breakfast bake

This easy, make-ahead breakfast bake is a crowdpleaser every time. It boasts all the classic cinnamon and vanilla French toast flavors, wrapped up into a family-style casserole. 

French Toast Casserole

unsalted butter

Cooking spray

(1-pound) loaf unsliced sourdough, Italian, or French (not baguette) bread

eggs

half-and-half, or 1 1/2 cups each whole milk and heavy cream

light brown sugar, divided

vanilla extract

cinnamon

kosher salt, divided

nutmeg, divided

chopped nuts (about 1/2 cup),

all-purpose flour

maple syrup

berries,

Soften the butter. Place 4 tablespoons unsalted butter on the counter to soften slightly. 

Prepare the baking dish. Coat a 9x13-inch baking dish or other 3-quart baking dish with cooking spray; set aside.

Tear the bread into bite-size pieces. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange bread in an even layer in the prepared baking dish.

Make the custard. Whisk 8 large eggs, 3 cups half-and-half (or 1 1/2 cups whole milk and 1 1/2 cups heavy cream), 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until smooth and combined. 

Pour custard over bread and refrigerate. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard. 

Mix the dry ingredients for the crumble topping. Toss 2 ounces chopped nuts (about 1/2 cup), 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl. 

Add the butter to the crumble topping. Add the softened butter, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

Heat the oven to 350°F. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats. 

Sprinkle crumble topping over casserole and bake. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes. 

Cool the casserole. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup or powdered sugar, and fresh berries.

This Pumpkin French Toast Casserole with Cream Cheese Icing is fluffy, rich and melts in your mouth!  This bake is incredibly easy to make and can be made in advance!  Packed with pumpkin flavor and cozy, warm spices, it&#039;s perfect for breakfast, brunch and holiday entertaining!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Pumpkin French Toast Casserole

(14 ounce) Loaf Brioche Bread (– cubed (SEE NOTES))

Cups Pecans (– halves

Large Eggs

Cups Whole Milk

Cup Pumpkin Puree ((SEE NOTES))

Cup Light Brown Sugar (- packed)

½ Cup Half-and-Half (-

½ TBS Vanilla Extract

½ TBS Pumpkin Pie Spice (+ ½ teaspoon for topping)

Salt

Prepare baking dish

Spray a 9x13’’ baking dish with non-stick cooking spray.

Prepare casserole

Prepare the casserole:  Place half of the cubed bread into the baking dish.  Sprinkle half of  the pecans evenly over the bread.  Repeat with the remaining bread and pecans.  Set aside.

Whisk custard

Prepare the egg custard:  In a large bowl, whisk together the eggs, milk, pumpkin, sugar, half-and-half, vanilla, pumpkin pie spice and salt.  Pour the egg mixture over the bread.  Cover the baking dish with plastic wrap. Use your hands to gently press the bread into the custard. Refrigerate for at least 4 hours, preferably overnight, or set aside while you preheat the oven.  (SEE NOTES)

Preheat oven

Preheat oven:  Position oven rack in the center of the oven.  Preheat oven to 350 degrees Remove casserole from the refrigerator and let sit on the counter to remove the chill while the oven preheats.

Bake

Bake:  Uncover the baking dish and sprinkle the top evenly with ½ teaspoon pumpkin pie spice.  Bake for 50 minutes to 1 hour, or until the casserole is set and no longer jiggly in the center.  (If the top of the casserole starts to brown too quickly near the end of baking, lightly tent the casserole with aluminum foil and continue baking.)

Serve

Serve:  Let the casserole cool in baking dish for 5-10 minutes before drizzling with icing or sprinkling with powdered sugar.  Slice and serve with maple syrup.  Enjoy!

https://content.jwplatform.com/videos/9qmRriLD.mp4

This pumpkin french toast casserole is incredibly easy to make and can be made in advance! It's rich, fluffy & melt-in-your-mouth delicious! Packed with pumpkin flavor and finished with a silky cream cheese! It’s perfect for breakfast, brunch and holiday entertaining!

Brownie Batter Breakfast Bake

(30 g) rolled oats

Tbsp (15 g) flour of choice*

Tbsp (5 g) unsweetened cocoa powder

tsp baking powder

salt

(80 ml) unsweetened almond milk

tsp (5 ml) coconut oil, melted

vanilla flavor

Tbsp (10 g) dairy-free chocolate chips

Preheat oven to 325°F, and lightly coat an individual sized ramekin or oven-safe bowl with cooking spray or oil.

In a medium-sized mixing bowl, whisk together oats, flour, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, coconut oil, and vanilla, mixing until well combined. Fold in chocolate chips, reserving a few to sprinkle on the top.

Transfer batter to your greased ramekin, topping with a few extra chocolate chips if desired. Bake for 15-20 minutes, depending on desired consistency.

Remove from oven and allow to cool for about 5 minutes before adding any additional toppings and digging in!

Hey Amanda this is the second time I've made this beauty and thought you would appreciate knowing how much I appreciate you sharing this recipe. I've also made your blueberry banana brekky bake and love it too (really really). Thanks for the creativity! It's refreshing seeing delicious healthy snacks.

A very meaningful event, I hope everything will go well

I used coffee, instead of almond milk, and microwaved for one minute. Delicious! I’m going to mix small packets of the dry ingredients, so the process goes even more quickly for busy mornings.

What a fantastic breakfast idea, I've been making this at least twice a week as my kids keep requesting it again and again.  Question -  was wondering if you've ever tried it without the cocoa?  Would be more like a vanilla + chocolate chip flavor.  Tempted to try it  just to vary things a bit but don't want to ruin it.

This is so stupid good and satisfying! I've made it as written and with some changes, both are amazing. I subbed chocolate protein powder for the flour which definitely makes it a little more dense but still delicious. I also made this in my vortex air fryer on the bake setting (so basically a convection oven) @ 300°F for 5 or six minutes. Works great and faster! Try with some berries and whip, heaven!

Tater Tot Breakfast Casserole is a hearty, filling way to start any day! Eggs, sausage, copious amounts of cheese, and all the tater tots make this one of our family&#x27;s favorite breakfast dishes.

Tater Tot Breakfast Casserole

tater tots

milk

pepper

onion powder

cheddar cheese

breakfast sausage, browned & crumbled

Preheat your oven to 350°. Prep a casserole...

Preheat your oven to 350°. Prep a casserole dish with cooking spray.

Place all but about 20 of the tots...

Place all but about 20 of the tots inside the casserole dish.

Whisk together the eggs, milk, salt, pepper, and...

Whisk together the eggs, milk, salt, pepper, and onion powder until well-combined.

Pour over the tots.

Sprinkle the sausage on top and cover with...

Sprinkle the sausage on top and cover with cheese.

Arrange remaining tots on top of the dish.

Bake for around 45 minutes, or until the...

Bake for around 45 minutes, or until the eggs are set, the tots on top are browned, and internal temp reaches at least 160°.

Remove and let rest for 5 minutes. Slice,...

Remove and let rest for 5 minutes. Slice, scoop, and serve.

This green chile egg casserole is a favorite for brunch or morning pot lucks! It has a great mexican flavors without being spicy, so it is friendly for adults and children alike.

Green Chile Egg Casserole

oz monterey jack cheese (grated)

oz sharp cheddar cheese (grated)

oz canned mild chopped green chiles

tbsp flour

Salt & pepper

Preheat the oven to 350˚F.

Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish.  Then dollop the green chiles evenly over the cheese.

Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined.  Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.

Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.

Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

This tasty breakfast bake is loaded with crispy bacon, cheddar cheese, and of course, lots of shredded hashbrowns. 

Cheesy Bacon Egg Hashbrown Casserole

(30 oz.) package frozen shredded hashbrowns, thawed

garlic powder

cayenne pepper

green onions

Preheat oven to 350 degrees. Lightly grease a...

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

Spread hashbrowns in an even layer in the...

Spread hashbrowns in an even layer in the bottom of the prepared pan.

In a large bowl, whisk together eggs, milk,...

In a large bowl, whisk together eggs, milk, salt, onion powder, garlic powder, pepper and cayenne. Pour over hashbrowns.

Sprinkle with half of the cheese, all of...

Sprinkle with half of the cheese, all of the bacon, then the remaining cheese. Cover tightly with foil.

Bake for 1 hour, then remove foil and...

Bake for 1 hour, then remove foil and bake for another 5-10 minutes, or until center is set and a knife inserted in the casserole comes out clean. Let stand 5-10 minutes before serving. Garnish with chopped green onions, if desired.

Overnight Breakfast Strata Recipe: This easy make-ahead holiday breakfast is super quick to prep, then pop in the oven the next morning!

Fluffy Strata Recipe (Overnight Breakfast Casserole)

whole milk ((or half & half))

cheddar cheese ((off the block))

smoked gouda cheese ((off the block))

deli ham

scallions

red pepper

mustard

loaf french bread

Set out a large mixing bowl and a 9X13 inch (3 quart) baking dish. Grease the baking dish. Chop all necessary ingredients.

In the mixing bowl, add the eggs, milk, salt, ground mustard, and garlic powder. Whisk well to break up all the yolks. Then stir in the cheeses, ham, scallions, and roasted red pepper.

Tear the bread loaf into 1-2 inch chunks and place them in the baking dish.

Pour the egg mixture over the top of the bread. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill until ready to bake.

Let the strata recipe rest for at least one hour, so the bread soaks up all the eggs. Preheat the oven to 350 degrees F. (This is a fabulous make-ahead overnight recipe, so you can also preheat the oven in the morning.)

Bake, uncovered, for 50-60 minutes, until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Then cool for 5 minutes before cutting. Serve warm!

https://content.jwplatform.com/videos/VNAPxTDM.mp4

Fluffy Strata Recipe (Overnight Breakfast Casserole) - This easy make-ahead holiday breakfast is super quick to prep, then pop in the oven the next morning!

Fluffy Strata Recipe

A healthy low histamine breakfast bake to start your day right. This bake comes together really easily and is a cozy way to start each day - and an awesome snack to have on hand.

Healthy Low Histamine Zucchini Bread

flour flour

brown sugar (or coconut sugar)

tsp baking soda

tsp salt

pumpkin seeds (or any seeds you tolerate)

dates (chopped)

apple cider vinegar

zucchini (grated)

water flour

olive oil

Preheat your oven to 200 degrees C top and bottom heat, line a bread baking dish with baking paper or butter and flour (unless using a silicon dish)

Grate your zucchini into a bowl and leave it to sit for a few minutes

In the meantime mix together all your dry ingredients in a large bowl

Add the olive oil, eggs, water and apple cider vinegar to the dry ingredients and mix

Squeeze out most of the liquid from the zucchini and add it to your other ingredients, mix well

Fill the dough into your baking dish and bake in the oven for 40-45 minutes or until golden brown and a toothpick comes out clean

Serve with fresh berries, honey and nut butter (if you tolerate it ;-))

A hearty breakfast bake that you can make ahead or bake right now.

Farmers Casserole 

frozen shredded hash brown potatoes

Monterey Jack cheese, grated

ham, diced

green onions, chopped

eggs,

(12 oz) cans evaporated milk

garlic salt

black pepper

When ready to bake, preheat oven to 350°F.

Arrange potatoes in the bottom of an 9x13-inch baking dish. Sprinkle with cheese, ham, and green onion.

In a large mixing bowl, combine eggs, evaporated milk, garlic salt, and pepper. Pour evenly over ingredients in baking dish.

Cover and refrigerate up to overnight, if desired. If chilled, bake uncovered until center is set, about 1 hour 30 minutes. If baking unchilled, reduce time to 1 hour 15 minutes.

A comforting and nutritious low histamine breakfast bake that&#039;s gluten free, dairy free, vegan and sugar free. But don&#039;t worry - it&#039;s still gosh darn delicious ;-)

Low Histamine Zucchini and Kale Breakfast Bake

oats

tbsp ground flaxseeds

water

g frozen kale

ginger

zucchini

oil ((extra virgin olive oil, cold pressed organic rapeseed oil, melted butter/ghee/coconut oil))

apple sauce

blueberries

Pre-heat the oven to 200 °C top and bottom heat, grease a small baking dish

In a small bowl mix together the ground flaxseed and water, allow to stand

Add all other ingredients (except the blueberries) to a bowl, use a hand blender to blend them together until you have a smooth and sticky batter

Add the ground flaxseed mix and blend some more

Transfer batter into your baking dish (it should form a layer about 4-5cm thick) and spread the frozen blueberries out on top

Bake for 45 minutes, enjoy warm or cold (if you want it to have an even more cheese cake-y texture you can bake it for just 30 minutes)

Here's what you need: fresh  strawberry, kiwis, mangoes, bananas, fresh blueberry, honey, lime

Honey Lime Fruit Salad Recipe by Tasty

strawberry,

kiwis,

mangoes, diced

bananas, sliced

½ lb fresh blueberry

honey

lime, juiced

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Top Tags

French Toast Casserole

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Green Chile Egg Casserole

Cheesy Bacon Egg Hashbrown Casserol...

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The most viewed breakfast bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine