Egg Bake Casserole

Looking for a comforting, fuss-free breakfast that feeds a crowd or sets you up for the week? This Egg Bake Casserole is the perfect make-ahead dish that’s brimming with flavor, packed with protein, and endlessly customizable.

Egg casseroles have always been a staple in my kitchen.

Growing up, my mom would whip up a version of this on Sunday nights, and we’d eat it through the week.

It was simple, hearty, and filled with whatever leftovers were in the fridge—veggies, cheese, sausage.

As I’ve gotten older, I’ve made it my own with healthier tweaks, and now it’s one of those go-to recipes I know by heart.

There’s something comforting about the golden, fluffy eggs with melty cheese and roasted vegetables—it’s pure cozy in a dish.

Why you’ll love this

• Make-Ahead Friendly: Prep it the night before, pop it in the oven in the morning—stress-free breakfast ready to go.
• Customizable: Use whatever you have on hand—spinach, mushrooms, sausage, or go full vegetarian.
• Feeds a Crowd: Perfect for brunch parties, potlucks, or meal prep.
• Wholesome & Filling: Packed with protein and veggies for a satisfying meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisines: American, Brunch
Servings: 6
Estimated Cost: $8-$10

Equipment:

• 9×13 inch baking dish
• Mixing bowl
• Whisk or fork
• Skillet (optional, if sautéing veggies or sausage)
• Measuring cups and spoons

Ingredients

• 10 large eggs
• 1 cup milk (whole or 2%)
• 1 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese (optional for extra melty goodness)
• 1 cup cooked sausage or bacon (optional)
• 1 cup diced bell peppers
• 1/2 cup chopped onions
• 1 cup spinach (fresh or frozen, squeezed dry)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Cooking spray or a bit of butter for greasing the dish

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or butter.
2. Sauté vegetables and protein (if using raw sausage or fresh veggies) in a skillet over medium heat until softened. Let cool slightly.
3. Whisk eggs and milk together in a large mixing bowl until smooth. Add salt, pepper, and garlic powder.
4. Stir in cheese, veggies, spinach, and meat (if using) into the egg mixture. Mix well.
5. Pour the mixture into the prepared baking dish. Spread evenly.
6. Bake uncovered for 35–40 minutes or until the center is set and the top is golden brown.
7. Cool for 5–10 minutes before slicing and serving.

Nutrition Facts (Per Serving, Approximate)

• Calories: 230
• Protein: 15g
• Carbohydrates: 5g
• Fat: 16g
• Fiber: 1g
• Sugar: 2g
• Sodium: 500mg

Tips for Success

• Use a greased dish to prevent sticking and ensure easy cleanup.
• Let it rest after baking to firm up and make slicing easier.
• Don’t overbake—pull it out once the center is just set to avoid rubbery eggs.
• Double the batch for freezing: bake in two pans and freeze one for later.

Print Pin

Egg Bake Casserole

Looking for a comforting, fuss-free breakfast that feeds a crowd or sets you up for the week? This Egg Bake Casserole is the perfect make-ahead dish that’s brimming with flavor, packed with protein, and endlessly customizable.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 230kcal

Cost $8-$10

Ingredients

• 10 large eggs
• 1 cup milk whole or 2%
• 1 cup shredded cheddar cheese
• ½ cup mozzarella cheese optional for extra melty goodness
• 1 cup cooked sausage or bacon optional
• 1 cup diced bell peppers
• ½ cup chopped onions
• 1 cup spinach fresh or frozen, squeezed dry
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Cooking spray or a bit of butter for greasing the dish

Instructions

• Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or butter.
• Sauté vegetables and protein (if using raw sausage or fresh veggies) in a skillet over medium heat until softened. Let cool slightly.
• Whisk eggs and milk together in a large mixing bowl until smooth. Add salt, pepper, and garlic powder.
• Stir in cheese, veggies, spinach, and meat (if using) into the egg mixture. Mix well.
• Pour the mixture into the prepared baking dish. Spread evenly.
• Bake uncovered for 35–40 minutes or until the center is set and the top is golden brown.
• Cool for 5–10 minutes before slicing and serving.

Notes

• Use a greased dish to prevent sticking and ensure easy cleanup.
• Let it rest after baking to firm up and make slicing easier.
• Don’t overbake—pull it out once the center is just set to avoid rubbery eggs.
• Double the batch for freezing: bake in two pans and freeze one for later.

Common Questions

Can I make this egg bake ahead of time?
Yes! Assemble the casserole, cover, and refrigerate overnight. In the morning, bake as directed.

Can I freeze egg bake casserole?
Absolutely. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

How do I make this dairy-free?
Use a plant-based milk and skip the cheese or use a dairy-free alternative.

Can I add hash browns or bread to this recipe?
Yes! Add 1–2 cups of thawed hash browns or torn bread pieces to the egg mixture for a more filling casserole.

Thanks for stopping by to check out this easy Egg Bake Casserole recipe!

Whether it becomes your new meal prep hero or a holiday brunch favorite, I hope it brings warmth and ease to your table.

Wishing you delicious mornings ahead!