Egg casserole is a versatile and delicious dish that can be enjoyed for breakfast, brunch, lunch, or dinner. It’s easy to make, customizable with your favorite ingredients, and perfect for feeding a crowd. Whether you’re hosting a family gathering or looking for a quick and satisfying meal, this egg casserole recipe is sure to become a favorite.
Ingredients
- 12 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1 cup cooked breakfast sausage, crumbled (or substitute with bacon or ham)
- 1 cup diced bell peppers (any color)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
- 1 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Remove from the skillet and set aside. If using bacon or ham, cook until crispy or heated through, then crumble or chop.
- Sauté the Vegetables: In the same skillet, add the diced bell peppers, chopped onion, and minced garlic. Sauté until the vegetables are softened, about 5 minutes. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika (if using). Stir in the shredded cheddar cheese.
- Combine Ingredients: Add the cooked sausage and sautéed vegetables to the egg mixture. Mix until well combined.
- Assemble the Casserole: Pour the egg mixture into the prepared baking dish. If desired, sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy this versatile dish with a side of fresh fruit, toast, or a simple salad!
FAQs
Q: Can I make this casserole ahead of time? A: Yes, you can prepare the casserole up to a day in advance. Assemble the casserole, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. When you’re ready to bake, remove the cover and bake as directed.
Q: Can I use different types of cheese? A: Absolutely! Feel free to use your favorite cheeses such as Swiss, Monterey Jack, or feta. Mixing different cheeses can also add a unique flavor to the casserole.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Q: Can I freeze egg casserole? A: Yes, you can freeze the casserole. Assemble the casserole but do not bake it. Cover tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Q: What can I substitute for breakfast sausage? A: If you prefer not to use breakfast sausage, you can substitute it with cooked bacon, ham, or even a plant-based sausage alternative. You can also omit the meat entirely for a vegetarian version.
Q: Can I add other vegetables to the casserole? A: Yes, this recipe is very versatile. You can add vegetables like mushrooms, zucchini, tomatoes, or broccoli to the egg mixture for added flavor and nutrition.
Q: Can I make this recipe dairy-free? A: Yes, you can make a dairy-free version by using a plant-based milk and dairy-free cheese. Ensure that any meat substitutes used are also dairy-free.
This egg casserole is a delicious and comforting dish that’s perfect for any meal. Its versatility and ease of preparation make it a great addition to your recipe collection. Enjoy!
I’d like to see nutrition breakdown