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.
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.