Easy Egg Bake Casserole
An easy egg bake casserole perfect for quick breakfast mornings. Customizable, delicious, and simple to prepare for any busy day.
Equipment
- 1 9x13 inch baking dish greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Main Ingredients
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 4 slices of bread cubed
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Ingredients
- 1 cup cooked sausage crumbled
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
Instructions
Preparation
- Preheat your oven to 375°F to prepare for baking the casserole.
- In a large mixing bowl, crack the eggs and whisk them together with milk, salt, and pepper until well combined.
- If using optional ingredients like sausage or vegetables, ensure they are cooked and chopped before adding to the egg mixture.
- Add the bread cubes and half of the shredded cheddar cheese into the egg mixture, stirring gently to combine.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly. Sprinkle the remaining cheese on top.
- Place the dish in the preheated oven and bake for 45-50 minutes, or until the eggs are fully set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm with your choice of side dishes.
- Pair with fresh fruit or a side salad for a complete breakfast meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Notes
Pro Tips: Use half-and-half for a richer casserole. Make it ahead to save time. Ingredient Substitutions: Swap milk for almond milk for a dairy-free option. Use gluten-free bread if needed. How to Serve: Pair with fresh fruit or a light salad. Storage & Freshness: Store leftovers in the fridge for up to 3 days. Make-Ahead Tips: Assemble the night before and bake in the morning.