Breakfast Casserole

Name: Breakfast Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 tbsp extra-virgin olive oil; 1 red bell pepper diced; 1/2 small red onion diced; 1 tsp sea salt divided; 9 large eggs; 1/2 cup whole milk; Freshly ground black pepper; 3 cups cubed day-old bread; 1 cup fresh spinach chopped; 1/2 cup crumbled feta cheese; 1/3 cup chopped scallions

One-dish breakfast casserole — eggs, vegetables, day-old bread, and feta baked until puffy and golden so the oven does the hosting for you.

DifficultyEasyTotal time50 minServes8

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Overview

Prep15 min

Cook35 min

Total50 min

Servings8

DifficultyEasy

Equipment

Oven
9x13-inch baking dish
Skillet
Large bowl

Method

Prep the dish

Preheat the oven to 350°F and grease a 9x13-inch baking dish.

Soften the vegetables

Heat the olive oil in a skillet over medium heat. Add the bell pepper, onion, and a pinch of salt. Cook until softened.

Whisk the eggs

In a large bowl, whisk together the eggs, milk, remaining salt, and black pepper.

Layer the bread

Arrange the bread cubes in the prepared baking dish.

Add the fillings

Add the cooked vegetables, spinach, feta, and scallions.

Pour the custard

Pour the egg mixture evenly over everything.

Press

Gently press the bread into the egg mixture so it can absorb some of the liquid.

Bake

Bake until the eggs are set and the top is lightly golden, about 30 to 35 minutes.

Rest and slice

Let it rest briefly before slicing.

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Tips

NoteDay-old bread is actually better here. Fresh bread can become too soft, while slightly dry bread drinks up the egg mixture without disappearing into it.

NoteThis is also a good clean-out-the-fridge breakfast. Just keep the basic egg-and-bread structure and change the vegetables depending on what you have.

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Nutrition

AllergensEggs, Dairy, Gluten

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Storage

RefrigeratorUp to 3 days, covered. Reheat slices in a 350°F oven or microwave until warmed through.

Frequently asked

Can I assemble it the night before?+

Yes — assemble, cover, and refrigerate overnight, then bake in the morning. Add a few extra minutes since it starts cold.

Can I swap the feta?+

Absolutely — shredded cheddar, gruyère, or goat cheese all work; keep the quantity about the same.

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