Make your next crowd-pleasing breakfast casserole warming on a cold morning and showstopping among a brunch spread. One of the ultimate comfort foods, breakfast casserole is easy to prep in advance, since many of the recipes call for tossing your favorite ingredients into a casserole dish, refrigerating overnight, and baking the next day. Choose a Tater Tot Casserole, Rye and Crème Fraîche Strata with Smoked Salmon, or savory Guava and Cheese Bread Pudding next time you're hosting a big breakfast or brunch.
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Sausage and Red Onion Sheet Pan Quiche
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At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family.
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Kielbasa, Apple, and Onion Strata with Mornay Sauce
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In this hearty egg-and-bread casserole, smoky kielbasa, sweet apples, and nutty cheese combine to create a truly unforgettable breakfast dish that's just right for a weekend. Serve it on its own, or go the extra mile and make a luscious cheese sauce to drizzle on top. And don't forget the extra touches of honey and salt—they highlight the flavor of the apples and cheese.
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Wild Mushroom-and-Swiss Dutch Baby
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This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of mixed wild mushrooms, shallot, and arugula tops it off.
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Brown Butter-Raspberry Baked Oatmeal
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In this baked oatmeal, perfectly tender spiced oats mixed with sweet and tart fruit are topped with crispy coconut and pecans. The recipe calls for raspberries—blackberries, blueberries, or sliced strawberries would work as well. Blooming the spices in the hot brown butter releases their flavors and infuses the entire dish with a nutty warmth. The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350°F oven for 20 minutes, or microwave individual portions on high for 1 minute.
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Lemony Crêpe Casserole
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Reminiscent of a classic bread pudding, this sweet-tart crêpe casserole has a beautiful lacy top and tender-but-sliceable center.
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Guava and Cheese Bread Pudding
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This classic flavor combo takes a star turn in a dessert that Paola Velez describes as "if flan and bread pudding had a baby, and it's delicious." This particular budin de pan recipe originated with Velez's husband's 101-year-old grandmother, and features a lavish custard made with what might seem like an excess of evaporated milk but makes for an utterly dreamy texture in the final product.
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Polenta Dutch Baby with Ham and Swiss
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A large-format pancake with a light, airy interior and rich, savory toppings, this Dutch baby is perfect for brunch.
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Sesame Bagel Breakfast Casserole
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The key to a long, leisurely brunch is not having to work too hard. This breakfast-sandwich-inspired casserole is best assembled the night before, allowing the bread to soak up the egg custard. All that's left to do the next morning is pop it in the oven, bake, and enjoy.
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Tater Tot Casserole
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The secret to this casserole is the layer of creamed spinach in the middle. It adds elegance to the dish, as well as a nice contrast to the crispy, crunchy Tater Tot top.
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Sausage-and-Maple Bread Pudding
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This fantastic breakfast bread pudding is a fun, all-in-one take on French toast with maple syrup and sausage. Melted ice cream enriches the "custard" base.
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Butternut Squash Casserole with Leeks, Prosciutto and Thyme
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This luscious squash-studded egg-forward casserole is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main breakfast course.
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Christmas-Morning Casserole
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Chef Bryan Voltaggio loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mushrooms, and gooey cheese.
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Baked Eggs with Chorizo and Potatoes
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Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.
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Bacon, Tomato and Cheddar Breakfast Bake with Eggs
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This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned).
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Country Ham Breakfast Strata
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Chef Kevin Gillespie has become a master of no-waste cooking. At his restaurant Revival in Decatur, Georgia, they've used the leftover scraps from their house-smoked ham in dishes such as stewed collard greens, fat back soup, and a breakfast casserole. This pillowy, satisfying strata is a great make-ahead brunch dish—serve it with a crisp green salad on the side.
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Rye and Crème Fraîche Strata with Smoked Salmon
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In this playful riff on a bagel with cream cheese and lox, F&W's Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion. It's warm, comforting, and a guaranteed crowd-pleaser.
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Spinach and Scallion Dutch Baby
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This pancake is a savory riff on the traditional Dutch baby, the sweet eggy pastry invariably dusted with confectioners' sugar. Pouring the batter into a hot skillet creates a crisp crust.
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Swiss Chard Casserole with Shiitake Mushrooms
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Delicious and easy to make, this frittata-like casserole from Justin Chapple works equally well for breakfast as it does a first course at dinner parties.
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