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Easter Breakfast Casserole

A comforting and flexible casserole perfect for feeding a crowd during brunch or breakfast gatherings. This dish is easy to prepare and offers a satisfying start to the day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 12 large large eggs The backbone of the dish providing structure.
  • 1 cup milk (or dairy-free alternative) Adds creaminess, prevents rubbery eggs.
  • 1 teaspoon salt Basic seasoning to lift the flavors.
  • 1 teaspoon pepper Basic seasoning to lift the flavors.
  • 1 teaspoon garlic powder Gives steady, even flavor.
  • 1 teaspoon onion powder Gives steady, even flavor.
Vegetables and Cheese
  • 2 cups diced vegetables (like bell peppers, spinach, and onions) Adds color, crunch, and flavor.
  • 1 cup shredded cheese (optional) Provides meltiness and richness.
Bread Option
  • to taste gluten-free bread or no bread option Bread cubes make the casserole heartier, or skip for a lighter dish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs and milk.
  3. Stir in the diced vegetables, cheese (if using), salt, pepper, garlic powder, and onion powder.
  4. If using gluten-free bread, cut it into cubes and fold it into the mixture.
  5. Pour the mixture into a greased baking dish.
Baking
  1. Bake for 30-40 minutes, or until the eggs are set and the top is lightly golden.
  2. Let cool for a few minutes before slicing and serving.

Notes

To save time, use pre-chopped frozen vegetables or pre-shredded cheese. Leftovers can be reheated and stored in an airtight container for up to 3 days.