Quick Breakfast Casserole in a 9×13 Pan 8 ways

Ugh, those weekday mornings, right? It feels like the alarm goes off and suddenly you’re juggling coffee, forgetting keys, and trying to get everyone out the door fed and functioning. If that sounds familiar, then you absolutely need to stop what you’re doing and listen to me about this Quick Breakfast Casserole in a 9×13 Pan. This dish is my absolute secret weapon for winning the morning chaos. It’s hearty, it’s satisfying—especially if you’re keeping things low-carb like I do—and the cleanup is almost nonexistent!

I remember back when I was grinding through college football season, trying to fuel up my whole crew before early practices. One Saturday morning, I basically threw eggs, cheese, and whatever bacon I could find into a pan, baked it, and suddenly the mood shifted. That impromptu meal became our mandatory pre-game ritual. Good food, even unbelievably easy food, just brings people together, you know?

That memory is why I’m sharing this recipe today. It’s all about getting great results with minimal fuss. My name is Mark Williams, The Keto Performance Chef, and trust me, this Quick Breakfast Casserole in a 9×13 Pan is the minimal prep champion that saves my sanity every week. You make it once, and you’re set for days!

Why This Quick Breakfast Casserole in a 9×13 Pan Works for Busy Days

Look, I appreciate a fancy brunch as much as the next person, but when it’s Tuesday morning and everyone needs to be out the door by 8 AM, fancy isn’t on the menu. That’s why this particular casserole layout—using that trusty 9×13 pan—is such a game-changer. It truly delivers on the promise of easy cooking.

Seriously, the construction is brilliant for busy people. After we sauté those veggies and bacon, the assembly takes maybe five minutes flat before it heads into the oven. It’s the perfect solution for when you want something substantial without spending an hour hovering over the stove.

Here’s why this recipe stays in heavy rotation at my house. I even rely on these kinds of meal prep tricks for dinner sometimes; you can check out some of my favorite quick dinner ideas here!

• Minimal Prep: We cook the meat and veggies once, and then it all gets dumped together. No fiddly layering or multi-stage cooking required!
• Make-Ahead Magic: You can assemble the whole thing the night before. Pull it out of the fridge in the morning, pop it in the oven, and you’ve got a hot meal waiting.
• Crowd-Pleasing Flavor: Eggs, cheese, bacon—it’s a universal good morning combo! Even my friend who pretends to hate vegetables asks for seconds of this one.

Essential Ingredients for Your Quick Breakfast Casserole in a 9×13 Pan

The beauty of this dish, especially when we’re talking about keeping calories and carbs low—hello, Keto Performance crowd!—is that it relies on hearty, real ingredients. No weird fillers or secret powders here. Just goodness that locks in flavor and keeps you full until lunch.

Since everything gets mixed together, clarity on the amounts is key. I’ve underlined all the little notes my testing process taught me were important. If you want to see how I sneak these low-carb favorites into other things, check out my list of ultimate low-carb casseroles!

Here is exactly what you need to gather for that perfect **Quick Breakfast Casserole in a 9×13 Pan**:

For the Casserole Base:

• Bacon: You need 6 ounces diced. I always grab about five slices of good stuff, but remember, you can swap in turkey bacon or sausage if you like!
• Onion: 1 cup, finely chopped. Yellow or white is fine, whatever makes your kitchen smell amazing.
• Garlic: Just 1 teaspoon of minced garlic. Don’t skip this, it wakes up the eggs!
• Bell Peppers: 1 cup of red bell pepper, diced, and 1 cup of green bell pepper, diced. The mix of colors is crucial for flavor and how pretty it looks when you cut into it later.
• Eggs: Twelve large eggs, and they must be beaten until they are nice and frothy.
• Seasoning: A half teaspoon of sea salt and a quarter teaspoon of pepper. Taste as you go!
• Cheese: 1 cup of shredded cheddar cheese (that’s about 4 ounces). Extra sharp cheddar is my personal go-to for that salty kick.

That’s it! See? Super simple components that turn into an amazing One Pan breakfast when baked together. It’s the simplicity that makes it such a winner for any Weekday Brunch.

Step-by-Step Guide to Making the Quick Breakfast Casserole in a 9×13 Pan

Okay, this is where the magic really happens, and honestly, it’s so straightforward you’ll wonder why you haven’t been doing this every weekend. The whole process is built around efficiency, which keeps that Minimal Prep promise alive and well. I’ve laid out the steps below, but I want you to know that mastering the timing of the cook is what makes this casserole perfect every single time. If you’re looking for foolproof cooking methods in general, I have a whole guide on how to make your meal ideas foolproof!

Prep Work and Vegetable Sauté for the Quick Breakfast Casserole in a 9×13 Pan

First things first, get your oven warmed up to 350 degrees F. While that’s heating, grab your 9×13 inch baking dish and give it a good grease down. You don’t want anything sticking later! Seriously, coat the bottom and sides well.

Now, jump over to the stovetop. Use a large skillet over medium heat and throw in your diced bacon. Cook it until it just starts to get happy—maybe a little crispy but definitely not burnt yet. My expert tip here is don’t over-brown it now, because it’s going to get a little more time in the oven later. If you cook it too hard now, the edges might get brittle.

Next, toss in that chopped onion, minced garlic, and both the red and green bell peppers. Cover the skillet and let everything soften up; this usually takes about 5 to 10 minutes, depending on how firm your peppers were to start. Once they’re tender, this is important: take the skillet OFF the heat! We need this mixture to cool down a bit before we add the eggs, otherwise, you’ll end up with scrambled bits instead of that beautiful uniform custard you’re aiming for.

Assembling and Baking the One Pan Breakfast

While that sauté mix is cooling, pivot quickly. Grab a medium bowl and grab those 12 eggs. Whisk them like you mean it until everything is pale and frothy. Add your salt and pepper and give it one last quick swirl.

Time to combine forces! Add the cooled bacon and vegetable mixture into the bowl with the eggs and stir it all together. Then, shower in that cup of shredded cheddar cheese and give it one final mix to distribute everything evenly throughout the liquid. This is the entire assembly for your One Pan Breakfast!

Pour the entire mixture right into your greased 9×13 pan and spread it out the best you can so it sets level. Stick it into that 350-degree oven for about 25 to 30 minutes. You are waiting for the casserole to look set on top and have a nice light brown hue. If a knife inserted near the center comes out mostly clean, you’re gold! Trust me, checking out what others are doing helps too, like this straightforward egg casserole recipe inspiration.

The absolute final step, and this is non-negotiable for the best texture, is the cooling time. Let this beauty rest for 5 minutes right on the counter. It firms up perfectly during that short break, making it so much easier to cut into neat squares for serving warm.

Tips for the Perfect Quick Breakfast Casserole in a 9×13 Pan

We nailed the main steps, but here are a few little tweaks I’ve picked up over the years that take this from good to fantastic, especially if you’re customizing it for your own needs. Remember how I mentioned meat swaps? Don’t hesitate to use turkey bacon—it’s great—but since it’s leaner, you should add about a tablespoon of olive oil when you sauté the onions and peppers. That little bit of extra fat helps everything brown beautifully.

Cheese substitution is another easy upgrade! While I adore sharp cheddar, feel free to mix it up. Colby Jack melts like a dream, Pepper Jack adds a lovely subtle heat, and mozzarella makes it super gooey. The key is sticking to about a cup total of a good melting cheese.

Also, don’t forget that you can bulk this up with veggies! If you have spinach wilting in the fridge, sauté it with the peppers. Just make sure you squeeze out any excess water from the spinach before you mix it in with the eggs. For more insights on making delicious, fast low-carb meals, take a peek at my beginner’s guide to quick keto dinners!

Make-Ahead and Storage Instructions for Your Quick Breakfast Casserole

This is honestly my favorite part about the Quick Breakfast Casserole in a 9×13 Pan—it is an absolute champion for planning ahead! The goal here is to give you back your morning time, which means prepping when you actually have a second to spare, usually the night before.

The recipe calls for letting that bacon and vegetable mixture cool before adding it to the eggs, so here is my preferred make-ahead method. You cook your bacon and veggies completely, let them cool down on a plate, and then store that savory mix in an airtight container in the fridge. The next morning, you just melt the cheese, whisk the eggs, mix everything together with the cooled ingredients, and bake as normal.

If you want to skip a step entirely in the morning, you can assemble the whole dish—veggies, eggs, and cheese mixed in the 9×13 pan—the night before. Just cover it tightly with plastic wrap and place it in the refrigerator. When you wake up, pull it straight from the cold and pop it into the preheated 350-degree oven. You should add about 5 to 10 minutes onto the baking time if you are going straight from the fridge, just to make sure that center gets fully set. It’s perfect for fueling up before heading out for a Weekday Brunch!

Now, let’s talk about keeping leftovers, though I rarely have much left, ha! This casserole is a trooper. Store any cut pieces in an airtight container right in the refrigerator. It stays perfectly good—tasty and fresh—for up to 5 days. That means you’re set for almost a full work week!

If you really want to batch cook this and freeze it, you absolutely can. I sometimes do a full pan just for this purpose. Once it’s baked and cooled completely, cut it into squares. Layer those squares between sheets of parchment paper inside a sturdy, airtight freezer container. You can freeze them for up to two months! When it’s time to eat, just grab a square or two and reheat it right in the microwave or pop it in a toaster oven. This is why I rely so heavily on making big dishes ahead of time, kind of like when I’m planning big holiday meals—it’s all about strategic upfront work!

Variations on the Quick Breakfast Casserole in a 9×13 Pan

We’ve established that this recipe is a phenomenal base because it takes simple ingredients and makes them shine, right? But even the best things need a little shake-up now and then to keep things interesting, especially when you’re making it weekly! The great news is that because we used such a simple formula for this Quick Breakfast Casserole in a 9×13 Pan, you can swap stuff out without fear of ruining the texture or tasting completely different.

Remember, we want to keep this quick; no one has time for complicated new techniques on a Tuesday morning! If you’re looking through my general collection of recipes, you’ll see similar trends—start with a robust base and then flavor it up to your liking.

Here are a few tiny twists that I turn to when I need a slightly different flavor profile:

• Spice It Up with Pepper Jack: If you’re like me and enjoy a bit of kick to wake up your palate, swap out the standard cheddar for Pepper Jack cheese. You still get that fantastic melt, but with a nice little burst of heat that pairs perfectly with the peppers we already put in there.
• Sneak in Some Greens: If you’ve got some fresh spinach that needs using, just wilt it down quickly in that same skillet after you finish the peppers, or even steam it for a minute. Make sure you give it a really good squeeze—I mean, really squeeze the water out!—before stirring it in with the eggs. It disappears beautifully into the background but adds lovely color and nutrients.
• Go Italian with the Cheese: For a change of pace, skip the cheddar entirely and use half mozzarella and half grated Parmesan. The Parmesan adds a salty, sharp depth that feels totally different than the standard bacon-and-cheddar vibe, but it still keeps everything deliciously low-carb and satisfying for a great Easy Breakfast Recipe.

See? A few small tweaks, zero extra baking time, and you’ve got a whole new experience for your next morning!

Serving Suggestions for This Easy Breakfast Recipe

Once our beautiful Quick Breakfast Casserole in a 9×13 Pan has rested for those crucial five minutes—trust me, that cooling time makes a difference in the serving experience—the next puzzle is what to put next to it on the plate. Since this dish is already so incredibly hearty, packed with protein and fat (which is great for staying full!), we generally keep the sides simple, practical, and quick.

I always tell people that the best food requires the least effort to dress up. If someone likes a little zing with their eggs, I keep the condiments handy. If you’re serving folks who aren’t strictly keto or who just want a little something fresh alongside, there are some easy pairings that work perfectly.

If you’re looking for a quick reference on pairing sides, sometimes I use the same philosophy I do when I’m figuring out what makes for the perfect dinner plate—balance texture and flavor!

Here are the simplest ways to elevate your plate:

• Avocado Slices or Guacamole: This is my top recommendation for anyone following a performance or keto lifestyle. Healthy fats, creamy texture, and it requires zero cooking. Just slice a ripe avocado right onto the plate next to a square of the casserole.
• A Dash of Heat: Don’t underestimate a good quality hot sauce! A little splash on top of the egg mixture right before you take a bite cuts through the richness of the cheese and bacon. Sriracha, Cholula, whatever you like best works wonders.
• Fresh Salsa: If you have a jar of salsa handy, a spoonful adds a lovely, bright, acidic counterpoint to the baked eggs. It’s fast, requires no prep, and tastes fantastic.
• For the Non-Keto Crew: If you’re serving kids or guests who aren’t watching carbs, a small side of fresh berries or maybe a lightly toasted English muffin or even a small fruit salad works well to balance the heavy savoriness of the casserole. Keep it simple, though—we are aiming for Easy Breakfast Recipes here!

No matter what you serve it with, that warm, cheesy bite from the pan is the star, every single time. Enjoy that easy morning!

Frequently Asked Questions About the Quick Breakfast Casserole in a 9×13 Pan

I know when I’m looking at a new recipe, I always have a few nagging questions about substitutions or logistics. It’s the difference between a recipe that works once and one that becomes a staple! Because this is designed to be such a Minimal Prep powerhouse, you want to make sure your swaps work, especially if you’re trying to keep it keto-friendly or just need to use what you have on hand. Here are the usual things folks ask me about perfecting their Quick Breakfast Casserole in a 9×13 Pan.

Can I use different meats or skip the meat entirely?

Absolutely! The bacon provides great texture and fat, which is why it’s my star ingredient, but you have options. You can definitely swap it for breakfast sausage—just make sure to drain off excess grease before mixing with the veggies. If you prefer a vegetarian approach, skip the bacon entirely. When you do that, add about 2 tablespoons of olive oil right when you sauté the onions and peppers to make sure those veggies don’t stick to the pan while they cook. This recipe is surprisingly forgiving!

Can this Quick Breakfast Casserole in a 9×13 Pan be cooked in a slow cooker?

While this recipe is truly designed as a baked Sheet Pan Breakfast for efficiency, yes, you *can* adapt it for a slow cooker, but it requires a little caution. For a standard 6-quart slow cooker, you may need to halve the recipe or use a smaller crockpot. Grease the sides well and pour the egg mixture in. Cook on low for about 3 to 4 hours, or on high for 2 to 3 hours. The key is testing it—it needs to be completely set in the middle. It tends to be a bit softer on the edges than the baked version, so definitely let it set up before you try cutting squares!

How do I best reheat leftovers?

If you followed my storage advice, you’ll have perfect squares ready to go. For the absolute best texture, I always recommend reheating individual portions in a toaster oven or a regular oven set to 350 degrees F for about 8 to 10 minutes. This brings back a nice crispness to the edges that the microwave can sometimes steal.

If you’re in a true morning rush (like, zero time), the microwave works fine! Just nuke it for about 45 seconds. It will be hot and delicious, just softer overall. It’s amazing how well these leftovers last up to 5 days in the fridge, which is a huge win for me and my kitchen organization. For more ways to keep cooking fast and simple, check out my guide on 5-ingredient dinner ideas—sometimes less is truly more!

Why do I have to let the sautéed mixture cool before adding the eggs?

This is a really important point for achieving that uniform, custardy texture we love in a great egg casserole! If you pour hot bacon and veggies directly into the beaten eggs, they start cooking immediately. That means you end up with chunks of rubbery, cooked egg mixed in with your batter instead of a smooth, uniform casserole that sets beautifully in the oven. Letting it cool down ensures the eggs stay liquid until they hit the 350-degree heat of the oven, guaranteeing that nice, even bake we’re looking for in this Easy Breakfast Recipe.

Estimated Nutritional Data for This Quick Breakfast Casserole

Okay, since this is one of my go-to recipes when I’m focusing on performance and keeping things low-carb, I know a lot of you are going to want to see the numbers. It’s good to know what you’re refueling with, especially on those busy mornings when you need sustained energy!

Remember, since we are using ingredients like bacon and cheese, the fat content is satisfyingly high, which keeps us full for hours. If you’re looking for ways to integrate calorie awareness into your weekly routine, you might want to check out my tips on achieving calorie-smart recipes.

Please keep in mind that these figures are estimates based on using the standard ingredients listed above, portioned out for 8 servings from the 9×13 pan. Different brands of bacon or cheese can shift these totals slightly!

Here is the breakdown:

• Calories: Around 180 per serving
• Fat: Approximately 13 grams
• Protein: Roughly 11 grams
• Carbohydrates: Just 4 grams! That’s why this is such a winner for Keto and low-carb diets.

We also get some great bonuses, like fiber, iron, and a good hit of Vitamin A from those colorful peppers we throw in there. It’s a powerhouse disguised as a super simple casserole. See? Good food doesn’t have to be complicated!