Egg Casserole
This easy Egg Casserole is the perfect make-ahead breakfast or brunch dish. Packed with fluffy eggs, savory cheese, and your choice of meats and veggies, it bakes up golden and satisfying every time. Great for feeding a crowd or meal prepping for the week!
Ingredients
- 10 large eggs
- 1 cup milk whole or 2%
- 1 cup shredded cheddar cheese or a cheese blend
- 1 cup cooked breakfast sausage ham, or bacon (crumbled)
- 1 cup chopped vegetables bell peppers, onions, spinach, or mushrooms
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon garlic powder or dried herbs basil, oregano
- Butter or nonstick spray for greasing the dish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Prepare fillings: Cook and crumble sausage or bacon if using. Sauté vegetables in a bit of oil until softened (about 5 minutes). Set aside to cool slightly.
- Whisk the eggs: In a large bowl, whisk together eggs, milk, salt, pepper, and any optional seasonings.
- Assemble: Spread the cooked meat and vegetables evenly in the greased baking dish. Sprinkle with shredded cheese. Pour the egg mixture over the top.
- Bake: Place the casserole in the oven and bake for 35–45 minutes, or until the eggs are set in the center and the top is lightly golden. A knife inserted in the center should come out clean.
- Cool & serve: Let the casserole rest for 5–10 minutes before slicing. Serve warm, or cool completely and refrigerate for later.
Notes
- Make Ahead: Assemble the night before, cover, and refrigerate. Bake in the morning.
- Storage: Leftovers keep well in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze individual portions. Reheat in the microwave or oven.