egg bake

This fluffy Egg Casserole is perfect for busy mornings or serving a crowd. Add your favorite meats, vegetables or cheeses to create an Egg Casserole you will love! 

Egg Casserole

eggs

ricotta cheese cheese

butter

mix-ins, optional (see note)

cheddar (optional)

butter (for greasing the pan)

Preheat oven

Preheat oven to 375°. Generously grease a 9x13 baking dish with softened butter.

Whisk eggs

In a large bowl, whisk eggs, ricotta/cottage cheese, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined. The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, but that&#039;s fine.

Add to pan

Pour the eggs into the greased casserole dish. Sprinkle your mix-ins around evenly. Note: if adding cheese, I prefer to add some into the eggs and the rest to the top of the eggs near the end of cook time.

Bake

Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer jiggly.  A minute or two before you pull it from the oven, top with additional grated cheese. Cut into squares and serve immediately. Leftovers can be stored in the refrigerator and reheated in the microwave.

Whether you are feeding your own family or entertaining a large number of guests, this vegetarian egg and potato breakfast casserole is a huge hit at brunch.

Egg and Potato Breakfast Casserole

olive oil

onion,

green bell pepper, diced

russet potatoes, diced into small 1/2 inch cubes

salt

black pepper

cheddar cheese, shredded (optional)

Preheat oven to 350 degrees F. Lightly grease a 9" x 9" (approx.) casserole dish and set aside.

In a large skillet, heat olive oil over medium heat. Saute the onions for 1 minute. Add the green peppers, potatoes, 1/2 teaspoon salt and 1/2 teaspoon black pepper and continue to saute for another 4 minutes until onions are soft and tender. Transfer to the casserole dish and spread out evenly.

In a medium bowl, beat the eggs and remaining salt and pepper. Pour the egg mixture evenly into the casserole dish. Sprinkle some cheddar cheese on top (optional).

Bake for 35-40 minutes, or until eggs are cooked firmly.

My son works third shift and usually gets up around 5 to 6 p.m. and for him that's breakfast time... this works out perfect, he absolutely loves it whether I make it with bacon or sausage or without meat, it's a go to that he can just throw into a tortilla and take with him!!!!

Made this recipe for 3 brunches we hosted with different guests each time (pre pandemic!).   Guests always went back for seconds even though we had a huge spread out!  I never ended up with the leftovers I was hoping for.   So delicious and easy!  Making it next week and I can't wait!

This is a great potato dish. I made it for dinner last night and we loved it. I didn't have green pepper but I had a red which I used. I think any cooked meat and/or vegetable in this dish would make a complete meal.  I really liked the cubed potatoes rather than sliced potatoes. This is going to be a regular dish for us.

This Egg Casserole (Egg Bake) is an easy breakfast casserole that&#x27;s made with only 9 ingredients (eggs, veggies, bacon, cheese and seasoning)! It&#x27;s a healthy, low-carb way to start the day!

Healthy Egg Casserole (Egg Bake)

bacon (diced)

onion (finely chopped)

tsp minced garlic

red bell pepper (diced (about 1 cup))

green bell pepper (diced (about 1 cup))

eggs (beaten)

sea salt

¼ tsp pepper

cheddar cheese

Preheat oven to 350 degrees F.

Grease a 9x13” baking dish, set aside.

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Add minced garlic and onion and cook until bacon begins to brown.

Add red pepper and green pepper, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs.

Add sea salt and pepper and whisk to combine.

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheese. Stir to combine.

Pour into prepared baking dish and spread the mixture evenly in the dish.

Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.

Cool for 5 minutes and serve warm.

https://embed.mediavine.com/videos/adxjuan4ate03px5fkcq

This Egg Casserole (Egg Bake) is an easy breakfast casserole is made with only 9 ingredients (eggs, veggies, bacon, cheese and seasoning) making it a healthy, low-carb way to start the day!

Egg Casserole (Egg Bake)

Biscuits and Gravy Egg Bake! YES! A casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces, and buried under a blanket of creamy green chile sausage gravy.

Biscuits and Gravy Egg Bake

lb. Appleton Farms Premium Pork Sausage

flour

Simply Nature Organic Whole Milk

Pueblo Lindo Chopped Green Chiles

Simply Nature Organic Cage Free Eggs

Happy Farms Shredded Mild Cheddar Cheese

Cook the Sausage

Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Biscuits and Gravy Egg Bake Step 1

Make the Gravy

Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine. 

Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine. 

Biscuits and Gravy Egg Bake Step 2

Whisk the Eggs

In a separate bowl, whisk eggs with milk and salt. 

Whisk the Eggs: In a separate bowl, whisk eggs with milk and salt. 

Biscuits and Gravy Egg Bake Step 3

Assemble the Egg Bake

Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9&#215;13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set. 

Assemble the Egg Bake: Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9x13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set. 

Biscuits and Gravy Egg Bake Step 4

Eat Up

Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it&#8217;s semi-pourable, since it usually thickens as it cools). Brunch dreams realized.

Eat Up: Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it's semi-pourable, since it usually thickens as it cools). Brunch dreams realized.

Biscuits and Gravy Egg Bake Step 5

The sausage gravy recipes i use call for the flour to be incorporated into the sausage before slowly adding the milk.
Is there a particular reason you wait until the gravy is thickened to add the sausage and green chili?
PS, I can hardly believe I've never thought of adding green chilis to my gravy! Thanks for the tip!

that looks so delicious, curious about it's taste.

Insane delish.  Simple with lots of flavor.  I added a little adobo and cayenne pepper.  This is really really a great recipe.  LUV

I made these this morning for Sunday breakfast. Absolutely perfect with plenty of left overs to start off the week! Love the chilies in the gravy.  We loved the gravy so much that next time I may double the gravy!

This was the first recipe I've tried that I didn't like... And it's all because of the processed biscuits. I generally make everything I can from scratch but decided to give this a try. A good reminder that I'll never buy biscuits like this again.  It surprised me that they were used actually, as generally all your recipes are from scratch!

This was SO GOOD! I have made biscuit and gravy for years ad never thought to put green chiles in the gravy. I also put some in the egg mixture. We have fabulous green chilies here in Colorado that made this so good. thanks!

So delicious!  I loved the gravy with the green chiles.  I added a little cayenne for a little extra heat as well.  I'll definitely make this again.

Easy and tasty! Great for kids, not too fancy so perfect to pop in the oven while opening gifts Christmas morning. It was still soupy in the middle after 35 mins, so I extended the cooking time. Probably by 20 mins? But may be due to the pan I used (smaller). I think next time I make it I will use pimentos in the gravy in place of green chilies.

We made this for Christmas morning and it did not disappoint! The green chili sausage gravy was so delicious and I could eat that on just about anything.

So yummy! It was a hit with everyone at my house. It will be added into our must-repeat Sunday brunch recipe list.

The BEST Croissant Brunch Bake! Cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and topped with a crispy golden croissant topping. YUM.

Egg and Croissant Brunch Bake

yellow onion, sliced thinly

baby spinach

shredded cheese (obsessed

eggs (love the Simply Nature Organic Cage Free Large Brown Eggs from ALDI)

milk

Dijon mustard

pepper

5-6 mini croissants, torn into small pieces (ALDI Village Bakery Mini Croissants – yum)

Caramelize the Onions

Heat the olive oil over medium-low heat in a large heavy pan. Add the onions and cook, stirring occasionally, for about 30 minutes. End goal: almost-jammy onions that are a reeeally deep, rich, golden brown. (Also, you probably smell like deliciously caramelizey onions now! New signature perfume?)

Ham and

Spinach: Toss the ham in a skillet with a quick drizzle of olive oil. Pan-fry until the edges are kind of browned and some of the fat is rendered. Throw in your spinach. Stir to wilt the spinach. Remove from heat.

Eggs: 

Whisk eggs with the milk, dijon, salt, and pepper.

Layer

Preheat the oven to 350 degrees. Grease a 9&#215;13 baking dish. Layer the ham, spinach, and onions on the bottom. Sprinkle with half of the cheese. Pour eggs over. Arrange croissant pieces on top. Finish with remaining cheese.

Cover with foil. Bake for 30 minutes, depending on oven and pan size. Remove foil and bake for another 5-10 minutes. You don&#8217;t want to overcook the eggs (gross) but the middle should be almost completely firm when you give the pan a quick jiggle test. You&#8217;ll also notice the whole thing will be just starting to puff up a bit. Slice, serve, and brunch forward!

Perfect! And just in time for Spring and Easter. I love that you made this brunch recipe with mini croissants. What a GREAT idea! Thanks so much for sharing Lindsay.

I just always get a kick out of your posts!

I need a recipe for a brunch event coming up at work, and this magnificent recipe shows up in my inbox. THANK YOU!

Just finished making this!!! So. Freaking. Good! Ended up using sausage instead of ham and baked in muffin cups (did about 20 min at 350) and they turned out amazing! So delicious and love the combo of carmelized onions and a taste of mustard! Highly recommend!

I sautéd some sweet potatoes with coconut oil and added rosemary. Delicious!

hey ALDI !
Thanks for  discovering such a flavourful list.

I made this today and came out pretty well. Love all your recipes. Thanks Lindsay. :)

Amazing egg crossaint. My favorite recipe. Thanks for sharing.

Aldi for the win! I made this recipe tonight and it was fantastic. Next time I make it, I’ll probably omit the salt or cut it in half because the ham added enough saltiness for my liking. I didn’t end up using the Aldi brand ham though, so that may have impacted it. 🤷🏻‍♀️

https://www.youtube.com/watch?v=_dlSDXQ0LmI

The BEST Croissant Brunch Bake! Cheese, brown sugar ham, caramelized onions, and spinach baked into creamy eggs and topped with a crispy golden croissant topping. YUM.

Full recipe: https://pinchofyum.com/egg-and-croissant-brunch-bake

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Looking for a super simple breakfast to feed a crowd? This Easy Veggie Egg Bake is perfect for your next breakfast potluck or brunch date. Customize the recipe with your favorite veggies, and bake for a delicious breakfast meal.

Easy Veggie Egg Bake 

bell pepper, diced

cherry tomatoes (or two large tomatoes, chopped)

kale

cheese (I use feta)

milk*

salt + pepper,

olive oil or butter

Grease a large casserole pan with oil or butter.

Add oil to a pan and stir in onion. Cook until translucent (about 3 mins)

Add in bell pepper and cook for one more minute.

Crack eggs into a large mixing bowl. Whisk well.

Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.

Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.

Let stand for 10 minutes before cutting in.

I didn't have a casserole pan handy so I made this in a muffin pan.  I used a ladle to fill each tin and one ladle full of the filling filled each tin perfectly.  I also omitted the milk because mine had gone bad,  so I used about half a cup of plain yogurt instead and it came out very well.  I cooked for about 20 minutes and let them finish sitting on the counter.  Delicious and perfect for a quick breakfast!

This recipe inspired me to use up the veggies in the fridge and have an easy go-to breakfast for the week.   It turned out great - with a few modifications.  I didn't have feta so I used a sharp cheddar which provided a nice tang.  I also added some basil as a flavor boost.  I baked it in a 9x13 pan which was a good fit since the egg bake puffs up a lot during baking.  Thanks for a great recipe.

So good!  I only had mozzarella cheese, but it worked great (fewer calories and lower in sodium too).  I also had spinach and not kale.  I cut the recipe in half as it's just my husband and me now.  I can see making a huge batch when the kids come over for Christmas.  Lots of delicious options.  I added it to WHISK.  Thank you!

This green chile egg casserole is a favorite for brunch or morning pot lucks! It has a great mexican flavors without being spicy, so it is friendly for adults and children alike.

Green Chile Egg Casserole

oz monterey jack cheese (grated)

oz sharp cheddar cheese (grated)

oz canned mild chopped green chiles

tbsp flour

Salt & pepper

Preheat the oven to 350˚F.

Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish.  Then dollop the green chiles evenly over the cheese.

Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined.  Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.

Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.

Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

All of the delicious components of a savory breakfast rolled into one delicious and flavorful bake: eggs, cheese, bacon, potatoes. This lighter tater tot breakfast bake starts off with a base of sautéed bacon, pepper and onion; it is mixed with eggs, cheese, and scallions and topped with crispy tater tots.  This recipe leaves you wondering.. how on earth is this &quot;lighter?&quot; Look forward to breakfast every morning with this savory breakfast bake.

Lighter Tater Tot Breakfast Bake

center cut bacon (chopped)

red bell pepper (diced)

onion (diced)

egg whites

plain non-fat Greek yogurt

garlic powder

tsp kosher salt

fat free cheddar cheese

scallions (chopped)

oz mini tater tots (I used Ore-Ida brand, weighed frozen)

Preheat the oven to 350F.

Chop the bacon into bite-sized pieces.  Dice pepper and onion.

Add the bacon to a frying pan, and sauté over medium high heat for about 10 minutes.

The pieces will start to be crispy, but some will still be partially uncooked.

Add the diced pepper and onion to the pan (do not drain the bacon fat).

Cook the pepper and onion with the bacon pieces in the bacon fat for another 5 minutes.

Spray the bottom and sides of a 9x13 casserole dish with non-stick spray.

Add the cooked pepper, onion and bacon mixture to the bottom of the casserole dish, and spread it out on the bottom to cover the entire area.

Meanwhile, in a mixing bowl, combine the eggs, egg whites, yogurt, garlic powder, and kosher salt.

Whisk the mixture together to get rid of any clumps, and add 1 cup of the cheese (reserve 1/4 cup for the top) and the chopped scallions.

Pour the egg mixture evenly over the bacon, pepper and onion mixture.

Add the still-frozen tater tots to the top of the casserole, covering the entire surface area.

Add the remaining cheese on top.

Bake for 35-40 minutes or until the egg is set up.

To reheat from the fridge: microwave to warm through (the tater tots might still be crispy this way) and then use the air fryer, toaster or oven to get it crispy again if needed.

Crockpot Veggie Omelet! Make breakfast easy by letting the slow cooker do the work! This simple make ahead breakfast is loaded with vegetable &amp; protein. The perfect way to start the day. Paleo + Gluten Free + Low Calorie!

Crockpot Veggie Omelet

almond milk

spinach (shredded)

onion

bell pepper (diced (or 1 whole bell pepper diced))

parsley

salt and pepper (to taste)

Grease the inside of a slow cooker with cooking spray or you can also lay plastic wrap inside your slow cooker for easy removal and cleanup.

In a mixing bowl, whisk together eggs, egg whites, milk, garlic powder, parsley, salt and pepper. Stir in the onion, spinach and bell peppers. Any veggies will work in this, also cooked bacon or sausage would be great too!

Transfer the mixture to the slow cooker.

Cook 90 minutes on high. Check at 60 to see if eggs are set. This is how long it took mine. If not set, cook another 20-30 minutes until set. The timing will vary slightly slow cooker to slow cooker so best to check.

Slice into 4 wedges and serve immediately!

This easy Overnight Breakfast Casserole is loaded with sausage, eggs, cheese and veggies and is refrigerated overnight. Perfect for Christmas morning or any brunch menu!

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Top 23 egg bake recipes from across the web

The most viewed egg bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Egg Casserole

Egg and Potato Breakfast Casserole

Healthy Egg Casserole (Egg Bake)

Biscuits and Gravy Egg Bake

Biscuits and Gravy Egg Bake

Egg and Croissant Brunch Bake

Easy Veggie Egg Bake

Green Chile Egg Casserole

Lighter Tater Tot Breakfast Bake

Crockpot Veggie Omelet

Fireman's Overnight Breakfast Casse...

Easy Quinoa Egg Bites

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