This dish is incredibly versatile and easy to assemble. You can prepare it the night before, refrigerate it, and simply bake it in the morning—ideal for holidays, brunches, or busy weekdays. It’s a complete meal in one, and you can customize it with your favorite ingredients to suit your tastes or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Milk or half-and-half
Shredded cheese (cheddar, mozzarella, or a blend)
Diced vegetables (such as bell peppers, onions, spinach, or mushrooms)
Salt
Black pepper
Garlic powder or onion powder (optional)
Bread cubes, hash browns, or tater tots (optional base)
Fresh herbs for garnish (optional)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the eggs, milk, salt, pepper, and any optional seasonings.
Layer the base (bread cubes, hash browns, or tater tots) in the bottom of the baking dish, if using.
Evenly spread the cooked meat and chopped vegetables over the base.
Sprinkle shredded cheese evenly over the meat and vegetables.
Pour the egg mixture over the top, ensuring it covers all ingredients.
Let the casserole sit for 10–15 minutes to absorb (or refrigerate overnight).
Bake uncovered for 40–50 minutes, or until the center is set and the top is golden.
Let cool for a few minutes before slicing and serving.
Servings and timing
This recipe yields 8–10 servings. Prep time: 15 minutes Bake time: 45 minutes Total time: 1 hour (If prepping overnight, add chilling time accordingly.)
Variations
Vegetarian: Omit the meat and add extra vegetables or plant-based sausage.
Low-carb: Skip the bread or potato base and load up on meats and veggies.
Spicy version: Add jalapeños, hot sauce, or pepper jack cheese for heat.
Mediterranean style: Use feta cheese, spinach, tomatoes, and olives.
Dairy-free: Use dairy-free cheese and milk alternatives like almond or oat milk.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes, or bake in a 325°F (160°C) oven for 10–15 minutes until warmed through. This casserole also freezes well. Cool completely, slice into portions, and freeze in airtight containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, it’s perfect for overnight prep. Assemble it the night before, cover, refrigerate, and bake in the morning.
Can I use egg whites or an egg substitute?
Absolutely. You can replace some or all of the whole eggs with egg whites or a substitute for a lighter version.
What kind of cheese works best?
Cheddar is classic, but mozzarella, pepper jack, Swiss, or a blend all work well.
Do I have to use a base like bread or potatoes?
No, the base is optional. The casserole works just fine with only eggs, meat, veggies, and cheese.
How do I know when it’s fully cooked?
The casserole is done when the center is set and no longer jiggles. A knife inserted in the middle should come out clean.
Can I freeze the entire unbaked casserole?
Yes. Assemble and freeze before baking. Thaw overnight in the refrigerator and bake as directed.
Can I make mini versions?
Yes, divide the mixture into greased muffin tins and bake for 20–25 minutes for individual portions.
Can I add fresh herbs?
Definitely. Chopped parsley, chives, or dill add freshness and flavor.
How long can I keep leftovers?
Leftovers will stay fresh in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Conclusion
Breakfast Egg Casserole is the ultimate make-ahead meal for busy mornings, special occasions, or everyday comfort. With its creamy, cheesy texture and endless customization options, it’s a dish you’ll come back to again and again. Whether you serve it for brunch or batch-prep for the week, this casserole delivers every time.
Breakfast Egg Casserole is a hearty, customizable dish made with eggs, cheese, vegetables, and optional meats or potatoes. It’s ideal for meal prep, holiday brunches, or feeding a crowd with minimal effort.
Ingredients
10 large eggs
1 cup milk or half-and-half
1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
2 cups bread cubes, hash browns, or tater tots (optional base)
Fresh herbs for garnish (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the eggs, milk, salt, pepper, and optional seasonings.
Layer the bread cubes, hash browns, or tater tots in the bottom of the baking dish, if using.
Evenly spread the cooked meat and chopped vegetables over the base.
Sprinkle the shredded cheese over the meat and vegetables.
Pour the egg mixture over the top, ensuring all ingredients are covered.
Let the casserole sit for 10–15 minutes (or refrigerate overnight).
Bake uncovered for 40–50 minutes, or until the center is set and the top is golden.
Let cool for a few minutes before slicing and serving.
Notes
Customize with your favorite cheese, meats, or veggies.For a vegetarian version, omit the meat and add more vegetables.To make it dairy-free, use plant-based milk and cheese alternatives.Chilling the mixture overnight improves flavor and texture.Freeze individual portions for a grab-and-go breakfast option.
