Breakfast for Supper: Easy Make-Ahead Casserole Comfort

There’s something so satisfying about having breakfast for supper. After a long day of work, school, or running errands, I love knowing I can just pop something warm and hearty in the oven — no stress, no mess. This Breakfast Casserole is one of my go-tos because it’s easy to make ahead, uses simple ingredients, and tastes even better the next day.

Whether you’re cooking for the family, prepping for a busy week, or just craving that cozy breakfast flavor after dark, this casserole delivers every time.

Make-Ahead Breakfast Casserole

Serves: 6–8

Ingredients

• 8 large eggs

• 1 cup milk (whole or 2%)

• 3 cups frozen hashbrowns or tater tots

• 1 cup cooked sausage or crumbled bacon

• 1 cup shredded cheese (cheddar, Colby Jack, or your favorite blend)

• 1 cup sliced mushrooms

• 1 medium tomato, diced

• 1 bell pepper, diced

• ½ cup chopped onion

• Salt and pepper, to taste

• Optional: a pinch of paprika or garlic powder for extra flavor

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Cook the meat. In a skillet, cook sausage or bacon until browned. Drain any excess grease.

3. Layer the base. Spread the hashbrowns or tater tots evenly on the bottom of your baking dish.

4. Add the veggies. Sprinkle mushrooms, tomatoes, bell pepper, and onion over the potatoes.

5. Add the meat and cheese. Layer on your cooked sausage or bacon, then top with shredded cheese.

6. Mix the eggs. In a medium bowl, whisk together eggs, milk, salt, pepper, and any seasonings you like.

7. Pour and bake. Pour the egg mixture evenly over the casserole. Bake uncovered for 45–50 minutes, or until eggs are set and the top is golden.

8. Cool slightly before serving. Slice and enjoy warm!

Make-Ahead Tip

You can assemble the entire casserole the night before, cover it with foil, and refrigerate overnight. When you’re ready to eat, simply bake it fresh — no prep needed! It also reheats beautifully for breakfast or lunch the next day.