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easy breakfast egg casserole recipe
Hannah Carter AuthorHannah Carter

Easy Breakfast Egg Casserole

A simple and delicious breakfast egg casserole that's perfect for busy mornings and can be customized with your favorite ingredients.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 1 cup diced ham
  • 1 cup chopped bell peppers
  • 1/2 cup chopped onions
  • Salt and pepper to taste

Equipment

  • 1 9x13 inch baking dish greased
  • 1 mixing bowl large
  • 1 whisk

Method
 

Preparation
  1. Preheat your oven to 350°F. This allows the oven to reach the right temperature, ensuring even cooking.
  2. Dice the ham, chop the bell peppers and onions, and grate the cheese. Set these aside for assembly.
  3. In a large mixing bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper.
  4. Grease a 9x13 inch baking dish. Layer the ham, bell peppers, onions, and cheese evenly in the dish. Pour the egg mixture over the top.
  5. Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
  6. Allow the casserole to rest for 5-10 minutes after baking. This helps the flavors meld and makes it easier to cut.
  7. Cut the casserole into slices and serve warm. Enjoy it with your favorite breakfast sides.
Storage
  1. Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.

Notes

Pro Tips: Make ahead and store in the fridge for an easy breakfast. Ingredient Substitutions: Try using turkey bacon or spinach. How to Serve: Pair with fruit or toast. Storage & Freshness: Keep refrigerated and consume within 3 days. Make-Ahead Tips: Assemble the night before and bake in the morning.