Introduction
Looking for a hearty, make-ahead breakfast that everyone will love? This Cheese and Egg Casserole is the ultimate crowd-pleaser! With fluffy eggs, melted cheese, and optional mix-ins like ham or vegetables, this one-dish wonder is perfect for brunch, holidays, or weekday meal prep. Whether you’re hosting family or just want to simplify your mornings, this casserole will save time without sacrificing flavor.
Ingredients
- 10 large eggs
- 1 cup whole milk
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella (optional for extra creaminess)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
- Cooking spray or butter (for greasing the dish)
Optional Add-ins:
- 1 cup diced ham, cooked bacon, or breakfast sausage
- 1/2 cup sautéed onions or bell peppers
- 1/2 cup chopped spinach or broccoli
- 1/4 cup green onions or fresh herbs for garnish
Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Instructions
Step 1: Preheat & Prepare
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Whisk the Eggs
In a large mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
Step 3: Add the Cheese and Mix-ins
Fold in shredded cheese and any optional ingredients you’re using (meat, veggies, etc.).
Step 4: Bake
Pour the mixture into the prepared baking dish. Bake for 30–35 minutes, or until the eggs are fully set and the top is golden brown.
Step 5: Serve
Let cool for 5 minutes before slicing. Garnish with green onions or herbs if desired. Serve warm.
Tip: For best results, use room temperature eggs to prevent curdling in the oven.
Tips for Success
- Use whole milk or half-and-half for a creamier texture.
- Don’t overbake—the eggs will continue to cook slightly after you remove the dish from the oven.
- Add cooked ingredients (like bacon or sautéed vegetables) to avoid excess moisture.
- Make it ahead and reheat gently for busy mornings or meal prep.
Nutrition Info (per serving, yields 8)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 16g |
| Fat | 18g |
| Carbs | 2g |
| Sugar | 1g |
| Sodium | 350mg |
Note: Nutritional values will vary depending on optional ingredients used.
Storage & Make-Ahead Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight and reheat in microwave or oven.
- Reheat: Cover and bake at 350°F for 10–15 minutes or microwave in 30-second bursts until heated through.
Variations
- Keto/Low-Carb: Omit milk or replace with heavy cream. Use low-carb vegetables and meats.
- Vegetarian: Add mushrooms, spinach, and cheese—skip the meat.
- Spicy: Stir in diced jalapeños or pepper jack cheese for a kick!
FAQ
Q: Can I make this casserole the night before?
A: Yes! Prepare and store it in the fridge overnight, then bake in the morning.
Q: Can I use egg whites or a liquid egg substitute?
A: You can, but it may affect the texture and flavor. Use a ratio of 2 egg whites per whole egg.
Q: Can I double the recipe for a crowd?
A: Absolutely! Use a larger pan and add 5–10 minutes to the baking time.
Perfect Pairings
- Serve with hash browns, fresh fruit, or toast.
- Pair with a simple arugula salad for a brunch-worthy combo.
- Add a drizzle of hot sauce or hollandaise for extra flair.
Final Thoughts
This Cheese and Egg Casserole is the no-fuss, all-flavor breakfast you didn’t know you needed. With minimal prep and endless customization, it’s a reliable go-to for holidays, meal prep, and every day in between. Give it a try—and don’t forget to leave a comment or pin it for later!
