Breakfast casserole is a favorite, anytime meal in our home for adults and kiddos alike. I am sharing my go-to Egg Breakfast Casserole plus 6 ways you can tweak it to suite your taste buds and dietary needs.

What I love about this recipe is that it helps check a lot of boxes. First, this recipe includes a serving of quality protein, colorful veggies, and adequate carbs for energy so I can feel good about feeding my babies a delicious, balanced meal. Second, it easy to assemble the casserole and set in the refrigerator until ready to bake for when you are hosting brunch or want to prep it the night before. Finally, with so many variations, this recipe is a great option to keep in your weekly mealplan rotation as a healthy breakfast or reheatable lunch to bring to the office.

Best Egg Breakfast Casserole

Ingredients

1 pound ground breakfast sausage
1/2 large yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes
2 cups raw baby spinach, chopped
2 cups shredded cheddar cheese, divided

Directions

Cook ground breakfast sausage in skillet until browned; use this handy meat chopper or the tip of a spatula to break into small pieces while your sausage cooks. Drain grease if desired.
Add onion and pepper to skillet and cook until tender. Add garlic and cook for 2 minutes.
In a large bowl, whisk together eggs and milk. Stir in the veggies, cooked meat, and 1 cup shredded cheese. Season with salt and pepper if desired.
Pour mixture into a a 9x13 inch glass baking dish and cook at 350° F for 45 minutes. At the half-way mark (about 20-25 minutes), open the oven and top the casserole with the remaining 1 cup shredded cheese.
*To make individual-sized egg muffins, use a muffin tin in place of a glass casserole dish. Grease your muffin tin well with butter or avocado oil, then fill each hole with the casserole mixture until about 3/4 full. Cook at 350° F for about 25 minutes.

Make the Dish Your Own

Whether you are making this casserole as a weekly staple and want some different flavor options to keep things interesting, or if need to tweak this recipe to meet your family’s dietary needs or preferences, we’ve got you covered. Check out these six easy ways to change up how you serve your Egg Breakfast Casserole.

For all of these examples, whisk together your eggs and milk as the base for your casserole and then add in the remaining recipe ingredients.

My favorite spin on the recipe uses crumbled bacon, sweet potato, broccoli, raw baby spinach, red onion, and cheddar cheese.
For a sweet and savory combination, try ground breakfast sausage, sweet potato, kale, red onion, yellow pepper, and cheddar cheese.
For a taste of Mediterranean go with crumbled bacon, feta cheese, potato, cherry tomato, and green onion.
For a Mexican twist, try ground beef with taco-seasoning, potato, red bell pepper, jalapeño, cilantro, and shredded Mexican cheese blend.
For a vegetarian variation, try this delicious combination: asparagus, potato, ricotta, yellow onion, mushroom, raw baby spinach, and parmesan.
For a lower carb recipe, omit all potatoes and focus on including a variety of other veggies instead.