Ugh, those mornings when you hit snooze one too many times and suddenly you’re scrambling? I know them well! Life gets crazy, and sometimes breakfast feels like an impossible mission. That’s exactly why I created this Quick Breakfast Casserole in a 9×13 Pan. Seriously, it’s been my morning savior more times than I can count, even on those days when the kids are bouncing off the walls and I’m questioning if I remembered to put on matching socks. With a little prep, you get a hearty, delicious meal that’s perfect for feeding a crowd or having leftovers for days. Trust me, this is one of those recipes you’ll bake over and over.
Why You’ll Love This Quick Breakfast Casserole in a 9×13 Pan
Honestly, why wouldn’t you love it? This casserole is a total game-changer for busy mornings. Here’s why it’s earned a permanent spot on my go-to recipe list:
- Seriously Speedy: It comes together in minutes of active time, perfect for those chaotic mornings.
- So Easy to Make: Minimal chopping, simple steps – anyone can whip this up, even before coffee!
- Packed with Flavor: Savory sausage, sweet veggies, and gooey cheese? Yes, please!
- Completely Versatile: You can swap out ingredients like crazy to make it your own.
Gather Your Ingredients for This Quick Breakfast Casserole
Okay, before we dive in, let’s make sure you’ve got everything ready to go. This recipe is pretty forgiving, but having your ingredients prepped makes the whole process so much smoother. Trust me on this one!
Here’s what you’ll need for your amazing Quick Breakfast Casserole in a 9×13 Pan:
- 1 pound breakfast sausage (the crumbled kind is best!)
- 1 cup onion, chopped up nice and small
- 1 cup bell pepper, any color you like, chopped
- 6 large eggs
- 2 cups milk (whole milk makes it extra rich, but any will do!)
- 2 cups shredded cheese (cheddar is classic, but Monterey Jack or a mix is fantastic too!)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
That’s it! See? Super straightforward. Having these ready means you can go from prep to oven in no time.
Step-by-Step Guide to Making Your Quick Breakfast Casserole
Alright, let’s get this breakfast party started! Making this casserole is honestly a breeze. Even if you’re not a morning person, you can totally handle these steps. Here’s how we turn those simple ingredients into a breakfast masterpiece. For more on making cooking a cinch, check out this guide!
Preparation and Preheating
First things first, crank up that oven to 350°F (175°C). While it’s heating up, grab your trusty 9×13 inch baking dish and give it a good greasing. This is super important to make sure nothing sticks – nobody wants to scrub baked-on bits!
Cooking the Sausage and Vegetables
Now, you’ll want to get your large skillet going over medium heat. Toss in that pound of breakfast sausage and cook it up until it’s all browned and delicious. Make sure to drain off any extra grease – nobody wants a greasy casserole! Then, add your chopped onion and bell pepper right into the same skillet. Let them soften up for about 5 minutes. They’ll smell amazing!
Assembling the Casserole Base
Once your sausage and veggies are ready, spread them out evenly in that greased baking dish. Just a nice, even layer so every bite gets a little bit of everything. Easy peasy!
Creating the Egg Mixture
In a decent-sized mixing bowl, crack in your 6 eggs. Pour in the milk, and then add your salt and pepper. Give it a good whisk until everything is perfectly combined. You want it smooth and well-blended – no streaks of egg white floating around!
Combining and Topping
Now, carefully pour that lovely egg mixture all over the sausage and veggie layer in the baking dish. Make sure to get it into all the nooks and crannies. Then comes my favorite part – sprinkle that shredded cheese evenly all over the top! Oooey-gooey goodness, here we come!
Baking and Resting
Pop that pan into your preheated oven and let ‘er bake for about 40 to 45 minutes. You’ll know it’s ready when it’s set in the middle and has a lovely golden-brown color on top. Don’t rush to cut into it right away; let it stand for a few minutes after it comes out. This helps it set up perfectly, making it easier to serve and taste even better!
Tips for the Perfect Quick Breakfast Casserole in a 9×13 Pan
You know, making this casserole is pretty simple, but a few little tricks can really make it sing! I’ve learned a thing or two over the years, and I want to share them so yours turns out amazing every single time. For some more general cooking wisdom, you can check out this guide on making perfect easy dinners – it has loads of great tips that apply here too!
First off, don’t be afraid to really brown that sausage. It adds a depth of flavor that you just can’t get otherwise. Make sure you drain the grease really well, though – nobody wants a greasy bottom to their casserole! Also, if your veggies are a little watery, you can give them a quick pat with a paper towel after sautéing. It just helps keep things from getting too soupy. And remember, letting it rest after baking is key! It gives everything a chance to firm up so you get those nice, clean squares when you slice into it. Trust me, patience pays off!
Ingredient Variations and Substitutions
I love this recipe because it’s super easy to tweak! Life’s too short for boring breakfasts, right? If you don’t have breakfast sausage on hand, no worries. You can totally use cooked crumbled bacon, diced ham, or even some seasoned ground turkey. For the veggies, mushrooms or spinach would be fantastic additions – just sauté them with the onions and peppers! And cheese? Oh my goodness. While cheddar is my go-to, feel free to mix it up with Monterey Jack, pepper jack for a little kick, or even a sprinkle of Parmesan on top. This quick breakfast casserole in a 9×13 pan is built for customization!
Serving Suggestions for Your Breakfast Casserole
This hearty casserole is pretty much a meal in itself, but who doesn’t love a few tasty sides to round things out? To make your breakfast complete, I love serving it with a side of fresh fruit – think juicy berries, melon slices, or even some warm baked apples. A piece of toasted whole-wheat bread or a fluffy biscuit is also a great addition. And of course, you can’t go wrong with a nice hot cup of coffee or some fresh-squeezed orange juice. For more breakfast inspiration, check out my breakfast category!
Make-Ahead and Storage Instructions
This quick breakfast casserole in a 9×13 pan is a busy morning’s best friend, partly because you can totally prep it ahead of time! Seriously, it’s a lifesaver. You can assemble the whole thing – sausage, veggies, egg mix, and cheese – cover it tightly with plastic wrap, and pop it in the fridge overnight. Just pop it into the preheated oven when you wake up, maybe adding a few extra minutes to the baking time. It’s like magic! For more tips on getting meals ready ahead of time, this article is a goldmine.
Got leftovers? Lucky you! Once cooled, just cover the dish tightly or transfer portions to an airtight container and store them in the fridge for up to 3-4 days. Reheating is super easy: pop a slice in the microwave for about 30-60 seconds, or bake a larger portion in a 350°F oven until warmed through. It reheats beautifully, almost as good as fresh!
Frequently Asked Questions About This Quick Breakfast Casserole
Got a question about this speedy breakfast delight? I’ve probably heard it before! Here are some common things folks wonder about this quick breakfast casserole in a 9×13 pan:
Can I make this casserole ahead of time?
Absolutely! This is one of its best features. You can assemble the whole thing, cover it really well, and keep it in the fridge overnight. Just add a few extra minutes to the baking time when you’re ready to cook it. It’s a lifesaver for busy mornings!
What kind of sausage is best for this recipe?
I usually go for regular, mild breakfast sausage that you can just crumble and cook. It has the perfect savory flavor and texture. But honestly, you can use hot sausage if you like a little spice, or even turkey sausage if you’re looking for a lighter option. Just make sure to cook it through and drain the grease!
How do I know when the casserole is done?
You’ll know it’s ready when the center is set and no longer jiggly. It should look nicely golden brown on top, and if you poke a knife into the center, it should come out mostly clean. It gets a little firmer as it rests, so don’t worry if it seems a tad soft right out of the oven.
Can I add other ingredients to this breakfast casserole?
Oh, for sure! This is where the fun really begins. Feel free to add sautéed mushrooms, spinach, or even some diced ham. Some people like to add a pinch of red pepper flakes for a little kick. Just remember that adding more watery veggies might require draining off a bit more liquid.
Nutritional Information (Estimated)
Just a heads-up, the nutritional info for this quick breakfast casserole in a 9×13 pan is just an estimate, okay? It can totally change depending on the exact brands of sausage, cheese, and milk you use. But generally, you’re looking at something around [insert estimated calories] per serving, with [insert estimated fat, protein, carbs] making up the rest. It’s a pretty balanced way to start your day! For some ideas on lighter options, you can peek at these calorie-smart recipes.
Quick Breakfast Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the sausage over medium heat until browned. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Spread the cooked sausage and vegetable mixture evenly in the prepared baking dish.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the sausage and vegetables in the baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 40-45 minutes, or until the casserole is set and lightly golden brown. Let it stand for a few minutes before serving.
