9×13 Breakfast Casserole Recipes: 9 Easy Bakes

A 9×13 breakfast casserole is one of the most practical ways to serve a filling morning meal. The familiar baking dish produces generous portions, works well for make-ahead cooking, and accommodates nearly any combination of eggs, cheese, vegetables, meat, or bread. These nine recipes range from classic sausage and hash brown bakes to lighter vegetable casseroles and sweet French toast variations. Each recipe uses common ingredients and clear preparation steps. For more make-ahead inspiration, see these make-ahead holiday breakfast and freezer casserole ideas. You can also compare these recipes with Plain Chicken’s collection of 9×13 breakfast casseroles.

Essential Concepts

• A standard 9×13-inch dish serves about 8 to 12 people.
• Grease the dish well and avoid overfilling it.
• Most savory casseroles bake at 350°F (175°C).
• Let the casserole rest for 10 minutes before cutting.
• Refrigerated casseroles should be baked until the center reaches 160°F (71°C).

1. Sausage, Egg, and Cheese Breakfast Casserole

This classic breakfast bake combines savory sausage, eggs, milk, bread, and cheddar. It can be assembled the night before, which makes it useful for holidays and family gatherings.

Ingredients

• 1 pound (454 g) breakfast sausage
• 8 large eggs
• 2 cups (480 ml) whole milk
• 1 teaspoon dry mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 cups (300 g) cubed white bread
• 2 cups (226 g) shredded cheddar cheese
• 1/2 cup (60 g) diced onion

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the sausage and onion in a skillet until the sausage is browned. Drain excess fat.
3. Arrange the bread in the dish. Sprinkle the sausage mixture and cheese over the top.
4. Whisk the eggs, milk, mustard, salt, and pepper. Pour the mixture evenly over the bread.
5. Bake for 40 to 50 minutes, until the center is set and the top is lightly browned.
6. Rest for 10 minutes before serving.

For overnight preparation, cover the unbaked casserole and refrigerate it for up to 12 hours. Let it sit at room temperature for about 20 minutes before baking.

2. Hash Brown Breakfast Casserole

Frozen hash browns create a crisp base while eggs and cheese provide a soft, savory filling. Use shredded potatoes for a lighter texture or diced hash browns for larger potato pieces.

Ingredients

• 1 package frozen shredded hash browns, 30 ounces (850 g), thawed
• 10 large eggs
• 1 1/2 cups (360 ml) milk
• 1 cup (240 ml) sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups (226 g) shredded Monterey Jack cheese
• 1 cup (150 g) diced ham
• 1/2 cup (75 g) diced green bell pepper

Instructions

Press the thawed hash browns into a greased baking dish. Bake at 400°F (205°C) for 20 minutes. Whisk the eggs, milk, sour cream, salt, and pepper. Add the ham, bell pepper, and cheese, then pour the mixture over the potatoes. Reduce the oven temperature to 350°F (175°C) and bake for 35 to 45 minutes, until the eggs are fully set.

Baking the potatoes first helps prevent a watery casserole and gives the bottom a firmer texture.

3. Bacon, Spinach, and Mushroom Egg Bake

This version uses cooked bacon, earthy mushrooms, and spinach. The vegetables should be cooked before they go into the dish because raw mushrooms and spinach release considerable moisture.

Ingredients

• 8 large eggs
• 1 1/2 cups (360 ml) half-and-half
• 8 slices bacon, cooked and crumbled
• 8 ounces (225 g) mushrooms, sliced
• 5 ounces (142 g) fresh spinach
• 1 cup (113 g) shredded Swiss cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Cook the mushrooms in a skillet until their moisture evaporates. Add the spinach and cook until wilted. Whisk the eggs, half-and-half, salt, and pepper. Spread the vegetables and bacon in a greased 9×13-inch dish. Pour in the egg mixture and add the cheeses. Bake at 350°F (175°C) for 35 to 40 minutes.

The casserole is ready when the center jiggles slightly but does not appear liquid. Excessive baking can make the eggs firm and rubbery.

4. Southwestern Breakfast Casserole

Black beans, corn, peppers, and pepper Jack cheese give this casserole a mild Southwestern character. Serve it with salsa, avocado, or plain Greek yogurt.

Ingredients

• 10 large eggs
• 1 1/2 cups (360 ml) milk
• 6 corn tortillas, cut into strips
• 1 can black beans, 15 ounces (425 g), rinsed and drained
• 1 cup (165 g) corn kernels
• 1 cup (150 g) diced red bell pepper
• 1 cup (120 g) diced onion
• 2 cups (226 g) shredded pepper Jack cheese
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Instructions

Place the tortilla strips in a greased baking dish. Add the beans, corn, peppers, onion, and half the cheese. Whisk the eggs with the milk and seasonings, then pour the mixture into the dish. Sprinkle the remaining cheese over the top. Bake at 350°F (175°C) for 40 to 45 minutes.

For a milder dish, replace pepper Jack with Monterey Jack and omit the chili powder.

5. Broccoli and Cheddar Breakfast Casserole

Broccoli and cheddar are well suited to an egg-based bake. This recipe is meatless and substantial enough to serve as a complete breakfast with fruit or toast.

Ingredients

• 10 large eggs
• 1 1/2 cups (360 ml) milk
• 4 cups (360 g) small broccoli florets
• 1 cup (120 g) diced onion
• 2 cups (226 g) shredded cheddar cheese
• 1 cup (113 g) shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

Steam the broccoli for 3 minutes, then drain it well. Sauté the onion until softened. Arrange the vegetables in a greased dish and cover them with the cheeses. Whisk the eggs, milk, salt, pepper, and garlic powder. Pour the mixture over the vegetables. Bake at 350°F (175°C) for 35 to 40 minutes.

Chopping the broccoli into small pieces helps each serving hold together and distributes the vegetable evenly.

6. Ham, Leek, and Gruyère Casserole

Leeks provide a gentle onion flavor, while Gruyère adds a pronounced savory note. Day-old bread is especially useful because it absorbs the custard without becoming mushy.

Ingredients

• 6 cups (300 g) cubed day-old French bread
• 2 cups (300 g) diced cooked ham
• 2 medium leeks, white and light green parts sliced
• 8 large eggs
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 1/2 cups (170 g) shredded Gruyère cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon grated nutmeg

Instructions

Sauté the leeks in butter or olive oil until tender. Place the bread in a greased dish and add the leeks, ham, and cheese. Whisk the eggs, milk, cream, salt, pepper, and nutmeg. Pour the custard over the bread and press gently so the bread absorbs the liquid. Bake at 350°F (175°C) for 45 to 55 minutes.

This casserole can be refrigerated overnight. The resting period gives the bread time to absorb the custard evenly.

7. Tomato, Basil, and Feta Breakfast Bake

Fresh tomatoes, basil, and feta create a bright, meatless casserole. Since tomatoes contain a great deal of water, remove excess seeds before adding them.

Ingredients

• 8 large eggs
• 1 1/2 cups (360 ml) milk
• 2 cups (300 g) chopped tomatoes, seeded
• 1 cup (150 g) diced onion
• 1 cup (150 g) crumbled feta
• 1/2 cup (20 g) chopped fresh basil
• 1 cup (100 g) cubed whole-grain bread
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Place the bread, tomatoes, onion, feta, and basil in a greased baking dish. Whisk the eggs, milk, salt, and pepper, then pour the mixture over the ingredients. Bake at 350°F (175°C) for 35 to 45 minutes.

Use firm tomatoes rather than very soft ones. The finished casserole should be moist but not watery.

8. Apple Cinnamon French Toast Casserole

This sweet breakfast bake is suitable for brunch or a holiday morning. Tart apples balance the custard and brown sugar.

Ingredients

• 1 loaf French bread, about 12 ounces (340 g), cubed
• 2 medium apples, about 12 ounces (340 g), peeled and diced
• 8 large eggs
• 2 cups (480 ml) milk
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (100 g) packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons (28 g) butter, melted

Instructions

Arrange the bread and apples in a greased dish. Whisk the eggs, milk, cream, brown sugar, cinnamon, vanilla, and salt. Pour the custard over the bread and drizzle with melted butter. Cover and refrigerate for at least 2 hours or overnight. Bake uncovered at 350°F (175°C) for 45 to 55 minutes.

Serve with powdered sugar, yogurt, or warm maple syrup. Avoid adding too much syrup before baking because it can make the bottom overly wet.

9. Berry and Cream Cheese Breakfast Casserole

This casserole has a soft, custard-like texture with pockets of cream cheese and berries. Blueberries, raspberries, or sliced strawberries all work well.

Ingredients

• 6 cups (300 g) cubed brioche or challah
• 8 ounces (226 g) cream cheese, cut into small pieces
• 2 cups (300 g) mixed berries
• 8 large eggs
• 2 cups (480 ml) milk
• 1/3 cup (67 g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

Place half the bread in a greased baking dish. Add half the cream cheese and berries, then repeat the layers. Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt. Pour the mixture over the dish. Refrigerate for at least 2 hours. Bake at 350°F (175°C) for 45 to 50 minutes.

Use fresh berries when possible. Frozen berries may be added without thawing, though they can lengthen the baking time slightly.

How to Choose the Best 9×13 Breakfast Casserole

Choose a bread-based casserole if you want to prepare the dish the night before. Select a hash brown version for a potato-rich meal with a firmer base. Vegetable casseroles benefit from pre-cooking, draining, and seasoning the produce before assembly. Meat should always be fully cooked before it is added.

A properly baked casserole has set edges and a center that is only slightly soft. An instant-read thermometer should register at least 160°F (71°C) in the center. Resting the dish before slicing allows the eggs to finish setting and reduces liquid on the plate.

Storage and Reheating

Refrigerate leftovers in a covered container for up to four days. Reheat individual portions in the microwave at medium power, or warm the entire casserole in a 325°F (165°C) oven until heated through. For longer storage, freeze fully cooled portions in airtight containers for up to two months. Thaw them in the refrigerator before reheating.

Do not leave an egg casserole at room temperature for more than two hours. In warm conditions, refrigerate it within one hour.

FAQs

Can a 9×13 breakfast casserole be prepared the night before?

Yes. Assemble the casserole, cover it, and refrigerate it for up to 12 hours. Add about 5 to 10 minutes to the baking time if the dish is still cold when it enters the oven.

How many people does a 9×13 breakfast casserole serve?

Most recipes serve 8 to 12 people. Cut the casserole into 12 pieces for a buffet or 8 larger portions for a full breakfast.

Why is my breakfast casserole watery?

Common causes include uncooked vegetables, excess liquid from frozen potatoes, or underbaking. Cook moisture-rich vegetables first, thaw and drain frozen ingredients, and bake until the center reaches 160°F (71°C).

Can I substitute milk for cream?

Yes. Milk produces a lighter custard, while cream gives the casserole a richer texture. A combination of the two provides a middle ground.

Should a breakfast casserole be covered while baking?

Most casseroles bake uncovered so the top can brown. Cover the dish loosely with foil if the surface darkens before the center is set.