Savory or sweet breakfast casseroles are the perfect way to elevate a weekend morning, feed a crowd, or be ready for busy weekday mornings.
A small amount of prep work the night before results in an easy morning where all you have to do it pop the casserole into the oven to bake.
Be sure to set your oven to preheat automatically, so you can wake up and start baking before you’ve even had your first cup of coffee!
Egg-based savory casseroles are easy to make and always popular. Some have hash browns as a base. You can use store-bought frozen hash browns to simplify the prep. I always like a strata—a great way to use leftover veggies and bread that is becoming stale. It is easy to find many recipes for both online; feel free to mix and match ingredients with what you have on hand, or your family’s preferences.
The recipe here is for a sweet French toast berry casserole—enjoy!
Overnight French Toast Casserole
INGREDIENTS
1–2 French bread baguettes cut into slices
8 eggs
2 cups of milk (dairy or other)
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2/3 cup brown sugar
3 cups berries* (I used sliced strawberries, blueberries,
and blackberries)
Powdered sugar for dusting
Maple syrup/ honey to serve
Whipped cream (optional)
DIRECTIONS
1. Spray a 9×13 casserole dish with cooking spray
2. Add sliced bread to the dish; you will create two
layers. You may want to layer some of the fruit in
between the two layers.
3. In a bowl combine milk, eggs, vanilla, cinnamon,
nutmeg, and brown sugar. Whisk to incorporate all
ingredients.
4. Pour mixture over bread
5. Add fruit and mix in.
6. Cover with foil and refrigerate overnight.
In the morning:
7. Preheat oven to 350 F
8. Bake UNCOVERED for 40–50 minutes.
9. Dust with powdered sugar
10. Serve with maple syrup or honey and whipped
cream for a sweet treat.
*You can use other in-season fruit, too. Sliced peaches or thinly sliced apples would be delicious. I would not recommend using frozen fruit, as it has too high of a water content and will result in soggy French toast.
This article originally appeared in the Fall 2025 issue of (585) Kids.
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