This Egg Breakfast Casserole is a warm and cozy dish perfect for breakfast or brunch. Packed with fluffy eggs, delicious veggies, and savory cheese, it’s a hearty way to start your day!
Plus, it’s super easy to make! Just mix everything in a dish and let the oven do the work. I love popping leftovers in the microwave for a quick meal all week—so good!
Key Ingredients & Substitutions
Eggs: Eggs are the star of this dish, providing fluffiness and structure. If you’re avoiding eggs, consider using a commercial egg substitute or a mix of silken tofu blended with a little water for a dairy-free option.
Milk: While whole or 2% milk adds creaminess, almond milk or oat milk can be great alternatives if you’re lactose intolerant or want a lighter option.
Bread: Stale bread is ideal for this casserole, helping it soak up the egg mixture without getting mushy. If you’re gluten-free, use gluten-free bread. My favorite is sourdough for the added flavor!
Cheese: Cheddar cheese gives a nice sharpness. Feel free to swap it for pepper jack for a kick or use feta for a Mediterranean twist. Dietary cheese options are available too.
Vegetables: The mix of broccoli and mushrooms is delicious, but feel free to add any veggies you like—spinach, bell peppers, or zucchini work well too. Always tailor to your preference!
How Can I Ensure My Casserole Is Cooked Evenly?
Cooking this casserole evenly is crucial for the best texture. Here’s how to do it:
- Preheat your oven thoroughly to 350°F (175°C). A hot oven helps the eggs set properly.
- If adding whole eggs on top, make small wells in the mixture for them. This prevents them from sliding around as they bake.
- Check for doneness by inserting a knife in the center—if it comes out clean, your casserole is ready!
- Let it cool for a few minutes before slicing to help the layers set, making it easier to serve.
Following these tips will help you achieve a perfectly cooked and delicious casserole every time! Enjoy your breakfast feast!
How to Make Egg Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 6 cups cubed bread (day-old or slightly toasted works best)
- 1 cup shredded cheddar cheese
- 1 cup chopped broccoli florets
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 2 tablespoons chopped fresh parsley or chives (for garnish)
How Much Time Will You Need?
This Egg Breakfast Casserole takes about 15 minutes of prep time and 35-45 minutes of baking time. So in total, you’re looking at about an hour to enjoy this cheesy, veggie-packed delight. Perfect for weekend brunch or meal prep for the week ahead!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×13-inch baking dish lightly with butter or non-stick spray to ensure nothing sticks.
2. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they turn translucent, about 3-4 minutes. Then, toss in the sliced mushrooms and chopped broccoli, cooking for another 4-5 minutes until they’re tender. Remove from heat and set aside.
3. Mix the Egg Base:
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Mix until everything is well combined and frothy.
4. Combine with Bread:
Gently add the cubed bread into the egg mixture, stirring softly to soak the bread evenly without breaking it apart. You want every piece to get some egg goodness!
5. Add Vegetables and Cheese:
Now fold in your sautéed veggies and shredded cheddar cheese, mixing until all the ingredients are nicely incorporated. Be careful not to mush the bread too much!
6. Pour and Spread:
Pour the mixture into your greased baking dish, spreading it out evenly. If you like, you can crack a few eggs on top of the mixture for that beautiful baked egg look.
7. Bake to Perfection:
Pop the casserole in the oven and bake for about 35-45 minutes or until the eggs are set and the top is golden brown. You’ll know it’s done when a knife inserted into the center comes out clean!
8. Cool and Garnish:
Let your casserole cool for about 5 minutes before slicing it into squares. Garnish with fresh parsley or chives for a pop of color and flavor.
9. Serve and Enjoy:
Serve warm and enjoy your delicious and satisfying Egg Breakfast Casserole. It’s great for gathering around the table or as a meal prep solution for busy mornings!
This casserole is not only tasty but packed with wholesome ingredients—perfect for a nutritious start to your day!
Can I Use Different Vegetables in This Casserole?
Absolutely! Feel free to substitute or add any vegetables you enjoy. Spinach, bell peppers, zucchini, or even diced tomatoes can work well. Just be sure to sauté any fresh veggies first to ensure they’re tender before mixing them in!
Can I Make This Casserole Ahead of Time?
Yes, you can prep the casserole the night before! Simply follow the instructions up to the baking step, cover it tightly with plastic wrap, and refrigerate. In the morning, simply pop it in the oven, adding a few extra minutes if baking from cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat individual portions in the microwave or heat the entire casserole in the oven at 350°F until warmed through.
Can I Freeze the Casserole?
Yes! To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and foil. It will keep well in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake at 350°F until hot!
