the casserole sit for 10 minutes to give the bread a chance to absorb the milk-egg mixture before putting it in the oven.

9. Preheat the oven: When ready to bake, preheat the oven to 325°F.

10. Bake the casserole: Bake uncovered for about 1 hour. Tent with foil if the top begins to brown too quickly.

Note: Let the casserole cool for about 10 minutes before serving. Leftovers will keep in the refrigerator for about a week.

Nutritional Facts (Per Serving)

‣ Calories: 666kcal

‣ Fat: 46g

‣ Carbs: 24g

‣ Protein: 39g

3. Overnight Breakfast Casserole Recipes

A delicious overnight sausage and egg breakfast casserole that’s prepared the night before, and ready to bake in the morning!

What you should know about this breakfast that will increase your love for it:

‣ No mess or work in the morning! Just wake up and pop it in the oven, making it the perfect breakfast for Christmas morning, baby showers, brunch, or even just a regular busy weekday!

‣ Just Leftovers for reheating instead of fresh baking, also great to enjoy for several days.

‣ It is very easy to adapt based on your own preferences.

Ingredients Needed for these Breakfast Casserole Recipes

6-8 slices of white bread, crust removed

4 cups freshly shredded Colby jack cheese or cheddar cheese

12 ounces pork sausage

1/4 medium onion, chopped

1/2 red bell pepper, chopped

4 ounce can dice green chiles

6 large eggs

2 cups milk

1 teaspoon Kosher salt

1/2 teaspoon paprika

1/2 teaspoon dried oregano leaves

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon dry mustard

Preparation Method for these Breakfast Casserole Recipes

1. Remove the crust from the bread slices. Lightly butter or grease a 9×13” baking pan.

2. Arrange the bread slices in the baking dish to cover the bottom of the pan, with no spaces.

3. Brown sausage in a skillet over medium heat, breaking it up into small pieces. Drain Grease and remove to plate.

4. Add onions and bell peppers to skillet and saute until slightly tender, 3-5 minutes. Add green chiles.

5. Sprinkle freshly grated cheese evenly over the bread in the 9×13” pan.  Add the cooked sausage evenly on top, followed by the onions, bell pepper, and green chiles.

6. Whisk the eggs in a medium-sized mixing bowl. Add milk, salt, paprika, oregano, black pepper, garlic powder, and dry mustard and whisk well to combine.

7. Slowly stir the egg mixture as you pour it evenly all over the top of the assembled casserole. Cover baking dish and place in the refrigerator overnight (or refrigerate for at least 6 hours)

In the morning:

8. preheat oven to 350 degrees F. Bake (uncovered) for 50-60 minutes or until the center is set and outside edges are golden brown.

9. Allow to cool for 15 minutes before cutting into it and serving.

10. Freezing Instructions: Prepare the full recipe, but don’t bake it. Cover pan with plastic wrap and then aluminum foil and freeze for 2-3 months.

11. Allow to thaw overnight in the refrigerator, then let it come to room temperature before baking according to recipe instructions.

Ingredients Variations:

Veggies: Add more veggies or different veggies, like mushrooms or spinach. Use your favorite kind of cheese!

Salsa: Substitute salsa for the green chilies.

Nutritional Facts

‣ Calories: 354kcal

‣ Carbohydrates: 10g

‣ Protein: 20g

‣ Fat: 25g

‣ Saturated Fat: 12g

‣ Cholesterol: 148mg

‣ Sodium: 787mg

‣ Potassium: 249mg

‣ Sugar: 3g

‣ Vitamin A: 860IU

‣ Vitamin C: 9.9mg

‣ Calcium: 398mg

‣ Iron: 1.7mg

4. Hashbrown Breakfast Casserole Recipe

A Hashbrown Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning.

Eggs, sausage, and hashbrowns are layered in a casserole dish, topped with cheese, and baked to a gooey golden brown.

Serve with a fresh fruit salad (or fruit kabobs for easy serving) and keep the coffee coming (or mimosas)!

The day will start off right with this delicious, no-fuss Breakfast Casserole Recipes.

Ingredients for these Recipes

20 ounces shredded hash browns thawed

1 pound sausage cooked, crumbled, and drained

¼ cup onion finely diced

½ red bell pepper diced

½ green bell pepper diced

8 eggs

1 can evaporate milk 12 ounces or 1 ⅓ cups of milk

½ teaspoon Italian seasoning or your favorite herbs/spices (optional)

salt & pepper to taste

2 cups cheddar cheese

Ingredients Variations

Sausage: Use cooked (or smoked) sausage of any kind. Swap it out for turkey sausage, ham, bacon, or even leftover ground beef from last night’s tacos!

Veggies: Whatever veggies you have on hand can go. Mushrooms (cook them first so they don’t get watery), asparagus or even steamed broccoli are great.

This recipe is very forgiving, and you can alter it according to your preference or what you have on hand.

It will accommodate leftover meats, veggies, and cheeses of all kinds. Just chop or shred and toss them into the mix.

Method of Preparation

1. preheat the oven to 350°F (if baking immediately).

2. Brown sausage and drain fat.

3. Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.

4. Set aside ½ cup cheese for the topping.

5. Place remaining ingredients in a 9×13 baking pan. Pour egg mixture over the mixture and top with the remaining cheese.

6. This bakes at 350°F for 55-65 minutes (uncovered) or until a knife inserted in the center comes out clean. If you’ve let it sit overnight, it may need a few extra minutes if it’s still quite chilled from the fridge.

Recipe Notes!

‣ Leftovers can be kept in the fridge for 3-4 days. Reheat in the microwave or the oven.

‣ If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cook time.

‣ Evaporated milk can be substituted with 1 1/3 cups of milk.

Nutritional Facts

‣ Calories: 413

‣ Carbohydrates: 15g

‣ Protein: 23g

‣ Fat: 29g

‣ Saturated Fat: 12g

‣ Cholesterol: 234mg

‣ Sodium: 615mg

‣ Potassium: 467mg

‣ Fiber: 1g

‣ Sugar: 1g

‣ Vitamin A: 824IU

‣ Vitamin C: 22mg

‣ Calcium: 241mg

‣ Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

5. Pancake Casserole Recipe

Add this new brunch (Breakfast Casserole Recipes) classic to your weekend routine.

This playful twist on classic pancakes incorporates the best elements of bread pudding to make a beautifully fluffy and decadently sweet brunch dish.

Ingredients Needed for these Recipes

6 large eggs

1 1/2 cups heavy cream

1 cup whole milk

1/4 cup granulated sugar

1 teaspoon vanilla bean paste

1/4 teaspoon kosher salt

Unsalted butter and maple syrup, for serving

Directions for Preparation

1. Lightly coat a 13- x 9-inch baking dish with cooking spray.

2. Arrange pancakes in the baking dish in 3 rows, overlapping slightly, starting at 1 long end.

3. Whisk together eggs, cream, milk, sugar, vanilla, and salt in a bowl.

4. Slowly pour mixture over pancakes. Cover and refrigerate for at least 8 hours or up to overnight.

5. preheat oven to 350°F. Bake casserole, covered, in preheated oven for 25 minutes.

6. Uncover and continue baking until the center is set, about 25 minutes. Let stand for 5 minutes. Dot with pats of butter; drizzle with syrup.

6. Cheesy Sausage Casserole Recipe

Ingredients for these Breakfast Casserole Recipes

3 tablespoons olive oil, divided

8 ounces ground pork sausage

1 sweet onion, diced (2 cups)

1 poblano chile, seeded and chopped (1 cup)

1 red bell pepper, seeded and chopped (1 cup)

1 ½ teaspoon kosher salt, divided

2 cups refrigerated diced potatoes (such as Simply Potatoes)

¾ teaspoon garlic powder

4 ounces Gruyère cheese, shredded (about 1 cup), divided

4 ounces extra-sharp Cheddar cheese, shredded (about 1 cup), divided

5 large eggs

¼ cup heavy whipping cream

1 tablespoon minced fresh chives

Method of Preparation

1. preheat the oven to 425°F with an oven rack about 6 inches from the heat. Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high.

2. Add sausage. Cook, breaking up sausage into pieces with a wooden spoon, until golden brown and just cooked through, about 4 minutes.

3. Remove sausage to a medium bowl with a slotted spoon; set aside. Do not wipe the skillet clean.

4. Add sweet onion, poblano chile, red bell pepper, and ½ teaspoon of salt to the skillet.

5. Cook over medium-high, stirring occasionally until onion is tender and peppers have charred in spots, about 8 minutes.

6. Remove with a slotted spoon to bowl with sausage. Wipe skillet clean.

7. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high. Add diced potatoes to the skillet in an even layer.

8. Cook, undisturbed, until browned on the bottom, about 5 minutes. Add ½ teaspoon of the salt.

9. Continue cooking, stirring occasionally, until golden brown and crispy on most sides, about 5 minutes. Remove from heat.

10. Return sausage and pepper mixture to skillet, and add garlic powder. Stir to combine. Stir in ½ cup each of the Gruyère and Cheddar cheeses until just combined.

11. Whisk together eggs, cream, and remaining ½ teaspoon salt in a medium bowl. Pour over mixture in skillet, and tilt pan to allow eggs to distribute.

12. Top with the remaining ½ cup each Gruyère and Cheddar cheeses. Bake in preheated oven until eggs have set and cheeses have melted for about 8 minutes.

13. Increase oven temperature to broil, and broil until cheeses have turned golden brown, 2 to 3 minutes. Remove; let stand 5 minutes. Sprinkle with chives. Slice and serve immediately.

7. Oven-Baked Buttermilk French Toast Recipe

Buttermilk is the secret to this light and lemony baked French toast recipe. Whisk together the eggs, buttermilk, cream, sugar, and other ingredients.

Dip the bread slices individually in the egg mixture, saturating both sides, just like you would for a traditional French toast

6 thick bacon slices

2 ¼ cups milk

2 tablespoons butter

½ cup uncooked stone-ground grits

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

2 ½ cups shredded sharp Cheddar cheese, divided

6 large eggs

2 ½ cups half-and-half

1 cup heavy cream

⅓ cup sliced green onions

Method of Preparation

1. preheat the oven to 350°F. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and ½ tsp. pepper; cook, whisking constantly, for 15 minutes or until very thick.

3. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.

4. Bake at 350°F for 25 minutes or until set and browned. Sprinkle remaining 1 ½ cups cheese over warm grits, spreading to edges. Let stand for 15 minutes.

5. Reduce oven temperature to 325°F. Combine half-and-half, cream, onions, and the remaining 5 eggs, 1 tsp. salt, and ½ tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

6. Bake at 325°F for 1 hour and 15 minutes or until lightly browned and just set. Let stand for 20 minutes. Run a sharp knife around the edges of the quiche; remove the sides of the pan.

Tips to Notes

Make It Ahead: Bake up to 2 days ahead, and chill. Or prepare the recipe through Step 3, then top with custard and bake when you’re ready for a hot quiche on a cold morning.

8. Pancake Bake with Cinnamon Streusel Recipe

There’s no easier way to serve brunch to a crowd than with a breakfast casserole, but they’re usually savory and egg-based.

This pancake bake is for the brunch-goers with a sweet tooth, and there won’t be a streusel crumb left.

Ingredients Needed for Pancake

2 2/3 cups all-purpose flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons kosher salt

3 cups whole buttermilk

3 large eggs

6 tablespoons unsalted butter, melted

Ingredients Needed for Casserole and Streusel

6 large eggs

1 1/2 cups heavy cream

1 cup whole milk

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 cup roughly chopped pecans

1/4 cup packed light brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/4 cup cold unsalted butter, cubed

Pure maple syrup

Procedure for Baking

1. Prepare the Pancakes: Stir together flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. Whisk together buttermilk and eggs in a medium bowl; gradually stir the buttermilk mixture into the flour mixture.

3. Gently stir in butter. (Batter will be lumpy.) Let stand for 5 minutes.

4. Pour about 1/4 cup batter for each pancake onto a hot (350°F) buttered griddle.

5. Cook until tops are covered with bubbles and edges look dry, about 3 minutes. Turn and cook until golden brown, about 3 more minutes. (You should make about 30 Pancakes.)

6. Prepare the Casserole: Cut each Pancake in half. Lightly grease a 13- x 9-inch baking dish with cooking spray.

7. Arrange halves, cut sides down, and overlap slightly, in 3 rows starting at 1 long end of the prepared baking dish.

8. Whisk together eggs, cream, milk, granulated sugar, and vanilla in a large bowl. Slowly pour egg mixture over Pancakes; cover with plastic wrap, and refrigerate for at least 8 hours or overnight.

9. preheat oven to 350°F. Make the Streusel: Combine flour, pecans, brown sugar, cinnamon, and salt in a medium bowl; cut butter into flour mixture with a pastry blender (or use your fingers) until mixture is crumbly.

10. Uncover Casserole, and sprinkle Streusel mixture over the top. Bake, uncovered, in preheated oven until center is set, 50 to 55 minutes.

Let stand 5 minutes before serving. Drizzle each serving with maple syrup. “Breakfast Casserole Recipes”

9. Bacon and Cheddar Grits Quiche Recipe

Ingredient for this Recipe

6 thick bacon slices

2 ¼ cups milk

2 tablespoons butter

½ cup uncooked stone-ground grits

2 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

2 ½ cups shredded sharp Cheddar cheese, divided

6 large eggs

2 ½ cups half-and-half

1 cup heavy cream

⅓ cup sliced green onions

Baking Procedures

1. preheat the oven to 350°F. Cook bacon in a skillet over medium heat until crisp.

2. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

3. Bring drippings, milk, and butter to a boil over medium heat.

4. Gradually whisk in grits, 1 tsp. salt, and ½ tsp. pepper; cook, whisking constantly, for 15 minutes or until very thick.

5. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.

6. Bake at 350°F for 25 minutes or until set and browned. Sprinkle remaining 1 ½ cups cheese over warm grits, spreading to edges. Let stand for 15 minutes.

7. Reduce oven temperature to 325°F. Combine half-and-half, cream, onions, and the remaining 5 eggs, 1 tsp. salt, and ½ tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

8. Bake at 325°F for 1 hour and 15 minutes or until lightly browned and just set.

Let stand for 20 minutes. Run a sharp knife around the edges of the quiche; remove the sides of the pan.

Tips to Note

Make It Ahead: Bake up to 2 days ahead, and chill. Or prepare the recipe through Step 3, then top with custard and bake when you’re ready for a hot quiche on a cold morning.

10. Banana Bread French Toast Casserole Recipe

If you’re looking for a new way to enjoy your morning banana bread, this Breakfast Casserole recipe is a sweet option.

Ingredients Needed for Banana Bread

1 cup (8 oz.) salted butter, softened

2 cups firmly packed light brown sugar

3 large eggs

1/4 cup sour cream

1 teaspoon vanilla extract

3 1/4 cups (about 13.81 oz.) of all-purpose flour, plus more for dusting pans

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 table salt

2 1/2 cups mashed bananas (about 5 medium-size ripe bananas)

1 cup toasted chopped pecans

Vegetable shortening

2 tablespoons salted butter, melted

Ingredients Needed for Custard

4 large eggs

1/4 cup firmly packed light brown sugar

1/4 teaspoon table salt

1/4 teaspoon ground cinnamon

2 cups whole milk

1 1/2 cups heavy cream

Additional Ingredient

Honey-Banana Topping

Method for Preparation for Banana Bread

1. Preheat the oven to 350°F. Beat 1 cup softened butter with a heavy-duty electric stand mixer at medium speed until creamy.

2. Add 2 cups brown sugar, and beat until light and fluffy. Add 3 eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, and beat just until blended.

3. Stir together flour, baking powder, baking soda, 1 teaspoon cinnamon, and 3/4 teaspoon table salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended.

4. Stir in mashed bananas and toasted chopped pecans just until blended. Grease 2 (8- x 4-inch) loaf pans with vegetable shortening and dust with flour.

5. Divide batter evenly between 2 prepared pans. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 50 minutes to 1 hour. Cool in pans for 10 minutes.

6. Remove from pans, and cool completely on wire racks, about 1 hour.

7. preheat oven to 350°F. Slice 1 loaf into 11 (1/2- to 3/4-inch) slices. Wrap another loaf in plastic wrap; reserve for another use.

8. Place 11 slices on a baking sheet; brush each with melted butter. Bake in preheated oven until browned, 20 to 25 minutes. Set aside.

Method for Preparation Prepare the Custard

1. Whisk together 4 eggs, 1/4 cup brown sugar, 1/4 teaspoon table salt, and 1/4 teaspoon cinnamon in a large bowl until blended. Whisk in milk and cream until well blended.

2. Prepare the Casserole: Lightly grease an 11- x 7-inch baking dish with cooking spray.

3. Cut 4 toasted banana bread slices in half. Place the remaining 7 toasted banana bread slices, slightly overlapping, in the prepared dish.

4. Place half slices, overlapping slightly, alongside whole slices, filling the dish completely.

5. Slowly pour custard mixture evenly over bread slices. (The baking dish will be very full.) Cover and let stand at least 1 hour or overnight to allow bread slices to absorb the custard.

6. preheat oven to 350°F. Uncover casserole. Bake in preheated oven until set and lightly browned, 55 to 60 minutes.

7. Pour half of the Honey-Banana Topping evenly over the casserole; serve with the remaining topping.

Frequently Asked Questions About Breakfast Casserole Recipes

After going through the recipes above and still have some unanswered questions in mind, below are some frequently asked questions with answers to your questions:

Why is my Casserole Watery and How can I Thicken it?

A flour and water paste (desk or wasteland spoon of flour then upload cold water until it is a liquid paste) delivered to the casserole will thicken it. Allow the casserole to boil for multiple minutes to prepare dinner the flour and put off the floury flavor.

How can I Reheat Baked Potatoes in the Microwave?

To prevent that from happening, cut the potato in half, place in a microwave-safe dish, and cover each half with a damp paper towel. Heat for two to three minutes, or until the potato is heated through.

When Should you Add Breadcrumbs to Casserole?

Stir to coat all the crumbs with melted butter. Cook for about 5 minutes, stirring frequently, until the crumbs are a very light golden color and have a toasted flavor. When your casserole is done cooking, cover the top with your toasted panko breadcrumbs.

How to Make Snacks Crispy while Reheating in an Oven?

Fried foods have the best chance of getting crispy again in dry heat. Place in an oven or toaster oven preheated to 400 degrees. It’s best if you can reheat them on top of a rack so the item doesn’t simmer in any excess grease.

Can Scrambled Eggs be Refrigerated and Reheated?

If you want to reheat scrambled eggs, remember that you shouldn’t let them sit in the fridge for too long: you can obviously refrigerate and reheat scrambled eggs, but you need to remember that your eggs are safe to eat for up to four days.

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