Make-Ahead Winter Breakfast Casserole Recipe
Winter Breakfast Casserole Recipe is an easy-to-prepare breakfast egg casserole, made with cheese, mushrooms, and breakfast meats!
Happy Friday, Friends! Enjoy this Make-Ahead Happy Holidays Winter Breakfast Casserole Recipe, if you love to be organized … starting now! I’m making my menus for the next few weeks with out-of-town guests coming, and a yummy breakfast casserole is on the menu for sure.
Winter Breakfast Casserole Recipe
We love a good hearty brunch dish, or breakfast casserole, like this Winter Breakfast Casserole Recipe. And the beauty of this recipe is you can use the veggies in your fridge or pantry!
Ingredients for Winter Breakfast Casserole
- Crustless hearty bread cubes
- Eggs
- Cream: use regular whipping cream or heavy cream
- Kosher salt and white pepper
- Sharp cheddar cheese
- Thinly sliced green onions
- Olive oil
- Breakfast meat: sausage, bacon, or salami (clean out your fridge!)
- Cemini mushrooms: or your favorite mushrooms
- Yellow onion
- Red pepper
Bacon Breakfast Casserole
Do you love a good fritatta recipe? For this Winter Breakfast Casserole Recipe, I basically followed a simple Frittata recipe and turned it into a breakfast casserole for the next morning.
It was perfect for serving on a cold winter’s morn.
Why I love breakfast casseroles
The beauty of breakfast casseroles is that you prepare them the day before and pull them out of the fridge the morning you are ready to bake.
We also love this time of year, this Baked Egg Nog French Toast Casserole, Stuffed Pear French Toast, and this Make-Ahead Breakfast Casserole that my Dad’s wife, Ginny makes (so good). Here’s the Ham Breakfast Casserole version (great with leftover holiday ham). Or try this Cheesy Breakfast Stuffing Cakes recipe.
I usually make 2, because they are excellent as leftovers.
Serve for a big crowd.
How do you make a breakfast casserole?
- Place bread on baking sheet and toast in oven. Let cool.
- Whisk eggs, cream, salt and pepper. Gently fold in the bread, cheese, and green onions. Set aside.
- In a large frying pan saute the mushrooms; set aside. Saute the onions and pepper; add in the cooked mushrooms and meats.
- Mix all ingredients together in a large bowl. Pour into 9×13 pan and cover with foil.
- Store in refrigerator overnight. Pull out 1 hour before serving.
- Bake and serve with sour cream and salsa.
Enjoy!
Get the Recipe:
Winter Breakfast Casserole Recipe
Ingredients
- 3 cups crustless hearty bread cubes, 1" cubes
- 10 eggs
- ¼ cup cream
- Kosher salt and white pepper, to taste
- 8 oz. sharp cheddar cheese, grated
- ½ cup thinly sliced green onions
- 4 Tbsp. olive oil
- 8-10 oz. sausage, bacon, or salami (clean out your fridge!)
- 8 oz. cremini mushrooms, sliced
- 1 yellow onion, thinly sliced
- 1 red pepper, thinly sliced
Instructions
- Preheat oven to 350. Place bread on baking sheet and toast in oven for 15 minutes. Let cool.
- Whisk eggs, cream, salt and pepper. Gently fold in the bread, cheese, and green onions. Set aside.
- In a large frying pan saute the mushrooms; set aside. Saute the onions and pepper; add in the cooked mushrooms and meats.
- Mix all ingredients together in a large bowl. Pour into 9x13 pan and cover with foil. Store in refrigerator overnight.
- Pull out 1 hour before serving. Bake at 350 for 30-40 minutes.
- Serve with sour cream and salsa.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
How long does this last in the fridge after its been cooked?
I’d say 2-3 days, but whatever you are comfortable with for shelf-life of leftovers!
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I want to assemble this and cook it right away (as a dinner) so since it will not be cold from the refrigerator how long do you think I should cook it?
Maybe 5-10 less time. You’ll be able to see when it’s done (and the eggs are not runny).
Pingback: Swapping 9x13's with Overnight Breakfast Casserole | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening
YUm! I love to play words with friends and wordfeud…I am terrible at spelling Definitely too (C:
I”m more of a “just try to make the recipe…period” kind of girl :) :) After that, when I know that I can make a particular dish without fail, than I’ll try and tweak it more to my tastes :) Love and hugs from the ocean shores of California, Heather :)
I love the “clean out the fridge” option….great idea!!
That looks like my kind of breakfast! I always misspell definitely, and the bad part is I use it all the time!
A. What a great looking recipe, and so versatile! Thank you. We may try it this weekend.
B. Your words dilemma cracks me up. Two perennially tough ones for me are “vacuum” and “broccoli.”
C. I totally gave up on Words With Friends, for shameful vanity reasons. My friends thought I would be really good at it and I am just not. Lost like 23 consecutive games., including those played against kids and teens. LOL
Have a wonderful day, Sandy!
I always misspell “definitely” – been doing it for years and it’s only been in the last month or so that spellcheck has kicked in and I’m doing it properly.
And yes, I’m a recipe reviser – taking basics and adding things all the time or tweaking it to what I have in the fridge.
I just misspelled one the other day and I can’t remember what it is! Yes, I revise because I have to for a family member’s allergies as well as what I can find on the economy here! That casserole looks absolutely delicious!!