Make Ahead Breakfast Casserole
This make ahead breakfast casserole is a simple and delicious way to have breakfast ready for any occasion. It’s packed with protein, fresh veggies, turkey bacon, and cheese, making it a hearty option that everyone will enjoy. Perfect for busy mornings, brunch with family, or holiday gatherings, this dish can be prepared the night before, so it’s ready to bake when you need it.
Whether you’re looking for a quick meal prep breakfast casserole for the week or a special dish for a holiday brunch, this recipe makes serving a crowd easy. It’s flavorful, filling, and has just the right balance of eggs, vegetables, turkey bacon, and cheese.
WHY THIS RECIPE IS PERFECT
Protein-Packed – This turkey bacon breakfast casserole provides a strong start to the day. Eggs and turkey bacon combine to give plenty of protein to keep you full and satisfied for hours.
Customizable – This breakfast casserole with veggies can easily be adjusted to suit your taste or dietary needs. Swap out vegetables, change the type of cheese, or replace the turkey bacon if preferred.
Meal Prep Friendly – This meal prep breakfast casserole is ideal for planning ahead. Prepare it once and enjoy several ready-to-eat portions throughout the week.
Make Ahead Convenience – One of the best parts about this casserole is that you can assemble it in advance. Refrigerate it overnight and bake it in the morning for a warm, ready-to-eat breakfast.
INGREDIENTS
- Turkey Bacon – Adds a rich, savory flavor with less fat than traditional bacon, perfect for a turkey bacon breakfast casserole.
- Olive or Avocado Oil – Needed to sauté the vegetables and add a light, healthy touch.
- Vegetables – Red potatoes, onion, red bell pepper, garlic, and baby spinach make this a colorful breakfast casserole with veggies.
- Eggs – 12 eggs provide a protein-rich base for the casserole.
- Non-Dairy Milk – Unsweetened almond milk keeps the egg mixture smooth and creamy without added sugar.
- Seasonings – Sea salt, pepper, paprika, and garlic powder enhance flavor naturally.
- Sharp Cheddar Cheese – Adds a rich, cheesy flavor to create a cheesy breakfast casserole that everyone will love.
SUBSTITUTIONS & NOTES
- Seasonings – Adjust the spices to your taste. Herbs like thyme or rosemary add a fresh flavor, while chili powder or cayenne adds a bit of heat.
- Turkey Bacon – Can be replaced with regular bacon, ham, breakfast sausage, or a vegetarian option like tempeh bacon.
- Eggs – For a lighter version, replace half the eggs with liquid egg whites.
- Vegetables – Any fresh or leftover vegetables work well. Try sweet potatoes, zucchini, mushrooms, or kale.
- Milk – Any unsweetened dairy or non-dairy milk works.
- Cheese – Feel free to try mozzarella, feta, or dairy-free alternatives to make a cheesy breakfast casserole without traditional cheddar.
HOW TO MAKE
- Cook the turkey bacon until crispy, chop it, and set aside.
- Heat oil in a skillet and sauté potatoes, onion, bell pepper, garlic, and spinach. Mix in the turkey bacon.
- Transfer the mixture to a baking dish and let it cool slightly.
- Whisk eggs, milk, spices, and cheese together in a bowl.
- Pour the egg mixture over the cooled vegetables, stir lightly, cover, and refrigerate overnight. This step makes it a true make ahead breakfast casserole.
- Preheat the oven to 400°F. Let the casserole sit at room temperature for a few minutes, then bake for 25–30 minutes until golden and set. Let it cool slightly before serving.
RECIPE TIPS
- Shredding cheese from a block instead of using pre-shredded cheese gives better flavor and texture for a cheesy breakfast casserole.
- Allow vegetables to cool before adding eggs to prevent the eggs from cooking too early.
- You can also bake this casserole immediately; it doesn’t have to sit in the fridge overnight, though make ahead preparation makes mornings easier.
STORAGE & MAKE AHEAD INSTRUCTIONS
- Refrigerator – Store the assembled casserole in the fridge for up to 1 day before baking. This makes it ideal as a meal prep breakfast casserole.
- Leftovers – Cover any baked casserole tightly and keep it in the fridge for up to five days.
- Freezing – Portion the cooled casserole into individual servings and freeze for up to 3 months.
- Reheating – Use a microwave, toaster oven, or conventional oven to warm leftovers. If frozen, thaw overnight in the fridge first for best results.
FREQUENTLY ASKED QUESTIONS
WHY LET THE CASSEROLE SIT BEFORE BAKING?
Allowing it to rest slightly helps it bake evenly and reduces total cooking time, ensuring a fluffy, set center.
HOW LONG SHOULD IT COOL BEFORE SERVING?
Let it rest about 10 minutes after baking. This allows the casserole to set, making slicing and serving easier.
Try these other delicious breakfast recipes:
- Protein Overnight Oats
- Easy Oatmeal Porridge
- Healthy Apple Muffins
- Protein Muffins
- High Protein Banana Bread
- Healthy Sweet Potato Muffins
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Make Ahead Breakfast Casserole
Ingredients
- 12 oz package turkey bacon
- 2 teaspoons olive or avocado oil
- 2 cups red potatoes diced into small ¼-inch pieces
- ½ yellow onion chopped
- 1 red bell pepper chopped
- 2 garlic cloves minced
- 3 cups baby spinach
- 12 eggs
- ½ cup unsweetened non-dairy milk such as almond milk
- ¾ teaspoon sea salt divided
- ½ teaspoon black pepper divided
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F if baking immediately. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Cook the turkey bacon according to package instructions. Allow it to cool, then chop into small to medium pieces.
- Heat the oil in a large skillet over medium heat. Add the diced potatoes, chopped red bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and onions are translucent.
- Stir in the minced garlic and cook for 1–2 more minutes until fragrant.
- Add the baby spinach and cook for 2–3 minutes until it starts to wilt. Remove from heat, add the chopped turkey bacon, and mix well.
- Transfer the vegetable and bacon mixture to the prepared baking dish. Let it cool for 5–10 minutes while preparing the egg mixture.
- In a large bowl, whisk together the eggs, non-dairy milk, paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth.
- Add the shredded cheddar cheese to the eggs and stir until evenly combined.
- Pour the egg and cheese mixture over the vegetable and bacon mixture. Stir gently to ensure everything is evenly distributed.
- Option 1: Store overnight – Cover the dish with foil or plastic wrap and refrigerate until ready to bake.
- Option 2: Bake immediately – Skip refrigeration and proceed to bake.
- If refrigerated, remove the casserole from the fridge about 10–15 minutes before baking to allow it to come to room temperature.
- Bake uncovered in the oven for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for about 10 minutes before slicing and serving.
Notes
- For immediate baking: Skip the refrigeration step. Simply bake uncovered at 400°F for 25–30 minutes.
- Vegetable swaps: Feel free to use any other vegetables you like, such as zucchini, broccoli, or mushrooms.
- Cheese options: For variation, try mozzarella, pepper jack, or feta instead of cheddar.
Nutrition
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