Make Ahead Breakfast Casserole

It’s so exciting to think that Christmas is now less than 10 days away. Sure, I love presents just like everyone else, but I’m really looking forward to the hugs and cuddles, hot cocoa and pj’s and comfort that Christmas morning brings.

My hubby will get up early and let out the dogs, feed the cats, and start the coffee. When the pooches have been fed, they’ll jump up on the bed and snuggle, and we’ll snooze. About an hour later, I’ll start asking if we can get up yet, and wake my teenager. “Vinmomimts” my dearest will say, roughly translating to “Five more minutes.”

Soon, sleepy-eyed and tousle-headed, we’ll gather around the tree and start handing out gifts. About halfway through, someone will call a halt and declare that they need something to eat. This year I plan to be ready with a hot, hearty breakfast that will take us not only through the rest of the unwrapping, but through the phone calls to Grammy and Papa, the trying on of new clothes, and even the 30-minute process of detangling the cats from the ribbons. And I’ll do it all on Christmas Eve.

Let me share with you this Make-Ahead Breakfast Casserole. This wonderfully hearty and endlessly variable recipe came to us from hotline baker Mary Tinkham several years ago. Less than 45 minutes work the night before, about an hour of baking in the morning and you have breakfast for more than a dozen people. That is my idea of holiday magic for sure.

Let’s get started.


To make the cheese sauce, begin by melting 4 tablespoons of butter in a large saucepan. Add 1/2 cup King Arthur Unbleached All-Purpose Flour and cook together for a few minutes, or until the flour just begins to change color.

(Yes, our Gluten-Free Multi-Purpose Flour would work just fine, too.)

Remove from the heat and whisk in 3 cups of milk.  Return to the heat and continue to whisk and cook as the sauce begins to thicken.


Add 2 cups of your favorite cheese, 1/2 cup at a time. Be sure the cheese melts before adding more cheese to prevent your sauce from getting lumpy and grainy.

Shredded cheese will melt the easiest. I’m a lazy baker some days, so I just chunked up this Velveeta. The cheese you use is up to you; we generally like a combination of cheddar (e.g., Cabot Extra-Sharp), American, and a processed cheese. Say what you will, but it makes a really smooth sauce.

Set the sauce aside while you prep the meat, veggies, and eggs.


Just for fun, I thought I’d compare some store bought eggs with our fresh eggs from the coop out back.

First of all, our eggs range in size and color quite a bit. This is what makes them excellent for scrambling, frying, and poaching. When I’m baking with them, I try to select ones that are all close in size to a large egg.

The big white egg is from our late lamented chicken Dove. When we first got chickens, we thought our skinny white hen was a rooster and named him Dude. Luckily a friend pointed out that he really was a she, and we changed the name to Dove.

The other large egg on the upper left is from Cartman. Yes, Cartman is a she, too, and if you know anything about the show South Park, you can guess what her attitude and girth are like.


Side by side, you can see that the eggs differ inside as well. The store egg on the left is much paler and more watery in texture. See where the little V is in the photo? That’s where the white of the farm egg stops spreading, a real sign of freshness.

My point? If you’re going to be making a dish where eggs are the star, it’s worth seeking out fresh farm eggs. You might pay a little bit more, but the flavor is completely worth it.

Go ahead and crack up a dozen eggs, and whisk them well. Set them aside for a few minutes.


In a large sauté pan over medium-high heat, sauté 2 cups diced ham and 1 1/2 cups of your favorite omelet veggies in 6 tablespoons butter. You just want the veggies to soften up and the ham to take on a little color on the edges.


Add 12 lightly beaten eggs, and reduce the heat to medium.


Scramble the mixture together just until the eggs are soft set. Ladle in the cheese sauce and fold all together well.


Pour the mixture into a greased 9″ x 13″ x 2″ pan and spread out evenly.


For the crumb topping, cover the entire top of the casserole with bread crumbs or panko, about 3 cups’ worth. Sprinkle with smoked or regular paprika, or other herbs/spices of your choice. Drizzle with 2 tablespoons melted butter.

**At this point you can wrap the casserole well in plastic wrap and refrigerate for several hours, or up to overnight. **

When you’re ready to bake, remove the pan from the fridge, take off the plastic, and preheat the oven to 350°F. Bake for 55 to 65 minutes, or until the casserole is bubbling hot in the center. Serve hot.


Well, friends, I hope you get a chance to make and share this casserole with friends and family this holiday season. Anyone you consider a “good egg” can have seconds!

Please bake, rate, and review our recipe for Make Ahead Breakfast Casserole.

Print just the recipe.


MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. wickedgoodyarn

    looks good MJ! I have a couple of vegetarians at home so, it’s just eggs, veggies and cheese for us! I hope you get to do some selfish knitting this holiday season!
    Beth aka WGY

    1. MaryJane Robbins, post author

      Hey Beth! Good to “see” you again. Can’t wait to hit WEBS in the spring :). I’ve got several projects going and LOTS of vacation time coming up so I’m going to be one happy knitter/baker. ~ MJ

  2. Vivian

    What are the veggies you used? Onions, peppers, mushrooms? So colorful and pretty! I wonder if you could make a biscuit topping instead of the bread crumbs. Mmmmmmm… gotta try it!

    1. MaryJane Robbins, post author

      Hi there,
      I used red peppers, green peppers, onion, and mushroom. I love to add asparagus when I have it. Let us know how the biscuits go if you try it! ~ MJ

  3. Francesca

    I only recently discovered this site and this blog, but already the holidays here are becoming King Arthur Flour holidays!

  4. Denise

    For anyone interested in a biscuit topping, I make a similar recipe with a Southwest flair. Stir together 2 cups King Arthur all purpose flour, 1 Tbsp baking powder, 3/4 tsp salt, 1/3 cup oil, 1/c cup evaporated milk, 1 large egg, and 1/2 tsp chili powder. Mix until it forms a dough. Turn on to a floured surface and knead 3-4 times. Roll into a 12-inch square. Sprinkle with 1 1/2 cups shredded cheddar cheese and 2 Tbsp cilantro. Roll up jelly roll style and slice into 12 slices. Place the slices over the egg mixture in your casserole. Bake at 400-degrees for 25-30 minutes until golden. If preparing this ahead of time, you could make up the egg mixture the night before, but I would add the biscuits in the morning before you pop it in the oven.

  5. Brenda P.

    I make a dish very much like this, only I make it for Christmas Eve breakfast. There is a very good reason for this and that reason is…the casserole is so filling that nobody wants to eat for the rest of the day.

  6. Carolyn

    I have a friend in Mass. who keeps chickens, has web cams and writes a blog. (See In her cookbook, The Farmstead Egg Cookbook, she lists the sizes by weight of hens’ eggs. Using 2 oz. per large egg, she computes by weight what is needed for a recipe. Then she can weigh the eggs she has and use whatever combination of sizes that will total what she needs. I buy eggs at a more local version of Whole Foods and have ususally found that a carton labelled Large will have eggs that vary from medium to extra large based on their weight!

    1. MaryJane Robbins, post author

      I hope you get a chance to try it. I’m really looking forward to my serving this year! ~ MJ

  7. Marisa Franca Stewart

    I am a fan of all things KA and the casserole looks great. How about instead of Panko or dry bread crumbs some Ciabatta or French baguette diced?

    1. The Baker's Hotline

      I am wondering if the fresh route would absorb the moisture from the base. It is worth a try! Elisabeth@KAF

  8. Julie Kane

    We are going to a Baptism on a Saturday, staying overnight and have been asked to bring a breakfast casserole for Sunday morning. We live in Virginia and the Baptism is in New Jersey. Do you think this casserole would work if I made it Friday night and baked it Sunday morning or would it suffer/deteriorate from sitting too long? Any suggestions are very welcome.

    1. The Baker's Hotline

      Depending on your recipe, that may be a bit long for your casserole to sit unbaked for some of the ingredients. I think a quiche would probably keep fine for a day or two for you in proper refrigeration or a strata could also work well as it needs a long soak anyways. Here is a recipe for one from our website and there are a few others on there if you search for “Strata”:

      Happy Baking and enjoy your trip! Jocelyn@KAF

  9. Ashley

    Yum! In my family, this type of thing is just known as “The Egg Dish” — someone always brought one to Sunday brunches. I don’t think any of my siblings or cousins even realized that this is properly known as a casserole or strata until well into adulthood. (I bet some still don’t.)
    My mom always made one of these for Christmas morning, and it went just like you so wonderfully wrote, MaryJane. (Even down to the cat-ribbon detangling!) It was great to snack on through that day and the next. (Easy for us kids to heat up in the microwave.)
    Her version usually had some sort of cooked greens instead of the peppers. (Seasonal & thus less expensive. Also true to her Southern roots.) I don’t recall ever having a crunchy crumb topping; I definitely am going to try that. (The bit of crunchy texture sounds great.)
    This really is great writing and (obviously) brought back good memories for me. I think I’ll make this up for friends that haven’t been so lucky as to have this as part of their cooking memories.

    1. The Baker's Hotline

      What a great memory – we’re so glad you’re passing the recipe (and the memory) on to the next generation. Happy Baking – Irene@KAF

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