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Spicy Ground Beef Breakfast Casserole

Spicy Ground Beef Breakfast Casserole

Emily Farris
This easy, cheesy breakfast casserole takes a little stovetop preparation, but it’s a great way to serve a hungry crowd in the morning (or the afternoon for brunch). Leftovers also reheat well; simply cover with foil and cook at 350ºF for 20 to 25 minutes until warm throughout.
Servings 8


  • 2 tablespoons olive oil
  • ½ large white onion finely chopped
  • 1 pound ground sirloin
  • Cayenne pepper to taste
  • Crushed red pepper to taste
  • 6 eggs
  • 2 cups milk
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 6 slices white bread cut or torn into
  • ½- inch cubes
  • cups grated cheddar cheese
  • Sliced jalapeño to garnish optional
  • Sour cream to garnish optional


  • ► Heat oven to 350ºF then grease or butter a 2½- to 3-quart baking dish or cast-iron skillet and set aside. In a large skillet over medium-low heat, sauté onions in olive oil. When onions begin to brown, about 5 to 8 minutes, add the ground sirloin, then add cayenne pepper and red pepper to taste (at least ¼ teaspoon each, but more if you like it spicy). When meat is cooked through, about 5 minutes, remove from heat and set aside to cool.
  • ► In a large mixing bowl, whisk eggs and milk. Salt and pepper to taste, then stir in the bread, 1 cup of cheese, and cooked beef. Pour mixture into the prepared dish or skillet, then bake uncovered for 45 minutes. Remove and cover with the remaining cheddar cheese. Bake an additional 10 to 15 minutes, or until brown and bubbly.
  • ► Cool for 10 to 15 minutes, then slice and serve with or without jalapeño and sour cream garnish.

Emily Farris

Emily Farris is a food and lifestyle writer in Kansas City, Missouri (where she has three very happy backyard chickens). She’s written for Bon Appétit, Food & Wine, Epicurious, Food52, and many other publications.

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