Make Ahead Breakfast Casserole

A classic breakfast casserole… that you prepare the night before! This Make Ahead Breakfast Casserole is easy to make, easy to serve and ready when you are – perfect for busy mornings and practically stress-free.

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This Make Ahead Breakfast Casserole is everything you’d expect from a comforting morning meal – fluffy eggs baked into soft layers, packed full of colorful vegetables, savory meats and cheese (though you can also use whatever leftovers you have in the fridge, if you prefer!), all tied together in the most satisfying way.

However, it has one key difference… this breakfast starts the day before you even wake up!

Why is that so great?

Because this makes it easier to plan, easier to relax and easier to feed a crowd. Making it just perfect for all your busy weekday, slow weekend, or house-guest entertaining needs.

Ingredients in Make Ahead Breakfast Casserole

This ingredient lineup stays flexible and familiar, which keeps the recipe easy to prep ahead.

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How to make Make Ahead Breakfast Casserole

This recipe stays calm and simple, even when prepared ahead of time.

1. Cook the vegetables

Heat olive oil in a pan over medium heat. Add red onions, mushrooms, and broccoli. Cook until softened and lightly golden. Stir in spinach and let it wilt

2. Prepare the baking dish

Lightly grease a baking dish. Spread the cooked vegetables evenly across the bottom to form a solid layer.

3. Add tomatoes and cheese

Scatter cherry tomatoes across the vegetables. Sprinkle the cheese mixture evenly on top so it melts into every section.

4. Whisk the eggs

Crack eggs into a large bowl. Whisk with almond milk, garlic powder, mustard powder, salt, and black pepper until smooth.

5. Combine everything

Pour the egg mixture slowly over the vegetables and cheese. Let it settle so it fills the gaps evenly.

6. Cover and chill

Cover the dish tightly and place it in the refrigerator. Let it rest overnight so flavors blend fully.

7. Bake the casserole

Remove the dish from the fridge and bake until the eggs set completely and the top turns lightly golden.

8. Garnish and rest

Let the casserole rest briefly. Sprinkle parsley over the top before slicing.

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How to serve Make Ahead Breakfast Casserole

This casserole serves best warm and sliced into neat squares. It works well as a main breakfast dish since it already includes vegetables, protein, and cheese. Fresh fruit on the side keeps the plate balanced without extra work.

Leftovers store well and reheat smoothly. Each slice stays soft and flavorful, which makes weekday mornings easier.

Recipe Tips

• Chop vegetables evenly so they cook at the same pace.
• Let the casserole rest overnight for better texture.
• Use a deep dish to avoid overflow.
• Allow resting time after baking for clean slices.

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Make Ahead Breakfast Casserole

Recipe by Amara CatherineCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 cup red onions chopped

• 3 cups mushrooms sliced and chopped

• 2 cups broccoli chopped

• 2 cups fresh spinach

• ½ cup cherry tomatoes

• 6 eggs

• ½ cup almond milk

• ½ teaspoon garlic powder

• ¼ teaspoon mustard powder

• Salt and black pepper to taste

• 1 cup cheddar and mozzarella cheese mix

• Parsley for garnishing

Directions

• Cook the vegetables:
  Heat olive oil in a pan over medium heat. Add red onions, mushrooms, and broccoli. Cook until softened and lightly golden. Stir in spinach and let it wilt
• Prepare the baking dish:
  Lightly grease a baking dish. Spread the cooked vegetables evenly across the bottom to form a solid layer.
• Add tomatoes and cheese:
  Scatter cherry tomatoes across the vegetables. Sprinkle the cheese mixture evenly on top so it melts into every section.
• Whisk the eggs:
  Crack eggs into a large bowl. Whisk with almond milk, garlic powder, mustard powder, salt, and black pepper until smooth.
• Combine everything:
  Pour the egg mixture slowly over the vegetables and cheese. Let it settle so it fills the gaps evenly.
• Cover and chill:
  Cover the dish tightly and place it in the refrigerator. Let it rest overnight so flavors blend fully.
• Bake the casserole:
  Remove the dish from the fridge and bake until the eggs set completely and the top turns lightly golden.
• Garnish and rest:
  Let the casserole rest briefly. Sprinkle parsley over the top before slicing.