Description
A delicious and easy overnight baked egg casserole perfect for breakfast or brunch. This dish is packed with flavor and can be made ahead of time.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup diced vegetables (bell peppers, onions, spinach, etc.)
- 1 cup cooked and crumbled breakfast sausage or bacon (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup chopped fresh herbs (parsley, chives, or your choice)
Instructions
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the shredded cheese, diced vegetables, cooked sausage or bacon (if using), garlic powder, onion powder, and fresh herbs.
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover the dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F (175°C) the next morning.
- Remove the casserole from the refrigerator and uncover it.
- Bake for 45-50 minutes, or until the center is set and the top is lightly golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to customize the vegetables and meats based on your preferences.
- This casserole can be made gluten-free by ensuring all ingredients are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 1
- Protein: 12
- Cholesterol: 150
Keywords: overnight baked egg casserole, breakfast casserole, easy egg casserole, make ahead breakfast, brunch recipe