This Egg Bake Casserole is a tasty and easy dish, perfect for breakfast or brunch! With fluffy eggs, cheese, and your choice of veggies or meat, it’s sure to please everyone.
It’s fun to make, and I love how you can toss in whatever you have! You can even make it the night before and bake it in the morning—talk about a time-saver!
Key Ingredients & Substitutions
Eggs: The star of this dish! I always go for large eggs, but if you have medium ones, just use a few more. They provide structure and protein. For a lighter version, you can use egg whites only.
Milk: Whole or 2% milk gives creaminess, but almond or oat milk works great too! Just make sure they’re unsweetened to keep the flavor balanced.
Broccoli: Fresh broccoli adds color and crunch! You can easily swap it for spinach, kale, or even bell peppers if you prefer—a great way to use up veggies in your fridge!
Mushrooms: They bring a nice earthy flavor. If mushrooms aren’t your thing or you want to keep it simple, feel free to leave them out or replace them with diced zucchini.
Cheese: Cheddar provides sharpness and gooey texture. Mozzarella adds stretchiness, but any cheese you like will work—Swiss or feta can add a unique twist!
How Do I Ensure My Casserole Sets Perfectly?
Getting the right texture is key to a good egg casserole. Here are some tips:
- Beat the eggs well before mixing them with milk and seasonings. This introduces air, making the casserole fluffy.
- Don’t overcook the veggies—they only need a quick sauté. If they’re too soft, they’ll make the casserole mushy.
- Check for doneness by inserting a knife in the center; it should come out clean when it’s done.
- Let it cool for a couple of minutes after baking. It helps the pieces hold together better when slicing.
Egg Bake Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 2 cups fresh broccoli florets, chopped
- 1 cup sliced mushrooms
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- 1 tbsp olive oil or butter (for sautéing veggies)
- Optional: 1 cup cooked breakfast sausage or ham cubes
How Much Time Will You Need?
This Egg Bake Casserole takes about 15 minutes to prepare and 35-40 minutes to bake. In total, you’ll spend about an hour from start to finish. Perfect for a leisurely breakfast or brunch!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch (or similar size) baking dish. This will help prevent the casserole from sticking.
2. Sautéing the Veggies:
In a skillet, heat the olive oil or butter over medium heat. Once hot, add the diced onion and sauté it for about 3 minutes, or until it becomes translucent. Next, add the minced garlic, sliced mushrooms, and chopped broccoli. Cook everything together for about 5 minutes, or just until the vegetables are tender. Once done, remove the skillet from the heat.
3. Mixing the Egg Base:
While your vegetables cool a bit, grab a large mixing bowl. Whisk together the eggs, milk, salt, pepper, and dried thyme until everything is nicely combined. This mixture will be the base of your casserole!
4. Combining Everything:
Stir in the sautéed vegetables and the optional cooked sausage or ham (if you’re using it) into the egg mixture. Ensure everything is evenly distributed so every bite is delicious.
5. Layering in the Baking Dish:
Pour half of the egg and vegetable mixture into your prepared baking dish. Then, spread half of the shredded cheddar and, if you’re using it, mozzarella cheese over the top. After that, pour the remaining egg mixture over this cheese layer, and finish by sprinkling the rest of the cheese on top.
6. Baking the Casserole:
Place the baking dish in the preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the eggs are set and the top is a lovely golden brown. Keep an eye on it towards the end!
7. Serving:
Once it’s done, take it out of the oven and let it cool for a few minutes. This makes slicing easier. Serve warm, and feel free to garnish with fresh herbs if you like.
This veggie-packed egg casserole is not only comforting but also nutritious! Enjoy your delicious breakfast or brunch masterpiece!
Can I Use Different Vegetables in This Casserole?
Absolutely! Feel free to substitute with your favorite vegetables. Spinach, bell peppers, or zucchini would work great. Just make sure to cook them a bit before mixing them into the egg base, similar to the broccoli and mushrooms.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole the night before. Just cover it tightly and store it in the fridge. In the morning, bake it straight from the fridge, adding an extra 5-10 minutes to the cooking time as needed.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm it in the oven until heated through.
Can I Freeze This Casserole?
Yes, you can freeze the casserole! After baking and cooling, cut it into portions, wrap them tightly in plastic wrap, and then place them in a freezer-safe bag. It will stay good for up to 2-3 months. Thaw in the fridge overnight before reheating.
