You’ve heard the sayings “breakfast of champions” and “the most important meal of the day.” Well, with one of these delicious breakfast casserole recipes to start off your day, you can’t help but have a great day! So simple to make, they can be prepared the night before and refrigerated, then simply put in a preheated oven the next morning, and within an hour you have a breakfast that the whole family will love.

Amy Rose
Farm Fresh Foods
12099 Cumming Highway
Canton, GA 30115
(404) 805-3413

“Breakfast casseroles are wonderful and a favorite in our house on weekends when I’ve collected more eggs than I can eat or use in baking my delicious breads,” says Amy Rose, owner of Farm Fresh Foods. Farm Fresh Foods, Inc. makes small, hand-crafted batches of breads, soups and sauces. Ingredients are taken from local, organic or CNG farmers in the north Atlanta area. Amy prides herself on using only the very best of local ingredients, using non-GMO and organic ingredients whenever possible. Find her and her amazing baking at farmers’ markets across the north Georgia region.

Mushroom, Kale and Cheese Egg Casserole (adapted from Kalyn’s Kitchen)

  • 16 oz crimini mushrooms
  • 2 + 2 tsp EVOO
  • 10 oz kale, sliced in ribbons
  • 6 oz crumbled feta
  • 1/2 cup shredded mozzarella cheese
  • fresh ground black pepper and sea salt to taste
  • 1 dozen eggs, well beaten


  1. Preheat oven to 375 degrees F. Spray a 9×13-inch glass baking dish with olive oil.
  2. Wash and dry mushrooms and thickly slice. Heat 2 tsp olive oil in a cast iron frying pan over medium-high heat. Add the mushrooms and saute until the mushrooms have released their liquid and it has evaporated, and mushrooms are starting to slightly brown, about 5-6 minutes. Spread out the mushrooms over the bottom of the baking dish. 
  3. While the mushrooms cook, slice the kale, removing the thick stems and chopping the leaves. Wash kale and pat dry. Add 2 tsp more olive oil to the same pan, heat to medium-high. Add the chopped kale all at once and saute, turning kale over and over until it’s all wilted, about 2-3 minutes. Layer the wilted kale in over the mushrooms in the baking dish.
  4. Sprinkle the crumbled feta and mozzarella over the vegetables and season with the pepper and salt. Beat eggs until they’re well combined, then pour the eggs over the cheese. Use a fork to gently stir until all of the ingredients are coated with egg and the top of the casserole shows a good mixture of mushrooms and kale.
  5. Bake at 375 degrees F for 40-45 minutes, or until the casserole is completely set and the top is starting to lightly brown.

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Pumpkin French Toast Casserole

  • 6 cups 1-inch bread cubes
  • 7 large eggs
  • 2 cups organic milk
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 1/2 cup roasted pumpkin puree
  • 3-4 tbsp brown sugar for topping
  • 1/2 cup pecans or walnuts (optional)


  1. Lay bread cubes in a lightly greased 9×13-inch baking dish.
  2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree and spices until well combined. Pour over bread and push down with a spoon until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
  3. In the morning, preheat oven to 350 degrees F, uncover the dish and top with brown sugar. Add additional spices and nuts (optional). Bake for 35-45 minutes, or until golden brown and no longer wet.
  4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the fridge covered for a couple of days.

Chorizo, Red Pepper and Cheddar Casserole

  • 6 large eggs
  • 2 1/2 cups organic milk
  • 2 cups sliced green onions
  • 1/2 cup whipping cream
  • 1 cup Sriracha
  • 1/2 tsp salt
  • 1 pound chorizo, casings removed
  • 1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
  • 1-pound loaf rustic French bread, cut into 1/2-inch cubes
  • 2 cups loosely packed grated sharp cheddar cheese


  1. Preheat oven to 350 degrees F. Spray a 9×13-inch glass baking dish with oil or butter. Whisk first six ingredients in a large bowl; sprinkle generously with fresh ground pepper. Set aside.
  2. Place sausage in a large iron skillet, push to one side. Add bell peppers to other side of skillet. Saute over high heat, breaking up sausage with a fork until sausage is cooked through and bell peppers are charred in spots, about 8 minutes.
  3. Arrange half of the bread cubes in prepared dish. Pour half of the egg mixture over. Sprinkle with half of cheese and then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes or refrigerate overnight, occasionally pressing on bread to submerge.
  4. Bake until puffed and brown, about 1 hour.

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Katy Light is an avid home cook. She loves nothing more than using home grown and harvested produce, milk from her own goats and naturally raised meat in her recipes. Her work can be found at