Farmers’ Market Overnight Breakfast Egg Casserole

~ Loaded with bountiful veggies, this hearty egg bake is deliciously satisfying, without weighing you down! Unlike many recipes, this egg casserole is made without bread. And since you can make it the night before, it’s perfect for holiday brunches or make-ahead family breakfasts! ~

This Recipe Is:     Freezable  •  Make Ahead    Gluten Free  

Farmers' Market Overnight Breakfast Egg Casserole {}

Ever since we became friends a few years back, Gretchen has laughed a lot.

At me.

Generally while also shaking her head with that expression of wide-eyed disbelief that says “I think you might actually be certifiably nuts, but you’re pretty fun to hang out with, so I’m just gonna humor your latest insane idea/crazy suggestion/I-seriously-don’t-know-where-you-come-up-with-this-stuff comment.”

Farmers' Market Overnight Breakfast Egg Casserole {}

Although, to be fair, I guess I probably spend just as much time giggling and shaking my head right back at her.

In fact, I’m pretty sure that’s how we ended up with a blog. We have no idea anymore whose you’ve-got-to-be-kidding idea this originally was, but apparently the other one decided to go along with it.

So here we are.

Farmers' Market Overnight Breakfast Egg Casserole {}

And isn’t that just one of the very best things about good friends?

They give you an entirely different perspective on the world, without ever judging your own views and ways of doing things (even if they do think you’re a little bit crazy!). And sometimes you actually learn a lot along the way.

I especially notice this with Gretchen since we spend so much time working together in the very personal spaces of each other’s kitchens (rooting through each other’s cupboards and refrigerators), discussing what flavor combinations taste terrific, and chatting about our families’ food preferences and traditions.

Farmers' Market Overnight Breakfast Egg Casserole {}

For example …

  • She organizes things in her kitchen totally differently than I do (as in, she actually organizes things).
  • While it seems completely clear to me that the fastest way to deal with a clove of garlic is with a chef’s knife, it has always been absolutely obvious to her that the best way to tackle garlic is with a garlic press. Huh. Go figure.
  • Oh – and that amazing little contraption she calls a can opener still remains a mystery to me no matter how many times she shows me how to use it … but I have to admit that it works like a charm (and I kinda covet it). Who knew?
  • Yeah, and she fastidiously pre-rinses every dish before it goes in the dishwasher. I pretty much figure that’s why I bought a dishwasher in the first place, and only worry about any food particle bigger than an entire hamburger. We’re just different that way, ya know?

Farmers' Market Overnight Breakfast Egg Casserole {}

And really, our differences make us – and this blog – so much better. We’re constantly questioning and pushing each other to retest and perfect recipes, or to clarify techniques that might not be clear to anyone else, even though they seem crystal-clear to one of us.

This all leads us to the story of this breakfast casserole.

Because … holiday food traditions? Well, we’ve learned a few things from each other there, too!

Farmers' Market Overnight Breakfast Egg Casserole {}

I mean, in my family, holidays like Easter and Christmas involve gaggles of family members and generally require multiple parties. At least one gathering’s always a brunch (gotta start early if you’re gonna cram in that much partying!). And it’s always just been a no-brainer for all of us that this meant make-ahead breakfast casseroles.

As much as we love cooking, we sure don’t want to get up at the crack of dawn to do it! (We may start our parties early, but we’re for sure not crack-of-dawn people!) And, seriously – who wants to be stuck in the kitchen when there are Easter eggs to hunt and raucous laughter emanating from the next room?

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Gretchen’s side of the family doesn’t live quite so near, so morning festivities and massive brunch parties aren’t really their thing. And she was a little surprised when I passionately explained how (obviously!?!?!) everyone absolutely needs make-ahead breakfast casseroles for holidays. I mean … it just seemed so clear to me that everyone did!

But, of course, she loves any recipe that’s an easy make-ahead. So, it wasn’t actually all that hard to convince her that if she ever begins hosting brunch bashes, overnight casseroles are the only way to go!

Farmers' Market Overnight Breakfast Egg Casserole {}

And she was totally on board when I said that we’d clearly, therefore, need to do a round-up of make-ahead breakfast ideas for last Christmas! As we were compiling those recipes, I was sure I’d find a recipe Just.Like.This.One. It seemed perfectly obvious – the typical hearty egg casserole made fresher, lighter, healthier, yummier by tons of great veggies. It was the recipe I really wanted to find – surely everyone had a recipe Just.Like.This.One. Right?

Apparently not.

If you check out our THK round-up of make-ahead breakfasts, you won’t see this recipe, or even one just like it.

So, since I didn’t find it, I created my own.

Farmers' Market Overnight Breakfast Egg Casserole {}

And I love it. We all love it!

It’s got all the hearty, fuel-you-up-to-finish-hunting-down-that-last-impossible-egg ingredients you’d expect from an egg casserole, but with leaner sausage and cheese, plus tons of delicious and nutrition-packed veggies.

It’s like a farmers’ market in your baking pan (you know … hence, the name …).

Make-Ahead: Best part of all? You can prep the entire casserole the night before (and much of the work can be done even further ahead than that!), so you don’t miss one second of the action on the morning of your brunch! Perfect! Your oven does all the work while you discover the last, impossible-to-find egg (what was the Easter Bunny thinking on that one????).

Farmers' Market Overnight Breakfast Egg Casserole {}

More Make-Ahead Options: Also perfect? Leftovers reheat beautifully for easy breakfasts all week long! I often make this just for my family of four on the weekend, and then enjoy quick, ready-to-reheat breakfasts for days! Honestly, I was truly surprised how well this reheats – it’s just as good warmed up three or four days later! It also freezes beautifully. Just portion out individual servings, wrap them in plastic, and freeze them in a zipper bag. A quick tango with your microwave, and they’ll be scrumptious all over again!

Farmers' Market Overnight Breakfast Egg Casserole {}

Grab and Go: And for all those on-the-go mornings, just rewarm some of this breakfast casserole and wrap it inside a whole-grain tortilla. You’re out the door in a flash, with a fantastic, portable breakfast to power you through your busy day.

When it comes to easy, delicious, healthy make-ahead breakfasts (and particularly this fantastic overnight  egg casserole), Gretchen and I definitely agree … fabulous, all around!

But it for sure won’t be long before she finds some other reason to giggle and shake her head at me.

Or until I stare in wide-eyed wonder at her as she organizes something that doesn’t actually need organized, or elaborates on the next crazy scheme that she will somehow eventually talk me into!

Farmers' Market Overnight Breakfast Egg Casserole {}

That’s just how friends are.

THK By Shelley

We’d Love to Hear From You!

We’re dying to know … what’s the craziest thing your bestie ever talked you into? Come on now … you can tell us … 😀 Just hop on down to the bottom of this post to find our comment box and tell us all about it! And while you’re there – let us know what you think about this breakfast casserole … and don’t forget to stop back after you’ve made it to tell us how it went! E-mail addresses are never published (we respect your privacy too much!) and last names are optional! We can’t wait to hear from you!

Oh, and don’t forget … if you enjoyed this post and what we’re doing at Two Healthy Kitchens, you can like us on Facebook, and follow us on Twitter, and Pinterest. You can also be the first to know about our latest posts by simply entering your e-mail in the box at the top right corner of our page!

Want More Easy, Healthy Breakfast Recipes? We’ve got ’em!

Farmers' Market Overnight Breakfast Egg Casserole

Preparation 20 min. (including cooking sausage) 2017-07-22T00:00:00+00:00 Cook Time 60-70 min. (plus cooling) for baking 2017-07-22T00:00:00+00:00
Serves About 12-20 pieces     adjust servings


  • 1 pound sweet Italian turkey sausage
  • 1 1/2 cups diced sweet onion (from about half a large onion)
  • 8 ounces fresh sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cups frozen shredded hash brown potatoes (sometimes labeled
  • 2 cups shredded reduced-fat sharp cheddar cheese, divided
  • 1 cup diced green pepper (from about 1 small-medium pepper)
  • 2-3 plum tomatoes, seeded and diced (to equal about 1 - 1 1/4 cups)
  • 1/2 cup chopped green onions (from about 6 onions)
  • 12 eggs
  • 1 3/4 cup non-fat milk
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon black pepper


  1. In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
  2. In a 9x13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
  3. In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
  4. In the morning, preheat the oven to 375°F.
  5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
  6. Remove from oven and allow to cool for 10 minutes before cutting and serving.


Recipe Notes

Make-Ahead Options:
If you need to start on this recipe even earlier than the evening before your brunch, you can cook the sausage, onions, mushrooms, and garlic earlier in the day or a day ahead, and also chop the green peppers and green onions. Refrigerate the sausage mixture and the chopped peppers and onions in separate containers until assembling the casserole.

After the casserole is baked, you can refrigerate leftovers and reheat individual portions in the microwave for quick breakfasts all week.

This also freezes wonderfully. Pre-portion leftovers, wrap each portion individually in plastic, and store in a zipper container in the freezer. Microwave on several layers of paper towel to reheat as needed. After being frozen, the veggies let off water when reheated, but this casserole is still surprisingly terrific, so don't let that liquid worry you.

For Breakfasts On the Go (Or Snacks and Dinners on Busy Evenings): Nestle re-warmed slices of the casserole into a tortilla for a wrap.

Breakfast for Dinner: You can make this in the morning and refrigerate until baking, or prep it in the afternoon and then cook it immediately, for a fun "breakfast for dinner" option.

We'd love to see your photos of this recipe! Follow us on Instagram, Facebook, Pinterest and Twitter and tag @TwoHealthyKitchens!


Farmers' Market Overnight Breakfast Egg Casserole {}
Farmers' Market Overnight Breakfast Egg Casserole {}


Farmers’ Market Overnight Breakfast Egg Casserole — 109 Comments

  1. Thank you for sharing a breakfast casserole recipe WITHOUT bread!!! These are so hard to find, and I don’t understand why… potatoes are much better than bread in an egg casserole. I can’t wait to try this out and see how my husband and boys like it!!!

    • You’re so welcome, Jessica! You know, it’s funny – when I first posted this recipe, I never realized that one of the reasons this breakfast casserole would become so popular was because it’s gluten free and swaps out the bread. I had no idea that was a difficult thing for people to find – I just knew how much my whole family loved this! I truly hope your guys enjoy it as much as we do! 🙂 ~Shelley

    • Thanks so much! It really is such an easy way to use up leftover breakfast casserole, especially since this breakfast bake recipe really does make a lot! Perfect idea for breakfasts on the go, all week long! Yummy and nutritious! 🙂 ~Shelley

  2. I just made this dish and it was Sooooo good! It was a huge hit with my family. I used almond milk instead of regular milk, but that’s the only thing I changed. I can’t wait to make it again! Thanks for sharing. I’m so glad I found this site, just by googling breakfast casserole. I seriously can’t get over how delicious it was.

    • Oh Lauren, thank you so very much! I’m just delighted that you loved this! As much as it’s a true family favorite at our house, I never stop being thrilled to hear how much other people enjoy it, too! And hey – great little tip on swapping in the almond milk! Thanks for sharing that idea with other readers who might be looking to change up their breakfast casserole, too – that’s so helpful! 😀 ~Shelley

  3. I’m so excited to make this for easter! Have you ever tried increasing the recipe? If I have a big dish and used 18 eggs, how might that affect baking time or temp? Or do I just need to make 2 batches instead?

    • Hi Savannah! First, I want to apologize for not getting back to you right away – we took a family mini-vacay over the long weekend and totally unplugged. I hope you had a lovely Easter, and if you already gave this a shot, I hope it turned out beautifully and you loved it as much as we do! Still, to answer your question, though – I’m honestly not sure EXACTLY what you’d be looking at in terms of adjusting for time to increase to 18 eggs. The depth of your larger baking dish will probably also make a difference here. I would suggest that you simply check it regularly, looking for the middle to be just set and no longer runny. If the edges start to get too brown (depending on the thickness of your dish), you could try wrapping a bit of foil around the perimeter to shield the edges a bit, or even cover the entire dish with foil as you finish baking. Thanks so much for the question – have a terrific week! 😀 ~Shelley

  4. Do you think I can substitute cooked steak instead of the sausage? For kind of a steak-n-eggs type twist? Please let me know what you would substitute to make this taste good.
    Thank you,

    • Hi, Stacy! That sounds like a really fun twist! My steak-loving daughter will think your idea is BRILLIANT! 😀 I think it’s definitely worth a try and can’t wait to hear how it works for you! The only thoughts/suggestions I have … First, I’m not sure exactly how far you’ll want to cook the steak prior to adding it into the casserole – I suppose that may depend on how done you like your steak and how small you cube it up. You definitely want it to be cooked through without becoming tough by overcooking when the casserole bakes. Also, as I mentioned to a previous reader who asked about leaving out the sausage to make this a vegetarian breakfast casserole: you may want to add in some spices to account for the flavor that you will be leaving out in swapping out the Italian sausage with its inherent flavor and spices. I hope that helps! Good luck! ~Shelley

  5. Just wanted to let you know that this recipe has been my absolute go-to brunch dish for YEARS. People request it when they come to visit. Thank you so much for sharing!

    • Oh Aleesia, thank you so much! My extended family really is BIG into breakfast casseroles and brunch bakes, especially for all our holiday morning get-togethers. My mother- and father-in-law are always trying out new ones on us! 😀 But this particular version is just an absolute fave, and the one that’s become most near and dear to my heart. I’m just thrilled that you love it as much as we do, and that it even gets special requests – that’s just awesome! Thanks a million for the sweet comment … and have a terrific weekend! ~Shelley

    • Hi AJ! Apologies on being so slow to respond – my kiddos and husband have had loads of days off school/work lately, and I’m still trying to catch up here around our blog! I hope my response to your question about this breakfast casserole isn’t too late to help you out.

      Although it may make a slight difference in texture, I’m not too worried about you leaving out the mushrooms – you could even slightly increase one of the other veggies you like to balance out the amount of mushrooms being left out. Leaving out the sausage may change the flavor somewhat, though, as sweet Italian turkey sausage includes Italian spices that boost the flavor in this casserole. A few things you might try: if you’re a vegetarian and looking to leave out the sausage for that reason, you could consider subbing a vegetarian Italian sausage crumble. Alternately, if you just want to leave the sausage out altogether, you might try adding a bit of Italian spice blend to the egg mixture to make up for the spices you’re leaving out in the sausage. So, to directly answer your question – leaving out the mushrooms and sausage may change the texture and the flavor somewhat, but I definitely think you have options to adapt this breakfast bake in away that will still be really delicious! If you have a moment to pop back later, I’d love to know what you tried and how it worked – that’s always super-helpful for other readers, too! Happy New Year, AJ! 🙂 ~Shelley

      • I always make this without sausage. I just sauté the peppers and up the cheese a bit and it’s still delicious. I also used shredded sweet potatoes since I’m supposed to lower my carbs.

        • Hi, Becky! Thank you so much for taking a moment to share how you make this breakfast casserole meat-free – that’s so helpful and I really appreciate it! And also – I just love your idea about the shredded sweet potatoes! Oh my goodness, that sounds absolutely delicious and now I’m just dying to give it a try! Fabulous twist! 😀 ~Shelley

    • Oh, Mel! What a sweet comment! Life changing?!?! That’s quite a compliment – thank you! 😀 And great idea on the Worcestershire – such a savory little flavor boost! I appreciate you sharing that idea with other readers, too! Happy holidays to you and yours!! ~Shelley

  6. Plan to make this after Xmas when friends visit….easy and looks yummy! Wondering if it’s pretty true to being done in the time allotted…..don’t want to under or over bake. Also, can one cut this in half and put it in a square pyrex dish also?

    • Hi Toni! I’m so thrilled you’re making this to share with friends! Regarding bake time for this breakfast casserole – there are a lot of factors that can affect the precision there, but one of the biggest is how exactly true to temp your oven is. Also, if you frequently open the oven door to check on the casserole (which lets a lot of heat out each time), if your refrigerator has kept it a few degrees cooler or warmer overnight, etc. – that can all make a difference. Ideally, in perfect conditions, it should be pretty true (but remembering that your oven and my oven may not be calibrated exactly the same, etc.), which is why we give a range of bake times. The most important keys to success will be those doneness factors – looking to see if the eggs are just set in the middle (but not yet getting hard and over-cooked) and if the edges are turning lightly golden but not getting burned. I hope that helps!

      Also, I’ve never tried splitting the casserole in half, into two square baking dishes, but I see no reason why that wouldn’t work. The main thing you’ll need to do is to adjust the bake time, and having never done this before, I can’t say for sure what a good bake time would be (I’d guess around 40-55 minutes). Just peek at the smaller casseroles often (starting earlier than you think you’ll need to), and look for those doneness indicators (just set in the middle, golden brown at the edges).

      Good luck – and I hope you have a wonderful visit with your friends! 😀 ~Shelley

    • Hi, Jenn! We’ve had a couple of other readers, ask this question, too – so you’re definitely not alone in wondering this. Basically, here’s what I told them: I’m really not entirely sure how well this would freeze prior to baking, (since I’ve never personally tried it). However, I’m concerned that this particular breakfast casserole might not work very well when frozen before baking, primarily because of some of the vegetables in it. In particular, I think the tomatoes and mushrooms will probably release an undesirable amount of extra water during the process of freezing and then thawing, which could affect the final texture and consistency of the casserole. (You’ll notice that, in our notes on the recipe card about freezing AFTER baking, we mention that additional water is still released at that point – but it’s not really a problem in that stage of preparation.) As I told the other ladies, though, since I’ve never tried pre-freezing this breakfast bake, I can’t say for sure, and we all just might be pleasantly surprised at how well it actually works! Definitely – if you decide to give it a try, I’d really love to hear how it works for you! Good luck – and I hope you have a wonderful, happy holidays season! ? ~Shelley

    • Hi Debby! I’ve never personally tried the cubed (because I’ve never had trouble finding the shredded – I’m so sorry you’re having difficulty with that!) – but I would guess that they would also work just fine for this breakfast bake. Of course, the texture of the finished casserole will be a bit different, with more prominent chunks of potato rather than an even, bottom layer, but from a technical perspective, I would think that it would work well. I’d love to hear how it goes! ~Shelley

        • Hi Rachel! Thank you so very much for popping back to help answer Debby’s question about this breakfast casserole – definitely a question I’m sure other readers might have, as well. It’s so sweet of you to take the time, and truly helpful! And I’m thrilled that you loved this recipe – totally makes my day to hear such great feedback! Thanks bunches, and have a wonderful week! 🙂 ~Shelley

  7. Can you make this without the hash brown potatoes? I’ve been looking for an egg brunch casserole without bread or potatoes and this one looks delicious.

    • Hi Paula! Great question! I’ve honestly never tried that, so I can’t say for sure, but I think it should work fine. The main difference I can envision is that it wouldn’t have as much textural interest and might be a bit more “egg-y” in consistency. If you try it, I’d love to hear how it works out! Good luck! 🙂 ~Shelley

    • I’m insulin resistant and I’ve been using Ezekiel bread in my breakfast casserole. Without bread or potato, it’s not really casserole, it’s more of a frittata.

      • I’ve heard wonderful things about Ezekiel bread, Lori, although I’ve only tried in a few times here at home and haven’t used it in a breakfast bake or breakfast casserole – so I really appreciate the suggestion, and I’m sure other readers (especially ones with dietary restrictions such as yours) will, too! Thanks so much! ~Shelley

  8. This looks so delicious and colorful, Shelley!! I love hearty breakfasts like this one and I’m sure it would be great for brunch as well. 🙂 I really wanna try it, but I’m vegan so I’ll just replace the milk with plant-based milk (I read in the comments that someone already tried this) and use vegan cheese instead of regular cheese.I made a hash brown breakfast casserole some time ago and I used silken tofu, turmeric and kala namak instead of the eggs ( and it turned out really delicious, so I’ll just try this again using your recipe. 🙂 Can’t wait to give it a try soon!!


    • Hi, Sina! I’m so thrilled for you to try this breakfast casserole, and I love all your suggestions for adapting it to fit your vegan diet! I love when readers can use our recipes as a springboard to create new family favorites that are truly their own! This particular breakfast casserole recipe has been crazy-popular, in part because it’s a gluten-free breakfast casserole recipe, and so many similar recipes use bread as a base (instead of the potatoes). Thanks bunches for sharing your great ideas for taking this to a whole new level, so other readers can consider trying a vegan spin, too! I’ve never worked with kala namak – what a great idea and so interesting as a technique for adding that egg flavor to the casserole! I’m just really delighted you stopped by and took a moment to offer so many ideas! 🙂 Have an awesome day! ~Shelley

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  12. Why not cook the potatoes first? I’ve had casseroles and other things made with these shredded potatoes that aren’t browned in a skillet first and the texture is terrible. I want to try this, but wanted ask about the potatoes first.

    • Hi Tom,
      You are spot on. The recipe is great, but I think that the instructions are aligned toward the whole “overnight prep, easy day of” slant. I made this all at once and I wish I had sweated the vegetables a bit more to get drier filling, and (echoing your comment) given the potatoes a bit of a toast.
      Will try it again, for sure, and thanks to the authors, this was a big hit.

      Oh, btw, I also used some vegan fake cheese (non-dairy, non-gmo, organic, blah blah blah) as an initial modification and it performed perfectly. Next, I’m going to experiment with some non dairy milk.


      • Hi Tom and Saam! So many terrific ideas here! We really appreciate the great questions and feedback!

        Tom – I don’t see any reason at all why you couldn’t brown the potatoes first if you’d like. To answer your question: we’ve made this time and time again and were never at all bothered by the potato issue, and it always gets raves, so we didn’t want to add an extra step when it didn’t seem to be needed. Saam is exactly right that one big reason for not browning the potatoes first is that we always gear our recipes here at THK for busy people, and to be as streamlined and quick and easy as possible. We really love the texture of all the veggies just as is, so there wasn’t any reason to add an extra step. Having said that, though, we absolutely encourage all our readers to adapt our recipes for their own tastes and preferences. Have fun and make it how you like it! If you think you’ll like it better having browned the potatoes first, then there’s no reason at all not to try that. I think it will turn out just fine that way, too! And Saam – if you prefer the texture here with the veggies being sweated first – by all means, that’s just great, too! Oh – and Saam – I’m so thrilled that you reported back about using vegan cheese. As many times as I’ve made this, I’ve never used vegan cheese, and it’s really valuable for us to be able to share your success with other readers. Totally appreciate you sharing that! Let us know how non-dairy milk works, too – I’ll be curious to hear (and you might have noticed that, in the comment below yours, Erin was inquiring about just this issue)!

        Hope you both have a great week, and pop back again soon! 😀 ~Shelley

  13. I wonder if this would work with non-dairy milk??? My daughter is lactose intolerant. We have lactose free cheese and I’d be using cashew milk

    • Hi Erin! I haven’t tried this recipe with non-dairy cashew milk, so I really can’t say for sure how it might affect the texture during the baking process. Have you baked with cashew milk before or used it in similar recipes such as frittatas or even scrambled eggs? I did a bit of research for you and found a couple of articles I thought might help, here and here, which both seem to indicate that it should work for you. If you try it, I’d love to hear how it goes! Happy holidays! 😀 ~Shelley

  14. Thanks for this great recipe idea! I’m throwing in some thinly sliced asparagus and putting a casserole together for tomorrow morning for my mom and family for Christmas. My husband and I grill out often, and will have leftover grilled onion, tomatoes, green peppers, jalapeño peppers, etc… this would be a great ‘go-to’ recipe to use the leftovers to make a great brunch recipe a day or two later. Thanks for the recipe!

    • You are so very welcome, Jennifer! I’m thrilled you stopped by, and are using this recipe as a base for all those amazing grilled veggies! Sounds like a phenomenal idea! Honestly, it’s been so wonderfully warm here in Ohio this December, we could actually fire up our grill to give your idea a try … and we wouldn’t have to wade through a single snowbank to do it, either! 🙂 I hope your family loves this recipe, and that you’ll stop back and let us know how it went and what other recipes you’ve tried! Merry, merry Christmas to you and your family! ~Shelley

      • I am on a low carb diet so do you think that cauliflower rice, sauted prior to adding, would work instead of the hashbrowns?

        • Oh Marylyn – what a terrific idea! I’d love to have any other readers who might have tried this strategy (for another gluten-free and also low-carb casserole twist) chime in here – anyone, anyone??? But … even though I personally haven’t tried this yet, my guess is that it would, indeed, work. The hash browns here basically take the place of the bread cubes you often find in overnight egg casserole recipes, and it certainly seems logical that you could similarly sub another base (such as cauliflower rice or cauliflower crumbles) in the casserole, too. The texture will be a bit different, since you’ll have a rice-sized base instead of the shoestring potatoes. But I think it’s definitely worth trying! If you do give it a shot, I’d love to know how it goes and what you think! Good luck – and enjoy! 🙂 ~Shelley

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      • I’m not entirely sure how well this would freeze prior to baking, as I’ve never specifically tried that. However, I’m a bit concerned that it might not work very well, because of some of the vegetables in it. Specifically, I think that the mushrooms and tomatoes will probably tend to release a lot of water during the freezing and thawing process, and that could affect the overall consistency and texture of the casserole, making it more watery. Plus, I just don’t think the fresh texture of the vegetables will be as lovely after going through that process. Honestly, though, having never tried it, I can’t say for sure, and we just might be pleasantly surprised how well it works! If you give it a shot, I’d love to hear how it goes! Good luck – and happy holidays! 😀 ~Shelley

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  18. This is in the refrigerator to be baked as soon as I get home from work tomorrow. I was assigned to bring an egg casserole to our “Breakfast For Dinner” church supper tomorrow evening and wanted a recipe that would be gluten-free for a young lady that has difficulty finding things that she can eat, especially with the “BFD” theme. I debated on the mushrooms and decided to leave them out. They don’t sit well with me and I want to be able to eat it! 🙂

    • Soooo … how was it?? Did everyone enjoy it? Oh Cindy – you’ve got to let us know!! 🙂 You’re so sweet to think of your gluten-free friend! I’m sure she really appreciated your kindness!!

      What a super fun idea! I love that – an organized dinner that serves breakfast foods! Sign me up!!! Sounds so fun!

      Have an awesome day! ~Gretchen

      • It was amazing and something I will definitely make again! I forgot that the young lady who cannot have gluten had left for college and probably wouldn’t be there… oh well, it’s the thought that counts sometimes. Besides, every bite of the casserole was eaten!

        • Aw! I’m sorry she wasn’t there to enjoy it! You are so thoughtful to think of her, though!!!

          So happy it was a hit!! We just love this overnight egg casserole at our homes – and we love how easy it is to make … especially the night before!! 🙂

          Thanks so much for getting back to us!!! ~Gretchen

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  30. I made this on New Year’s Day and it was amazing…quick question….have you ever made it without the hash browns?? That’s the only thing I would want to change about it…got rave reviews but for some reason the hash browns were weird for me! (Was I supposed to cook them first??)

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  35. I have some guests coming to visit who are vegetarian. Will it still be tasty without the sausage? Looks so delicious though!

  36. This looks great and seems to be a pretty adaptable recipe as the seasons change. Have you ever swapped out veggies or used frozen produce for this? I’m thinking about substituting frozen chopped broccoli for the mushrooms (picky toddlers – sigh) but was wondering if that might throw off the water content for the dish… Also debating whether I can simply put them in while still frozen (like the frozen hash browns) and still toss it in the fridge overnight for Christmas morning. If you’ve tried this before, I’d love to hear how it worked out before I take the risk 🙂

    • Hi, Gen! We get so many compliments on this casserole – I’m excited for you to try it! It really is adaptable, too! I’ve never used frozen broccoli in this egg bake, but you’re exactly right to be worried about the possibility that the frozen broccoli might make the casserole a bit watery. If you want to give it a try, here’s what I’d suggest, just based on how frozen broccoli typically works in other similar dishes.

      I would recommend thawing the broccoli, preferably in a colander so that it can drain, if needed, as it thaws. Then, if you’re still concerned that it seems really wet, you could even go a step further and, using paper towels or a clean dish towel, just gently squeeze the broccoli to release and absorb as much additional water as possible. Don’t mush it – just blot and gently squeeze. Then, add it into the casserole as you would the other veggies you’re using. Again – I’ve never tried using frozen broccoli in this specific casserole, but I think this method should give you the best chance of success.

      Also, with egg bake casseroles like this one, if you do use frozen vegetables or other ingredients that make it a bit watery, typically the moisture ends up in the bottom of the casserole dish, so (as long as it’s not TOO watery) you can leave that extra moisture behind in the bottom of the baking dish as you serve out the casserole.

      Good luck! And Merry Christmas to you and your family! 😀 ~S

  37. This was absolutely delicious! I made it last night for a brunch gathering earlier this morning. Everyone loved it. It was the perfect first course – I set it out on the table and people enjoyed it while I put together crepes that I had also prepared last night (and than added the filling and toppings before serving). It took the stress out of my morning and i could sit down and enjoy my company and my clean kitchen. This dish will become a tradition, I just know it!! 🙂

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  41. We enjoyed this egg casserole over the weekend and it is definitely my overall favorite of the quick breakfast dishes. Each component occurred in equal amounts with none over whelming the other.
    There was no bread in this recipe which allows for toast on the side and I prefer that approach also.
    Thanks again THK!

    • Oh, we’re just so excited that you got to try this … and that you loved it! We really appreciate that you took the time to pop back and let us know what you thought – that truly means so much! We always appreciate your kind, thoughtful feedback! Have an awesome week! 😀 ~G&S

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  43. We’ve always made a casserole kind of like this for breakfast on Christmas morning, except with chunks of bread (and my mom would sneak layers of butter and so much cheese all over the place). My sister can’t have gluten, so I’m in love with this swap with potatoes! Can’t wait for a brunchy excuse to make this, yum.

    • Hey, Kelly! Thanks so much for your sweet comments! 😀 I love the “chunks of bread” type of casseroles, too – believe me, with at least two casseroles (one sweet and one savory) at pretty much every family brunch, and with our love of cooking and trying new things … I think I’ve sampled nearly every reasonable casserole combination know to man (or, ummmm, woman)! You’re so right, though – this is a great alternative for people who are eating gluten free (or don’t want sneaky layers of butter and extra cheese – lol!!)! ~Shelley

  44. I loved reading about your different traditions in the kitchen! My family is all about holiday brunches (brunch might just be one of my favourite parts of the holidays!). I haven’t made a make ahead breakfast egg casserole in a while but this one looks like perfection! I think my favourite part of it might be the fact that you can make “on-the-go” breakfast burritos with the leftovers (if there are any!). I can’t think of the ‘craziest’ thing my bestie has ever talked me into (maybe there are just too many crazy things we’ve gotten into hehe!). Will be keeping this recipe in mind for Easter weekend!

    • Oh, Ceara, thanks so much for the kind words! Yeah – the grab-and-go thing is really kinda swell! We for sure have enacted that little back-up plan before! 😀 And ummmmm … about you and your bestie … sound like you have some mighty good stories to tell!!!! ~G&S

  45. I grew up in a family that never made casseroles. Crazy! I think both of my parents had one too many of them growing up, so my younger brother and I never knew they existed. (Unless you count stuffing at Thanksgiving.) But we love the idea of relaxing mornings, so we just might rethink that casserole aversion sometime soon! 😉

    • What a hilarious casserole problem! Who ever heard of such a dilemma?!?!? 😀 Well, rest assured – this breakfast casserole is so darn good that it will be the PERFECT way to end your family’s casserole draught! And once you experience the luxury of relaxed mornings (and easy-peasy leftovers) with this yummy breakfast, you’ll be making casseroles like crazy! Amy’s Healthy Baking blog may have to be changed to Amy’s Healthy Casserole Making – just wanna give you fair warning! 😀 ~G&S

  46. This looks great! I make an overnight French Toast casserole that I serve at holiday breakfasts, because, everyone needs an overnight holiday breakfast dish! My husband (who is my bestie) used to laugh at me because I alphabetize my spices, and the labels must face out. That just makes so much sense to me. But, to him that was overkill. Oh, he loves it now, and sees the perfect logic in it, but used to laugh at me. But, back to your recipe… yum! And, I love the idea of putting it in a tortilla. Maybe with some spinach! Have a lovely weekend!

    • Debi, you’re so funny! I love that you alphabetize your spices! Actually, although there are many, many other things in my life that are desperately waiting to be organized, I finally tackled my overflowing spice drawer recently. All my (multitude) of spices are now in matching glass jars, in neatly designed rows. And yep – they’re even ALPHABETIZED! My little daughter (who is an organizer extraordinaire) gleefully made tiny labels for the top of each jar. I’ve gotta say – I loooooove this! It saves me tons of time rooting through all my mismatched jars! Now … I just need to organize everything else in my life like this … 😀 And hey – loving your connection of spinach in the tortilla – high-five on that one, friend! Lol! ~Shelley

  47. What a funny post! I love reading your humorous approach to life! This casserole will be on the next family gathering table. Or maybe I can fix it this weekend and freeze the leftovers! Great suggestion! Thanks Shelley and Gretchen.

    • Hey, Chris! I honestly eat this casserole any time of day! Whenever I make it for just my family, we have so much left over, and I’m thrilled to warm some up for my lunch or even a super-quick dinner later in the week! And seriously … just this week … I should totally have heeded my own advice and done the tortilla thing (instead of balancing a porcelain plate and fork on my lap, trying to eat my dinner while I drove to grab one of my kiddos … duuuuhhhhh!). The tortilla idea is the way to go – trust me! 😀 ~Shelley

  48. What a perfect healthy breakfast for the summer! I am in love with my farmers market and always looking for fun recipes to use when I buy all of the yummy produce! Saving this for later.

    • Oh, Julia, we’re so excited for you to try this! It really is hearty and satisfying yet so fresh-tasting and light, all at the same time! It’ll be great when you have gorgeous, fresh summer produce, but we specifically chose veggies that most people can typically find at the grocery store year-round (so you can feel like you just popped by the farmers’ market, even in the middle of winter!). Have a fabulous weekend! 😀 ~G&S

  49. Aww what a fun post my friend! I’m just like you (pre rinsing dishes before going into the diswasher WHAT?? or actually organising sutff like NOPE) and I love make-ahead breakfasts, so this sounds fantastic to me. I’ll have to try it soon!
    Happy Friday! xxx

  50. I love this post! I have a hard time letting anyone else into my kitchen. I have certain ways I do things, certain utensils that I use for each job…bottom line is I am very particular. I can’t begin to tell you how I cringe when someone uses silverware to cook.
    This egg casserole looks so delicious! I love all the veggies you loaded up into this dish. I’ve never used italian sausage in a breakfast dish. Sounds really good. Why didn’t I think of that?! Pinning!!

    • Thanks so much, Cindy! It’s funny about cooking in each other’s kitchens. At first, we were so cautious, really respecting each other’s space and not wanting to open any cupboard or look for a utensil without asking. A little awkward, really. Now, we’re totally over it! We practically know each other’s kitchens as well as our own! And we seriously do constantly pick up on new gadgets or techniques that one of us just thinks is totally obvious but the other has never even seen or considered! We’re always learning new things from each other!

      Thanks a million for the pin! Can’t wait for you to try this! Have an awesome weekend, friend! 😀 ~G&S

  51. Very fun Post, Shelley! I love egg casseroles and I love the idea of freezing sections of them. I used to make these quite often as the kids got older, because we often had quite a few extra bodies on weekend mornings. Funny how that happened. I miss eating them because they are not as fun to make in smaller amounts. But thanks to you, I can now make then and reheat them! That is great news. Why didn’t I think of that>

    • Thanks so much, Abbe! Yes – definitely try freezing it. I think you’ll be surprised how lovely it still is, even after having been frozen! Just be sure to nestle it on top of some paper towels as we suggested – but even though the veggies do let off quite a bit of water after having been frozen, it still turns out light and fluffy with great texture and fabulous flavor! And hey – having all those extra friends hanging around your house on the weekend must have meant your house was kinda the fun place to be … and somehow I’m not one bit surprised! 😀 ~Shelley

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