Basic Egg Casserole Recipe
Today I’m sharing a basic egg casserole recipe that you can easily customize based on what you have in the fridge and what your family likes.
We seem to always have plenty of eggs on hand and even though we do not have our own chickens (yet!), we have a great local source for eggs. If you are able to buy eggs from a local farmer, take advantage! They are often cheaper than grocery store eggs and the quality is far superior. The first time you crack a farm fresh egg you will be shocked at how much darker the yolk is than the store bought counterpart. Once you start, you will never want to go back!
Eating protein at every meal is very important to me and eggs have a whopping 6g of protein each. This makes them an incredibly cost effective source of protein to feed the whole family.
Eggs are also incredibly nutrient dense containing vitamins A and B12, zinc, calcium, riboflavin, choline, and iron. They truly are a super food and there are so many ways to eat them.
One of the reasons I love to make egg casseroles is that they are incredibly versatile, they can be made aead of time, plus they keep and reheat well.
Every homemaker should have a good egg casserole in their back pocket. They are one of the easiest things to whip up for overnight company, give to a new mama, or eat on a busy weeknight when you forgot to thaw meat.
What is an egg casserole?
First off, an egg casserole is a dish made with eggs, milk, vegetables, breakfast meat, and cheese. All of the ingredients are combined and then baked in the oven. The result is a breakfast delight that will please everyone in your family.
These egg casseroles are remarkably easy to throw together and you can adapt the add-ins according to the tastes of your family or the ingredients in your fridge.
Egg casseroles are not only a great breakfast option, but they are also great for a quick supper meal. Serve with hash browns and fruit or a muffins and you have a simple, nutritious meal.
How do I make an egg casserole?
You can make an egg casserole in countless different ways. The method I am going to share with you is my favorite basic egg casserole recipe. This is the base recipe that I use and then I will add other meats or veggies to it depending on what I have on hand.
The basic method for making an egg casserole is to combine all of the ingredients in a bowl and mix well. You will then bake it in a glass dish until the eggs are set and cooked all the way through.
When I am adding a lot of veggies to the egg mixture, I like to saute them for a couple of minutes in my cast iron skillet before adding the eggs and then transfer to the oven to finish baking.
Can I reheat egg casserole?
Yes! In fact, I highly recommend making a big pan at the beginning of the week and then reheating the leftovers for breakfast throughout the week. Cook once, eat multiple times!
How long will the egg casserole keep in the fridge?
An egg casserole will keep in the fridge for up to one week. Any longer than that and the texture tends to change and not taste as good.
Can you freeze egg casserole?
Once the egg casserole has been baked, I do not recommend freezing. It will not thaw well and it ends up having a rubbery texture. You can, however, freeze the raw scrambled eggs, milk, and veggies together in a freezer ziploc and then just allow it to thaw overnight before baking. This is a great way to preserve eggs or make something ahead of time. For more about freezing and preserving eggs, check out this blog post.
What is in the basic egg casserole recipe?
Eggs – Eggs are, of course, the first and main ingredient in this casserole. I use 6 eggs for this recipe, but you can easily double or triple the recipe to feed a larger crowd or to have more leftovers.
Milk – Milk helps to stretch the eggs and give it a little body. I use cow milk, but feel free to use your family’s preferred milk.
Vegetables – The sky is the limit here. We love peppers, onions, mushrooms, spinach, and broccoli in our egg casseroles. Feel free to experiment until you find the combinations that your family likes best. This is also a great way to use up those random vegetables that are hiding out in the fridge.
Meat – Totally optional, but delicious, sausage and bacon are fantastic add-ins to this egg casserole.
Cheese – Of course, no egg casserole is complete without cheese. I use cheddar because that is generally what I have on hand, but you can use whatever your family prefers.
Tools needed for this recipe:
Ingredients
Method
- Preheat oven to 375
- Spray 8×8 inch glass casserole dish with cooking spray and set aside.
- In a large glass bowl, mix eggs, milk, salt and pepper until well combined.
- Add in meat and veggies, if desired.
- Stir in half of the cheese.
- Pour into glass baking dish and top with remaining cheese.
- Bake for 30 minutes, or until knife inserted into the center comes out clean.
- Serve hot.
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