A great make-ahead breakfast casserole is the perfect back-pocket recipe for when you’re hosting overnight guests. Do all the work the night before, then pop it in the oven the next morning for a decadent and special occasion-worthy meal. Your guests will love that you went the extra mile to make them feel special, and no one has to know how easy it was to prepare!
I like to think of this recipe as a “choose your own adventure” breakfast casserole. Keep in mind a few key ratios, but substitute ingredients based on what you have or what you’re craving.
Key Ingredients in This Breakfast Casserole
- Crusty bread: Day-old bread also works great here, as it will absorb the eggs and milk in the casserole. This becomes the first layer of the casserole in the baking dish.
- Protein and veggies: Here I sautéed some green onion with bulk breakfast sausage, but you can also use this as an opportunity to repurpose leftover ingredients. Cubed leftover ham is a great choice, as are broccoli florets and sliced mushrooms for a vegetarian option.
- Shredded cheese: Cheddar is always a solid choice, but I think melty and delicious fontina is also a great option. If you want a spicy kick, try pepper jack cheese.
- Eggs and milk: For 8 ounces of bread, you will need 6 large eggs and 1 cup of milk to hold everything together.
- Herbs and seasoning: I love smoked paprika, so that’s what I added here. But feel free to get creative and use your favorite herbs or seasoning to make the casserole your own.
Why Is My Breakfast Casserole Runny?
The key to a breakfast casserole that is moist and delicious but not runny is to make sure you have the proper ratio of bread, eggs, and milk. If there is too much liquid for the bread to absorb, the result could be a runny casserole. This is why I like a firmer bread like a crusty French bread or a baguette rather than something softer, like challah. I have found the ratio of about 8 ounces of cubed bread, 6 eggs, and 1 cup of milk works well for breakfast casseroles.
