This egg breakfast casserole is a warm, tasty dish perfect for starting your day right! Made with eggs, cheese, and your favorite veggies, it’s like a hug on a plate.
I love making this when I have friends over! You just mix everything in a pan, bake, and enjoy. Plus, it’s great for leftovers—if there are any! 😄
Key Ingredients & Substitutions
Eggs: You’ll need large eggs for the best results. If you’re short on eggs or want a lighter option, consider using egg substitutes like egg whites or silken tofu blended up to mimic the texture.
Bread: Any firm bread works, but day-old bread is ideal as it soaks up the egg mixture better. You can substitute it with whole grain, sourdough, or even gluten-free bread if needed.
Cheese: Cheddar adds great flavor, but feel free to mix it up! Monterey Jack or feta cheese can change the flavor profile. Just remember to adjust the salt based on the cheese’s saltiness.
Vegetables: Broccoli and mushrooms are classic, but you can use nearly any veggie like bell peppers, spinach, or zucchini. Frozen veggies are also great if fresh isn’t available!
Sausage or Bacon: These add protein and flavor but are optional. You can skip them for a vegetarian option or use turkey sausage for a leaner choice.
How Do You Ensure Your Casserole is Perfectly Cooked?
Getting the right texture in your casserole can be tricky. Here’s how to nail it:
- Pre-soak the bread in the egg mixture for even soaking. It keeps the casserole moist.
- Always cover the dish with foil during the first part of baking. This traps steam and helps cook the egg through without burning the top.
- Check for doneness towards the end by gently inserting a knife in the center. It should come out clean!
- If the top gets too brown before the center is set, cover it again with foil and continue to bake.
Let it cool for a few minutes; it firms up as it cools!
How to Make Egg Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cubed bread (day-old or slightly toasted)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1 cup broccoli florets, chopped
- 1 cup mushrooms, sliced
- 1 cup diced tomatoes
- 1/2 cup cooked breakfast sausage or bacon (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil or butter (for sautéing veggies)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 55 minutes to bake—40 minutes covered and an additional 10-15 minutes uncovered. Altogether, you’re looking at around 1 hour and 10 minutes before you can dig in. Perfect for a hearty breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease your 9×9 inch baking dish with some butter or cooking spray to prevent sticking.
2. Mix the Egg Base:
In a large mixing bowl, gather your eggs, whole milk, salt, and black pepper. Use a whisk to mix everything together until it’s well combined. This is your egg base that will hold everything together!
3. Sauté the Veggies:
In a skillet over medium heat, add olive oil or butter. Once heated, toss in the chopped broccoli and sliced mushrooms. Sauté these for about 3-4 minutes, just until they are tender. Once done, let them cool slightly.
4. Layer the Ingredients:
Now it’s time to build your casserole! Layer the cubed bread evenly across the bottom of your greased baking dish. Next, sprinkle the sautéed mushrooms and broccoli, diced tomatoes, optional sausage or bacon, and shredded cheese on top of the bread. Make sure everything is distributed evenly!
5. Combine and Soak:
Pour your well-mixed egg mixture evenly over the whole casserole. Take a fork and gently press down on the bread cubes to help them soak up the egg mixture. This ensures every bite is fluffy and delicious!
6. Bake:
Cover your dish with aluminum foil and place it in the preheated oven. Bake for 40 minutes. After that time, carefully remove the foil and bake for an additional 10-15 minutes. You’ll know it’s done when the top is golden brown and a knife inserted into the center comes out clean.
7. Cool and Serve:
Let the casserole cool for a few minutes to set. Before serving, chop up some fresh parsley and sprinkle it on top for a lovely garnish. Slice it up and enjoy this hearty breakfast dish with your loved ones!
Enjoy your cozy, flavorful Egg Breakfast Casserole! It’s a fantastic way to fuel your day!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute whole eggs with egg whites to reduce fat and calories. Just use about 1/4 cup of egg whites in place of each large egg. This should work perfectly in the recipe!
How Do I Store Leftovers?
To store leftovers, place the casserole in an airtight container and refrigerate it for up to 3-4 days. You can reheat individual portions in the microwave or warm it in the oven at 350°F (175°C) until heated through.
Can I Prepare This Casserole the Night Before?
Yes, you can prepare it ahead of time! Assemble the casserole the night before, cover it tightly with foil, and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time in the morning as it will be cold when you start baking!
What Can I Substitute for Milk?
If you don’t have whole milk on hand, you can use any type of milk as a substitute, including almond milk, oat milk, or even a dairy-free version. Just be mindful of the flavors they might add to the dish!