Looking for something easy and healthy to make for breakfast? This Easy Egg Casserole is the perfect meal for Good Friday or any other day you don't want to eat meat.
Full of protein and wholesome ingredients, this Easy Egg Bake will be ready in no time. Personalize this egg bake any way you want.
Perfect for any other day too, meatless or with an animal protein like pork, beef or chicken. Make this Egg Casserole your own by customizing it.
Tips and Tricks to Making the Best Egg Casserole
Ingredients for an Egg Casserole
Egg Casserole's are one of those things you really can't go wrong with. The ingredients listed in this recipe aren't the end all of an egg casserole. You can modify the ingredients to add virtually anything.
Most egg bakes are savory. Having said this, you'll want to put ingredients that are on the salty side, like cheeses, olives, spinach, onions, mushrooms, herbs, and spices. Yes, I said cheeses (plural). You can put more than one, don't stop there. Cheeses like feta, parmesan, cheddar, brie, gouda, etc.
And, if you want to add a meat, go ahead. Some of the best meat products to put in a this easy egg casserole are bacon, prosciutto, sausage, or chorizo.
In fact, for an egg bake you can pretty much scour your refrigerator and put everything but the kitchen sink in it - you can't go wrong.
You don't need to get a fancy dish to make an egg bake. Use a square pyrex dish or pie dish or anything than you can put in the oven. Just make sure that the dish is oven proof.
You will want to grease the baking dish with oil, butter or ghee so that the eggs don't stick to the bottom of the plate. No matter how much I grease the dish, some of my egg bake always seems to stick. But if you grease your baking dish at least the egg won't stick to the bottom as much.
I used an 8" pie dish, similar to the one here. But, you can use any baking dish.
How do I know When this Easy Egg Casserole is Ready?
The egg back will need 45 to 60 minutes in the oven. You will know that it is ready when it puffs up. At this point, take a toothpick and insert it into the center of the egg bake. If you remove the toothpick and the toothpick is dry, then it's ready!
Once it is ready, take it out of the oven and let it rest for at least 5 minutes. There's nothing worse than taking a piping hot mouthful of frittata and burning your mouth! So remember to have patience if you can.
This easy egg bake stores very well in the refrigerator as leftovers for not more than 4 days. Try to consume it as quickly as possible if your family hasn't gobbled it all up. I would not recommend freezing cooked eggs as they generally thaw out with more moisture than when you initially placed them in the freezer.
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- 1 cups milk or non dairy milk for whole30
- 4 eggs
- 1 cups egg whites
- 1.5 oz feta cheese (omit for whole30)
- 1 medium tomato
- ¾ cups Shredded Cheese (Mozzarella or Parmesan) (omit for whole30)
- 2 oz prosciutto, cut in strips (optional)
- 1 cup sliced mushrooms
- 1 tsp salt
- 1 tbsp onion powder
- 3 fresh basil leaves
- Preheat oven to 350 degrees. Combine egg whites and whole eggs in a medium bowl using a whisk or hand blender until fully incorporated.
- Pour mixture into an 8" x 8" casserole. Strategically place remaining ingredients in the dish. Reserve the basil and a little bit of the shredded cheese for top of casserole. Place sliced tomato on top of egg and then sprinkle remaining shredded cheese on top. Sprinkle reserved basil on top.
- Bake for 55 minutes or until a toothpick inserted into the middle comes out dry.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 154mgSodium: 937mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 17g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.