23+ Irresistible Breakfast Bake Recipes to Try Today

Breakfast is the most important meal of the day, but finding the time and energy to prepare something delicious and nutritious can be a challenge, especially during busy mornings.

That’s where breakfast bakes come in!

These one-dish wonders allow you to combine all your favorite breakfast ingredients into a single pan and let the oven do the hard work for you.

Whether you’re craving savory options like cheesy potato bakes or prefer sweet dishes like cinnamon-spiced oatmeal bakes, there’s something for everyone.

In this post, we’ve gathered over 23+ breakfast bake recipes to help you elevate your mornings with minimal effort.

From protein-packed egg dishes to healthy grain-based bakes, these recipes are perfect for busy weekdays or weekend brunches.

So, whether you’re looking to meal prep for the week or indulge in a cozy homemade breakfast, these recipes will make your mornings easier, more flavorful, and more enjoyable.

23+ Irresistible Breakfast Bake Recipes to Try Today

With these 23+ breakfast bake recipes, you’ll never have to scramble for a quick and satisfying breakfast again.

From hearty egg casseroles to sweet treats that taste like dessert, each recipe provides the perfect balance of flavor and convenience. Whether you’re feeding a crowd or just looking for a no-fuss breakfast for yourself, these bakes are versatile enough to meet any craving. So, preheat your oven, gather your ingredients, and enjoy the delicious simplicity of a breakfast bake that will set the tone for a great day ahead.

Which of these recipes will you try first?

Share your favorites in the comments and let us know how you customize your own breakfast bakes!

Cheesy Sausage & Egg Breakfast Bake

Hearty, savory, and incredibly satisfying, this Cheesy Sausage & Egg Breakfast Bake is a crowd-pleasing classic. It combines fluffy eggs, breakfast sausage, melted cheddar cheese, and bread cubes into a baked casserole that’s perfect for feeding a hungry family or impressing brunch guests. This make-ahead-friendly dish brings together the warmth of comfort food with the convenience of a one-pan meal.

Ingredients:

• 1 lb breakfast sausage
• 8 large eggs
• 2 cups whole milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 6 cups cubed day-old bread (French or sourdough works best)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced green onions (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the sausage until browned. Drain excess grease and set aside.
3. In a large mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
4. Add bread cubes to the bowl and gently stir to coat.
5. Fold in the cooked sausage, shredded cheese, and green onions if using.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 45-50 minutes, or until the center is set and the top is golden brown.
8. Let cool for 10 minutes before slicing and serving.

This Cheesy Sausage & Egg Breakfast Bake is everything you want in a breakfast: warm, filling, and full of flavor. It’s easily adaptable—swap sausage for bacon, add spinach for a veggie boost, or try different cheeses to keep things interesting. Ideal for holidays, brunches, or a lazy weekend breakfast, it’s the kind of recipe that becomes a household staple.

Veggie & Feta Breakfast Bake

If you’re looking for a lighter, vegetarian option without sacrificing flavor, the Veggie & Feta Breakfast Bake is your go-to. Packed with colorful vegetables, protein-rich eggs, and tangy feta cheese, this breakfast bake is both nourishing and vibrant. It’s perfect for starting your day with a serving of veggies and a burst of Mediterranean-inspired flavor.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach, roughly chopped
• 1/2 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
2. Heat olive oil in a pan and sauté bell pepper and red onion for 4-5 minutes until soft. Add spinach and cook until wilted. Remove from heat.
3. In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Stir in the sautéed vegetables and cherry tomatoes.
5. Pour the mixture into the baking dish and top with crumbled feta.
6. Bake for 35-40 minutes, or until the eggs are set and the top is slightly golden.
7. Cool for 5 minutes, then cut into squares and serve.

The Veggie & Feta Breakfast Bake is a fresh and nutritious way to start your day. It’s low in carbs, high in protein, and incredibly flavorful. Best of all, it’s easy to customize with your favorite seasonal veggies. This dish proves that healthy eating can also be delicious, and it’s great for meal prep too—just refrigerate and reheat throughout the week.

Apple Cinnamon French Toast Bake

Sweet and comforting, this Apple Cinnamon French Toast Bake is a warm embrace in the form of breakfast. Imagine layers of cinnamon-spiced apples nestled between custardy cubes of bread, all baked to golden perfection and topped with a drizzle of maple syrup. It’s a delightful twist on classic French toast that’s ideal for holidays, special mornings, or any day you want to treat yourself.

Ingredients:

• 1 loaf brioche or challah bread, cubed (about 6 cups)
• 4 apples, peeled and sliced (Honeycrisp or Granny Smith work well)
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a skillet, cook apple slices with 1 tbsp butter, 1 tsp cinnamon, and 2 tbsp brown sugar until just softened, about 5-7 minutes.
3. In a large bowl, whisk together eggs, milk, cream, remaining sugars, vanilla, and spices.
4. Layer half of the bread cubes in the baking dish. Add half the cooked apples over the bread.
5. Repeat with the remaining bread and apples.
6. Pour the egg mixture evenly over the top. Press down gently so the bread absorbs the liquid.
7. Drizzle with melted butter. Cover and refrigerate for 30 minutes, or overnight for best results.
8. Bake uncovered for 45-55 minutes until golden and puffed. Let cool slightly before serving with maple syrup.

The Apple Cinnamon French Toast Bake is the epitome of cozy morning indulgence. It takes all the best parts of French toast and elevates them with caramelized apples and warm spices. Whether you’re hosting a holiday brunch or craving a luxurious breakfast on a quiet morning, this bake is guaranteed to bring smiles to the table—and maybe a few requests for seconds.

Southwestern Breakfast Bake

This Southwestern Breakfast Bake is bold, flavorful, and packed with protein to power your day. Featuring spicy chorizo, black beans, bell peppers, and pepper jack cheese, it brings a zesty twist to the traditional egg bake. It’s perfect for those who like a little heat with their breakfast and want something hearty enough to keep them full until lunch.

Ingredients:

• 1 lb chorizo (or spicy sausage)
• 8 large eggs
• 1/2 cup milk
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 cup shredded pepper jack cheese
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Chopped cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a skillet, cook chorizo over medium heat until browned. Drain excess fat and set aside.
3. In a large bowl, whisk together eggs, milk, cumin, chili powder, salt, and pepper.
4. Add the cooked chorizo, black beans, corn, diced peppers, and half the cheese. Stir to combine.
5. Pour the mixture into the prepared baking dish and top with the remaining cheese.
6. Bake for 40–45 minutes, or until the eggs are set in the center.
7. Let cool for 5–10 minutes, garnish with chopped cilantro, and serve.

This Southwestern Breakfast Bake is a fiesta in a dish—rich with flavor, spice, and texture. It’s ideal for a weekend brunch or a fun breakfast-for-dinner night. Serve it with salsa, avocado, or a dollop of sour cream for added flair. It’s bold, colorful, and guaranteed to wake up your taste buds.

Ham & Swiss Croissant Bake

Rich, buttery croissants take center stage in this elegant Ham & Swiss Croissant Bake. Layered with savory ham and creamy Swiss cheese, then soaked in an herby egg custard, this dish bakes into a warm, cheesy casserole that’s perfect for holiday mornings or sophisticated brunches. Think of it as the breakfast version of a comforting quiche—elevated and indulgent.

Ingredients:

• 5 large croissants, torn into chunks
• 1 1/2 cups diced cooked ham
• 1 1/2 cups shredded Swiss cheese
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer half the croissant pieces in the bottom of the dish.
3. Sprinkle with half the ham and half the cheese. Repeat with remaining croissants, ham, and cheese.
4. In a bowl, whisk together eggs, milk, Dijon mustard, onion powder, salt, and pepper.
5. Pour egg mixture evenly over the croissant layers. Press down slightly to help the custard soak in.
6. Cover and refrigerate for at least 30 minutes (or overnight for convenience).
7. Bake uncovered for 40–45 minutes, until golden brown and set in the center.
8. Let rest 5 minutes, garnish with parsley, and serve.

The Ham & Swiss Croissant Bake is a decadent dish that feels special yet is surprisingly easy to prepare. It’s perfect for entertaining, especially when you want something elegant but comforting. The flaky croissants absorb the savory custard beautifully, creating a luxurious texture in every bite.

Blueberry Cream Cheese French Toast Bake

This Blueberry Cream Cheese French Toast Bake is a sweet, creamy, and slightly tangy delight that’s perfect for those who love fruit-forward breakfasts. Juicy blueberries burst in every bite, balanced by the rich smoothness of cream cheese and soft cubes of bread. Whether you’re hosting brunch or simply want to make a morning feel extra special, this bake delivers dessert-level deliciousness at breakfast.

Ingredients:

• 1 loaf French bread, cut into 1-inch cubes (about 6 cups)
• 1 cup fresh or frozen blueberries
• 8 oz cream cheese, cubed
• 8 large eggs
• 1 3/4 cups milk
• 1/4 cup maple syrup (plus more for serving)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Powdered sugar (for topping)

Instructions:

1. Grease a 9×13-inch baking dish and layer half the bread cubes in the bottom.
2. Evenly distribute the cream cheese cubes and blueberries over the bread.
3. Top with the remaining bread cubes.
4. In a bowl, whisk together eggs, milk, maple syrup, vanilla, and cinnamon.
5. Pour the mixture evenly over the bread. Press down gently to help the bread soak it up.
6. Cover and refrigerate for at least 1 hour or overnight.
7. Preheat oven to 350°F (175°C) and bake uncovered for 45–50 minutes, until puffed and golden.
8. Let cool slightly, then dust with powdered sugar and serve with warm maple syrup.

The Blueberry Cream Cheese French Toast Bake strikes the perfect balance between indulgence and freshness. The berries add brightness, the cream cheese provides richness, and the maple-kissed custard ties it all together. It’s a beautiful dish to present and even better to eat—ideal for special breakfasts or anytime you want to bring a little joy to the table.

Bacon & Potato Breakfast Bake

Packed with crispy bacon, savory potatoes, and cheesy goodness, this Bacon & Potato Breakfast Bake is the ultimate comfort food. The tender potatoes soak up the flavors of the bacon and eggs, while the gooey cheese adds the perfect finishing touch. This dish is ideal for meal prepping or a weekend breakfast when you want something hearty and satisfying.

Ingredients:

• 4 large potatoes, peeled and diced into 1/2-inch cubes
• 1 lb bacon, chopped
• 8 large eggs
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup diced onion
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil the diced potatoes in salted water for 8-10 minutes until just tender, then drain and set aside.
3. While the potatoes cook, fry the chopped bacon in a skillet until crispy. Remove the bacon and drain on paper towels.
4. In a large bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
5. Layer the cooked potatoes, bacon, and diced onion in the baking dish. Pour the egg mixture over the top and sprinkle with shredded cheese.
6. Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
7. Let cool for 5 minutes, garnish with fresh parsley, and serve.

The Bacon & Potato Breakfast Bake is everything you want in a comforting breakfast: crispy, cheesy, and full of flavor. It’s a crowd-pleaser that’s both filling and delicious, making it perfect for family breakfasts, brunches, or even as a hearty dinner option. With the richness of bacon and potatoes, it’s a dish that will keep you full and satisfied for hours.

Sweet Potato & Kale Breakfast Bake

For a lighter, veggie-packed option, the Sweet Potato & Kale Breakfast Bake brings together the sweetness of roasted sweet potatoes with the earthiness of kale and eggs. This healthy breakfast bake is not only nutritious but also full of rich flavor. It’s perfect for anyone looking to start the day with a wholesome meal that’s satisfying and delicious.

Ingredients:

• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 bunch kale, stems removed and chopped
• 8 large eggs
• 1/2 cup whole milk
• 1/2 cup feta cheese, crumbled
• 1/4 tsp chili flakes (optional, for heat)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss the sweet potato cubes in olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, or until tender and slightly browned.
4. While the potatoes roast, sauté the kale in a pan over medium heat for 3-4 minutes until wilted. Set aside.
5. In a large bowl, whisk together eggs and milk. Add salt, pepper, and chili flakes if using.
6. Layer the roasted sweet potatoes and sautéed kale in the prepared baking dish. Pour the egg mixture over the vegetables and sprinkle with crumbled feta.
7. Bake for 30-35 minutes, or until the eggs are set and the top is golden.
8. Cool for 5 minutes before slicing and serving.

This Sweet Potato & Kale Breakfast Bake is a great choice for anyone looking to eat clean while enjoying a flavorful, satisfying meal. The roasted sweet potatoes bring a natural sweetness, while the kale adds depth and nutrients. The feta provides a tangy contrast, and the eggs tie it all together in a protein-packed, wholesome breakfast.

Mediterranean Eggplant & Tomato Breakfast Bake

This Mediterranean-inspired breakfast bake is a vibrant and flavorful dish filled with roasted eggplant, juicy tomatoes, and aromatic herbs. It’s an excellent way to enjoy a light yet filling breakfast that’s rich in Mediterranean flavors. The eggplant acts as a savory base, while the tomatoes and fresh herbs elevate the dish with brightness and depth.

Ingredients:

• 2 medium eggplants, peeled and diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 red onion, diced
• 8 large eggs
• 1/2 cup crumbled goat cheese or feta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup whole milk

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Toss the diced eggplant in olive oil, oregano, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes until soft and lightly browned.
3. In the same pan, sauté the red onion over medium heat for 3-4 minutes, then add the cherry tomatoes and cook for another 2 minutes.
4. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
5. Layer the roasted eggplant, sautéed tomatoes, and onion in the prepared baking dish. Pour the egg mixture over the vegetables, then top with crumbled goat cheese.
6. Bake for 30-35 minutes, until the eggs are set and the top is slightly golden.
7. Garnish with fresh basil and serve warm.

The Mediterranean Eggplant & Tomato Breakfast Bake is an elegant and flavorful breakfast choice. It’s light yet satisfying and filled with the bold flavors of the Mediterranean—perfect for a healthy, energizing start to the day. The combination of roasted eggplant, fresh tomatoes, and creamy goat cheese creates a deliciously savory dish that’s packed with nutrients and taste.

Zucchini & Bacon Breakfast Bake

This Zucchini & Bacon Breakfast Bake is the perfect way to incorporate veggies into your breakfast while still indulging in the rich flavors of crispy bacon. The mild sweetness of zucchini pairs wonderfully with savory bacon and eggs, creating a deliciously balanced breakfast casserole. It’s ideal for those who love a hearty but healthy morning meal.

Ingredients:

• 4 large zucchinis, grated
• 1 lb bacon, chopped
• 8 large eggs
• 1/2 cup whole milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, diced
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.
3. In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the grated zucchini and cook for an additional 3-4 minutes until the moisture is released and evaporated.
4. In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
5. Add the sautéed zucchini, cooked bacon, and cheeses to the egg mixture and stir to combine.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Cool for a few minutes before slicing and serving. Garnish with chopped parsley if desired.

This Zucchini & Bacon Breakfast Bake is a great way to sneak in some vegetables while still enjoying the smoky richness of bacon. The zucchini adds moisture and a mild flavor that perfectly complements the savory bacon and cheese. It’s a delicious and nutritious option for busy mornings, and the best part is it’s easy to make and even easier to enjoy!

Spinach and Mushroom Egg Bake

A great option for a lighter, vegetable-packed breakfast, the Spinach and Mushroom Egg Bake is bursting with fresh greens and earthy mushrooms, all baked together in a savory custard. This dish is low in carbs but high in flavor, making it an excellent choice for those following a lighter or healthier diet. It’s simple, satisfying, and full of nutrients.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 8 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add diced onion and sliced mushrooms, cooking until softened, about 5 minutes. Add the chopped spinach and cook until wilted, about 2-3 more minutes.
3. In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
4. Stir in the sautéed vegetables and both cheeses.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake for 30-35 minutes, or until the eggs are set and the top is lightly golden.
7. Let cool for 5 minutes before slicing and serving.

The Spinach and Mushroom Egg Bake is a simple, healthy, and delicious way to enjoy breakfast without feeling weighed down. The combination of spinach, mushrooms, and cheese provides a satisfying, earthy flavor that will keep you energized throughout the morning. This dish is perfect for those who want a nutritious start to the day, and it’s an excellent choice for meal prep too!

Cinnamon Roll Breakfast Bake

For a sweet and indulgent breakfast, the Cinnamon Roll Breakfast Bake takes your favorite cinnamon rolls and transforms them into a baked casserole with a creamy custard base. This is an easy and fun twist on traditional cinnamon rolls that can be made with store-bought dough or homemade, making it perfect for lazy weekends or a special treat.

Ingredients:

• 1 can (8 count) refrigerated cinnamon rolls (or homemade)
• 4 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 cup maple syrup
• Icing packet (from cinnamon roll can) or homemade icing

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Cut the cinnamon rolls into quarters and spread them evenly in the bottom of the baking dish.
3. In a bowl, whisk together eggs, milk, heavy cream, vanilla extract, cinnamon, and nutmeg.
4. Pour the egg mixture over the cinnamon rolls, pressing down gently to ensure they absorb the liquid.
5. Drizzle maple syrup over the top.
6. Bake for 25-30 minutes, or until the eggs are set and the top is golden.
7. Remove from the oven and drizzle with the icing from the cinnamon roll can (or homemade icing).
8. Let cool slightly before serving.

The Cinnamon Roll Breakfast Bake is a decadent and fun way to enjoy cinnamon rolls without all the fuss. It’s perfect for special occasions or when you want to treat yourself to something sweet but comforting. With the creamy custard and warm cinnamon rolls, this dish is sure to be a hit with both kids and adults alike.

Apple Cinnamon Oatmeal Breakfast Bake

This Apple Cinnamon Oatmeal Breakfast Bake is a warm and comforting dish that’s perfect for chilly mornings. The combination of hearty oats, fresh apples, cinnamon, and a hint of maple syrup creates a deliciously fragrant bake that’s packed with fiber and nutrients. It’s an easy and wholesome option for meal prep, and it will fill your kitchen with the most inviting aroma as it bakes.

Ingredients:

• 2 cups old-fashioned rolled oats
• 2 large apples, peeled and diced
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups milk (or dairy-free milk)
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the oats, diced apples, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir to combine. If desired, fold in the chopped walnuts.
5. Pour the oat mixture into the prepared baking dish and spread evenly.
6. Bake for 35-40 minutes, or until the oats are set and the top is lightly golden.
7. Let cool for 5 minutes before serving. Drizzle with additional maple syrup if desired.

The Apple Cinnamon Oatmeal Breakfast Bake is the perfect way to enjoy oatmeal with a bit of a twist. The tender baked oats absorb the warm flavors of cinnamon and apples, creating a sweet, satisfying breakfast that’s also filling and nutritious. It’s a great option for meal prep since it can be made ahead of time and enjoyed throughout the week.

Broccoli & Cheddar Breakfast Bake

The Broccoli & Cheddar Breakfast Bake is a savory, protein-packed dish that combines the goodness of fresh broccoli with sharp cheddar cheese and fluffy eggs. This bake is a great way to get your veggies in early, and it’s hearty enough to fuel you through the morning. Perfect for a make-ahead breakfast or brunch, this dish is both nutritious and delicious.

Ingredients:

• 2 cups broccoli florets, steamed or blanched
• 8 large eggs
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup diced red bell pepper (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Steam or blanch the broccoli florets until tender, then chop them into smaller pieces.
3. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
4. Stir in the steamed broccoli, diced red bell pepper (if using), and shredded cheddar cheese.
5. Pour the egg mixture into the prepared baking dish and spread evenly.
6. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
7. Let cool for 5 minutes before slicing and serving.

The Broccoli & Cheddar Breakfast Bake is a savory and satisfying way to start your day. The broccoli adds a fresh, slightly bitter flavor that pairs beautifully with the sharp cheddar cheese, creating a perfect balance. This dish is perfect for anyone looking for a low-carb, veggie-packed breakfast that’s easy to make and great for meal prep.

Peach and Almond Breakfast Bake

For a fruity and nutty breakfast treat, the Peach and Almond Breakfast Bake is light yet indulgent, offering a wonderful combination of sweet peaches and crunchy almonds. The eggs and milk create a smooth custard base, while the fruit adds a burst of natural sweetness. This dish is perfect for brunch or a special morning with family and friends.

Ingredients:

• 3 ripe peaches, peeled and sliced
• 1/2 cup slivered almonds
• 8 large eggs
• 1 1/2 cups milk (or dairy-free milk)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Arrange the sliced peaches evenly in the bottom of the baking dish. Sprinkle with slivered almonds.
3. In a large bowl, whisk together eggs, milk, honey or maple syrup, vanilla extract, cinnamon, and salt.
4. Pour the egg mixture over the peaches and almonds, ensuring everything is well covered.
5. If using, sprinkle breadcrumbs on top for added texture.
6. Bake for 30-35 minutes, or until the custard is set and the top is lightly golden.
7. Let cool for 5 minutes before serving.

The Peach and Almond Breakfast Bake is a fresh and elegant breakfast option that feels like a treat. The juicy peaches combine perfectly with the crunchy almonds and creamy custard, creating a dish that’s both comforting and refreshing. It’s a great choice for a special weekend breakfast or brunch when you want something that’s both indulgent and light at the same time.

Sausage & Pepper Breakfast Bake

The Sausage & Pepper Breakfast Bake is a savory dish full of flavors that will keep you satisfied all morning long. With hearty sausage, vibrant bell peppers, and fluffy eggs, this dish brings together simple ingredients for a comforting breakfast. The mixture of Italian sausage and colorful bell peppers adds a nice kick and freshness, while the eggs hold everything together perfectly.

Ingredients:

• 1 lb breakfast sausage (Italian sausage or pork sausage)
• 2 bell peppers, diced (red and yellow recommended)
• 1 medium onion, diced
• 8 large eggs
• 1/2 cup milk
• 1 1/2 cups shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• Salt and pepper to taste
• Fresh parsley or basil, chopped (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, cook the sausage over medium heat until browned, breaking it into crumbles as it cooks. Remove excess grease.
3. Add the diced peppers and onion to the skillet, and cook for 5-7 minutes until the vegetables are soft.
4. In a large bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper.
5. Add the cooked sausage and vegetable mixture into the egg mixture, then stir in the mozzarella cheese.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Let cool for 5 minutes before slicing and serving. Garnish with fresh parsley or basil if desired.

The Sausage & Pepper Breakfast Bake is a flavorful and hearty way to kickstart your day. The savory sausage, tender peppers, and eggs come together in a comforting, filling dish that’s perfect for busy mornings or weekend brunches. It’s easy to make, and the leftovers are just as tasty, making it ideal for meal prepping.

Mediterranean Frittata Breakfast Bake

The Mediterranean Frittata Breakfast Bake is a vibrant, healthy option that’s packed with Mediterranean flavors. Featuring sun-dried tomatoes, olives, feta cheese, and fresh herbs, this bake is light yet satisfying. With eggs as the base, it’s both protein-packed and nutrient-dense, making it an excellent choice for a filling breakfast or brunch.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup spinach, chopped
• 1 small onion, diced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Sauté the onion for 2-3 minutes until softened.
3. Add the spinach and cook until wilted, about 2 more minutes. Remove from heat and set aside.
4. In a large bowl, whisk together eggs, milk, oregano, salt, and pepper.
5. Stir in the sautéed spinach and onion, sun-dried tomatoes, olives, and feta cheese.
6. Pour the egg mixture into the prepared baking dish and spread evenly.
7. Bake for 30-35 minutes, or until the eggs are set and the top is lightly golden.
8. Let cool for 5 minutes before slicing and serving.

The Mediterranean Frittata Breakfast Bake is a light yet filling option that bursts with fresh, tangy flavors from the sun-dried tomatoes and feta. The spinach adds a nice depth of flavor, and the olives give it a delightful briny twist. It’s the perfect dish to enjoy on a warm morning or to bring along for a brunch gathering.

Pear and Gorgonzola Breakfast Bake

For a unique, sweet-savory breakfast option, the Pear and Gorgonzola Breakfast Bake is a refined and delicious choice. The sweetness of ripe pears pairs beautifully with the tangy gorgonzola cheese, and the eggs tie it all together. This dish offers a beautiful contrast of flavors that feels both decadent and sophisticated—perfect for special occasions or a unique twist on your regular breakfast routine.

Ingredients:

• 2 ripe pears, peeled, cored, and sliced
• 1/2 cup crumbled Gorgonzola cheese
• 8 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp honey (optional, for drizzle)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Arrange the sliced pears evenly in the bottom of the baking dish. Sprinkle crumbled Gorgonzola cheese over the pears.
3. In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt.
4. Pour the egg mixture over the pears and cheese, ensuring the pears are submerged.
5. If desired, sprinkle chopped walnuts on top for crunch.
6. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
7. Drizzle with honey before serving, if desired.

The Pear and Gorgonzola Breakfast Bake is a beautiful balance of sweet and savory flavors, making it perfect for those who love a little adventure in their breakfast. The soft pears and tangy cheese complement each other perfectly, while the eggs create a custardy base that holds everything together. It’s an elegant and flavorful dish that’s perfect for a brunch or a special treat.

Sweet Potato & Kale Breakfast Bake

The Sweet Potato & Kale Breakfast Bake is a nutrient-dense dish that’s both filling and healthy. With roasted sweet potatoes, sautéed kale, and eggs, this bake provides a delicious balance of complex carbs, fiber, and protein. The natural sweetness of the sweet potatoes pairs beautifully with the earthy kale, while the eggs bind everything together. This is a great make-ahead breakfast that’s perfect for a busy morning or meal prepping for the week.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cups fresh kale, chopped
• 8 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until tender.
3. In a skillet, sauté the chopped kale over medium heat for 3-4 minutes until wilted. Set aside.
4. In a large bowl, whisk together eggs, milk, smoked paprika, garlic powder, salt, and pepper.
5. Once the sweet potatoes are roasted, layer them in the bottom of the baking dish, followed by the sautéed kale.
6. Pour the egg mixture over the vegetables and top with shredded cheddar cheese if desired.
7. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Let cool for 5 minutes before slicing and serving.

This Sweet Potato & Kale Breakfast Bake is an energizing and wholesome dish that’s perfect for those who want a satisfying breakfast with plenty of nutrients. The sweetness of the roasted sweet potatoes contrasts wonderfully with the savory eggs and kale, making it both flavorful and filling. It’s a fantastic option for those looking to start their day with something healthy and hearty.

Bacon, Potato & Cheese Breakfast Bake

If you’re craving a hearty and comforting breakfast, the Bacon, Potato & Cheese Breakfast Bake has everything you need. Crispy bacon, tender potatoes, and melty cheese come together in a creamy egg base for a filling dish that’s perfect for a weekend brunch or a satisfying start to your day. This dish is easy to prepare and makes a great meal prep option, too.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 lb bacon, chopped
• 8 large eggs
• 1/2 cup milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup green onions, sliced (optional)
• Salt and pepper to taste
• 1 tsp paprika
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.
3. In the same skillet, cook the diced potatoes in the bacon drippings until golden and tender, about 10-12 minutes.
4. In a large bowl, whisk together eggs, milk, paprika, garlic powder, salt, and pepper.
5. Layer the cooked potatoes in the bottom of the prepared baking dish, followed by the cooked bacon and shredded cheddar cheese.
6. Pour the egg mixture over the potatoes, bacon, and cheese, and stir gently to combine.
7. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
8. Let cool for 5 minutes before serving, and garnish with sliced green onions if desired.

The Bacon, Potato & Cheese Breakfast Bake is an indulgent and satisfying option for anyone who loves a hearty, savory breakfast. The crispy bacon and creamy cheese provide rich flavors that pair perfectly with the tender potatoes. This dish is perfect for family gatherings, weekend brunches, or when you want to treat yourself to something special and filling.

Blueberry & Almond Breakfast Bake

The Blueberry & Almond Breakfast Bake is a sweet and light option that’s full of antioxidants, fiber, and healthy fats. The combination of fresh blueberries and crunchy almonds creates a lovely texture contrast, while the eggs and milk form a smooth custard base. This bake is perfect for those who want a healthier but still indulgent breakfast or brunch option.

Ingredients:

• 2 cups fresh blueberries
• 1/2 cup sliced almonds
• 8 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup almond flour (optional, for added texture)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Layer the fresh blueberries evenly in the bottom of the prepared baking dish and sprinkle sliced almonds over them.
3. In a large bowl, whisk together eggs, milk, honey or maple syrup, vanilla extract, cinnamon, salt, and almond flour (if using).
4. Pour the egg mixture over the blueberries and almonds, ensuring that the fruit is well covered.
5. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
6. Let cool for 5 minutes before serving. Drizzle with additional honey or maple syrup if desired.

The Blueberry & Almond Breakfast Bake is a refreshing and light option that’s perfect for anyone who loves the combination of sweet and nutty flavors. The blueberries burst with juiciness, while the almonds add a satisfying crunch. It’s a delightful breakfast that’s easy to make and great for a weekend treat or a special brunch.

Zucchini & Parmesan Breakfast Bake

The Zucchini & Parmesan Breakfast Bake is a savory, veggie-packed dish that’s light yet satisfying. With tender zucchini, savory Parmesan cheese, and eggs, this bake is perfect for anyone looking to start their day with something healthy and flavorful. It’s also great for using up an abundance of zucchini during the summer months. This dish is low-carb, gluten-free, and full of nutrients, making it a great option for a wholesome breakfast.

Ingredients:

• 3 medium zucchinis, grated
• 1/2 cup grated Parmesan cheese
• 8 large eggs
• 1/2 cup milk (or dairy-free milk)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Grate the zucchinis using a box grater, then place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
3. In a skillet, heat olive oil over medium heat and sauté the grated zucchini for 2-3 minutes until softened. Remove from heat.
4. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
5. Stir the sautéed zucchini and grated Parmesan cheese into the egg mixture, then pour the mixture into the prepared baking dish.
6. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
7. Let cool for 5 minutes before serving, and garnish with fresh basil or parsley if desired.

The Zucchini & Parmesan Breakfast Bake is a savory and satisfying dish that’s perfect for a light yet filling breakfast. The zucchini gives a fresh, tender texture, while the Parmesan adds a rich, salty flavor. It’s a great way to incorporate vegetables into your morning routine, and it’s a versatile recipe that can be enjoyed by those looking for a low-carb or gluten-free option.

Avocado & Egg Breakfast Bake

The Avocado & Egg Breakfast Bake combines creamy avocado and eggs for a rich and nourishing dish. This bake is simple but satisfying, offering healthy fats from the avocado and protein from the eggs. It’s perfect for those who enjoy a fresh, creamy breakfast that’s still hearty enough to keep them energized throughout the day. Plus, it’s easy to make and only takes a few ingredients, making it a quick go-to for busy mornings.

Ingredients:

• 2 ripe avocados, halved and pitted
• 6 large eggs
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• 1 tsp red pepper flakes (optional, for a spicy kick)
• Fresh cilantro or chives, chopped (optional, for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a small baking dish or a muffin tin if you want individual servings.
2. Slice the avocados in half and remove the pits. Scoop out a small amount of the flesh to make room for the eggs.
3. Place the avocado halves in the prepared dish. Crack an egg into the center of each avocado half.
4. Season with salt, pepper, and red pepper flakes (if using).
5. Bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny (or longer if you prefer fully cooked yolks).
6. If desired, sprinkle with shredded cheddar cheese during the last 5 minutes of baking to melt.
7. Remove from the oven and garnish with fresh cilantro or chives before serving.

The Avocado & Egg Breakfast Bake is a quick and satisfying dish that’s full of healthy fats and protein. The creamy avocado pairs beautifully with the eggs, creating a rich, indulgent texture. This bake is perfect for a low-carb, keto-friendly breakfast or as a light meal anytime during the day. It’s also highly customizable with toppings like cheese or herbs, depending on your preferences.