19 Breakfast Casserole With Bread Ideas

Breakfast casseroles with bread are the perfect solution for busy mornings or weekend brunches! They combine hearty ingredients into a delicious, comforting dish that can serve a crowd or be enjoyed as leftovers throughout the week. Here are 19 creative casserole ideas featuring bread that spice up your breakfast game!

Broccoli Cheddar Bread Pudding

Broccoli Cheddar Bread Pudding is a cozy and comforting dish that combines the creaminess of cheddar cheese with the freshness of broccoli, all held together by soft bread. This recipe is simple to make and perfect for breakfast or brunch. With its rich, cheesy flavor and a hint of savory goodness, it’s sure to please everyone at the table.

This breakfast casserole with bread is not only delicious but also versatile. You can easily substitute ingredients based on what you have on hand. Whether you’re using day-old bread or mixing in some leftover vegetables, this dish is a fantastic way to start your day. Enjoy it warm, and savor the delightful combination of textures and flavors!

Ingredients

4 cups bread, cubed (preferably day-old)
2 cups fresh broccoli florets
1 cup shredded cheddar cheese
4 large eggs
2 cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Optional: 1/2 cup cooked ham or bacon, chopped
Alternate: Use spinach instead of broccoli

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
Add the cubed bread, broccoli florets, and cheddar cheese to the egg mixture. If using, add the chopped ham or bacon. Stir until well combined.
Transfer the mixture to a greased baking dish, spreading it out evenly.
Bake for 30-35 minutes, or until the top is golden brown and the casserole is set.
Let it cool for a few minutes before serving. Enjoy your warm Broccoli Cheddar Bread Pudding!

Sweet Potato and Black Bean Bake

This Sweet Potato and Black Bean Bake is a hearty and flavorful dish that’s perfect for breakfast or brunch. With a delightful blend of sweet potatoes and black beans, it’s packed with nutrients and offers a delicious taste that everyone will love. This recipe is simple to prepare, making it a great option for busy mornings.

Imagine creamy sweet potatoes combined with the earthy flavor of black beans, topped with fresh avocado and cilantro for an extra burst of freshness. It’s one of those breakfast casserole with bread ideas that brings comfort to the table without taking hours to make. You’ll find that this dish is not only satisfying but also a fantastic way to start your day!

Ingredients

2 large sweet potatoes, peeled and cubed
1 can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
1 avocado, sliced
Cilantro for garnish
4 slices of whole grain bread, cut into cubes

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the sweet potatoes with olive oil, cumin, paprika, salt, and pepper until well coated.
Spread the sweet potatoes on a baking sheet and roast for about 25 minutes until tender.
In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, and bread cubes. Mix gently to combine.
Transfer the mixture to a greased baking dish and bake for an additional 15-20 minutes until the bread is golden and crispy.
Top with sliced avocado and fresh cilantro before serving.

Spinach and Feta Stuffed Brioche Bake

This Spinach and Feta Stuffed Brioche Bake is a delightful and satisfying breakfast option that combines the rich, buttery flavor of brioche with the savory taste of spinach and feta. It’s not only flavorful but also a breeze to prepare, making it a perfect choice for busy mornings or weekend brunches with friends and family.

The soft, fluffy brioche acts as a lovely vessel for the creamy and tangy feta cheese paired with fresh spinach. This breakfast casserole with bread is bound to please even the pickiest of eaters. Plus, it can be prepped ahead of time and baked just before serving!

Ingredients

1 loaf brioche bread, cut into cubes
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
4 large eggs
1 cup whole milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Sesame seeds for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.
In a large mixing bowl, combine the brioche cubes, chopped spinach, and crumbled feta cheese.
In another bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour this mixture over the brioche and gently stir to combine.
Transfer the mixture to the prepared baking dish, pressing it down slightly. Sprinkle sesame seeds on top if desired.
Bake for 30-35 minutes, or until the top is golden brown and the eggs are set.
Let it cool for a few minutes before slicing and serving.

French Toast Casserole with Berries

A delicious French Toast Casserole topped with fresh berries and powdered sugar.

This French Toast Casserole with berries is a delightful twist on the classic breakfast dish. It’s sweet, fluffy, and packed with fresh fruit, making it a perfect start to your day. Plus, it’s super simple to whip up, so you can enjoy a cozy breakfast without the fuss.

Combining the rich flavors of egg custard with soft bread and a mix of berries, this casserole will quickly become a favorite in your breakfast repertoire. Whether it’s a lazy weekend or a special occasion, this breakfast casserole with bread is sure to impress!

Ingredients

1 loaf of brioche or challah bread, cubed
6 large eggs
2 cups milk (or almond milk for a dairy-free option)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup mixed berries (strawberries, blueberries, raspberries)
Powdered sugar for serving
Maple syrup (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until well combined.
Add the cubed bread to the egg mixture, gently folding to coat all the pieces. Let it sit for about 10 minutes so the bread absorbs the liquid.
Fold in the mixed berries, ensuring they’re evenly distributed.
Transfer the mixture to a greased baking dish and spread it out evenly.
Bake for 30-35 minutes or until the top is golden brown and the center is set.
Let it cool slightly before dusting with powdered sugar and serving with maple syrup, if desired.

Mediterranean Vegetable Frittata Bake

A colorful Mediterranean frittata bake with vegetables and cubes of bread.

This Mediterranean Vegetable Frittata Bake is a delicious and satisfying dish perfect for breakfast or brunch. It combines eggs with fresh vegetables, herbs, and bread, creating a hearty meal that’s packed with flavor. The best part? It’s easy to whip up, making it ideal for busy mornings or relaxed weekends.

With a blend of tomatoes, olives, and herbs, this frittata brings a taste of the Mediterranean to your table. The crispy edges and soft center create a delightful texture that everyone will love. Plus, you can easily modify the ingredients based on what you have on hand, making it a versatile option among breakfast casserole with bread ideas.

Ingredients

8 large eggs
1/2 cup milk
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1 cup bell peppers, diced (any color)
1/2 cup onion, chopped
1 cup day-old bread, cubed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup feta cheese, crumbled (optional)
Fresh basil leaves for garnish

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together eggs and milk. Add salt, pepper, and oregano. Mix until well combined.
In a skillet, sauté onions and bell peppers until softened, about 5 minutes. Stir in tomatoes and olives, cooking for another 2-3 minutes.
Add the sautéed vegetables to the egg mixture, followed by the bread cubes. Gently fold everything together.
Pour the mixture into a greased baking dish and sprinkle with feta cheese, if using.
Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden. Let it cool for a few minutes before slicing.
Garnish with fresh basil leaves before serving.

Savory Sausage and Egg Bread Casserole

This savory sausage and egg bread casserole is a delicious breakfast option that’s perfect for feeding a crowd or enjoying all week long. It combines hearty bread with flavorful sausage and creamy eggs, creating a comforting dish that is both satisfying and simple to prepare. The blend of textures and flavors makes each bite delightful, and it can easily be customized to suit your taste.

Making this breakfast casserole is straightforward. You’ll layer bread, sausage, and eggs, allowing the flavors to meld together as it bakes. It’s a fantastic way to start your day and can even be prepped the night before for an effortless morning meal. If you’re exploring breakfast casserole with bread ideas, this recipe will surely be a hit!

Ingredients

8 slices of bread (white, whole wheat, or sourdough)
1 pound breakfast sausage (pork, turkey, or plant-based)
8 large eggs
2 cups milk (whole, low-fat, or non-dairy)
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Optional: chopped bell peppers, spinach, or herbs for extra flavor

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess fat and set aside.
Cut the bread into cubes and spread half of it in the bottom of the greased baking dish.
Sprinkle the cooked sausage over the bread, followed by half of the shredded cheese.
In a bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
Pour the egg mixture evenly over the layered bread and sausage, then top with the remaining bread and cheese.
Bake for 30-35 minutes or until the center is set and the top is golden brown. Allow to cool slightly before serving.

Loaded Breakfast Burrito Casserole

The Loaded Breakfast Burrito Casserole is a fun and filling dish that brings a burst of flavors to the breakfast table. Packed with eggs, tortillas, cheese, and all your favorite breakfast fixings, this casserole is not only delicious but also easy to prepare. It’s a great way to serve a crowd without spending too much time in the kitchen.

This dish combines the satisfying textures of fluffy eggs and soft tortillas with the savory notes of cheese and spices. Perfect for brunch gatherings or as a hearty start to the day, it’s sure to please everyone. Plus, the leftovers (if there are any!) make for an excellent snack throughout the day!

Ingredients

8 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
6-8 small flour tortillas
1 cup cooked and crumbled breakfast sausage (or substitute turkey sausage)
1/2 cup diced bell peppers
1/2 cup diced tomatoes
1/4 cup chopped green onions
1/4 cup fresh cilantro (optional)
1 avocado, sliced (for garnish)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Layer half of the tortillas on the bottom of the baking dish, overlapping them as needed.
Spread half of the sausage, bell peppers, and diced tomatoes over the tortillas. Pour half of the egg mixture over the top, followed by half of the cheese.
Repeat the layers with the remaining tortillas, sausage, vegetables, egg mixture, and cheese.
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
Let it cool for a few minutes before garnishing with green onions, cilantro, and sliced avocado. Serve warm.

Ham and Cheese Breakfast Strata

The Ham and Cheese Breakfast Strata is a delightful mix of flavors that easily becomes a breakfast favorite. This dish brings together layers of bread, eggs, cheese, and savory ham, making it a perfect morning meal that’s both hearty and satisfying. It’s simple to prepare, allowing you to enjoy a delicious breakfast without spending too much time in the kitchen.

This strata is not just tasty, but it’s also versatile. You can customize it with your choice of bread, different types of cheese, or even add veggies for an extra boost. Perfect for brunch gatherings or a cozy family breakfast, this breakfast casserole with bread recipe is sure to impress!

Ingredients

8 slices of bread (white, whole grain, or sourdough)
1 cup cooked ham, diced (or turkey for a lighter option)
1 cup shredded cheese (cheddar, Swiss, or your favorite)
6 large eggs
2 cups milk (or almond milk for a dairy-free version)
1 teaspoon mustard (optional)
Salt and pepper to taste
Chopped fresh herbs (like parsley or chives) for garnish

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Layer the bread slices evenly in the bottom of the prepared dish.
Spread the diced ham and shredded cheese over the bread slices.
In a mixing bowl, whisk together the eggs, milk, mustard, salt, and pepper. Pour the egg mixture over the bread, ham, and cheese, ensuring everything is well soaked.
Cover the dish with foil and let it sit for at least 30 minutes, or refrigerate overnight for a richer flavor.
Bake covered for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until golden brown and set in the center.
Let it cool slightly before slicing. Garnish with fresh herbs and serve warm.

Breakfast Quiche with Sourdough Crust

A slice of breakfast quiche highlighting the sourdough crust and colorful vegetables.

This breakfast quiche with a sourdough crust is a delightful twist on a classic dish. The tangy flavor of sourdough pairs perfectly with the creamy filling, offering a rich taste that will brighten your morning. It’s a simple recipe that makes use of leftover bread, turning a few basic ingredients into a satisfying meal for any breakfast table.

Fill your quiche with your favorite vegetables, meats, or cheeses to customize it to your liking. Whether you’re serving it for brunch or a weekday breakfast, this recipe is sure to impress.

Ingredients

4 cups sourdough bread, cubed
1/4 cup grated Parmesan cheese
6 large eggs
1 cup milk
1 cup shredded cheese (cheddar or your choice)
1 cup cooked vegetables (spinach, bell peppers, or mushrooms)
Salt and pepper to taste
1 teaspoon dried herbs (such as thyme or oregano)

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, combine the cubed sourdough bread and Parmesan cheese. Toss to coat the bread evenly.
In another bowl, whisk together the eggs, milk, salt, pepper, and dried herbs until well combined.
Add the shredded cheese and cooked vegetables to the egg mixture and stir gently.
Spread the sourdough mixture evenly in a greased pie dish, then pour the egg mixture over the top, ensuring it is evenly distributed.
Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. Let it cool for a few minutes before slicing and serving.

Caprese Bread Casserole

Imagine a breakfast casserole that captures the fresh and vibrant flavors of a classic Caprese salad. This Caprese Bread Casserole is a delightful mix of crusty bread, juicy tomatoes, creamy mozzarella, and fragrant basil. It’s simple to prepare, making it an ideal choice for brunch with friends or a cozy family breakfast. The combination of gooey cheese and bright tomatoes creates a dish that’s both comforting and refreshing.

With just a few ingredients and minimal prep time, this recipe is perfect for busy mornings or leisurely weekends. You’ll love how quickly it comes together, and the best part is that it tastes as good as it looks, making it a standout option among breakfast casserole with bread ideas.

Ingredients

4 cups cubed crusty bread (like sourdough or ciabatta)
3 large tomatoes, sliced
2 cups fresh mozzarella, sliced
1 cup fresh basil leaves
6 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
Optional: Balsamic glaze for drizzling

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
In a large bowl, combine the cubed bread, sliced tomatoes, mozzarella, and basil leaves.
In another bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
Pour the egg mixture over the bread mixture, ensuring everything is well coated. Let it sit for about 10 minutes.
Transfer the mixture to the prepared baking dish, drizzle with olive oil, and gently mix.
Bake for 30-35 minutes, or until the casserole is set and golden on top.
Let it cool slightly before serving. Drizzle with balsamic glaze if desired for an extra touch.

Banana Nut Bread Pudding

Banana Nut Bread Pudding is a delightful twist on traditional bread pudding, combining the sweet flavors of ripe bananas with the crunchy texture of nuts. This dish is great for breakfast or dessert, offering a warm, comforting experience with every bite. It’s simple to make, requiring just a few ingredients and minimal prep time, making it perfect for busy mornings or gatherings.

This breakfast casserole with bread is sure to please kids and adults alike. Serve it warm with a scoop of ice cream or a dollop of whipped cream to elevate the flavors even more. It’s a fun and tasty way to use up leftover bread, and the combination of banana and nuts creates a delicious, satisfying dish that’s hard to resist!

Ingredients

4 cups stale banana bread, cubed
2 cups milk
1/2 cup granulated sugar
3 large eggs
2 ripe bananas, sliced
1/2 cup chopped walnuts or pecans (or any preferred nut)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, melted

Instructions

Preheat Oven: Begin by preheating your oven to 350°F (175°C).
Prepare the Bread: In a large bowl, combine the cubed banana bread and sliced bananas. Toss gently to mix.
Mix Wet Ingredients: In another bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, salt, and melted butter until smooth.
Combine Mixtures: Pour the wet mixture over the bread and banana mixture, stirring until everything is well coated.
Add Nuts: Gently fold in the chopped nuts, ensuring they’re evenly distributed.
Bake: Transfer the mixture into a greased baking dish and bake for about 30-35 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Serve: Let it cool slightly, then serve warm with your choice of ice cream or whipped cream.

Cinnamon Roll Casserole Delight

A delicious cinnamon roll casserole fresh out of the oven, topped with a sweet glaze.

Cinnamon Roll Casserole Delight is a warm and comforting breakfast that combines the sweetness of cinnamon rolls with the heartiness of a traditional casserole. This dish offers a delightful mix of gooey cinnamon, soft bread, and a creamy glaze on top, making each bite feel like a treat. Perfect for family gatherings or a lazy weekend brunch, this recipe is simple to whip up, requiring minimal prep time and just a few ingredients.

With its sweet aroma filling the kitchen, this casserole is both inviting and satisfying. Ideal for those who love breakfast casserole with bread recipes, it’s a fantastic way to start the day. Enjoy the flavors of cinnamon rolls in an easy-to-make casserole that everyone will love!

Ingredients

2 cans of refrigerated cinnamon rolls
4 large eggs
1 cup milk (or almond milk)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup brown sugar
1/4 cup butter, melted
1/4 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Open the cinnamon rolls and cut each roll into quarters. Place them evenly in the greased baking dish.
In a medium bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and brown sugar until well combined.
Pour the egg mixture over the cinnamon roll pieces, ensuring they’re all coated.
Bake for 25-30 minutes or until the top is golden brown and the casserole has set.
While it’s baking, mix the powdered sugar and milk to create the glaze.
Once the casserole is done, drizzle the glaze over the top while it’s still warm, and serve immediately.

Breakfast Pizza Casserole with Biscuits

A delicious breakfast pizza casserole featuring biscuits, eggs, cheese, and toppings, baked to perfection.

This breakfast pizza casserole combines comforting biscuits with classic pizza flavors, making it a delicious and satisfying way to start your day. It features a rich blend of eggs, cheese, and breakfast meats, all nestled in soft, flaky biscuits. It’s easy to prepare, perfect for feeding a crowd, and can be customized with your favorite toppings.

The taste is a delightful mix of savory and gooey goodness, bringing the best of breakfast and pizza together. Whether you enjoy it on busy weekdays or lazy weekends, it provides a hearty meal that everyone will love. Plus, it’s a fantastic option for brunch gatherings!

Ingredients

1 can (16 oz) refrigerated biscuit dough (or homemade biscuits)
6 large eggs
1 cup milk
1 cup shredded cheese (cheddar or mozzarella)
1 cup cooked breakfast sausage, crumbled (or bacon)
1/2 cup diced bell peppers (optional)
1/2 cup chopped onions (optional)
Salt and pepper to taste
Fresh herbs for garnish (like parsley or chives)

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Press the biscuit dough into the bottom of the dish, making sure to cover the entire base.
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Layer the crumbled sausage, diced bell peppers, and onions over the biscuit base. Pour the egg mixture on top, ensuring even coverage.
Sprinkle the shredded cheese over the top and bake for 25-30 minutes, or until the eggs are set and the cheese is golden.
Let it cool slightly, garnish with fresh herbs, and slice into squares before serving.

Veggie and Cheese Pull-Apart Casserole

This Veggie and Cheese Pull-Apart Casserole is a warm, cheesy delight perfect for breakfast or brunch. The combination of fresh vegetables and gooey cheese makes for a satisfying dish that’s as tasty as it is visually appealing. With its fluffy, pull-apart bread, it’s a crowd-pleaser that’s easy to whip up in no time.

Not only is this recipe simple to make, but it also allows for plenty of customization. You can swap in your favorite veggies or cheeses, making it a versatile option for using up what you have on hand. This breakfast casserole with bread is a fantastic way to start the day, offering a blend of flavors and textures that everyone will love.

Ingredients

1 can of refrigerated biscuit dough (or homemade dough)
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 cup mixed vegetables (bell peppers, spinach, tomatoes, etc.)
1/2 cup green onions, sliced
2 large eggs
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a round baking dish.
In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
Open the biscuit dough and cut each biscuit into quarters. Toss them in the prepared baking dish.
Add the mixed vegetables, half the cheese, and sliced green onions to the dish. Pour the egg mixture over the top, ensuring all pieces are coated.
Sprinkle the remaining cheese on top. If using, drizzle olive oil over for extra richness.
Bake for 25-30 minutes, until the top is golden and the eggs are set.
Let it cool slightly before serving, then pull apart and enjoy!

Lemon Blueberry Bread Bake

Lemon Blueberry Bread Bake is a delightful and fresh take on the classic breakfast casserole with bread. Combining the sweet-tart flavor of lemon with juicy blueberries, this dish is bright and cheerful, making it perfect for any morning. It’s simple to prepare, which means you can whip it up quickly whether it’s a busy weekday or a leisurely weekend brunch.

This recipe results in a moist, flavorful bread that can be enjoyed warm or at room temperature. With a drizzle of sweet glaze on top, it’s bound to impress everyone at the breakfast table. If you’re searching for tasty breakfast casserole with bread ideas, this one is definitely a keeper!

Ingredients

4 cups cubed day-old bread (French or challah works well)
1 cup fresh blueberries (or frozen)
1 cup milk
4 large eggs
1/2 cup granulated sugar
1/4 cup lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, vanilla extract, baking powder, and salt.
Add the cubed bread and gently fold in the blueberries, ensuring everything is coated with the egg mixture.
Pour the mixture into the prepared baking dish and let it soak for about 10-15 minutes.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick comes out clean.
While the casserole is baking, prepare the glaze by mixing powdered sugar with milk until smooth.
Once baked, drizzle the glaze over the warm casserole and serve immediately.

Chorizo and Potato Breakfast Bake

This Chorizo and Potato Breakfast Bake is a hearty and flavorful dish that’s perfect for starting your day. With the spicy kick of chorizo and the comforting texture of potatoes, it’s a satisfying meal that the whole family will love. Plus, this breakfast casserole with bread is simple to whip up, making it an excellent choice for busy mornings or leisurely weekends.

The combination of eggs, chorizo, and crispy potatoes creates a delicious medley that fills your kitchen with an irresistible aroma as it bakes. Whether you’re hosting a brunch or just looking for a filling breakfast, this recipe delivers on taste and ease. Serve it hot and watch everyone dig in!

Ingredients

1 pound chorizo, casing removed (or Italian sausage for a milder option)
2 cups diced potatoes (or sweet potatoes for a twist)
6 large eggs
1 cup shredded cheddar cheese (or any cheese of your choice)
1/2 cup milk
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray.
In a skillet over medium heat, cook the chorizo until browned, breaking it apart as it cooks. Remove and set aside.
In the same skillet, add the diced potatoes and cook until they are tender and slightly crispy.
In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
Layer the cooked potatoes in the prepared baking dish, followed by the chorizo. Pour the egg mixture over the top, then sprinkle with cheese.
Bake for 25-30 minutes or until the eggs are set and the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Enjoy your breakfast casserole with bread!

Cheesy Vegetable Egg Bread Bake

This cheesy vegetable egg bread bake is a delightful twist on a classic breakfast casserole with bread. With its creamy egg mixture combined with fresh vegetables and crispy bread cubes, it creates a comforting dish that is both delicious and satisfying. It’s simple to make, making it perfect for busy mornings or family gatherings.

The rich flavors from the cheese paired with seasonal veggies create a lovely medley that everyone will enjoy. Perfect for meal prep, this breakfast casserole with bread can be made ahead of time and simply popped in the oven when you’re ready to serve!

Ingredients

6 cups bread cubes (day-old bread works best)
6 large eggs
2 cups milk (whole or low-fat)
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1 cup mixed vegetables (bell peppers, spinach, or broccoli)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or melted butter
1/4 cup chopped fresh herbs (parsley or chives, optional)

Instructions

Preheat Oven: Begin by preheating your oven to 350°F (175°C).
Prepare Bread: In a large bowl, toss the bread cubes with olive oil or melted butter until evenly coated.
Mix Eggs: In another bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Combine Ingredients: Add the mixed vegetables and cheese to the egg mixture, then fold in the bread cubes until everything is fully coated.
Transfer to Bake Dish: Pour the mixture into a greased 9×13-inch baking dish and spread it evenly. Sprinkle with additional cheese if desired.
Bake: Place in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
Cool and Serve: Let it cool for a few minutes before slicing, then sprinkle with fresh herbs if using. Serve warm and enjoy!

Pumpkin Spice Bread Pudding

Pumpkin Spice Bread Pudding is a delightful twist on traditional bread pudding, merging the warm flavors of pumpkin and spices into a comforting breakfast dish. It’s perfect for chilly mornings and is surprisingly easy to make!

This recipe combines cubed bread with creamy pumpkin, eggs, and a blend of spices to create a rich, custardy texture. Topped with whipped cream and a sprinkle of cinnamon, it’s a cozy way to start your day or indulge during the fall season. Enjoy this delicious breakfast casserole with bread ideas that everyone will love!

Ingredients

6 cups cubed bread (brioche or challah works great)
2 cups canned pumpkin puree
4 large eggs
2 cups milk (or almond milk for a dairy-free option)
1 cup sugar (or maple syrup for a natural sweetener)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream for topping
Optional: chopped pecans or walnuts for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease a large baking dish.
In a mixing bowl, whisk together pumpkin puree, eggs, milk, sugar, vanilla extract, and spices until well combined.
Add the cubed bread to the mixture, gently folding until all pieces are coated. Let it sit for about 10 minutes to absorb the flavors.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake for 40-45 minutes, or until the top is golden brown and a knife inserted comes out clean.
Allow to cool slightly before serving. Top with whipped cream and chopped nuts if desired.

Apple Cinnamon Overnight Casserole

The Apple Cinnamon Overnight Casserole is a delightful breakfast option that combines the warmth of cinnamon with the sweetness of apples. This dish is perfect for busy mornings, as it can be prepared the night before and baked fresh in the morning. The flavors meld beautifully, creating a comforting and satisfying meal that the whole family will love.

With layers of bread soaked in a creamy custard and generous portions of spiced apples, this breakfast casserole with bread is simple to make and sure to impress. It’s a great way to start the day with a touch of sweetness, and leftovers can easily be reheated for a quick breakfast during the week!

Ingredients

6 slices of bread (white or whole grain)
2 cups apples, peeled and diced (Granny Smith or Honeycrisp work well)
4 large eggs
2 cups milk (or almond milk for a dairy-free option)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup brown sugar, packed (for topping)
1/4 cup melted butter (or coconut oil for a dairy-free option)

Instructions

Prepare the Bread: Cut the bread into cubes and place them in a greased 9×13 inch baking dish.
Add the Apples: Evenly distribute the diced apples over the bread cubes.
Mix the Custard: In a bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
Combine: Pour the egg mixture over the bread and apples, making sure all bread pieces are soaked. Cover the dish and refrigerate overnight.
Prepare for Baking: Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle the brown sugar and melted butter on top.
Bake: Bake for 40-45 minutes or until the top is golden brown and the center is set.
Serve: Let it cool slightly before serving. Enjoy warm!

Zucchini and Cornbread Bake

This Zucchini and Cornbread Bake is a delightful blend of flavors and textures. The sweet cornbread complements the savory zucchini, creating a delicious dish that’s perfect for breakfast or brunch. It’s incredibly simple to whip up, making it an ideal choice for busy mornings.

With its fluffy texture and subtle sweetness, this casserole is sure to please everyone at the table. Plus, it’s a great way to sneak in some veggies!

Ingredients

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar (or honey for a natural alternative)
1 cup milk (or almond milk)
1/4 cup unsalted butter, melted (or coconut oil)
2 large eggs
2 medium zucchinis, sliced
1/2 cup shredded cheese (optional)
1/4 cup chopped fresh herbs, like basil or parsley

Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish.
In a large bowl, mix the cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk together the milk, melted butter, and eggs. Add to the dry ingredients and mix until combined.
Fold in the sliced zucchini, cheese, and herbs.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
Let it cool slightly before serving. Enjoy!