Everything but the Kitchen Sink Breakfast Casserole
Wake up to the ultimate comfort food with this Everything but the Kitchen Sink Breakfast Casserole, a hearty and customizable dish that’s perfect for feeding a crowd or meal-prepping for the week. Packed with protein from eggs, sausage, bacon, and ham, and brimming with colorful veggies like spinach, bell peppers, onions, and mushrooms, this casserole is a one-dish wonder that combines breakfast classics in every bite. The optional addition of cubed day-old bread soaks up the rich egg mixture, while a generous layer of melted cheese on top creates an irresistible golden crust. With just 20 minutes of prep time, this oven-baked breakfast casserole is easy to make, endlessly versatile, and perfect for brunch gatherings, holiday mornings, or simply starting your day with a little extra indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 large eggs
- 1.25 cups milk
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup cooked breakfast sausage, crumbled
- 1 cup cooked bacon, crumbled
- 1 cup diced ham
- 1 cup diced bell peppers (any color)
- 0.5 cup diced onion
- 0.5 cup diced mushrooms
- 1 cup baby spinach
- 3 cups day-old bread, cubed (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil or butter (for greasing the dish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or butter.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.
Stir in the shredded cheese (reserving a small handful for topping), breakfast sausage, bacon, ham, bell peppers, onion, mushrooms, and spinach.
If using bread, fold in the cubed bread to soak up the egg mixture.
Pour the mixture evenly into the greased baking dish and spread it out with a spoon or spatula to ensure everything is evenly distributed.
Sprinkle the reserved shredded cheese on top for a golden, bubbly finish.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and the center is set. You can test doneness by inserting a knife into the middle; it should come out clean.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing into portions.
Serve warm and enjoy! Leftovers can be stored in the refrigerator for up to 4 days and reheated as needed.
Nutrition Facts
Calories |
5618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.4 g | 449% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2688 mg | 896% | |
| Sodium | 16419 mg | 714% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 42.7 g | ||
| Protein | 331.1 g | 662% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 2711 mg | 209% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4785 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
