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baked Kitchen Sink Breakfast Casserole in a clear baking dish

Kitchen Sink Breakfast Casserole with Eggs & Bread

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This recipe for a clean-out-fridge — or kitchen sink — breakfast casserole with eggs is the perfect way to make use of what’s left in your fridge! I love adding day-old croissants or other types of bread, shredded cheese, a mix of veggies plus crispy bacon. Extremely easy, super versatile, and an absolute breeze to whip up in the morning. Recipe yields 8 servings.


  • 3-4 Cups Bread*
  • 12 Eggs
  • 1 1/2 Cups Whole Milk
  • 1 Cup Shredded Cheese*
  • 1/2 Teaspoon Salt and Pepper


  • 1/2 Cup Meat*
  • 1/2-1 Cup Veggies*


  1. Preheat the oven to 350 degrees.
  2. Grease a 9x13 baking sheet with non-stick spray.
  3. Roughly tear your bread and place it in the bottom of the pan.
  4. In a large bowl, add the eggs, milk, salt, and pepper. Whisk until combined.
  5. Add in shredded cheese and any meat and/or veggies you are using (if you are).
  6. Pour the egg mixture over the bread. Pat down the bread and make sure the egg mixture is evenly distributed over the whole pan.
  7. 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.
  8. Remove from the oven and cool for 5-10 minutes. Slice and enjoy!


  • Any type of bread can be used - sandwich, french, croissant, sourdough, whole wheat, white, 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.
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • 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
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