Here’s a hearty and high-protein Egg Breakfast Casserole recipe—perfect for weekends, meal prep, or feeding a crowd.
Ingredients (Serves 6–8)
- 8 large eggs
- 1 cup milk (or half-and-half for creamier texture)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 lb breakfast sausage, cooked and crumbled (optional, can use bacon or skip for vegetarian)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 2 cups cubed bread (day-old or slightly toasted works best)
- Salt and pepper, to taste
- 1 tsp garlic powder or paprika (optional)
- Fresh herbs for garnish (parsley, chives)
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the meat and veggies:
- If using sausage, cook in a skillet until browned. Drain excess fat.
- Sauté onions and bell peppers until softened.
- Mix eggs and milk:
- In a large bowl, whisk together eggs, milk, salt, pepper, and optional garlic powder/paprika.
- Assemble the casserole:
- Spread cubed bread evenly in the baking dish.
- Layer cooked sausage, sautéed veggies, and shredded cheese over the bread.
- Pour the egg mixture evenly on top. Press gently to ensure bread absorbs the eggs.
- Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15–20 minutes, until eggs are fully set and the top is golden brown.
- Serve:
- Let cool for 5 minutes before slicing.
- Garnish with fresh herbs and serve warm.
💡 Tips:
- Make ahead: Assemble the night before, refrigerate, and bake in the morning.
- Add-ins: Spinach, mushrooms, tomatoes, or cooked potatoes work great.
- For extra flavor: Use a mix of cheeses and seasonings like smoked paprika or Italian herbs.
If you want, I can also give a low-carb version that skips the bread and is perfect for a keto-friendly breakfast.
Do you want me to share that version too?
