Your breakfast secret weapon: The make-ahead casserole

What if I told you there’s a breakfast so versatile, so satisfying and so easy to make ahead that it can save your busiest weekday mornings, elevate your lazy weekends and even grace your holiday table? The humble breakfast casserole is your secret weapon for starting the day right.

Picture this: It’s Christmas morning, the house is buzzing with excitement and breakfast is already taken care of — no stress, no mess.

Or, maybe it’s an ordinary Tuesday, and you’re out the door with a hot, hearty breakfast in your belly instead of a granola bar in hand.

The beauty of a breakfast casserole is in its flexibility: prep one now, freeze it and you’ll be ready to conquer the day anytime.

Make a few ahead of time, and you’ll thank yourself every time life gets busy or when you simply want a leisurely breakfast without the effort. Whether feeding a crowd or just your family, this casserole has you covered.

Recipe Variations

With endless possibilities, this breakfast casserole is your go-to recipe for any occasion.

• Swap the ham for cooked breakfast sausage, crumbled bacon or even diced turkey for a different protein twist.

• Add variety with veggies like chopped spinach, kale or diced zucchini for a nutrient boost. Swap the bell pepper for roasted red peppers or sun-dried tomatoes for a bolder flavor.

• Prefer a spicier kick? Use pepper jack cheese and stir in a small can of diced green chiles.

• For a meatless option, leave out the protein and load up on your favorite vegetables — mushrooms, broccoli, or asparagus are all great choices.

Easy Breakfast Casserole

Servings: 8

Ingredients

10 large eggs

2 cups whole milk or half and half

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

About 6 slices (8 ounces) day-old bread, sliced into cubes

2 cups grated cheese, any variety (I used sharp cheddar)

1 tablespoon butter or olive oil

1/2 cup onion, diced

1/4 cup bell pepper, diced

8 ounces mushrooms, sliced

1/2 cup green onions, sliced

1 to 2 cups ham, cubed

Procedure

If you wish to bake this immediately: Preheat the oven to 350 degrees.

Grease or spray a 9-by-13-inch casserole dish. In a large bowl, whisk together the eggs, milk, salt and pepper; set aside. Arrange the bread to cover the bottom of the dish and sprinkle cheese evenly over the top.

Heat a skillet over medium-high heat and add butter or oil. Sauté the onion, bell pepper and mushrooms until softened. Stir in the green onion and ham, then spread the mixture evenly over the bread. Pour the egg mixture on top, making sure it soaks into the bread.

Let it sit for 5 minutes, then bake for 50 to 60 minutes, until the top is golden and the center springs back when touched. Let cool for 10 minutes before serving.

To refrigerate: Assemble the casserole as instructed, cover tightly and refrigerate overnight or up to one day. Bake according to the instructions when ready to serve.

To freeze: Prepare the casserole in your baking dish. Wrap tightly with plastic wrap, followed by aluminum foil, and freeze for up to 2 to 3 months. If using raw protein — meat, poultry, or seafood — cook it thoroughly before assembling the casserole.

To bake from frozen: For best results, thaw the casserole overnight in the refrigerator, then bake as directed. Alternatively, bake straight from frozen: remove plastic wrap, cover with foil, and bake at 350 degrees for 60 minutes. Remove the foil and bake an additional 30 minutes, checking that the internal temperature reaches 165 degrees.