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Egg Casserole Bake

A comforting and versatile baked egg casserole that is perfect for breakfast, brunch, or dinner, easily adapting to various mix-ins and preferences.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 large eggs The base of the casserole.
  • 2 cups milk Can substitute with half-and-half for richness.
  • 4 cups bread cubes or frozen hash browns Can use any type of bread or potato base.
Mix-Ins
  • 1 cup shredded cheese Cheddar, mozzarella, or a blend work well.
  • 1 cup cooked sausage or bacon Use pre-cooked proteins for quicker prep.
  • 1 cup sautéed vegetables (e.g., onion, bell peppers, spinach) Make sure to sauté until soft to avoid excess moisture.
Seasonings
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground is ideal.
  • 1 teaspoon herbs (optional) Such as thyme or parsley for added flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Sauté any diced vegetables in a skillet until softened and beginning to brown.
  3. If using raw meat, cook until fully browned and drain excess fat.
Assembly
  1. In a large bowl, whisk together the eggs and milk until smooth.
  2. Toss together the bread or potatoes, sautéed vegetables, cooked meat, and half of the cheese.
  3. Pour the egg mixture over the mixed ingredients, pressing gently to ensure the custard permeates.
  4. Top with the remaining cheese.
Baking
  1. Bake in the preheated oven for 45 minutes or until the center is set and a knife comes out clean.
  2. Let the casserole rest for 10-15 minutes before slicing for easier serving.

Notes

You can assemble the casserole ahead of time and refrigerate overnight, adding a few extra minutes to baking time if chilled. Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated gently.