Breakfast Casserole with Eggs (Easy, Uses 8 Eggs)

If your chickens are laying more eggs than you can keep up with, this breakfast casserole uses 8 eggs in one dish and turns them into a filling, reliable meal that works for busy mornings or feeding a crowd.

It’s one of the easiest ways to use a large number of eggs without overcomplicating your day.

Eggs: 8
Servings: 8–10
Prep: 15 minutes
Cook: 40–45 minutes
Total: ~1 hour
Breakfast casserole with eggs, sausage, cheese, and vegetables baked in a dish with a slice removed
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    Why You’ll Love This Recipe

    • Uses 8 eggs in one dish
      Helps reduce egg surplus quickly without needing multiple recipes.
    • Make-ahead friendly
      You can assemble it the night before and bake in the morning.
    • Flexible ingredients
      Works with whatever you have—vegetables, cheese, or cooked meats.
    • Holds and reheats well
      Perfect for meal prep or feeding a household over several days.

    Ingredients

    8 large eggs

    2 cups milk

    2 cups shredded cheese

    3 cups cubed bread (or hash browns)

    1–1½ cups cooked meat or vegetables (optional)

    1 tsp salt

    ½ tsp black pepper

    Instructions

    1
    Preheat oven to 350°F Grease a 9×13 baking dish.

    2
    Layer base ingredients Add bread (or potatoes), cheese, and any fillings to the dish.

    3
    Whisk eggs and milk In a large bowl, whisk eggs, milk, salt, and pepper.

    4
    Pour over mixture Make sure everything is evenly coated.

    5
    Let sit (optional) Let it soak 10–15 minutes for better texture.

    6
    Bake 40–45 minutes Until center is set and top is lightly golden.

    7
    Cool slightly before slicing

    Tips

    Use day-old bread for best texture

    Pre-cook vegetables to remove moisture

    Let rest 10 minutes before cutting

    Storage

    • Refrigerator: up to 4 days
    • Freezer: up to 2 months
    • Reheat in oven or microwave

    Variations

    • Sausage + cheddar
    • Spinach + feta
    • Ham + swiss
    • Veggie-loaded version

    Breakfast casserole is one of the most reliable ways to use a larger number of eggs without adding extra work to your day. Everything comes together in a single dish, and once it’s baked, it can be portioned out and used across multiple meals. That makes it especially useful when you’re working through a steady supply of fresh eggs.

    Because it holds well in the refrigerator and reheats easily, it’s a practical option for both immediate meals and planning ahead. Keeping a few recipes like this in rotation helps make egg use feel more manageable, especially when production is consistent.

    For more ideas, explore the main egg recipe collection or browse recipes designed for using 8–10 eggs if you’re looking for other ways to use a similar quantity at once. If you want to mix in smaller batches, the recipes using 6 eggs can help balance things out.

    If you’re storing eggs regularly, having durable egg cartons can make a difference—keeping eggs protected, organized, and easier to manage as you work through them.

    Frequently Asked Questions

    More Questions

    Why is my casserole watery?

    Vegetables likely released moisture—cook them first before adding.

    Can I freeze it?

    Yes. Slice and freeze individual portions.

    Can I make this the night before?

    Yes. Assemble, cover, and refrigerate overnight. Bake in the morning.

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