15 Amazing Egg Casseroles To Brighten Your Mornings

Nothing beats waking up to the smell of a delicious egg casserole bubbling in the oven. These hearty breakfast dishes combine fluffy eggs with your favorite ingredients for the perfect start to any day.

Whether you’re feeding a crowd or meal prepping for the week, these make-ahead casseroles will become your go-to morning solution.

01. Southern Grits and Sausage Breakfast Bake

Creamy grits meet savory sausage in this comforting Southern-style casserole. Perfect for entertaining overnight guests or special weekend mornings.

Ingredients: 1 cup quick-cooking grits, 1 pound breakfast sausage, 8 large eggs, 2 cups whole milk, 1 cup sharp cheddar cheese (shredded), 1/2 cup butter, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder.

How To Make Southern Grits and Sausage Breakfast Bake

1. Cook grits according to package directions using milk instead of water for extra richness. Stir in butter and half the cheese until melted and creamy. Season with salt and pepper, then spread evenly in a greased 9×13 baking dish.

2. Brown sausage in a large skillet over medium-high heat, breaking it into small crumbles. Cook until no pink remains, about 8 minutes. Drain excess grease and sprinkle sausage over the grits layer.

3. Whisk eggs with garlic powder and remaining seasonings until well combined. Pour egg mixture evenly over sausage and grits. Top with remaining cheese and bake at 350°F for 25-30 minutes until eggs are set and top is golden brown.

02. Classic Sausage and Egg Breakfast Casserole

This versatile make-ahead casserole lets you customize with your favorite add-ins. The combination of bread, eggs, and sausage creates the ultimate comfort food breakfast.

Ingredients: 6 slices white bread (cubed), 1 pound breakfast sausage, 6 large eggs, 2 cups whole milk, 1 teaspoon dry mustard, 1 cup sharp cheddar cheese (shredded), 1/2 teaspoon salt, 1/4 teaspoon black pepper.

How To Make Classic Sausage and Egg Breakfast Casserole

1. Tear bread into bite-sized pieces and spread in a greased 9×13 baking dish. I like to let the bread sit out overnight to get slightly stale, which helps it absorb the egg mixture better.

2. Cook sausage in a large skillet until browned and crumbly, about 10 minutes. Drain well and scatter over bread cubes. Sprinkle cheese evenly over the sausage layer.

3. Whisk together eggs, milk, dry mustard, salt, and pepper until smooth. Pour mixture over the casserole, making sure all bread pieces are moistened. Cover and refrigerate overnight if making ahead.

4. Bake uncovered at 350°F for 45-50 minutes until center is set and top is lightly golden. Let stand 10 minutes before serving to allow the custard to firm up properly.

03. Spicy Mexican Egg Explosion Casserole

This fiery breakfast casserole packs serious heat with jalapeños and pepper jack cheese. Adjust the spice level to match your family’s taste preferences perfectly.

Ingredients: 12 large eggs, 1 pound chorizo sausage, 2 cups pepper jack cheese (shredded), 1 can diced tomatoes (drained), 2 jalapeños (seeded and diced), 1 cup sour cream, 1/2 cup green onions (chopped), 1 teaspoon cumin, hot sauce to taste.

How To Make Spicy Mexican Egg Explosion Casserole

1. Remove chorizo from casings and cook in a large skillet over medium heat until crispy and fully cooked, about 12 minutes. The rendered fat adds incredible flavor, so don’t drain it all.

2. Beat eggs with cumin and a few dashes of hot sauce. Stir in sour cream until mixture is smooth and creamy. This creates the most luxurious texture in the finished casserole.

3. Layer cooked chorizo in a greased 9×13 dish. Top with diced tomatoes and jalapeños, then sprinkle with cheese. Pour egg mixture over everything, ensuring even distribution.

4. Bake at 375°F for 30-35 minutes until eggs are set but still slightly jiggly in center. Garnish with green onions and serve with extra hot sauce on the side for heat lovers.

04. Maple Hash Brown and Egg Casserole

Sweet maple sausage balances perfectly with crispy hash browns in this hearty casserole. Many home cooks love preparing this dish the night before for stress-free mornings.

Ingredients: 1 bag frozen hash browns (thawed), 1 pound maple breakfast sausage, 10 large eggs, 1 1/2 cups whole milk, 2 cups cheddar cheese (shredded), 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons butter.

How To Make Maple Hash Brown and Egg Casserole

1. Press thawed hash browns between paper towels to remove excess moisture. This step is crucial for achieving crispy potatoes instead of soggy ones. Spread hash browns in a buttered 9×13 baking dish.

2. Cook maple sausage until browned and crumbly, breaking it into small pieces as it cooks. The maple flavor really shines through, so don’t substitute with regular sausage if possible.

3. Whisk eggs with milk, salt, and pepper until well combined. Sprinkle cooked sausage over hash browns, then pour egg mixture evenly over top. Finish with shredded cheese.

4. Bake at 350°F for 45-50 minutes until eggs are completely set and hash browns are golden around the edges. Let cool for 5 minutes before cutting into squares.

05. Super Simple Five-Ingredient Egg Casserole

Sometimes the best recipes are the simplest ones. This foolproof casserole uses just five ingredients but delivers maximum flavor and satisfaction every single time.

Ingredients: 12 large eggs, 1 pound breakfast sausage, 2 cups sharp cheddar cheese (shredded), 1 can cream of mushroom soup, 6 slices bread (cubed).

How To Make Super Simple Five-Ingredient Egg Casserole

1. Brown sausage in a large skillet until completely cooked through, breaking it into bite-sized pieces. Drain excess grease but leave a little for flavor. Let cool slightly while preparing other ingredients.

2. Cut bread into 1-inch cubes and spread in a greased 9×13 baking dish. Day-old bread works best because it won’t get too soggy when the egg mixture is added.

3. Beat eggs thoroughly and stir in cream of mushroom soup until smooth. This creates a rich, creamy base that binds everything together beautifully. Pour mixture over bread cubes.

4. Top with cooked sausage and sprinkle cheese evenly over the surface. Bake at 350°F for 35-40 minutes until center is firm and top is golden brown.

5. Allow casserole to rest for 10 minutes before serving. This helps the custard set properly and makes it much easier to cut clean squares.

06. Keto-Friendly Low-Carb Egg Casserole

Following a ketogenic diet doesn’t mean giving up delicious casseroles. This low-carb version uses heavy cream and plenty of cheese for rich, satisfying results.

Ingredients: 10 large eggs, 1 pound sugar-free breakfast sausage, 1 cup heavy whipping cream, 2 cups cheddar cheese (shredded), 1/2 cup cream cheese (softened), 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper.

How To Make Keto-Friendly Low-Carb Egg Casserole

1. Cook sausage in a large skillet until browned and crumbly. Make sure to choose sugar-free sausage to keep this recipe truly keto-compliant. Drain and set aside to cool.

2. Whisk softened cream cheese until smooth, then gradually add heavy cream and eggs. Beat until mixture is completely smooth with no lumps. Season with garlic powder, salt, and pepper.

3. Stir cooked sausage and half the cheddar cheese into the egg mixture. Pour into a greased 9×13 baking dish and top with remaining cheese for extra richness.

4. Bake at 375°F for 25-30 minutes until eggs are set and top is lightly golden. The high fat content makes this incredibly satisfying and perfect for keto meal prep.

07. Mexican-Style Brunch Enchilada Casserole

Transform traditional enchiladas into a breakfast masterpiece with this creative casserole. Tortillas filled with ham and cheese get smothered in fluffy eggs for brunch perfection.

Ingredients: 8 flour tortillas, 2 cups cooked ham (diced), 2 cups Mexican cheese blend (shredded), 8 large eggs, 1 cup milk, 1 bell pepper (diced), 1/2 cup onion (diced), 1 teaspoon cumin, salsa and sour cream for serving.

How To Make Mexican-Style Brunch Enchilada Casserole

1. Sauté diced onion and bell pepper until softened, about 5 minutes. Let cool completely before using. This adds great texture and prevents the vegetables from releasing too much moisture during baking.

2. Fill each tortilla with ham, sautéed vegetables, and cheese, then roll tightly. Place seam-side down in a greased 9×13 baking dish, arranging them snugly together.

3. Whisk eggs with milk and cumin until well combined. Pour egg mixture evenly over the rolled tortillas, making sure to get some between each roll for even cooking.

4. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake another 15-20 minutes until eggs are set and top is lightly browned.

5. Let stand 10 minutes before serving. Cut between tortillas and serve with fresh salsa, sour cream, and your favorite enchilada toppings for an authentic experience.

08. Easter Ham and Cornbread Breakfast Bake

Transform leftover holiday ham into this comforting breakfast casserole. Cornbread stuffing creates a unique base that soaks up all the delicious egg custard beautifully.

Ingredients: 4 cups cornbread (cubed), 2 cups cooked ham (diced), 8 large eggs, 2 cups chicken broth, 1/2 cup butter (melted), 1 cup cheddar cheese (shredded), 2 celery stalks (diced), 1 onion (diced), 1 teaspoon sage.

How To Make Easter Ham and Cornbread Breakfast Bake

1. Cut day-old cornbread into 1-inch cubes and spread in a greased 9×13 dish. If your cornbread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out slightly.

2. Sauté diced onion and celery in a little butter until tender, about 8 minutes. This creates a traditional stuffing base that adds incredible flavor depth to the casserole.

3. Combine melted butter, chicken broth, and sage. Pour over cornbread cubes and toss gently. The cornbread should be moist but not soggy. Add diced ham and sautéed vegetables.

4. Beat eggs and pour evenly over the cornbread mixture. Top with shredded cheese and bake at 375°F for 30-35 minutes until eggs are set and top is golden brown.

09. Garden Spinach and Mushroom Egg Casserole

Fresh vegetables shine in this healthy vegetarian casserole. Baby spinach and meaty mushrooms create a satisfying breakfast that’s ready in under an hour.

Ingredients: 10 large eggs, 8 oz mushrooms (sliced), 5 oz baby spinach, 1 1/2 cups Swiss cheese (shredded), 1/2 cup heavy cream, 2 tablespoons olive oil, 3 cloves garlic (minced), 1/2 teaspoon salt, 1/4 teaspoon nutmeg.

How To Make Garden Spinach and Mushroom Egg Casserole

1. Heat olive oil in a large skillet and sauté sliced mushrooms until golden brown and most liquid has evaporated, about 8 minutes. This concentrates their flavor and prevents a watery casserole.

2. Add minced garlic to mushrooms and cook 1 minute until fragrant. Add spinach in batches, cooking until wilted. Season with salt and let cool slightly.

3. Whisk eggs with heavy cream and nutmeg until smooth. The nutmeg adds a subtle warmth that pairs beautifully with spinach. Stir in half the cheese and the cooled vegetables.

4. Pour mixture into a greased 8×8 baking dish and top with remaining cheese. Bake at 375°F for 25-30 minutes until center is just set and top is lightly golden.

10. Creamy Cottage Cheese and Green Chile Casserole

Fast-and-Fabulous Egg and Cottage Cheese Casserole

Cottage cheese makes this egg casserole incredibly creamy and protein-packed. Diced green chiles add just the right amount of heat for a flavorful morning meal.

Ingredients: 12 large eggs, 2 cups cottage cheese, 1 can diced green chiles, 2 cups Monterey Jack cheese (shredded), 1/4 cup all-purpose flour, 1/2 cup butter (melted), 1 teaspoon baking powder, 1/2 teaspoon salt.

How To Make Creamy Cottage Cheese and Green Chile Casserole

1. Beat eggs thoroughly in a large bowl until light and fluffy. This extra beating creates the most tender texture in the finished casserole, so don’t skip this step.

2. Stir in cottage cheese, melted butter, and drained green chiles. The cottage cheese adds incredible creaminess and extra protein to make this casserole more filling.

3. In a separate bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into egg mixture along with half the shredded cheese until just combined.

4. Pour into a greased 9×13 baking dish and top with remaining cheese. Bake at 350°F for 35-40 minutes until puffed and golden brown on top.

5. Let cool for 10 minutes before serving. The casserole will deflate slightly as it cools, but the texture will be perfectly creamy and custard-like throughout.

11. All-American Breakfast Casserole

Cottage cheese is the secret ingredient that makes this hearty casserole extra creamy. The tangy flavor pairs perfectly with classic breakfast ingredients for morning comfort food.

Ingredients: 10 large eggs, 1 cup cottage cheese, 1 pound breakfast sausage, 6 slices bread (cubed), 2 cups cheddar cheese (shredded), 1 cup whole milk, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper.

How To Make All-American Breakfast Casserole

1. Cook breakfast sausage until browned and crumbly, breaking it into small pieces. Drain excess grease but leave about 1 tablespoon for flavor. Let cool while preparing other ingredients.

2. Tear bread into bite-sized pieces and arrange in a greased 9×13 baking dish. Slightly stale bread works best because it absorbs the egg mixture without becoming mushy.

3. Beat eggs with milk, cottage cheese, dry mustard, salt, and pepper until well combined. The cottage cheese creates an incredibly rich and creamy custard base.

4. Layer cooked sausage over bread, then pour egg mixture evenly over top. Sprinkle with shredded cheese and let stand 15 minutes for bread to absorb liquid.

5. Bake at 350°F for 40-45 minutes until center is set and top is golden brown. The cottage cheese creates the most amazing creamy texture throughout.

12. Tater Tot and Bacon Breakfast Casserole

Crispy tater tots meet smoky bacon in this crowd-pleasing casserole. Perfect for Christmas morning or any time you want to feed a hungry crowd effortlessly.

Ingredients: 1 bag frozen tater tots, 12 slices bacon, 10 large eggs, 1/2 cup milk, 2 cups sharp cheddar cheese (shredded), 1/4 cup green onions (chopped), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder.

How To Make Tater Tot and Bacon Breakfast Casserole

1. Cook bacon until crispy, then drain on paper towels and crumble into bite-sized pieces. Save 2 tablespoons of bacon grease for extra flavor in the eggs.

2. Arrange frozen tater tots in a single layer in a greased 9×13 baking dish. Bake at 425°F for 15 minutes to start crisping them up before adding other ingredients.

13. Layered Potato and Egg Casserole

This simple five-ingredient casserole layers thinly sliced potatoes and hard-boiled eggs in creamy sauce. The result is pure comfort food that’s perfect for feeding a crowd.

Ingredients: 6 large potatoes (peeled and sliced), 8 hard-boiled eggs (sliced), 1 can cream of mushroom soup, 1/2 cup milk, 2 cups cheddar cheese (shredded), salt and pepper to taste, 2 tablespoons butter.

How To Make Layered Potato and Egg Casserole

1. Slice potatoes into 1/4-inch thick rounds using a mandoline or sharp knife for even cooking. Boil potato slices in salted water for 8-10 minutes until just tender but still holding their shape.

2. Peel hard-boiled eggs and slice into 1/4-inch rounds. I recommend making the eggs ahead of time and chilling them completely, which makes slicing much easier and cleaner.

3. Mix cream of mushroom soup with milk until smooth. This creates the creamy sauce that binds all the layers together and keeps everything moist during baking.

4. Layer half the potatoes in a greased 9×13 dish, then half the egg slices, and half the cheese. Repeat layers, then pour soup mixture evenly over top.

5. Dot with butter and bake covered at 350°F for 30 minutes. Remove cover and bake 15 more minutes until bubbly and golden brown on top.

14. Zippy Pepper Jack Egg Casserole

This casserole goes beyond basic with pepper jack cheese and dry mustard for serious flavor. Fresh onions add crunch while the spicy cheese brings the heat.

Ingredients: 12 large eggs, 2 cups pepper jack cheese (shredded), 1 cup whole milk, 1 medium onion (diced), 6 slices bread (cubed), 1 teaspoon dry mustard, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 2 tablespoons butter.

How To Make Zippy Pepper Jack Egg Casserole

1. Sauté diced onion in butter until softened and lightly golden, about 6 minutes. The cooked onions add sweetness that balances the spicy pepper jack cheese perfectly.

2. Cube bread and arrange in a greased 9×13 baking dish. Day-old bread works best because it won’t get soggy when the egg mixture is added.

3. Beat eggs with milk, dry mustard, salt, and cayenne until well combined. The dry mustard adds a subtle tang that really makes the flavors pop in this casserole.

4. Sprinkle sautéed onions and half the cheese over bread cubes. Pour egg mixture evenly over everything, then top with remaining pepper jack cheese.

5. Bake at 350°F for 35-40 minutes until center is set and top is golden brown. Let stand 5 minutes before serving to allow the custard to firm up properly.

15. Veggie-Packed Power Breakfast Casserole

Clean out your refrigerator with this flexible veggie-loaded casserole. Mix and match whatever vegetables you have on hand for a nutritious and delicious breakfast.

Ingredients: 10 large eggs, 2 cups mixed vegetables (kale, tomatoes, potatoes, bell peppers), 1 1/2 cups Swiss cheese (shredded), 1/2 cup heavy cream, 2 tablespoons olive oil, 1 onion (diced), 3 cloves garlic (minced), 1 teaspoon dried herbs, salt and pepper to taste.

How To Make Veggie-Packed Power Breakfast Casserole

1. Dice potatoes into small cubes and roast at 400°F for 20 minutes until tender. This ensures they’re fully cooked since the casserole baking time isn’t long enough to cook raw potatoes.

2. Heat olive oil and sauté onion until softened, about 5 minutes. Add garlic and other hardy vegetables like bell peppers, cooking until just tender. Add leafy greens last and cook until wilted.

3. Beat eggs with heavy cream, dried herbs, salt, and pepper until smooth. Stir in roasted potatoes, sautéed vegetables, and half the cheese.

4. Pour mixture into a greased 9×13 baking dish and top with remaining cheese. Add halved cherry tomatoes on top for extra color and fresh flavor.

5. Bake at 375°F for 30-35 minutes until eggs are set and vegetables are tender. This is the perfect way to use up odds and ends from your produce drawer.

Final Thoughts

These egg casseroles prove that breakfast doesn’t have to be complicated to be absolutely delicious. From simple five-ingredient dishes to veggie-packed powerhouses, there’s something here for every taste and occasion.

Start your mornings right with these make-ahead favorites that bring families together around the breakfast table with minimal effort and maximum satisfaction.

15 Amazing Egg Casseroles to Brighten Your Mornings