Description
: A baked egg casserole is a warm, comforting breakfast that combines creamy eggs, hearty proteins, colorful veggies, and cheese. It’s customizable, easy to prepare, and perfect for feeding a crowd. Whether it’s a busy weekday or a special brunch, this dish is a winner.
Ingredients
8 large eggs
1 cup milk (or cream for richer flavor)
1 cup shredded cheese (cheddar, mozzarella, or Swiss)
1 cup cooked chicken or tofu (or any protein of choice)
1 cup chopped vegetables (bell peppers, onions, spinach, mushrooms)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
1 tablespoon olive oil or butter (for greasing the baking dish)
Instructions
Preheat the oven to 350°F (175°C).
Grease your 9×13-inch baking dish with butter or olive oil.
If using meat or tofu, cook it first and let it cool.
Lightly sauté veggies like spinach or mushrooms to remove excess moisture.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Add the cooked protein, veggies, and cheese to the egg mixture. Stir to combine.
Pour everything into the greased baking dish and spread evenly with a spatula.
Bake for 35-40 minutes or until the center is firm and the top is golden.
Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
Make this dish ahead of time by preparing the casserole the night before. Just refrigerate overnight and bake in the morning.
Add more cheese or extra veggies for personal preferences.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
Freezing is also an option. Wrap well and freeze for up to 2 months. Reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American