Food & Drink

The 'Easiest Make-Ahead Breakfast Casserole' Is Perfect for Mother's Day Weekend, 'Chopped' Champion Says

By Kelsey Pelzer Parade - Food and Drink Stories

Updated May 9, 2026 9:26 AM

I know so many people who thrive in the kitchen, getting joy and satisfaction from cooking with seasonal ingredients or baking a dessert that's been passed down in their family from generation to generation. And I love this for them. Part of me wishes that I was included in this talented, creative group. Instead, I'm spoiled with a husband who enjoys cooking and I'm able to shine as our designated order-placer (which is a big deal, as fellow Millennials know) when we opt for takeout.

So, when Chef Suzanne Vizethann, Chopped champion, owner and founder of Buttermilk Kitchen, and author of the best-selling cookbook Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen, shared a recipe with Parade that she calls the "easiest" make-ahead breakfast casserole, I thought I'd test it out to see just how "easy" it would be for a woman with no culinary skills whatsoever (a friend of mine lovingly refers to my skill level as "below novice").

The dish in question? Baby Vidalia Onion Casserole. It sounds fancy and impressive, which means I was even more intimidated to try it out. But with Chef Vizethann revealing that this brunch dish takes "10–15 minutes to assemble [and] 20 minutes to bake" and only "six to seven ingredients," I rolled up my sleeves with a little more confidence. I even began to imagine that maybe this would become a casserole I'd make again and again-one that my kids would start associating me with throughout the years.

That isn't far off from Chef Vizethann's childhood experience, after all.

"This is a dish we always had on the table growing up, most commonly paired with a steak my dad would grill," she wrote in her cookbook, adding that it's also great with eggs.

So, ahead of Mother's Day weekend, I gave it a try to see if it was truly as easy as she says (and to see if I was about to make this my entirely new personality...maybe I should buy an apron?!). Here's how to make the breakfast casserole yourself, and my honest thoughts on the recipe.

What Makes This Easy Make-Ahead Breakfast Casserole Special?

Chef Vizethann tells Parade, "It's easy to prep ahead, hands‑off to bake and feels special without being complicated-perfect for letting Mom relax while still enjoying something comforting and delicious."

After making it myself, I completely agree that it's a great option for Mother's Day weekend since it's not too complex, and the flavor is incredible.

Ingredients Needed

Serving eight to 10 individuals, this recipe calls for:

1/4 pound bacon, sliced
2 pounds baby Vidalia onions, green tops cut off and reserved (you can use regular Vidalia onions if you can't find baby Vidalias, which is what I did)
1/4 stick unsalted butter
4 to 5 sprigs whole thyme, plus more for garnish
3 tablespoons heavy cream
Salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
36 whole wheat Ritz crackers, blended in a food processor (we gave my kids a bowl with the crackers in it and a potato masher, and they got the job done just fine)

How To Make Baby Vidalia Onion Casserole

First, preheat the oven to 350°. In a large sauté pan, cook the bacon over medium heat until crispy. Then, drain and crumble the bacon.

(For this part, I actually put the bacon in the oven and then poured the bacon fat into a sauté pan after because the last time I tried to cook bacon on the stove, I set off the fire alarm!)

Next, as Chef Vizethann has instructed in her cookbook, "Slice the baby Vidalias in half lengthwise and slice into half-moons." (Remember, I used regular Vidalia onions, but it still worked great!)

Next, she says, "Place in the pan with the bacon fat, add the butter, thyme and cream, and sauté until limp, but not brown."

Season with salt and pepper, as desired, and then remove and discard the thyme sprigs.

(Quick side note: This part smells divine.)

Next, in a casserole dish, Chef Vizethann says to "layer half of the onions, crumbled bacon, cheese and the cracker crumbs. Repeat layers."

She then says, "Bake for 20 minutes, or until lightly browned. Garnish with sliced reserved green tops and fresh thyme sprigs."

Baby Vidalia Onion Casserole Recipe Review: My Honest Thoughts

I'm not going to lie, I was shocked by how flavorful this dish turned out to be-especially without a long list of ingredients. And while I, personally, wouldn't call it the "easiest" recipe (my opinion on "super easy" would probably consist of just dumping things into a pot or pan without any chopping or bacon-making required), it definitely wasn't overly-complicated.

When my husband snuck the first bite, he immediately said, "It's like a really savory onion ring." And that instant-reaction nailed it. The crumbled crackers gave the casserole a really satisfying texture (without being too crunchy like a true onion ring).

You really can't go wrong with heavy cream, cheese and onions-the flavors work so well together and I went back for seconds (and thirds) after the casserole came out of the oven.

I was happy to see that the regular Vidalia onions worked just fine, and Chef Vizethann says that even if you can't find either Baby Vidalia onions or regular Vidalia onions, you can "use any sweet onions."

She also tells Parade, "The bacon is optional, but I think it gives a nice brunch touch." I would absolutely agree. If you're a fan of bacon, I would even suggest using more than the 1/4 pound that the recipe calls for.

Leftovers heat up easily and, echoing Chef Vizethann's comment about how the casserole pairs well with eggs, I'd recommend adding it into a scramble or putting on top of an egg sandwich. It also paired well with mashed potatoes!

I've already raved about this casserole to some mom friends who are eager to try it out as well, and it's a dish I'll 100% be making again.

Maybe I really do need to go buy that apron...

More Make-Ahead Inspiration

"I love French toast casseroles too," Chef Vizethann shares. We agree! Plus, here are some other make-ahead ideas:

Up Next:

Source:

Chef Suzanne Vizethann, Chopped champion, owner and founder of Buttermilk Kitchen, and author of the best-selling cookbook Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen. Follow her on Instagram.

This story was originally published May 9, 2026 at 8:12 AM.