5 Easy Breakfast Casserole Recipes for Brunch You’ll Crave Every Weekend

By Brandon D / September 28, 2025

Brunch people, gather ’round. These casseroles are the ultimate lazy cook’s secret weapon: toss everything into a dish, slide it into the oven, and let the magic happen while you sip coffee. They’re hearty, crowd-pleasing, and totally make-ahead friendly—aka perfect for sleep-in Sundays, holiday mornings, or whenever you want maximum flavor with minimum fuss.

You’ll get a mix of classic comfort, lighter veggie-forward options, and a couple of fun twists. Pick one, or be bold and do a two-casserole spread. Your guests will think you planned for days (you didn’t, and that’s our little secret).

1. Cheesy Sausage Strata That Feeds a Crowd Without Stress

This is your set-it-and-forget-it casserole: savory sausage, gooey cheddar, and toasty bread soaked in a rich custard. It’s classic brunch comfort and the perfect “I made this last night” move for stress-free mornings. Serve it when you want happy, full people and minimal dishes.

Ingredients:

• 1 pound breakfast sausage (mild or spicy), casings removed
• 1 tablespoon olive oil (if needed)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 8 cups cubed day-old bread (French or Italian loaf works best)
• 2 cups shredded sharp cheddar cheese, divided
• 8 large eggs
• 2 1/2 cups whole milk (or 2% for lighter)
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley (optional)
• Butter or cooking spray for the dish

Instructions:

1. Grease a 9×13-inch baking dish. Heat a skillet over medium, crumble in the sausage, and cook until browned, 6–8 minutes. Remove sausage; if the pan is dry, add olive oil.
2. Sauté onion and bell pepper until soft, 5–6 minutes. Cool slightly.
3. Spread bread cubes in the dish. Top with sausage, peppers, onions, and 1 1/2 cups cheddar.
4. In a bowl, whisk eggs, milk, Dijon, salt, pepper, and smoked paprika. Pour evenly over the bread mixture, pressing gently so everything gets soaked.
5. Cover and refrigerate at least 30 minutes (up to overnight) to let the custard absorb.
6. When ready, preheat oven to 350°F (175°C). Bake covered for 25 minutes, then uncover, sprinkle remaining cheddar, and bake 15–20 minutes more until puffed and golden and the center is set.
7. Rest 10 minutes. Sprinkle parsley and serve.

Pro tip: Swap cheddar for pepper jack if you like heat. Add spinach for extra greens, or use sourdough for a pleasant tang. Leftovers reheat beautifully—think weekday breakfast win.

2. Veggie Sunrise Egg Bake With Feta and Herbs

Light, colorful, and packed with vegetables, this one makes your brunch spread feel fresh without skimping on flavor. The feta adds a salty pop while the herbs keep it bright. It’s the perfect option for vegetarian friends—or anyone who likes to feel virtuous before diving into mimosas.

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, thinly sliced
• 2 cups baby spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 yellow bell pepper, diced
• 10 large eggs
• 1 cup whole milk (or unsweetened almond milk)
• 3/4 cup crumbled feta cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano (or 1 tablespoon fresh)
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh dill or parsley
• Cooking spray for the dish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
2. Heat olive oil in a skillet over medium. Sauté red onion 3–4 minutes until softened. Add zucchini and bell pepper; cook 3 minutes more. Stir in spinach to wilt, about 1 minute. Remove from heat and cool slightly.
3. Scatter cooked veggies evenly in the baking dish. Add cherry tomatoes and half the feta on top.
4. Whisk eggs, milk, salt, pepper, oregano, and red pepper flakes. Pour over vegetables. Sprinkle remaining feta.
5. Bake 30–35 minutes until the center is set and edges are lightly golden.
6. Rest 5–10 minutes. Finish with fresh dill or parsley.

Serve with a simple arugula salad and lemon vinaigrette. Want more heft? Add roasted potatoes or swap in goat cheese for a creamier vibe. Leftovers make a stellar lunch with a dollop of Greek yogurt.

3. Everything Bagel and Lox Breakfast Bake

All the flavors of your favorite bagel order, baked into a cozy casserole. We’re talking everything bagels, smoked salmon, cream cheese, and dill. It’s fancy without the fuss—perfect for a brunch that feels special but takes under 20 minutes to assemble.

Ingredients:

• 5 day-old everything bagels, torn into bite-size pieces
• 6 ounces cold-smoked salmon (lox), chopped
• 1 small red onion, thinly sliced
• 1/2 cup capers, drained and rinsed
• 6 ounces cream cheese, cut into small cubes
• 8 large eggs
• 2 cups half-and-half (or 1 1/2 cups milk + 1/2 cup cream)
• 1 teaspoon Dijon mustard
• 1 teaspoon everything bagel seasoning, plus more for topping
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh dill
• Butter or cooking spray for the dish

Instructions:

1. Grease a 9×13-inch dish. Arrange bagel pieces evenly. Tuck in cream cheese cubes so they’re dotted throughout.
2. Scatter salmon, red onion, and capers over the bagels.
3. Whisk eggs, half-and-half, Dijon, bagel seasoning, salt, pepper, and half the dill. Pour evenly over the bagels, pressing down gently to help absorb.
4. Cover and refrigerate 30 minutes to 4 hours (overnight also works for deeper flavor).
5. Preheat oven to 350°F (175°C). Bake uncovered 35–40 minutes until golden and set.
6. Rest 10 minutes. Sprinkle extra bagel seasoning and remaining dill.

Serve with sliced cucumbers, lemon wedges, and extra cream cheese on the side. Not into salmon? Use cooked bacon or skip the meat and add sautéed mushrooms. This one’s a conversation starter—trust me, people go back for seconds.

4. Sweet Cinnamon Apple French Toast Casserole

It’s like your favorite diner French toast, but all baked together with cinnamon, apples, and a buttery streusel. Crisp on top, custardy in the middle—exactly what brunch dreams are made of. Ideal when you want something sweet to balance the savory dishes.

Ingredients:

• 8 cups cubed brioche or challah (day-old is best)
• 3 large apples (Honeycrisp or Granny Smith), peeled and diced
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream (or more milk)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• Butter for greasing

Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, diced

Instructions:

1. Grease a 9×13-inch dish. Add bread cubes and apples to the dish, tossing to combine.
2. In a large bowl, whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt. Pour over the bread and press down gently to soak.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with your fingers or a pastry cutter until crumbly.
4. Sprinkle streusel over the casserole. Cover and refrigerate at least 30 minutes or overnight.
5. Preheat oven to 350°F (175°C). Bake 40–45 minutes until puffed and the top is crisp.
6. Rest 10 minutes before serving.

Finish with maple syrup, powdered sugar, or a dollop of whipped cream. Add chopped pecans to the streusel if you want crunch. Feeling adventurous? Toss in a handful of raisins or swap apples for pears—seriously good.

5. Southwest Hash Brown Egg Bake With Chipotle Kick

Crispy hash browns, smoky chipotle, and melty Monterey Jack make this casserole a total crowd-pleaser. It’s bold, satisfying, and pairs perfectly with salsa and avocado. Great for game-day brunch or when you want something with a little attitude.

Ingredients:

• 3 tablespoons unsalted butter, melted
• 1 (30–32 ounce) bag frozen shredded hash browns, thawed and patted dry
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 cup corn kernels (frozen or canned, drained)
• 1 (4-ounce) can diced green chiles, drained
• 10 large eggs
• 1 1/4 cups whole milk
• 1–2 teaspoons chipotle in adobo, minced (to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 cups shredded Monterey Jack or pepper jack cheese, divided
• 1/4 cup chopped cilantro, plus more for garnish
• Cooking spray for the dish

Instructions:

1. Preheat oven to 400°F (205°C). Grease a 9×13-inch dish. Toss thawed hash browns with melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press into the dish in an even layer. Bake 15 minutes to start crisping.
2. Meanwhile, heat olive oil in a skillet over medium. Sauté onion and bell pepper 4–5 minutes until softened. Stir in corn and green chiles; cook 1–2 minutes more. Remove from heat.
3. In a bowl, whisk eggs, milk, chipotle, cumin, garlic powder, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Remove hash browns from oven. Layer half the cheese, then the sautéed veggies. Pour egg mixture over top. Sprinkle remaining cheese.
5. Reduce oven to 350°F (175°C). Bake 30–35 minutes until the center is set and edges are golden.
6. Rest 10 minutes. Sprinkle cilantro and serve.

Top with sliced avocado, pico de gallo, and a squeeze of lime. Add cooked chorizo or black beans to make it heartier. If you love crunch, broil for 1–2 minutes at the end to toast the cheese—watch closely.

Make-Ahead Tips That Save Your Sanity

• Assemble the night before: Most casseroles here love a good overnight soak. Cover tightly and refrigerate.
• Bake from cold: Add 5–10 minutes if your dish goes from fridge to oven.
• Reheat like a pro: Warm slices at 325°F (165°C) for 10–15 minutes or microwave in short bursts.
• Freeze friendly: Bake, cool, wrap well, and freeze up to 2 months. Thaw overnight before reheating.

What to Serve on the Side

• Crisp green salad with lemony dressing
• Fresh fruit platter or citrus salad
• Hot sauce bar (seriously, people love options)
• Coffee, mimosas, or a big pitcher of iced tea

Ready to brunch like a pro? These 5 easy breakfast casserole recipes for brunch deliver big flavor with minimal effort—and they’re totally customizable. Pick your vibe (savory, sweet, or spicy), bake once, and let the compliments roll in. Your weekend self will thank you.