Make Ahead Breakfast Casserole Recipe

This make ahead breakfast casserole recipe is great for large groups, or to make ahead on the weekend and have on hand to heat up each morning throughout the week. When I’m making it for a large group, I like to get the meat and veggies done a day or two in advance so that it takes just 5 minutes to add everything into the pan and stick it in the oven.

The best part about this recipe is that it works with whatever you have on hand. The only things you really need are the dough and the eggs… everything else can be substituted in or out for your favorites, or to avoid complaints from the one kid who will whine when he sees onion in his eggs.

When serving it up for Brinner this week, the pan was completely empty, so it was a BIG HIT with the fam.


  • One Pillsbury Crescent Sheet (it’s okay if you have a tube of crescent rolls in the fridge instead – just unroll it all and pinch the seams so that it becomes one big sheet)
  • 8 eggs
  • ¼ cup of milk
  • ½ – 1 cup of shredded cheddar cheese (how much do you like cheese?)
  • 1 – 2 cups of chopped veggies (onion, bell pepper, mushroom, etc)
  • 1 lb of meat (pre-cubed ham is super easy, but ground sausage works well too)
  • 1/2 stick of butter
  • Salt & pepper


  1. Preheat the oven to 350. Spray a shallow baking dish with cooking spray.
  2. Saute the vegetables for about 10 mins in butter.
  3. Cook the meat (if you choose ham, just heat it, it’s already cooked)
  4. Spread the dough across the bottom of the baking dish. It doesn’t have to be perfect – it doesn’t even have to reach the sides, just flatten it out on the bottom of the pan.
  5. Spread the meat and veggies across the top of the dough.
  6. Beat the eggs, mix with the milk, and pour over the top of the meat and veggies.
  7. Shake some salt and pepper across the top.
  8. Bake for 20 – 25 mins. Check to see that eggs are fluffy, not runny… keep baking for 5 mins at a time until eggs are fluffy (the middle is the worst if your pan is too deep). You’ll notice that the dough rises up through the meat, veggies, and egg, it does not stay on the bottom like a crust might.
  9. Add the shredded cheese to the top, put it back in the oven to melt.
  10. Pull it out of the oven and let it sit for a few minutes to cool down a bit – and then dig in! You can slice it into squares, or just scoop out portions.


Written by: Amy

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