Tag: breakfast casserole

The High-Protein Breakfast Casserole You Didn’t Know You Needed
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This healthy cottage cheese egg bake is a high protein breakfast recipe from both eggs and cottage cheese! Our fluffy and flavorful breakfast casserole is so easy to make with just a handful of ingredients (eggs, cottage cheese, tomatoes, basil cheese, and roasted red bell pepper) in less than 50 minutes!

I eat eggs multiple times a week in many different forms. While I’m not opposed to making scrambled eggs or a fried egg on a daily basis, I love prepping a batch of spinach, sausage and egg casserole or a cheesy monterey jack souffle (one of our most popular breakfast casserole recipes) to have on hand during the week.

My favorite egg casserole with cottage cheese is the perfect meal prep recipe for the weekend! I love making a healthy breakfast casserole on the weekend that I can enjoy throughout the week. It’s such a great way to have easy breakfasts on hand for those busy weekday mornings and lunches when I need something quick, easy and good for me.

Cottage Cheese is a Great Source of Protein!

Um, cottage cheese is totally having a moment right now and I am here for it! I have vivid memories of my parents eating a bowl of peaches or pears with cottage cheese and now I see why.

It’s loaded with protein! I’ve been experimenting with ways to add more protein to meals, and cottage cheese is a major winner. Using low-fat cottage cheese is a great way to increase protein without feeling too full. Try my 7 Minute Savory Oatmeal, VIRAL High-Protein Cottage Cheese Beef & Sweet Potato Bowl, or these fluffy cottage cheese pancakes!

Diet for Perimenopause

Being in my 40’s I’m fully aware of all the women dealing with Perimenopause. Because of this, I ensure my protein intake is well over 100 grams a day.

Higher protein helps me with my goals of building muscle and strength as it’s important to maintain muscle as we age. Cottage cheese is also a high calcium food which is fantastic for bone health. Just one serving of this dish is 17 grams of protein!

Ingredients for the Best Cottage Cheese Egg Bake
- Whole Eggs: The star of the casserole. Eggs provide structure, richness, and that fluffy, custard-like texture when baked. They also add protein to keep the dish filling.
- Cottage Cheese: Adds creaminess, moisture, and a protein boost without making the casserole heavy. Use low fat or full-fat cottage cheese.
- Shredded Mozzarella Cheese: Brings a mild, melty cheesiness to balance the tang of the cottage cheese. It adds richness and helps the top brown beautifully. You can use cheddar cheese or parmesan cheese or even omit the cheese altogether if you want.
- Cherry Tomatoes: Juicy, slightly tangy bursts of flavor that cut through the richness of the eggs and cheese. They also add brightness and bursts of fresh flavor.
- Roasted Red Bell Peppers: Adds a sweet, smoky flavor and a pop of color. Peppers also bring extra moisture and natural sweetness to balance the eggs. Can be omitted if desired.
- Fresh Basil Leaves: Brings fresh, aromatic flavor and a touch of sweetness. Basil pairs especially well with tomatoes and mozzarella, and obviously I had to include basil!
- Garlic Powder: Adds depth and a savory background flavor without overpowering the fresh ingredients.
- Salt: Enhances all the flavors in the casserole. Eggs especially need salt to avoid tasting bland.
- White Pepper (or Black Pepper): Adds a gentle heat and balances the creaminess. White pepper keeps the look of the casserole clean, while black pepper adds a little more bite.
How to Make a Protein-Packed Breakfast Casserole

Here are the simple ingredients you need for this egg bake recipe:
1. Prep: Preheat the oven to 375 degrees F and spread a 9×13 baking dish with cooking spray.
2. First Layer: Place the tomatoes and fresh basil at the bottom of the prepared baking dish. They will float up throughout the eggs.
3. Whisk: Mix together the remaining egg casserole ingredients. Pour the egg mixture over the tomatoes and basil.
4. Bake: Bake until puffy and eggs are set, no liquid remaining.
Variations and Add-Ins for Egg Casserole

We love that this egg casserole is customizable! You can add in your own veggies like sauteed asparagus, onions, broccoli, zucchini or mushrooms. Up the protein with some sausage, bacon, or ham. It’s really open whatever flavor combination you love!

Make-Ahead and Storage Instructions

Meal Prep

This egg casserole can be served all week long or it makes a fantastic base for egg sandwiches on an English muffin or focaccia. You can mix everything together and store it unbaked and covered in the fridge overnight and bake it fresh in the morning.

You can also bake it, let it cool and then reheat in the oven (350 degrees F for about 15 min) the next morning. It keeps and reheats beautifully!

Storage

Wrap the dish well in plastic wrap or place in an airtight container. It will last around 5 days in the fridge.

This recipe is also perfect to freeze after baking! I like to cut in slabs and freeze in freezer bags!

Our viral breakfast cottage cheese bowl is a great one if I have time to chop and assemble, but this healthy egg and cottage cheese recipe is made one day and enjoyed all week long. Fuel your mornings with this protein-packed breakfast egg casserole with cottage cheese—easy, make-ahead, and full of wholesome ingredients.

Watch How This Healthy Egg Casserole is Made…

More Healthy Breakfast Options…
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Preheat the oven to 375℉. Lightly grease a 9×13 casserole dish.

Evenly spread the tomatoes and fresh basil on the bottom of the dish.

1 ½ Cups Cherry Tomatoes, ½ Cup Fresh Basil Leaves

In a large bowl, whisk together the eggs, cottage cheese, and milk.

14 Eggs, 2 Cups Low Fat Cottage Cheese, ½ Cup Milk

Add the mozzarella, salt, roasted bell pepper, pepper, and garlic powder and stir. Pour on top of the basil and tomatoes.

⅓ Cup Mozzarella Cheese, ½ teaspoon Kosher Salt, 1 Roasted Red Bell Pepper, ¼ teaspoon White Pepper, 1 teaspoon Garlic Powder

Bake for 30-35 minutes, or until casserole is puffed and eggs are set.

Let cool for 10-15 minutes before serving.

Serving: 1cup, Calories: 161kcal, Carbohydrates: 4g, Protein: 17g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 262mg, Sodium: 521mg, Potassium: 229mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 653IU, Vitamin C: 8mg, Calcium: 114mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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December 27, 2025
How to Make a Low-Carb Spinach and Sausage Egg Casserole
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I created this low-carb spinach and sausage egg casserole based on our other egg casserole recipes, but I really wanted an easy, cheesy breakfast casserole with crumbled sausage for a hearty, but still healthy, start to your morning.

Best of all, you can make it ahead of time, so it’s the perfect breakfast casserole for Christmas morning or weekend brunch!

Ingredients for Egg and Sausage Casserole
- Breakfast Sausage: Provides savory, meaty flavor and richness. Its fat also helps keep the casserole moist and infuses the eggs and veggies with flavor.
- Eggs: The main binder and base of the casserole. They set as they bake, holding everything together while adding protein and structure.
- Skim Milk: Lightens the egg mixture, making the texture more custardy and less dense. It also helps distribute flavors more evenly throughout the dish.
- Salt and Black Pepper: Basic seasoning to enhance all the other flavors. Salt balances richness, and pepper adds gentle warmth.
- Sharp Cheddar Cheese: Adds bold, tangy flavor and creamy texture. Sharp cheddar stands out against the eggs and sausage, giving the casserole depth.
- Dried Oregano: Brings a warm, earthy, slightly peppery note that complements both the sausage and cheese, adding a layer of herbal flavor.
- Fresh Spinach: Adds color, nutrients, and a fresh contrast to the richness of the meat and cheese. It also brings a bit of moisture and balance.
How to Make Sausage and Egg Casserole
1. Prep: Preheat the oven to 350℉ and grease a 9×13″ casserole dish.
2. Cook the Sausage: Heat a skillet over medium high heat and cook the sausage. Drain the grease and set aside.
3. Combine: Beat the eggs and milk in a large bowl and season with salt and pepper. Add in the sausage, cheese, oregano and spinach and stir to combine.
4. Bake: Pour the egg mixture into the prepared baking dish and bake for about 30-40 minutes.
Are Breakfast Egg Casseroles Healthy?

The short answer is that it depends! It depends on what goes into the egg casserole. This recipe is low carb (2g) and high protein (16g) with a full serving being only about 250 calories. That’s a hearty and satisfying breakfast!

What to Eat with Sausage Egg Casserole

I love to eat egg casserole with a scoop of fresh pico de gallo. It would also be great with some salsa verde or restaurant style salsa.

If you’re a sweet and savory for breakfast type person, then I recommend a batch of bakery blueberry muffins!

Can I Make Sausage Egg Casserole Ahead of Time?

Yes! This is a great make ahead recipe. Follow the instructions exactly as written and then store in the fridge until ready to bake. It can be made up to a day ahead of time. Then bake as instructed.

Storing, Freezing and Reheating

Storing: Leftover casserole should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

Freezing: Egg casseroles freeze really well. After baking, let it cool completely then wrap in plastic wrap followed by aluminum foil. It will keep in the freezer for up to 3 months.

Reheating: To warm up a single serving, I usually just zap it in the microwave. To reheat a good portion of the casserole, I prefer to use the oven. Stick it in the oven preheated to 350 degrees F and it will take about 15 minutes to heat through.

To reheat a frozen casserole, let it thaw in the fridge overnight and then reheat in the oven as described above.

Easy, hearty, and wholesome—this healthy spinach and sausage egg casserole makes the perfect meal prep or holiday brunch recipe.

Watch How This Spinach Egg and Sausage Casserole is Made…

More Breakfast Recipes:
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium high heat and cook the sausage, crumbling as you cook for about 5-7 minutes. Drain the grease and set aside.

1 lb Breakfast Sausage

Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the sausage, cheese, oregano and spinach.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Sharp Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach

Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 254kcal, Carbohydrates: 2g, Protein: 16g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 196mg, Sodium: 526mg, Potassium: 211mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 927IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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December 14, 2025
This 9-Ingredient Casserole Saves Me on Busy Weeknights
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Cheesy Bacon Baked Egg Casserole with peppers for when you’re looking for an easy, healthy breakfast casserole! Made with only 9 ingredients (eggs, peppers, bacon, cheese and spices) it’s a hearty, low-carb, high protein recipe for breakfast and it’s perfect for the days you don’t want to make dinner!

Great for Prepping Ahead!

I love to prep and cook the filling ingredients up to a few days in advance to make this recipe go as quickly as possible. In fact, you can also bake this egg casserole a day in advance as well.

My mom and dad are empty nesters and are often sending me simple recipes that they are loving. Mom knows that as much as she’s tired of making dinner, there are people all over the world tired of deciding, “what’s for dinner”. I love her suggestions and this healthy egg casserole recipe is one of my favorites!

I love that this egg bake is a straightforward breakfast casserole that keeps you full longer thanks to the bacon, eggs, peppers and cheese.

This egg casserole is a perfect meal-prep recipe and it is totally versatile. If this version hits all the right notes for you, make sure you try our cheesy egg casserole with ham and sauteed mushrooms too!

Ingredients for Baked Egg Casserole
- Bacon: Adds salty savory flavor to the dish.
- Bell Peppers: A little crunch and mild flavor to add depth and variety to the dish which helps you feel more satisfied.
- Eggs: A lot of eggs are needed! We prefer to use large eggs.
- Milk: Creates a softer egg.
- Seasonings: Add flavor with minimal effort.
- Sharp Cheddar Cheese: Sharp cheese adds a lot more flavor to the dish compared to a mild variety.
How to Make Baked Egg Casserole
1. Grease a casserole dish so the eggs don’t stick.
2. Cook the bacon until crispy.
3. Sauté the peppers and add the onions and seasonings.
4. Chop the bacon.
5. Beat the eggs and milk.
6. Stir in the remaining bacon, peppers mix and cheese into the egg mixture, reserving a small amount of cheese to sprinkle on top.
7. Pour into the prepared baking dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.
Variations for Egg Casserole
- Customize this recipe with your favorite veggies, greens and meat. Here are some ideas:
  
  Sauteed Mushrooms
  
  Spinach
  
  Broccoli
  
  Asparagus
  
  Ham or Sausage
- Omit the bacon to make this recipe vegetarian.
- Use ground sausage, ham or chorizo to mix up flavors.
- Use non-dairy milk and omit the cheese to make this recipe dairy-free.
What to Eat with Egg Casserole

If you’re wondering what to serve with this easy breakfast casserole with bacon, I’ve got the most delicious ideas!

FAQs

Can you Freeze Egg Casserole?

Yes, eggs are freezer-friendly! You can cut into individual servings or freeze the entire casserole. Place in an airtight container and it will keep for up to 2 months.
To reheat: Remove the egg casserole from the freezer and warm in the microwave or oven until heated through.

Can I make this recipe in advance?

Yes, you can mix and keep in the fridge to bake fresh for dinner, or make the entire dish and reheat in the microwave to serve.

What temperature should this egg casserole be heated to?

I suggest heating it to 160 degrees in order to ensure the eggs are fully cooked.

How to store and reheat baked egg casserole

Leftovers should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
Reheat in the microwave or in the oven until warmed through.

Looking for a quick and nutritious breakfast or a hearty breakfast for dinner option? Try out this delicious baked egg casserole with bacon and peppers for a satisfying and flavorful meal the whole family will love.

Watch How to Make This Baked Egg Casserole…

Try More Savory Breakfast Recipes…
Cook ModePrevent your screen from going dark

Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium high heat and cook the bacon until crispy. Drain the grease and set aside and place the pan back on the burner.

6 oz Bacon

Using the little bit of grease left in the pan after draining, add the peppers over medium heat and saute until tender, about 3 minutes and add the onions. Cook another 2-3 minutes and add the seasoning, stirring to combine. Remove from the heat.

1 Red Bell Pepper, ½ Green Bell Pepper, ¼ Cup Red Onion

Chop the cooled bacon.

Beat the eggs and milk in a large bowl. Stir in the bacon, peppers and onions mixture, seasonings and cheese, reserving a small amount of cheese to sprinkle on top.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, 2 Cups Sharp Cheddar Cheese

Pour into the prepared dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 202kcal, Carbohydrates: 3g, Protein: 12g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 179mg, Sodium: 376mg, Potassium: 151mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 762IU, Vitamin C: 17mg, Calcium: 172mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 26, 2025
We Lost This Recipe for a While… But It’s Too Good to Stay Gone
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Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping.

It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up.

Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

Ingredients for French Toast Casserole

There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:
- Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
- Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
- Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
- Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
- Sugar: any granulated refined sugar works great
- Brown Sugar: adds flavor and richness
- Cinnamon: any brand of cinnamon is great
  
  NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
- Vanilla: real vanilla extract is preferred
Topping
- Butter: chilled and cut into small (1/2 inch-ish) cubes
- Flour: just all purpose
- Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
- Cinnamon: combined with the brown sugar and it’s all the flavor you need
- Salt: just a little pinch enhances all the flavors
- Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.
How to Make French Toast Casserole

This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:
1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
2. Whisk: Whisk the eggs, milk and cream together and then add the rest of the ingredients and stir until smooth. Pour the mixture all over the bread.
3. Rest: Wrap in plastic wrap and let it rest in the fridge overnight.
  
  NOTE: If you need to bake it earlier, let it rest for at least 1 hour before baking.
4. Make Topping: Prepare the crumble topping by adding all the ingredients except the butter to a bowl and whisk together. Cut in the butter and squeeze it together into clumps. Store in an airtight container until you’re ready to bake the casserole.
5. Prep: When you’re ready to bake, preheat the oven.
6. Bake: Remove the plastic wrap and sprinkle the crumb topping all over the soaked bread. Bake.
7. Garnish: Remove from the oven and dust with powdered sugar and sprinkle with fresh berries if desired. Serve with buttermilk syrup or your favorite syrup of choice.
What is the Best Bread for French Toast?

You want a good dense bread that can hold up to the egg custard mixture. My preferred types of bread are brioche or challah, but a good sourdough, french bread, or Texas toast will work fine too.

How to Avoid Soggy French Toast Casserole

The key to avoiding a soggy casserole is the bread. You want to use a good sturdy bread and cutting it into thick bread cubes so it can soak up the egg mixture.

Letting the casserole soak for a long time is also crucial. That way the egg mixture gets more evenly distributed throughout the dish and when it bakes, it bakes evenly and give you the texture you desire. You can also press the bread down into the egg to help it get coated.

Do You Eat French Toast Casserole with Syrup?

Yessssss…I mean, why wouldn’t you?!? I guess you don’t have to if you prefer less sweetness. It will be plenty moist if you don’t overbake it. But we love it with buttermilk syrup or our coconut buttermilk syrup!

If you want a thicker more caramel-y syrup, add a cup of brown sugar to our buttermilk syrup recipe.

What to Serve with French Toast Bake

I love a mix of savory and sweet for breakfast so a side of scrambled eggs or fried eggs and some bacon is a great option. Oooh some chorizo potatoes could be good too! However, this casserole is hearty enough to stand on it’s own.

Storing, Reheating, and Freezing French Toast Casserole?

Leftover french toast casserole stores really well in the fridge. Cover the leftovers with plastic wrap or put it in an airtight container. It will keep in the fridge for up to 5 days.

We usually reheat the casserole one serving at a time with a quick zap in the microwave. If you want to reheat the whole casserole, warm it up in the oven at 350 degrees until heated through.

This dish also freezes very well. Make and bake it as written in the instructions and let it cool completely. Be sure to bake it in a dish that is freezer safe. Once it is cool, wrap it in plastic wrap and then aluminum foil. It will freeze for up to three months. Allow it to thaw in the fridge overnight and then warm it up in the oven at 350 degrees for around a half hour.

So if an easy make ahead breakfast that everyone will devour is what you are after, then this french toast casserole recipe is exactly what you need. It makes the best breakfast for dinner too!

More Breakfast Casseroles to Try:
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Tear or cube the bread into 1-2″ pieces and grease a 9×13″ baking dish. Pile all of the bread into the pan.

1 Loaf Challah Bread

Whisk the eggs, milk and heavy cream. Add the sugars, cinnamon and vanilla extract in a bowl until smooth. Pour the custard all over the bread, occasionally pressing the bread down a little. Wrap the entire dish in saran wrap and place in the fridge overnight. If you need to bake it the same day, set the pan out to absorb the custard for 1 hour before baking.

8 Eggs, 2 Cups Milk, 1/2 Cup Heavy Cream, 3/4 Cup Sugar, 1/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1 Tablespoon Vanilla

Prepare the topping by adding to a bowl the flour, brown sugar, cinnamon and salt whisking to combine. Cut in the butter with a pastry cutter and squeeze the mixture together in clumps. Place in a ziploc bag and refrigerate to keep the mixture held together.

1/2 Cup Flour, 1/2 Cup Brown Sugar, 1 teaspoon Cinnamon, 1 Pinch Salt, 1/2 Cup Unsalted Butter

Preheat the oven to 350 degrees F.

Remove the saran wrap and sprinkle the top with clumps of the topping. Place in the oven for 45-60 minutes. I like it somewhere in between but if you like it extra dry and not soft in the middle then go for 60 minutes.

Remove from the oven and dust with powdered sugar. Serve with Buttermilk Syrup (see note)

Do not use fat free milk.
To make the syrup like a caramel syrup just add 1 cup of brown sugar to the white sugar.

Serving: 1cup, Calories: 601kcal, Carbohydrates: 76g, Protein: 14g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 250mg, Sodium: 322mg, Potassium: 261mg, Fiber: 2g, Sugar: 43g, Vitamin A: 1030IU, Vitamin C: 1mg, Calcium: 182mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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November 1, 2025
This Easy Egg Casserole Might Be the Best Thing You Bake This Week
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Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

Ingredients for Breakfast Egg Casserole Recipe
- Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
- Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery.
- Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese.
- Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
- Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery.
- Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
- Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
- Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms.
- Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.
How to Make Ham and Cheese Breakfast Casserole
1. Prep: Preheat the oven and grease a casserole dish.
2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste.
4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.
Tip About Mushrooms

Mushrooms should not be seasoned pre-browning. This draws out excess water and will never create the caramelization that you’re looking for in a sautéed mushroom.

Are Breakfast Casseroles Healthy?

Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!

What to Serve with Breakfast Egg Casserole?

When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully!

I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.

Can I Make Egg Casserole Ahead of Time?

This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.

You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.

Storing and Reheating

To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven.

This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.

Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!

More Breakfast Casserole Recipes:

Watch How This Breakfast Egg Casserole is Made…
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

Heat a skillet over medium heat and add the butter or oil. Add the mushrooms and cook without stirring until browned, about 3-5 minutes. Stir and cook another 2-3 minutes. Season with salt and pepper. Set aside.

1 Tablespoon Butter, 1 ½ cups Baby Bella Mushrooms, ½ teaspoon Salt, Black Pepper

Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the ham, mushrooms, cheese, oregano and spinach.

11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach, 1 ½ cups Ham

Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

Serving: 1cup, Calories: 172kcal, Carbohydrates: 2g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 178mg, Sodium: 495mg, Potassium: 208mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 866IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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October 27, 2025