This Egg Breakfast Casserole is a tasty and easy way to start your day! Packed with eggs, cheese, and your favorite veggies, it’s warm and fluffy, making it perfect for breakfast or brunch.
What I love most is how it can feed a crowd or be saved for the week. Just bake, slice, and enjoy leftovers—no one will mind munching on this delicious dish more than once! 😊
Key Ingredients & Substitutions
Eggs: The star of this casserole! For a fluffier texture, choose large eggs. If you’re looking for a lighter option, egg whites or a combination of eggs and egg whites works well.
Milk: Whole or 2% milk adds richness, but you can use almond milk or oat milk for a dairy-free alternative. Just make sure it’s unsweetened!
Cheddar Cheese: I love sharp cheddar for its strong flavor. If you’re in the mood for something different, try mozzarella, Monterrey jack, or a cheese blend.
Breadcrumbs/Tater Tots: Cubed bread gives a nice texture. If you’re gluten-free, use gluten-free bread or even hash browns or tater tots to keep that crispy topping.
Veggies: Broccoli and mushrooms are my favorites, but feel free to mix in bell peppers, spinach, or zucchini. Use whatever you have on hand!
How Can I Ensure My Eggs are Perfectly Set?
Getting eggs just right can be tricky, but here’s how to do it! You want your casserole to be firm, not rubbery. Here’s the key:
- Start by mixing your eggs well; this helps create that fluffy texture.
- Pour the egg mixture over the veggies while they are still warm. This will help the eggs cook more evenly.
- Don’t skip letting it bake until the top is golden and the eggs are completely set. A knife should come out clean when inserted in the center.
Let it cool for a few minutes after baking—it will be easier to cut and serve. Enjoy your perfectly set egg casserole! 🍳
How to Make an Egg Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 12 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup cooked breakfast sausage, crumbled (optional)
- 1 cup fresh broccoli florets, chopped
- 1 cup mushrooms, sliced
- 2 cups cubed bread or tater tots (for topping/crispness)
- 1/4 cup chopped green onions or fresh herbs (parsley or chives)
- 1 tablespoon olive oil or butter (for sautéing veggies)
Time Needed:
This Egg Breakfast Casserole takes about 15 minutes to prep and around 40-45 minutes to bake. That means you can enjoy a delicious breakfast in just about an hour! Don’t forget to let it cool for a few minutes before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, take a 9×13 inch baking dish and grease it with butter or a cooking spray. This will help prevent sticking!
2. Mix the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until everything is nice and combined. This is where the fluffiness begins!
3. Sauté Your Veggies:
Get a skillet and heat some olive oil or butter over medium heat. Toss in the chopped broccoli and sliced mushrooms, sautéing them for about 5 minutes until they’re soft and fragrant. When done, remove from heat.
4. Add Optional Sausage:
If you’re using breakfast sausage, make sure it’s cooked and crumbled. You can add this to the sautéed veggies for extra flavor! Mix it all together nicely.
5. Assemble Layers:
In your greased baking dish, spread out the sautéed vegetables and sausage evenly across the bottom. This is the flavor foundation for your casserole!
6. Pour in the Egg Mixture:
Now, pour that delicious egg mixture right over the veggies and sausage. Just let it flow—so satisfying!
7. Add the Cheese and Topping:
Sprinkle the shredded cheddar cheese generously on top of the egg mixture. Then, add cubed bread or tater tots over the cheese. This adds a wonderful crunchy texture to your casserole.
8. Bake it Up:
Place the baking dish in your preheated oven and let it bake uncovered for about 40-45 minutes. You’ll know it’s done when the eggs are set and the top is a lovely golden brown!
9. Cool and Garnish:
Once it’s baked perfectly, let the casserole cool for a few minutes. Then, you can sprinkle some chopped green onions or fresh herbs on top for that extra pop of flavor!
10. Slice and Serve:
Cut the casserole into squares and serve warm. It’s hearty, delicious, and perfect for breakfast or brunch. Enjoy every bite! 🍳
Can I Use Egg Substitutes for This Recipe?
Yes, you can! If you’re looking for a lighter option, use egg substitutes or a mix of eggs and egg whites. A common ratio is 1/4 cup of egg substitute for each large egg.
How Do I Store Leftover Casserole?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or oven until heated through. You can even enjoy it cold!
Can I Prepare This Casserole the Night Before?
Absolutely! You can prepare the mixture and assemble everything in the baking dish the night before. Just cover it and refrigerate. In the morning, bake it straight from the fridge, but you might need to add a few extra minutes to your baking time.
What Other Vegetables Can I Add?
You can customize this casserole with your favorite vegetables! Consider adding bell peppers, spinach, zucchini, or even diced tomatoes for added flavor and nutrition. Just make sure to sauté any veggies that need softening before adding them to the mix!
