Egg Breakfast Casserole with Croutons

A crouton spin on breakfast strata, this Egg Breakfast Casserole is perfect for the next time your are hosting brunch. This amazing recipe can be prepared ahead of time, and is full of texture and flavor for a hearty breakfast that is sure to be a huge hit. Plus it can easily be scaled up or down in size depending on how many servings you need.

Jump to:

• The Ingredients
• The Method
• Make Ahead, Leftovers and Storage
• Make it Your Own
• Alternate Sizes
• Serving Ideas
• Top Tips for the Best Crouton Egg Casserole
• And if you liked this recipe...
• Crouton Egg Breakfast Casserole
• Comments

If brunch wasn't already your favorite meal of the day, this Crouton Egg Casserole is here to make sure it is.

With fresh flavor, so much texture and so little effort, it is just begging to be your go-to recipe for your weekend breakfasts.

And if you're ever in need of a recipe for Christmas morning, it is great option as you can prepare it all on Christmas eve.

Plus, if you use green peppers, the colors are on point for the holiday season.

However, this breakfast casserole is much too delicious to confine it to being made in December- it can (and should be!) enjoyed year round!

If you're hosting a crowd, I have notes in the recipe card for scaling up the recipe.

And if it's just you, I notes for scaling it down too.

So whatever the occasion, let's make some Crouton Egg Casserole!

The Ingredients

• Croutons- I love to use homemade sourdough croutons but a bag of croutons from the store will work as well.
• Sweet Bell Pepper- Any color will work. If you're making it for Christmas morning, I like to use red or green for holiday season themed colors.
• Tomato
• Onion- Red, yellow or white will work.
• Spinach
• Bacon- Cook and crumble it before use. If you have bacon bits on hand, you can use those instead. You need 1 tablespoon per serving.
• White Cheddar Cheese- Shredded mozzarella or gouda are also tasty options. I recommend shredding your own cheese from a block versus using pre-shredded cheese for optimal melting.
• Large Eggs
• Greek Yogurt- You can use dairy, non-dairy milk or heavy cream as a substitute. Or check out this Greek yogurt substitutes post for more options.
• Fine Sea Salt- Kosher or table salt can be used instead but you will need to adjust to taste.
• Black Pepper
• Cream Cheese- Just a little on top adds some creamy texture. Alternatively, you can dollop with ricotta or leave it off.
• Poppy seeds, Sesame seeds, Dried Onion, Dried Garlic- This combination brings an "everything bagel" vibe to the casserole. If you don't have all of them, feel free to leave out what you don't have. Alternatively, if you have a pre-mixed "Everything Bagel Seasoning", you can use 2 teaspoons of that instead.

The Method

1. Prepare the Base. Place croutons, chopped pepper, tomatoes, onions, crumbled bacon, and shredded cheese in a deep 9x4 inch baking dish or similar size (~6-8 cups capacity for 2 servings; see notes in recipe card for larger sizes) and mix together.

2. Create the Egg Mixture. In a large bowl, combine eggs, Greek yogurt, salt, and black pepper.

3. Combine Ingredients. Pour egg mixture evenly over the contents in the bottom of the dish.

Top the easy egg casserole with slices of cream cheese and sprinkle seasonings over the top.

4. Bake. Place the casserole dish into a preheated 375 F oven and bake for 25-30 minutes until just set in the centre and the exposed croutons and cheese on top are lightly golden brown.

5. Rest. Remove from the oven and allow to rest for 5-10 minutes to set.

6. Slice and Serve. Garnish with chopped green onions as desired.

Make Ahead, Leftovers and Storage

To Store: Allow the casserole to cool to room temperature and cover it tightly with plastic wrap or place in an airtight container and store it in the refrigerator for up to 3 days.

To Freeze: Slice the egg bake into individual servings and wrap tightly in plastic wrap and then place into a freezer bag or place in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator.

To Reheat: Microwave for 1-2 minutes until heated through. Or for larger portions or the whole casserole, preheat your oven to 350°F (175°C) and warm it for about 15-25 minutes, covered with aluminum foil or an oven safe lid.

Make Ahead: After assembling the casserole in the baking dish, cover it with plastic wrap and refrigerate overnight. The next morning, preheat your oven and bake as directed.

Make it Your Own

Alternate Sizes

• 4 Servings:
  • Double the recipe (2x on the recipe card), and use a deep 9x9-inch baking pan or an equivalent size (~12 cups capacity).
  • Increase baking time to approximately 30-35 minutes.
• 6 Servings:
  • Triple the recipe (3x on the recipe card), and use a deep 9x13-inch baking pan or an equivalent size (~15-18 cups capacity).
  • Increase baking time to approximately 40-45 minutes.

Variations

• Sauté the Vegetables- As written, the vegetables come out as crisp-tender. If you prefer, you can sauté the onions and peppers first to give them a more soft texture and caramelized flavor.
• Different Veggies- Switch up the combination of vegetables, not exceeding 1 cup per serving on recipe card. Some tasty alternatives would be sautéed mushrooms, kale, or asparagus.
• Change Up the Meat- Instead of bacon, try incorporating cooked and crumbled breakfast sausages or diced ham.
• Vegetarian- Omit the bacon.
• Alternatives to Croutons- Try using chopped stale bread or bagels instead of croutons. Slice into cubes the night before, spread into a single layer on a baking sheet and let dry out so that the casserole doesn't become soggy (just like with sourdough stuffing). Or you can bake the bread cubes for 10 minutes at 350 F to dry them out in a hurry.
• Gluten-Free Option- For a gluten-free version, simply use gluten-free croutons or stale gluten-free bread.

Serving Ideas

This egg breakfast casserole is the perfect dish to serve as the star of a delicious brunch! If you would like to round out your spread, try serving it with:

• Fresh Fruit or Fruit Salad
• Sausage Links or Bacon
• Mixed Greens Salad such as Mixed Berry Spinach Salad
• Hashbrowns
• Roasted Vegetables such as Roasted Asparagus and Carrots
• Muffins or Scones such as Blueberry Muffins or Applesauce Oat Flour Muffins
• Toast such as Toasted Honey Oat Bread
• Coffee, Tea, or Lemonade

Top Tips for the Best Crouton Egg Casserole

For best results, be sure to follow these tips!

• Use Quality Croutons or Dry Bread: To avoid a soggy casserole, it's crucial to use quality croutons or very dry bread. Stale or dry bread cubes absorb the egg mixture better, resulting in a firmer and more satisfying texture.
• Allow Time for Resting: After baking, give your Crouton Egg Casserole a brief resting period of 5-10 minutes. This allows this great breakfast recipe to set, making it easier to slice and serve.

And if you liked this recipe...

...you might also like:

• Breakfast Poutine (Eggs Benny Bowls)
• Huevos Rancheros
• Loaded Avocado Chickpea Toast
• Greek Yogurt Frittata (5 Ways!)