Let Me Tell You About This Grilled Cheese Breakfast Casserole
Ok, friend, so you know those mornings when everyone wakes up grumpy (even the dog), and you just want something that feels like a hug in food form? That’s when I reach for my trusty Grilled Cheese Breakfast Casserole recipe. Honestly, the first time I made this was for a potluck brunch, and I worried it’d be a bit weird—grilled cheese… in a casserole? But oh my word, it disappeared before my coffee even cooled off. Now it’s one of those things I toss together whenever I get nostalgic for childhood grilled cheese—but with a lazy grown-up twist. Sometimes I wish I could say this came from a fancy chef or my great-grandma, but really it’s just me, cobbling together leftover bread and cheese and crossing my fingers. Works like a charm though.
Why You’ll Want to Make This (Even When You’re Sleepy)
I whip this up when the thought of standing by the stove flipping sandwiches sounds exhausting (especially on chilly Sundays, you know?). My family gets excited for it because it’s got all the melty-gooey cheese vibes but you can actually sit and eat together, instead of playing short-order cook. Also, if you ever struggled with burnt toast (me, every time I tried to multitask), this casserole saves your bacon. No more scraping the black bits off and pretending you meant to make it “extra crispy”. Oh, and it reheats nicely for those rare moments when there’s leftovers—though, full disclosure, that’s maybe happened twice in my house.
All the Stuff You’ll Need (And What I Swap When I’m Out)
- 8-10 slices of bread (white, whole wheat, or whatever’s about to go stale; I once used bagels in a pinch and it worked, somehow!)
- 2 cups shredded cheddar (my grandmother swore by sharp cheddar, but I’ve used Colby Jack, Swiss, even some leftover gouda—go with what makes you happy)
- 6 large eggs
- 1 1/2 cups milk (whole is best but I’ve definitely made this with oat milk and nobody noticed)
- 2 tbsp butter, melted (or just a generous glug if you don’t feel like measuring)
- 1/2 tsp garlic powder (optional, but I like a little kick)
- 1/2 tsp salt & a few grinds of black pepper
- Optional extras: a handful of chopped green onions, diced cooked bacon or ham, a sprinkle of paprika—whatever’s hanging out in your fridge
How I Throw It Together (Plus a Few Honest Moments)
- Preheat your oven to 350°F (175°C). That’s the easy bit—sometimes I forget and have to wait, but it’s fine, gives you a chance to sip coffee.
- Grease a 9×13 inch baking dish, or honestly, just use whatever fits. Tear or roughly chop the bread and scatter about half in the dish. Doesn’t have to be perfect. I once just squished whole slices in and it was totally fine.
- Sprinkle half your cheese (and any extras like ham or onion) over the bread. Then layer the rest of the bread on top followed by the remaining cheese. Sometimes I sneak a little extra cheese in at this stage—no regrets.
- In a big bowl, whisk together eggs, milk, melted butter, garlic powder, salt, and pepper. Pour this all over the bread and cheese layers. Press down gently with the back of a spoon so it soaks in. If it looks weird or soggy, don’t panic—it sorts itself out in the oven.
- Let it sit for 10-15 minutes (or even overnight in the fridge if you’re super organized—ha!) so the bread soaks up the eggy goodness. But if you’re impatient, you can bake right away.
- Bake uncovered for about 35-40 minutes, or until it’s puffy, golden, and smells like heaven. The middle should be set when you poke it, but if it jiggles a lot, give it another 5 minutes. This is usually when everyone starts lurking in the kitchen asking “is it done yet?”
- Let it cool for 5 minutes—if you can wait. Slice and serve hot!
A Few Things I’ve Learned (Usually the Hard Way)
- If you use super fresh, soft bread, the casserole can get mushy. Stale or day-old bread is actually better (who knew?).
- Don’t skimp on the cheese. I tried to be healthy once and, well, nobody was thrilled.
- If you forget to grease the dish, you’ll be chiseling out breakfast. Trust me, I’ve been there.
Some Variations I’ve Tried (And a Miss)
- Once, I tossed in halved cherry tomatoes for a little brightness—it was great! But when I tried pickles… well, let’s just say, never again.
- You can sprinkle herbs like thyme or basil if you want to feel fancy.
- Switching up the cheese keeps things interesting. Pepper Jack for a bit of heat is my new favorite.
- I even tried adding a layer of sautéed mushrooms once and it turned out surprisingly tasty—though my kids still picked them out!
What You’ll Need (Or What To Improvise With)
- 9×13 inch baking dish (but I’ve used two smaller pans in a pinch—works fine, just watch the bake time)
- Mixing bowl
- Whisk or a fork (never found much difference, honestly)
- If you don’t have a whisk, shake the eggs and milk in a big jar with a tight lid. Just don’t forget to hold the lid down; ask me how I know.
Storage (For the Rare Occasion There Are Leftovers)
Stick leftovers in an airtight container and keep in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day! I think it tastes even better the next morning after a quick zap in the microwave. If you want to freeze it, you can, but the texture gets a bit funny, so I usually don’t bother. But hey, desperate times, right?
How I Like To Serve It (And a Digression On Hot Sauce)
We always have ours with a bit of hot sauce on the side—Frank’s or Cholula are favorites, but use whatever makes your taste buds dance. On special occasions, I’ll fry up some extra crispy bacon (or veggie sausages if we’re pretending to be healthy) and slice up oranges. My youngest insists on ketchup, which I’ve decided not to argue about. Oh, and a mug of strong coffee or a big glass of OJ makes mornings feel a little less Monday-ish.
What I Wish I’d Known (Pro Tips I Learned The Hard Way)
- Don’t rush the soaking step—if the bread isn’t wet enough, you’ll end up with weird dry bits. I once tried to skip it and regretted every bite.
- Bake it till the top is deeply golden, not just “sort of brown”; otherwise, the inside can still be soupy. Been there, mopped that mess.
- It’s way easier to clean the dish if you let it soak for a bit after, so just fill it with hot water and walk away for a while. You’ll thank yourself later.
Questions I Get About This Casserole (Real or Imagined!)
- Can I make this ahead? Yep! I actually think it’s better if you let it sit overnight in the fridge. Just cover with foil and bake in the morning—add 5 extra minutes if it’s cold from the fridge.
- Can I use gluten-free bread? Absolutely, mate! It works, but sometimes absorbs a bit more liquid, so check halfway through and add a splash more milk if it looks dry.
- What about making it dairy free? I tried almond milk and dairy-free cheese once—it was edible, but, um, not my favorite. Oat milk and a good melty vegan cheese work better, actually.
- Do I have to use eggs? Well, you do need them for the structure. But if you’re egg-free, you could try an egg replacer—just don’t quote me on the results. I haven’t personally tested it, but flax eggs might be worth a shot.
- What’s the best cheese? I like sharp cheddar, but honestly, whatever’s on hand. There’s a fun cheese guide at cheese.com if you want to explore.
- Can I double the recipe? For sure. Just use two pans or a giant roasting pan, and increase the baking time by about 10 minutes. Maybe set a timer, though, because I always forget and end up with a crunchy edge (not the worst thing, actually).
Anyway, that’s the scoop on my Grilled Cheese Breakfast Casserole. If you give it a try, let me know how it goes—unless you do the pickle thing, in which case, consider yourself warned. Happy cooking!
Ingredients
- 8 slices of white bread
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, melted
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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2Cut the bread slices into cubes and layer half of them evenly in the prepared baking dish.
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3Sprinkle half of the shredded cheddar cheese, bacon, and green onions over the bread layer.
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4Repeat with the remaining bread cubes, cheese, bacon, and green onions to create a second layer.
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5In a large bowl, whisk together eggs, milk, melted butter, salt, and black pepper. Pour the egg mixture evenly over the casserole.
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6Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the casserole is set and golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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