Delicious Make Ahead Breakfast Casserole Recipe No Bread and Freezer Friendly
- Sally Rychlak
- Jul 19
- 2 min read
This easy breakfast casserole is one of those recipes I find myself coming back to over and over because it checks every box. It feeds a crowd, can be made ahead of time, reheats beautifully, and is one of the easiest things you can bring to someone who could use a homemade meal.
I actually made this recently for a friend who had just had a baby. My original plan was to bring dinner, but my mom quickly shut that idea down. Her advice was simple: everyone brings dinner, but breakfast gets overlooked. She was right.
This make ahead breakfast casserole recipe has been in my family's rotation for years, and for good reason. It's dependable, crowd pleasing, and somehow manages to satisfy everyone at the table. The adults love it. The kids love it. Even toddlers seem to happily eat it, which may be the strongest endorsement a breakfast recipe can get.
One of my favorite things about this breakfast casserole is how forgiving it is. You can assemble it the night before and bake it in the morning, making it ideal for hosting overnight guests or holiday weekends when you'd rather spend time drinking coffee than cooking.
Leftovers reheat perfectly. If you're feeding a crowd, simply cover the casserole with foil and warm it back up in the oven. If it's just you, an individual slice heats up in the microwave in a minute or two and tastes just as good.
It's also a great freezer friendly breakfast casserole. Wrap individual portions or freeze the entire pan before or after baking, then thaw overnight in the refrigerator and reheat whenever you need an easy breakfast.
While I usually enjoy lightening up recipes with extra protein or ingredient swaps, this is one family recipe I've never felt the need to reinvent. But if I were to lighten it, I'm thinking greek yogurt swapped for sour cream, turkey sausage swapped for pork, low fat cheese...
Whether you're looking for a breakfast casserole for a crowd, an easy meal to bring to a new mom, something to prep ahead for holiday guests, or just a reliable breakfast to have in the freezer, this recipe has earned a permanent spot in my rotation. I have a feeling it'll earn one in yours, too.
1
Add veggies!
Add your own veggies. Sauteed spinach would be good in this!
2
Lower Fat
Substitute greek yogurt in place of sour cream, use turkey sausage, low fat cheese...
Notes
1
Cook crumbled sausage in skillet until brown. Remove sausage and drain on paper towel.
2
While the sausage cooks, combine the eggs, sour cream, milk, cheese, salt and pepper in a large bowl. Mix well.
3
Cook chopped green onions in the same skillet - saute for 2-3min. Add them to sausage on the paper towel to drain (and cool).
4
Add sausage and onions to the egg mixture (into the bowl, you are not putting the eggs in the skillet at any point!!!!)
5
SPRAY/grease 9x13 pan. Pour mixture into the pan. Bake for 40-50 min until edges are set and middle is cooked.
6
Reheat the next day covered in the oven, or heat up individual pieces in the microwave. Can be frozen after cooking.
Instructions
12 eggs
2 lbs pork sausage
8oz sour cream
4 green onions
2 cups shredded cheddar cheese
1/2 cup milk
1 tsp salt
1/2 tsp pepper
Ingredients
Claire's Breakfast Casserole
Sally Rychlak
This breakfast casserole is easy, feeds a full house, and is so yummy that you'll want to eat it for lunch and dinner too.
Servings :
12
Calories:
Prep Time
15 min
Cooking Time
50 min
Rest Time
15 min
Total Time
1 hour 20 min
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