Grammy's Kitchen · Breakfast Casserole · Easy Make-Ahead Breakfast Casserole
One of 85 breakfast casserole recipes we measured
from sallysbakingaddiction.com
139 cooks on sallysbakingaddiction.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 39% |
| fat | 1% | 0% |
| protein add | 92% | 113% |
| vegetables and beans | 68% | 40% |
| salt | 0% | 0% |
| aromatics | 18% | 22% |
| liquid | 27% | 41% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 175 g | 4 cups (175g or 6 oz) cubes of crusty bread* |
| 4 g | 1 teaspoon olive oil |
| 454 g | 1 pound ground pork sausage, casings removed* |
| 2 g | 1 teaspoon dried rosemary or Italian seasoning, optional |
| 100 g | 3/4 cup (100g) chopped yellow onion (1/2 of a large onion) |
| 6 g | 2 garlic cloves, minced |
| 275 g | 2 cups (275g or 9-10 oz) chopped bell peppers |
| 100 g | 1 cup (100g or 3 oz) sliced mushrooms |
| 30 g | 1 cup roughly chopped fresh spinach |
| 600 g | 12 large eggs |
| 2 g | 1/4 teaspoon salt |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 161 g | 2/3 cup (160ml) milk or half-and-half* |
| 100 g | 1 cup (100g or 3.5 oz.) shredded cheddar cheese |
| optional garnish: green onion and/or chopped parsley |
Method: 8 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this dish for Father's Day brunch and it was a hit! I'm not a big mushroom fan, so I omitted that and doubled the spinach. I loved how it wasn't too dense or too runny. Just perfect!” — a cook, 5.0★
“This was a perfect breakfast for a large group. Quick to make and everyone loved it! I used Italian sausage and skipped the seasoning.” — a cook, 5.0★