Description
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)
- 1–2 cups diced vegetables (bell peppers, onions, spinach, mushrooms)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder or onion powder (optional)
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 210mg
