Looking for breakfast casseroles you can freeze? Here are 25 make-ahead bakes that’ll get you through busy mornings without a single stop at the drive-thru.

Mornings are chaos at my house, and I’m guessing yours aren’t much calmer.

That’s why I keep a couple of breakfast casseroles in the freezer at all times. This list has egg bakes, French toast casseroles, baked oatmeal and a few Tex-Mex options, and every single one freezes and reheats well.

Each recipe has a quick freezing note at the end so you know exactly how to stash it.

FREEZER-FRIENDLY BREAKFAST CASSEROLES

1. Tater Tot Breakfast Casserole

Crispy tater tots sit on top of a cheesy egg layer with browned turkey sausage tucked underneath.

Kids love this one, and it’s the easiest way to get a full breakfast on the table for a crowd.

Ingredients:

• 1 lb turkey breakfast sausage
• 10 large eggs
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1/2 tsp garlic powder
• Salt and pepper
• 1 (28 oz) bag frozen tater tots

Instructions:

1. Brown the turkey sausage in a skillet and drain.
2. Grease a 9×13 baking dish and spread the sausage across the bottom.
3. Whisk the eggs, milk, garlic powder, salt and pepper, then stir in 1 1/2 cups of the cheese and pour over the sausage.
4. Arrange the tater tots on top in a single layer and sprinkle with the rest of the cheese.
5. Bake at 350°F for 50 to 55 minutes, until the center is set.
6. To freeze: cool completely, wrap tightly in foil and freeze up to 3 months. Thaw overnight and reheat covered at 350°F for 30 minutes.

2. Cheesy Hash Brown Egg Casserole

Shredded hash browns, sharp cheddar and fluffy eggs bake into a golden casserole with crispy edges.

It’s a simple base, so add peppers, onions or leftover cooked veggies if you have them.

Ingredients:

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 12 large eggs
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Spread the hash browns in a greased 9×13 dish.
2. Sprinkle the onion and half of the cheese over the potatoes.
3. Whisk the eggs, milk, salt and pepper and pour evenly over the top.
4. Finish with the remaining cheese.
5. Bake at 350°F for 55 to 60 minutes, until set in the middle and golden on the edges.
6. To freeze: cut into squares, wrap individually and freeze up to 3 months. Microwave from frozen for 2 to 3 minutes.

3. Overnight French Toast Casserole

Thick cubes of bread soak overnight in a cinnamon custard and bake up soft inside with a crunchy brown sugar top.

Stale bread works best here (fresh bread turns mushy), so it’s a good use for that loaf going hard on the counter.

Ingredients:

• 1 loaf French bread, cubed (about 10 cups)
• 8 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• Topping: 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter

Instructions:

1. Spread the bread cubes in a greased 9×13 dish.
2. Whisk the eggs, milk, cream, sugar, vanilla and cinnamon and pour over the bread, pressing down so every piece gets wet.
3. Cover and refrigerate overnight.
4. Mix the flour and brown sugar, cut in the butter until crumbly and sprinkle over the top.
5. Bake at 350°F for 45 minutes, until puffed and golden.
6. To freeze: freeze baked and cooled portions up to 2 months. Reheat in a 350°F oven for 15 to 20 minutes.

4. Blueberry Cream Cheese French Toast Bake

Pockets of soft cream cheese and juicy blueberries are layered through custard-soaked bread.

This is my go-to for Mother’s Day or any morning that needs to feel a little special.

Ingredients:

• 8 cups cubed French bread
• 8 oz cream cheese, cubed
• 1 1/2 cups fresh or frozen blueberries
• 8 large eggs
• 2 cups milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. Layer half the bread in a greased 9×13 dish, then scatter the cream cheese and half the blueberries over it.
2. Top with the remaining bread and blueberries.
3. Whisk the eggs, milk, maple syrup and vanilla and pour over everything.
4. Cover and chill at least 4 hours or overnight.
5. Bake covered at 350°F for 30 minutes, then uncover and bake 25 to 30 minutes more.
6. To freeze: wrap cooled squares and freeze up to 2 months. Reheat in the microwave for 1 to 2 minutes.

💡 Tip: If you use frozen blueberries, don’t thaw them first or they’ll turn the whole casserole purple.

5. Pumpkin French Toast Casserole

Pumpkin puree and warm spices turn regular French toast casserole into a fall breakfast.

It’s perfect for October and November weekends, and it makes the whole house smell like pumpkin pie.

Ingredients:

• 1 loaf brioche or challah, cubed
• 6 large eggs
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 1/2 cup brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (optional)

Instructions:

1. Place the bread cubes in a greased 9×13 dish.
2. Whisk the eggs, pumpkin, milk, brown sugar, pumpkin pie spice and vanilla until smooth.
3. Pour the mixture over the bread and press down gently.
4. Cover and refrigerate overnight.
5. Sprinkle with pecans and bake at 350°F for 45 to 50 minutes.
6. To freeze: freeze cooled portions up to 2 months and reheat at 350°F for 15 minutes.

6. Spinach Feta Egg Bake

Fresh spinach and salty feta are baked into a light, high-protein egg casserole.

It works best for anyone watching carbs, and it’s easy to portion out for weekday breakfasts.

Ingredients:

• 12 large eggs
• 1/2 cup milk
• 4 cups fresh spinach, chopped
• 1 cup crumbled feta
• 1/2 cup diced red onion
• 1 tsp dried oregano
• Salt and pepper

Instructions:

1. Saute the onion and spinach in a little olive oil until the spinach wilts, then let cool.
2. Whisk the eggs, milk, oregano, salt and pepper.
3. Spread the spinach mixture in a greased 9×13 dish and sprinkle with feta.
4. Pour the eggs over the top.
5. Bake at 375°F for 25 to 30 minutes, until set.
6. To freeze: cut into squares, freeze on a tray, then bag them for up to 3 months. Microwave 90 seconds from frozen.

7. Make-ahead Baked Greek Omelet

Sun-dried tomatoes, olives, red pepper and feta give this baked omelet a fresh Mediterranean flavor.

It’s a nice switch if you’re tired of the usual cheddar and potato combos.

Ingredients:

• 12 large eggs
• 3/4 cup milk
• 1/2 cup chopped sun-dried tomatoes
• 1/3 cup sliced kalamata olives
• 1 red bell pepper, diced
• 3/4 cup crumbled feta
• 2 tbsp chopped fresh parsley

Instructions:

1. Scatter the sun-dried tomatoes, olives, bell pepper and feta in a greased 9×13 dish.
2. Whisk the eggs and milk with a pinch of salt and pepper.
3. Pour over the vegetables.
4. Bake at 375°F for 25 to 30 minutes, until puffed and set.
5. Top with parsley before serving.
6. To freeze: wrap cooled slices individually and freeze up to 3 months.

8. Spinach Artichoke Breakfast Bake

It tastes just like spinach artichoke dip, only baked with eggs and a crusty bread base.

Serve it at brunch with a fruit platter and nobody will guess it came out of the freezer.

Ingredients:

• 6 cups cubed sourdough bread
• 1 (14 oz) can artichoke hearts, drained and chopped
• 3 cups baby spinach
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 10 large eggs
• 1 1/2 cups milk
• 2 cloves garlic, minced

Instructions:

1. Spread the bread in a greased 9×13 dish.
2. Scatter the artichokes, spinach and mozzarella over the bread.
3. Whisk the eggs, milk and garlic with salt and pepper and pour over the top.
4. Sprinkle with parmesan and let sit 20 minutes (or chill overnight).
5. Bake at 350°F for 45 to 50 minutes, until set.
6. To freeze: freeze cooled portions up to 2 months. Reheat at 350°F for 20 minutes.

9. Cinnamon Roll Breakfast Casserole

Canned cinnamon rolls get cut into pieces, soaked in a sweet egg mixture and baked into a gooey pull-apart casserole.

It takes about 10 minutes to put together, which is why it shows up at every holiday breakfast in my family.

Ingredients:

• 2 (12.4 oz) cans refrigerated cinnamon rolls
• 6 large eggs
• 1/2 cup heavy cream
• 2 tsp cinnamon
• 2 tsp vanilla extract
• 1/2 cup maple syrup
• Icing from the cans

Instructions:

1. Cut each cinnamon roll into 8 pieces and spread in a greased 9×13 dish.
2. Whisk the eggs, cream, cinnamon, vanilla and maple syrup.
3. Pour over the cinnamon roll pieces.
4. Bake at 375°F for 25 to 30 minutes, until golden and set.
5. Drizzle with the icing while warm.
6. To freeze: freeze without the icing for up to 2 months, then reheat and add icing just before serving.

10. Overnight Breakfast Enchiladas

Tortillas are rolled around eggs, cheese and green chiles, then covered in a creamy egg custard and baked.

The texture is somewhere between a quiche and an enchilada (in the best way).

Ingredients:

• 8 flour tortillas
• 1 1/2 cups diced cooked turkey ham or turkey sausage
• 1/2 cup diced green onions
• 1 (4 oz) can diced green chiles
• 2 1/2 cups shredded Mexican cheese
• 8 large eggs
• 2 cups half and half
• 1 tbsp flour

Instructions:

1. Fill each tortilla with turkey, green onions, chiles and a handful of cheese, then roll and place seam side down in a greased 9×13 dish.
2. Whisk the eggs, half and half and flour and pour over the tortillas.
3. Cover and refrigerate overnight.
4. Bake covered at 350°F for 30 minutes, then uncover, top with the remaining cheese and bake 15 minutes more.
5. Serve with salsa and sour cream.
6. To freeze: freeze baked enchiladas up to 3 months and reheat covered at 350°F for 30 minutes.

11. Croissant Breakfast Casserole

Buttery torn croissants soak up a savory egg mixture and bake up flaky on top and custardy underneath.

Day-old bakery croissants are perfect here, and they’re usually cheaper too.

Ingredients:

• 6 large croissants, torn into pieces
• 1 cup diced cooked turkey ham
• 1 1/2 cups shredded Swiss or gruyere
• 8 large eggs
• 1 1/2 cups milk
• 1 tsp Dijon mustard
• 1/2 tsp salt

Instructions:

1. Layer the croissant pieces, turkey ham and 1 cup of the cheese in a greased 9×13 dish.
2. Whisk the eggs, milk, Dijon and salt and pour over the top.
3. Let soak 30 minutes or cover and chill overnight.
4. Sprinkle with the remaining cheese.
5. Bake at 350°F for 40 to 45 minutes, until golden and set.
6. To freeze: freeze cooled portions up to 2 months. Reheat in the oven to keep the croissants crisp.

12. Sweet Potato Ground Turkey Breakfast Casserole

Roasted sweet potato cubes, seasoned ground turkey and eggs make a filling, gluten-free breakfast.

It’s a great pick for meal preppers who want something with more protein and fewer carbs than bread-based bakes.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb ground turkey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 cup chopped spinach
• 10 large eggs
• 1/2 cup milk
• Salt and pepper

Instructions:

1. Toss the sweet potatoes in oil and roast at 400°F for 20 minutes.
2. Brown the ground turkey with the paprika, garlic powder, salt and pepper.
3. Spread the sweet potatoes, turkey and spinach in a greased 9×13 dish.
4. Whisk the eggs and milk and pour over the top.
5. Bake at 375°F for 25 to 30 minutes, until the eggs are set.
6. To freeze: portion into containers and freeze up to 3 months.

13. Broccoli Cheddar Egg Bake

Tender broccoli florets and plenty of sharp cheddar are baked into a simple egg casserole.

It’s a sneaky way to get a vegetable into the kids before school.

Ingredients:

• 3 cups small broccoli florets
• 12 large eggs
• 1 cup milk
• 1 1/2 cups shredded sharp cheddar
• 1/4 cup diced onion
• 1/2 tsp garlic powder
• Salt and pepper

Instructions:

1. Steam the broccoli for 3 minutes and drain well.
2. Spread the broccoli and onion in a greased 9×13 dish and top with 1 cup of the cheese.
3. Whisk the eggs, milk, garlic powder, salt and pepper and pour over the broccoli.
4. Top with the remaining cheese.
5. Bake at 375°F for 30 minutes, until set.
6. To freeze: freeze individual squares up to 3 months and microwave 2 minutes from frozen.

14. Apple Cinnamon Baked Oatmeal

Chunks of apple and warm cinnamon are baked into soft, sliceable oatmeal bars.

It’s egg-light, naturally sweet, and works for anyone who wants a breakfast that isn’t eggs and cheese.

Ingredients:

• 3 cups old-fashioned oats
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 2 apples, diced

Instructions:

1. Mix the oats, cinnamon, baking powder and salt in a bowl.
2. Whisk the milk, eggs and maple syrup in another bowl and stir into the oats.
3. Fold in the apples and pour into a greased 9×13 dish.
4. Bake at 375°F for 35 to 40 minutes, until golden and set.
5. Let cool 10 minutes before slicing.
6. To freeze: wrap squares individually and freeze up to 3 months. Microwave 1 minute.

15. Banana Bread Baked Oatmeal

Ripe bananas, oats and a little brown sugar bake into something that tastes a lot like banana bread.

Use the spottiest bananas you have, because the riper they are, the sweeter this gets.

Ingredients:

• 3 very ripe bananas, mashed
• 2 1/2 cups old-fashioned oats
• 1 1/2 cups milk
• 2 large eggs
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Whisk the mashed bananas, milk, eggs and brown sugar in a large bowl.
2. Stir in the oats, baking powder and cinnamon.
3. Fold in the walnuts and spread in a greased 8×8 dish.
4. Bake at 350°F for 35 to 40 minutes.
5. Cool slightly before cutting.
6. To freeze: freeze squares up to 3 months and reheat in the microwave.

16. Breakfast Burrito Casserole

All the fillings of a breakfast burrito (eggs, potatoes, beans and cheese) layered with tortillas and baked.

You get breakfast burritos for the whole family without rolling a single one.

Ingredients:

• 6 flour tortillas, cut into strips
• 1 lb ground beef or turkey, browned with taco seasoning
• 2 cups frozen diced potatoes, thawed
• 1 (15 oz) can black beans, drained
• 2 cups shredded Mexican cheese
• 10 large eggs
• 1 cup milk
• 1/2 cup salsa

Instructions:

1. Layer half the tortilla strips in a greased 9×13 dish.
2. Top with half the meat, potatoes, beans and cheese, then repeat the layers.
3. Whisk the eggs, milk and salsa and pour over everything.
4. Bake at 350°F for 45 to 50 minutes, until the center is set.
5. Serve with sour cream and extra salsa.
6. To freeze: freeze cooled squares up to 3 months and reheat at 350°F for 20 minutes.

17. Biscuit Breakfast Casserole With Turkey Sausage Gravy

Fluffy biscuit pieces are baked in eggs and topped with a creamy turkey sausage gravy.

It’s a Southern classic made without pork, and honestly nobody at my table noticed the swap.

Ingredients:

• 1 (16 oz) can refrigerated biscuits, quartered
• 1 lb turkey breakfast sausage
• 1/4 cup flour
• 2 1/2 cups milk, divided
• 8 large eggs
• 1 cup shredded cheddar
• Salt and plenty of black pepper

Instructions:

1. Scatter the biscuit pieces in a greased 9×13 dish.
2. Whisk the eggs with 1/2 cup milk, season, pour over the biscuits and sprinkle with cheese.
3. Brown the turkey sausage, sprinkle in the flour and cook 1 minute.
4. Slowly stir in the remaining 2 cups milk and simmer until thick, then season well with pepper.
5. Pour the gravy over the casserole and bake at 350°F for 35 to 40 minutes.
6. To freeze: freeze cooled portions up to 2 months. Reheat covered so the biscuits don’t dry out.

⚠️ Budget Note: Store-brand biscuits work just as well as name brand here, so save the extra dollar.

18. Chilaquiles Breakfast Casserole

Tortilla chips soften in red enchilada sauce under a layer of baked eggs and melted cheese.

Top it with avocado, cilantro and a squeeze of lime right before serving.

Ingredients:

• 6 cups thick tortilla chips
• 1 (15 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained
• 2 cups shredded Monterey Jack
• 8 large eggs
• 1/2 cup milk
• Toppings: avocado, cilantro, sour cream

Instructions:

1. Toss the chips with the enchilada sauce and beans and spread in a greased 9×13 dish.
2. Sprinkle with 1 cup of the cheese.
3. Whisk the eggs and milk and pour over the chips.
4. Top with the remaining cheese.
5. Bake at 375°F for 25 to 30 minutes, until the eggs are set.
6. To freeze: freeze without fresh toppings for up to 2 months. The chips soften more after freezing, which I actually like.

19. Overnight Cheesy Grits Casserole

Creamy grits, sharp cheddar and eggs bake into a soft, savory casserole with a golden top.

It’s a great side for a big brunch spread, or a filling breakfast on its own.

Ingredients:

• 4 cups water
• 1 cup quick grits
• 1 tsp salt
• 2 cups shredded sharp cheddar
• 4 tbsp butter
• 4 large eggs
• 1 cup milk
• 1/2 tsp garlic powder

Instructions:

1. Bring the water and salt to a boil, whisk in the grits and cook 5 minutes until thick.
2. Stir in the butter, garlic powder and 1 1/2 cups of the cheese.
3. Whisk the eggs and milk, then stir into the grits.
4. Pour into a greased 9×13 dish, top with the remaining cheese and refrigerate overnight.
5. Bake at 350°F for 45 to 50 minutes, until set and golden.
6. To freeze: freeze baked portions up to 3 months and reheat at 350°F.

20. Spinach Mushroom Strata

Bread, sauteed mushrooms, spinach and Swiss cheese soak overnight in an egg custard.

It takes a little more prep than most of these (all that mushroom sauteing), but it’s worth it for a weekend brunch.

Ingredients:

• 8 cups cubed day-old bread
• 8 oz mushrooms, sliced
• 3 cups baby spinach
• 1/2 cup diced shallot
• 1 1/2 cups shredded Swiss cheese
• 8 large eggs
• 2 1/2 cups milk
• 1 tsp dried thyme

Instructions:

1. Saute the mushrooms and shallot until browned, then add the spinach and cook until wilted.
2. Layer half the bread, half the vegetables and half the cheese in a greased 9×13 dish, then repeat.
3. Whisk the eggs, milk, thyme, salt and pepper and pour over everything.
4. Cover and refrigerate overnight.
5. Bake at 350°F for 50 to 55 minutes, until puffed and golden.
6. To freeze: freeze cooled squares up to 2 months and reheat in the oven.

21. Overnight Pancake Casserole With Streusel

Leftover or frozen pancakes are layered in a sweet custard and finished with a cinnamon streusel.

Kids think it’s a treat, and grown-ups love that it uses up a stack of extra pancakes.

Ingredients:

• 12 to 15 cooked pancakes, cut in half
• 6 large eggs
• 1 1/2 cups milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Streusel: 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, 4 tbsp cold butter

Instructions:

1. Shingle the pancake halves in a greased 9×13 dish.
2. Whisk the eggs, milk, maple syrup and vanilla and pour over the pancakes.
3. Cover and refrigerate overnight.
4. Mix the streusel ingredients until crumbly and sprinkle on top.
5. Bake at 350°F for 40 minutes, until set.
6. To freeze: freeze baked portions up to 2 months. Reheat in the microwave and serve with syrup.

22. Monkey Bread French Toast Casserole

Biscuit dough pieces are coated in cinnamon sugar and baked in a vanilla custard until sticky and golden.

Fair warning, this one is very sweet, so I serve it with eggs or fruit on the side.

Ingredients:

• 2 (16 oz) cans refrigerated biscuits, quartered
• 1/2 cup sugar
• 2 tsp cinnamon
• 4 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Instructions:

1. Toss the biscuit pieces in the sugar and cinnamon and spread in a greased 9×13 dish.
2. Whisk the eggs, milk and vanilla and pour over the biscuits.
3. Cover and chill overnight.
4. Stir the melted butter and brown sugar together and drizzle over the top.
5. Bake at 350°F for 35 to 40 minutes.
6. To freeze: freeze portions up to 2 months and reheat in the microwave for 1 minute.

23. Crescent Roll Turkey Sausage Casserole

A flaky crescent dough crust holds turkey sausage, cream cheese and eggs.

It’s one of the fastest casseroles on this list, so it’s great for last-minute house guests.

Ingredients:

• 1 (8 oz) can crescent dough sheet
• 1 lb turkey breakfast sausage
• 4 oz cream cheese
• 8 large eggs
• 1/2 cup milk
• 1 1/2 cups shredded cheddar
• Salt and pepper

Instructions:

1. Press the crescent dough into the bottom of a greased 9×13 dish.
2. Brown the turkey sausage, stir in the cream cheese until melted, and spread over the dough.
3. Whisk the eggs, milk, salt and pepper and pour over the sausage.
4. Top with the cheddar.
5. Bake at 375°F for 25 to 30 minutes, until golden and set.
6. To freeze: freeze cooled squares up to 2 months and reheat in the oven to keep the crust crisp.

24. Make-ahead Veggie Breakfast Casserole

Bell peppers, onion, zucchini and tomatoes add color to a vegetarian egg bake.

Clean out the crisper drawer with this one, because almost any vegetable works.

Ingredients:

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small zucchini, diced
• 1/2 onion, diced
• 1 cup cherry tomatoes, halved
• 12 large eggs
• 1 cup milk
• 1 1/2 cups shredded mozzarella

Instructions:

1. Saute the peppers, zucchini and onion for 5 minutes, until just soft.
2. Spread the vegetables and tomatoes in a greased 9×13 dish and sprinkle with 1 cup of the cheese.
3. Whisk the eggs, milk, salt and pepper and pour over the top.
4. Finish with the remaining cheese.
5. Bake at 375°F for 30 to 35 minutes, until set.
6. To freeze: freeze individual squares up to 3 months.

25. Caprese Breakfast Casserole

Fresh mozzarella, cherry tomatoes and basil turn a basic egg bake into something that tastes like summer.

A drizzle of balsamic glaze on top right before serving is the best part.

Ingredients:

• 4 cups cubed ciabatta
• 1 1/2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1/4 cup chopped fresh basil
• 10 large eggs
• 1 1/2 cups milk
• 1/4 cup grated parmesan
• Balsamic glaze for serving

Instructions:

1. Spread the bread in a greased 9×13 dish and top with the tomatoes and mozzarella.
2. Whisk the eggs, milk, basil, parmesan, salt and pepper.
3. Pour over the bread and let sit 15 minutes.
4. Bake at 350°F for 40 to 45 minutes, until set.
5. Drizzle with balsamic glaze before serving.
6. To freeze: freeze without the glaze for up to 2 months and reheat at 350°F.

YOU MIGHT ALSO LIKE

• 30 Insanely Good Blackstone Breakfast Ideas for Christmas Morning
• 30 Easy Camping Breakfast Ideas for a Crowd
• 20 Costco Freezer Meal Prep Ideas for Easy Make-Ahead Dinners
• Best Brunch Ever: 20+ Delicious Recipes and Setup Ideas
• 25 Halloween Themed Breakfast Ideas