Easy Breakfast Casserole
Prepare a hearty breakfast casserole loaded with eggs, veggies, and cheese perfect for meal prep or gatherings.
Ingredients
- 6 large eggs: Can substitute with 9 egg whites for a lower-fat option.
- 1 cup milk: Use whole milk for richness or substitute with almond milk or oat milk for a dairy-free option.
- 1/2 cup shredded cheddar cheese: Experiment with other cheeses like Monterey Jack Colby, or pepper jack.
- 1/2 cup chopped cooked bacon or sausage: Omit for a vegetarian option or use cooked breakfast sausage.
- 1/2 cup chopped bell peppers: Any color works well; substitute with chopped spinach or mushrooms.
- 1/4 cup chopped onion: Substitute with shallots or leeks for a milder flavor.
- 1/4 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: Adjust to taste.
- 1/4 cup bread crumbs: Panko breadcrumbs add a nice crispy texture; omit for a lower-carb option.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Whisk eggs and milk: In a large bowl, whisk together eggs and milk until light and frothy. Stir in salt and pepper.
- Combine ingredients: Add cooked bacon or sausage, bell peppers, onion, and cheese to the egg mixture. Gently stir to combine.
- Pour into baking dish: Pour the egg mixture into the prepared baking dish. Sprinkle with bread crumbs (if using).
- Bake: Bake for 30-35 minutes, or until the casserole is set and lightly golden brown.
- Cool slightly before serving.
Notes
Serve this breakfast casserole warm. It’s delicious on its own or paired with a side of fresh fruit, toast, or a simple green salad. It's perfect for brunch, a weekend breakfast, or a make-ahead meal for a busy week.