Super Easy Breakfast Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Steps:

• 1. Brown sausage and then drain.
• 2. Beat eggs, add milk, salt and mustard; mixing well.
• 3. Grease bottom of 9x13 baking dish. Place bread cubes on bottom of dish. Then, spoon on sausage and sprinkle with cheese. Pour egg mixture on top.
• 4. Refrigerate overnight.
• 5. Preheat oven to 350 degrees and bake for 45 minutes. Let stand for 5 minutes before cutting.

Steps:

• Heat oven to 350°F.
• Place bread in 13x9-inch pan sprayed with cooking spray; top with sausage and cheese.
• Whisk remaining ingredients until blended; pour over ingredients in pan.
• Bake 40 to 45 min. or until knife inserted in center comes out clean and top is lightly browned.

Steps:

• Preheat oven to 350. Spray a 9x13 inch pan with cooking spray. (I use oil or my butter wrappers instead of cooking spray).
• Combine the eggs, sour cream, milk, cheese, salt, and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
• Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
• Add the bell peppers and onion to the same skillet the sausage was cooked in and saute for 2 to 3 minutes. Add to the bowl with the eggs and stir everything to combine.
• Pour mixture into greased 9x13 inch pan and bake for 35 to 50 minutes or until the edges are set and the center is just barely jiggly.
• Leftover egg casserole can be stored in the fridge and enjoyed within 3 to 4 days.