Make Ahead Egg Casseroles on – Breakfast Week

by Erin, The $5 Dinner Mom on March 9, 2011

As we continue on with Breakfast Week here on $5 Dinners, I wanted to share with you all 2 wonderful egg casserole ideas and recipes that I’ve shared over at

The first is a Slow Cooker Egg Casserole with Sausage and Red Pepper, and the second is a Spiced Make Ahead French Toast Casserole! Both are perfect for a leisurely weekend, or even a weekday morning when you don’t have to be anywhere quickly!

{ 6 comments… read them below or add one }

Amy March 9, 2011 at 4:02 pm

Not having ever done overnight slow cooking (a time saver I don’t know why I’ve never used),do you think you could set this egg casserole on low for 8 hours instead of high for 4? I’m afraid it could get dry if it sits on warm for too long. Love your tips and and saving money. Thank you.


Betsey Cline March 9, 2011 at 10:19 pm

What type of bread do you use? When it says 4 slices?


LisaE March 10, 2011 at 9:18 am

I believe Erin uses French Bread but I have made similiar breakfast bakes using Texas Toast and it always comes out well. I suggest using any thicker, sturdier bread for overnight breakfast bakes or when I am short on time and soak the mixture in egg for only 3-4 hours I have used regular sandwich bread but double the amount.

Hope this helps.


TheGourmetCoffeeGuy March 9, 2011 at 10:56 pm

Preparing egg casseroles, frittatas and the like ahead of time saves time and is a great idea. Really like your recipe for “spiced make ahead French toast casserole.” Seems uncomplicated and delicious, thank you for featuring it.


LisaE March 10, 2011 at 9:20 am

I have never thought about a “pumpkin” breakfast bake but this sure sounds like a winner of an idea. My family is more of a sweeter eater when it comes to breakfast bakes rather than savory so this will fit the bill for us.


Sarah March 10, 2011 at 12:32 pm

You can also freeze unbaked egg casseroles. Thaw and bake as directed. Works like magic!


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