Ground Beef Breakfast Casserole

An easy, protein-packed overnight breakfast casserole made with lean ground beef, eggs, milk, cheese, spices, and bread cubes.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 1

Refrigerating time 8

Total Time 9 15

Servings

Calories 527kcal

Author Amee

2 lbs 93% lean ground beef
1 tsp dried sage
2 tsp garlic powder
2 tsp onion powder
1 cup onion finely chopped
12 large eggs
4 cups whole milk
8 oz sharp cheddar cheese shredded from a block
2 tsp dry mustard
1 tsp salt
½ tsp pepper
4 cups sprouted grain, whole-grain, white-wheat, sourdough, brioche, or gluten-free bread cubes use your favorite bread option here
cooking spray *I use avocado oil spray

Heat a large non-stick skillet over medium heat. Add the ground beef, sage, onion powder, garlic powder, and diced onion. Cook until the beef is no longer pink and set aside.
In a large bowl, beat the eggs, then add the milk, dry mustard, salt, and pepper.
Spray a 9x13" baking dish with avocado (or olive) oil spray, then place the bread cubes in the bottom of the pan.
Top with the cooked ground beef mixture, followed by the shredded cheese. Pour the egg mixture over the top.
Cover and refrigerate overnight.
The next morning, preheat the oven to 350 degrees. Bake the casserole, uncovered, for 55 minutes to 1 hour.

Don’t rush the soak. Covering and refrigerating the casserole overnight allows the flavors to meld and the bread to fully absorb the egg mixture, which results in a custardy, hearty breakfast bake with tender, flavorful layers.
Bake to perfection. Bake until the top is golden and the center is set. If you jiggle the pan slightly, it should wobble just a little but not be liquidy. This ensures the eggs are fully cooked and the casserole slices cleanly.
Use a baking sheet. If your pan tends to have hot spots, consider placing the casserole on a baking sheet in the center of the oven to help the heat circulate evenly, giving a uniformly golden top without overcooking the edges.