This Southern-style kitchen sink breakfast casserole is your go-to for cleaning out the fridge! Made with whatever you've got on hand-day-old biscuits, croissants or my favorite - sourdough bread, a handful of veggies that need to be used up, whatever random bits of cheese you have in that drawer, and crispy bacon or sausage. This oven-baked beauty is hearty, comforting, and endlessly customizable. You can prep it the night before and just pop it in the oven come morning. It's the kind of down-home, no-waste recipe that'll have everyone coming back for seconds! Serves 8.
My Love Affair with Breakfast Casseroles 😍
Listen, I know us Southerners love a casserole recipe. But in my opinion, breakfast casserole is the king of all casserole recipes....GIMMMMMEEEE!!
This recipe came about on a whim. I love making this either for a lazy weekend or an easy weeknight dinner, and eat the leftovers for breakfast (just straight up cold outta the fridge please). So on one particular night, I opened the fridge and cleaned it out, so to speak.
I had a couple of poor croissants that had seen better days, so that started the base of it. There was a little bit of spinach and onion leftover from a recipe earlier in the week that needed to be used up, and then we always have an assortment of cheese in the drawer, so I threw in handfuls of a couple of different kinds. Plus some bacon and the egg base, and whalaa - dinner was served.
This recipe serves as a base guideline for you. Use whatever bread, veggies, and cheese combo you have - unlike French toast casserole, there are no rules! This leftover buns casserole is just a little bit of this and a little bit of that. Use what you have. Nothing fancy or fussy, but it is destined to be yummy every single time.
Prep Ahead
You know I love a prep-ahead kinda situation, and casserole recipes are perfect for that! If I know I want this on a Saturday morning, I will prep on Friday night before, so all I have to do is pop it in the oven and enjoy in my robe while I drink my coffee and become coherent 😉
- Make the recipe according to the directions. Do not bake.
- Wrap tightly in plastic wrap and store in the fridge overnight.
- In the morning, place in a preheated oven and bake as directed.
Recipe
Kitchen Sink Breakfast Casserole with Eggs and Bread
- Total Time: 60 Minutes
- Yield: 8 1x
Description
This Southern-style kitchen sink breakfast casserole is your go-to for cleaning out the fridge! Made with whatever you've got on hand-day-old biscuits, croissants or my favorite - sourdough bread, a handful of veggies that need to be used up, whatever random bits of cheese you have in that drawer, and crispy bacon or sausage. This oven-baked beauty is hearty, comforting, and endlessly customizable. You can prep it the night before and just pop it in the oven come morning. It's the kind of down-home, no-waste recipe that'll have everyone coming back for seconds! Serves 8.
Ingredients
- 12 Eggs
- 1 ½ Cups Whole Milk
- ½ Teaspoon Salt and Pepper
- 1 Cup Shredded Cheese*
- ½-1 Cup Veggies*
- ½ Cup Meat*
- 3-4 Cups Bread*
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9x13 baking sheet with non-stick spray.
- Roughly tear your bread and place it at the bottom of the pan.
- In a large bowl, add the eggs, milk, salt, and pepper. Whisk until combined.
- Add in shredded cheese and any meat and/or veggies you are using. Whisk again.
- Pour the egg mixture over the bread. Pat down the bread and make sure the egg mixture is evenly distributed over the whole pan.
- Place in the oven and bake for 45-50 minutes and until set in the middle. If the middle still jiggles, cook for another 5-10 minutes until set completely.
- Remove from the oven and cool for 5-10 minutes. Slice and enjoy!
Notes
- Any type of bread can be used - french, croissant, sourdough, leftover buns, etc.
- Any type of breakfast meat can be used - bacon, ham, prosciutto, steak, etc
- Any type of veggies can be used - spinach, fresh herbs, peppers, onions, mushrooms, etc.
- Any combo of cheese can be used - cheddar, feta, swiss, pepperjack, etc.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 293
- Sugar: 3.8 g
- Sodium: 478.7 mg
- Fat: 13.9 g
- Carbohydrates: 21.8 g
- Fiber: 1 g
- Protein: 19.3 g
- Cholesterol: 298 mg
