Quick, Tasty, and Oh-So-Easy

Hey there, kitchen buddy! Ready to whip up something hearty without spending hours in the kitchen? This egg casserole is your new best friend—packed with rich, savory flavors and a crispy top that’s just begging to be tasted. And guess what? It’s made from pantry staples, so no special trips needed!

Imagine fluffy eggs combined with melty cheese, vibrant veggies, or even a splash of your favorite herbs—brightening your morning or elevating brunch in a flash. It’s a portable, customizable hit, perfect for busy mornings or lazy weekends. Think of it as your breakfast in a blanket—warm, comforting, and oh so satisfying. And yes, it’s a real *egg-cellent* way to start the day! (I promise, that joke gets an ‘egg’cellent punchline wink.)

While you’re at it, why not jazz it up with a dot of pesto or a dollop of salsa? Delicious possibilities await. Now grab those ingredients and let’s get cracking—your taste buds will thank you!

Egg Casserole

This egg casserole is baked in the oven, combining beaten eggs with cheese, vegetables, and herbs to create a fluffy, savory dish. The final appearance features a golden-brown top with a moist, tender interior that holds all the flavorful ingredients together.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

6 large eggs beaten
1 cup shredded cheese cheddar or your choice
1/2 cup vegetables chopped bell peppers or spinach
2 tablespoons milk optional for fluffiness
1 teaspoon herbs dried or fresh, such as parsley or chives
to taste salt and pepper

Equipment

Mixing Bowl
Whisk
Baking Dish
Oven
Knife
Cutting board

Method

Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray. Chop vegetables into small, uniform pieces and set aside. Grate or shred cheese and prepare herbs.
6 large eggs
In a large mixing bowl, whisk together the eggs, milk (if using), salt, pepper, and herbs until the mixture is smooth and slightly frothy. Create visual evidence of well-blended eggs with no streaks of yolk or whites.
6 large eggs
Stir in the chopped vegetables and shredded cheese until evenly distributed in the egg mixture. The mixture should appear vibrant with bits of vegetables and cheese evenly dispersed.
6 large eggs
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula or spoon. The surface should be smooth with no spills outside the dish.
Bake in the preheated oven for about 20-25 minutes, until the top is golden brown, edges are set, and a toothpick inserted in the center comes out clean. The casserole will puff slightly and produce a gentle baking aroma.
Remove from oven and let rest for 5 minutes before slicing. Serve warm, with the top displaying a crispy, golden crust, and the interior looking moist and fluffy.

Notes

For extra flavor, add cooked bacon bits or sautéed mushrooms before baking.

You’re all set to enjoy this cheesy, tender egg casserole! Serve it up with a fresh side salad or toast for a complete breakfast. For an extra flavor boost, sprinkle some chopped herbs on top just before serving. Don’t forget—cooking is your adventure, so have fun experimenting! Drop your favorite tweaks in the comments—I’d love to hear how you make this dish your own.

Rise and Shine with the Ultimate Egg Casserole!