egg casserole

How To Make the Absolute Easiest Crustless Quiche

eggs

milk

salt

black pepper

spinach

cooked vegetables, such as zucchini or eggplant

potatoes

cheese,

meat,

Heat the oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish.

Whisk the eggs. Place the eggs in a large bowl and whisk until fully beaten.

Whisk in the milk, salt, and pepper. Add the milk, salt, and pepper, and whisk until frothy.

Add the mix-ins. Stir in any mix-ins such as meat, cheese, vegetables, or herbs. At this point the casserole may be refrigerated overnight, or frozen. (If freezing, thaw overnight before cooking and proceed to bake as directed below.)

Bake for 45 minutes. Pour into the prepared baking dish. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes.

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

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

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)

This Paleo Breakfast Casserole is loaded with so many goodies and is so easy to make! Roasted sweet potatoes form the "crust" and are topped with crispy bacon, roasted brussels sprouts, caramelized onions, and baked with eggs. Whole30 friendly!

Paleo Breakfast Casserole {Whole30}

nitrate free bacon (sugar free for Whole30)

tbsp melted cooking fat** + sea salt for roasting the sweet potatoes

Brussels sprouts

onion

full fat coconut milk

yeast (this is

garlic powder

Black pepper

Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.

Cut the bacon into 1&quot; pieces and cook in a large heavy skillet, over medium high heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.*

Next, roast the sweet potatoes and brussels sprouts. Toss the sweet potato rounds with  cooking fat of choice and sea salt to taste (I add a generous pinch) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.

Arrange the brussels sprouts on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.

Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat*

Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.

While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.

Lower your oven heat to 400 F, then assemble the casserole. Layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.

Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days*** Enjoy!

You&#039;ll love this easy Breakfast treat. It is low carb, requires no effort and packed full of everyday ingredients

Instant Pot Breakfast Casserole

(120 ml) milk

oregano

tsp ground paprika

Salt

(150 grams) cauliflower florets (uncooked but cut up small)

red bell pepper (deseeded and finely chopped)

spring onions (scallions)

(100 grams) diced cooked bacon

(125 grams) grated cheddar cheese

Mix together the eggs, milk, oregano, paprika and salt in a bowl.

Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.

Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.

Add the water into the Instant Pot insert and add in the trivet.

Lock the lid, set to sealing, select pressure cook (or manual) on high pressure and set time for 20 mins.

Let cook until done, natural pressure release for 10 mins, then do a quick pressure release.

Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 mins. Then carefully invert, transfer to a wire cooling rack and let cool.

https://www.youtube.com/watch?v=jx3_HVejzVo

Crock-Pot Breakfast Casserole from Delish.com will cook overnight as you're sleeping.

Crock-Pot Breakfast Casserole

lb. bacon

Cooking spray

c. whole milk

Kosher salt

lb. frozen hash browns

c. shredded cheddar

chives,

I used tater tots as well instead of hashbrowns. I cooked mine on low at first and then put it on high. I also added sausage to it.

It was awesome.  I used 15 eggs instead, added sliced mushrooms, spinach and a few sliced jalapeños..... mmmmm.

Video shows sliced potatoes ingredients list hash browns. It would take longer to cook raw sliced potatoes than hash browns.

https://streaming.hearstdigitalstudios.com/786fb498-8081-4eef-b723-e736e1486f40/video_rover_16x9_1080p_hd_1521238964_6037.mp4

This Cheesy Croissant Casserole Slays All Other Breakfast Bakes

Our recipe for sausage and egg casserole aka Breakfast Strata is the perfect meal for your next brunch (or dinner!) Not a fan of fontina? Gruyère or white cheddar would make a delicious substitute.

Breakfast Strata

lb. ground Italian sausage

large eggs

c. bread

c. shredded Fontina, divided

c. frozen spinach, defrosted, drained, and chopped

c. sliced baby Bella mushrooms

c. halved grape tomatoes

c. torn basil, for garnish

Great recipe for a brunch or potluck!  

Changes:  Added 2 eggs, 2 tsp dijon mustard & few shakes of Tabasco to the egg mixture.  Veggies:  mushrooms, red & yellow bell pepper, onion & garlic, & fresh spinach.  I sautéed all the veggies prior to putting the Strada together.  Cheese: Shredded Gruyere & Swiss from TJ.  Used old Ciabatta rolls cubed and left out overnight as the bread.  Made without sausage for the vegetarians in my group.

As other reviewers mention, the prep time was longer than 20 minutes.  Bake time is accurate.

Came out great!    Prep is longer that 20 minutes, but was easy!   Added 2 more eggs than it called for.

Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture.

This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!

Vegetarian Egg Casserole 

milk (I used 2% milk)

tsp baking powder

Kosher salt and black pepper

dry oregano

tsp sweet paprika

tsp nutmeg

bread (toast), bread

shallots, thinly sliced

tomato, small diced

oz sliced mushrooms (any kind), optional

artichoke hearts

oz pitted kalamata olives, sliced

feta cheese

parsley

Extra virgin olive oil

bell pepper (any color),

Heat oven to 375 degrees F and adjust an oven rack to the middle

In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.

To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.

Lightly brush a 9" x 13" casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.

Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).

Allow a few minutes for the casserole to settle before cutting throgh and serving.

I made this for breakfast for the family. It was fantastic! Just popping with flavor. Even my picky thirteen-year-old loved it, and he won't eat vegetables. I didn't have parsley, so I used fresh spinach instead. I also used whole grain bread as per the Mediterranean diet. It was delicious!

This is about to be your go-to brunch using croissants and last night’s leftover veggies — or the ones sitting in the fridge that you have no idea what to do with. Transform all of it into a cheesy, fluffy, breakfast bake.

Southwest Croissant Egg Bake

white button or cremini mushrooms

medium bell pepper

potato

half-and-half

croissants crescent rolls

cheddar cheese, preferably white, divided

unsalted butter

meat sausage

taco seasoning

baby spinach

Garnish options: salsa, hot sauce, sour cream, and chopped fresh cilantro

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat an 8-inch square or other 2-quart baking dish with cooking spray.

Prepare the following, placing them all in the same medium bowl: Slice 1 cup mushrooms, dice 1/2 medium bell pepper, and peel and dice 1 small sweet potato.

Place 6 large eggs and 1 cup half-and-half in a large bowl, season with salt and black pepper, and whisk until combined and fluffy. Cut or tear 8 small croissants or crescent rolls into 1-inch pieces. Add the croissants and 1 1/2 cups of the cheddar cheese and stir to combine.

Melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the vegetables, cover, and cook, stirring once or twice, until they start to soften, about 5 minutes. Meanwhile, remove the casings from 8 ounces sausage if needed.

Add the ground meat or sausage and 1 1/2 teaspoons taco seasoning. Cook uncovered, breaking up the meat into smaller pieces, until the meat is cooked through and the sweet potatoes are tender. If there is a lot of fat in the pan at this point, drain it off.

Add 1 cup baby spinach to the pan and cook until wilted, about 1 minute. Remove the pan from the heat and let the mixture cool slightly. Add the vegetables and meat to the egg mixture and stir until well combined. Transfer to the baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese.

Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the eggs are set, 15 to 20 minutes more. Let cool for 5 minutes before serving. Serve topped with salsa, hot sauce, sour cream, and chopped fresh cilantro if desired.

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!

A super flavorful overnight breakfast casserole with layers of tortillas, cheese and egg!

Top 31 egg casserole recipes from across the web

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Top 31 egg casserole recipes from across the web

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

Top Tags

How To Make the Absolute Easiest Cr...

Egg Casserole

Egg and Potato Breakfast Casserole

Healthy Egg Casserole (Egg Bake)

Paleo Breakfast Casserole {Whole30}

Instant Pot Breakfast Casserole

Crock-Pot Breakfast Casserole

Breakfast Strata

Vegetarian Egg Casserole

Southwest Croissant Egg Bake

Easy Veggie Egg Bake

Mexican Breakfast Cassserole

Veggie-Loaded Breakfast Casserole

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