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Egg Bake Recipe
This Egg Bake Recipe is a simple, oven-baked breakfast casserole that’s hearty, healthy, and perfect for a cozy brunch or quick morning meal.
I’ve been making this egg bake since my kids were little—back when Saturday cartoons meant a pancake mess in the kitchen. Over the years I’ve tweaked it to be lighter (using egg whites plus whole eggs) and more colorful by adding peppers or spinach. What makes this dish special is how you can prep it the night before, slide it into the oven after a morning jog, and serve piping-hot slices that taste like you spent hours fussing. According to my blog analytics, searches for “breakfast casserole” climb nearly 30% every holiday weekend—so I know so many of you crave an easy, baked, crowd-pleasing recipe. With about 15 grams of protein per slice and endless ways to swap fillings, this recipe is both nutritious and endlessly adaptable.
Why You’ll Love This Recipe (H2)
- Ready in under an hour—from fridge to table in about 50 minutes.
- Feeds a crowd—makes 8 generous servings for family or brunch guests.
- Hands-off baking—just mix, pour, and bake in your oven.
- Customizable—swap ham, mushrooms, or kale for new flavors.
- Make-ahead friendly—assemble the night before and refrigerate.
- Budget-wise—uses pantry staples like eggs and milk.
- Protein-packed—keeps you full until lunch.
- Kid-approved—my picky eaters always ask for seconds.
Ingredients (H2)
• 10 large eggs (preferably pasture-raised)
• 1 cup milk (whole or 2%; use unsweetened almond milk for dairy-free)
• ½ cup Greek yogurt (full-fat for creaminess)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1½ cups shredded cheddar cheese (sharp or mild)
• 4 cups cubed day-old bread (Texas toast or sourdough)
• 1 cup diced cooked ham or crumbled cooked bacon (or 1 cup sautéed mushrooms/veggies)
• 2 tablespoons chopped fresh chives or parsley (for brightness)
• 1 tablespoon olive oil (or melted butter for richness)
Tips:
- Use slightly stale bread so it soaks up custard without turning soggy.
- Greek yogurt adds fluffiness—feel free to swap for crème fraîche.
- I like Cabot brand cheddar for its bold taste, but any sharp cheese works.
Directions (H2)
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with olive oil or nonstick spray—this helps the casserole release cleanly.
- In a large bowl, whisk together eggs, milk, Greek yogurt, salt, and pepper until well blended and slightly frothy (you’ll see little bubbles).
- Stir in the cheddar cheese, cubed bread, ham (or veggies), and chopped chives, making sure each piece is coated in the egg mixture.
- Pour the mixture into the prepared baking dish and press gently so the bread packs evenly—this ensures every slice holds together.
- Let it rest for 10 minutes at room temperature; this gives the custard time to absorb into the bread.
- Bake for 35–40 minutes until the top is golden brown and a knife inserted in the center comes out clean.
- For extra color, broil on high for 1–2 minutes—watch closely so it doesn’t burn!
- Remove from the oven and let it sit for 5 minutes before slicing—this short rest makes cutting neater.
Servings & Timing (H2)
Makes 8 servings
Prep Time: 15 minutes
Rest Time: 10 minutes
Bake Time: 35–40 minutes
Total Time: about 1 hour
Variations (H2)
• Mediterranean: swap cheddar for feta, add sun-dried tomatoes and spinach.
• Southwest: stir in diced green chiles, pepper jack cheese, and a dash of cumin.
• Vegetarian: omit meat, double the veggies—broccoli, peppers, zucchini.
• Dairy-free: use almond milk, coconut yogurt, and dairy-free cheese.
• Italian twist: mix in mozzarella, diced tomatoes, basil, and a pinch of oregano.
Storage & Reheating (H2)
Store leftovers covered in the refrigerator for up to 4 days. You can also freeze individual portions in airtight containers for up to 2 months—just thaw overnight in the fridge. To reheat, warm slices in a 350°F oven for 10–12 minutes or microwave for 60–90 seconds (depending on power) until piping hot. For best texture, reheat uncovered so the top stays slightly crisp. This casserole’s great for make-ahead breakfasts or grab-and-go lunchboxes.
Notes (H2)
• I learned that letting the assembled dish rest before baking helps prevent dry edges—trust me, it makes a difference!
• If your bread is very fresh, tear it into chunks and toast lightly in the oven first.
• You can swap Greek yogurt for sour cream, but reduce salt by ¼ teaspoon if your sour cream is salted.
• Feel free to play with spice—red pepper flakes add a nice kick.
FAQs (H2)
Q: Can I use gluten-free bread?
A: Absolutely—just choose a sturdy loaf that won’t fall apart when soaked.
Q: Why is my egg bake watery?
A: Likely too much liquid or very fresh bread; next time rest the casserole longer so bread soaks it up well.
Q: Can I bake in a muffin tin?
A: Yes! Fill greased muffin cups about three-quarters full and bake 20–25 minutes for individual portions.
Q: How do I make it ahead?
A: Assemble casserole, cover tightly, refrigerate overnight, then bake straight from the fridge—add a few extra minutes if needed.
Q: What if I don’t have Greek yogurt?
A: Sour cream or crème fraîche works fine—just whisk until smooth.
Q: Is this low carb?
A: You can skip the bread and add extra veggies for a lower-carb breakfast bake.
Q: Can I double the recipe?
A: Sure—use two pans or a larger casserole dish; adjust bake time by checking doneness with a knife test.
Q: Any tips for more flavor?
A: Stir in a teaspoon of Dijon mustard or a splash of hot sauce for depth.
Conclusion (H2)
This Egg Bake Recipe brings together eggs, cheese, and whatever fillings you love into one easy, oven-baked breakfast casserole. It’s versatile, protein-rich, and just what you need for a stress-free brunch or a quick morning meal. Try it this weekend, let me know how you customize it, and don’t forget to explore more simple breakfast ideas on my blog!
Egg Bake Recipe
Ingredients
- 10 large eggs preferably pasture-raised
- 1 cup milk whole or 2%; use unsweetened almond milk for dairy-free
- 1/2 cup Greek yogurt full-fat for creaminess
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 1/2 cups cheddar cheese shredded (sharp or mild)
- 4 cups cubed day-old bread Texas toast or sourdough
- 1 cup diced cooked ham or crumbled cooked bacon or sautéed mushrooms/veggies
- 2 tbsp chopped fresh chives or parsley for brightness
- 1 tbsp olive oil or melted butter for richness
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish with olive oil or nonstick spray.
- In a large bowl, whisk together eggs, milk, Greek yogurt, salt, and pepper until well blended and slightly frothy.
- Stir in cheddar cheese, cubed bread, ham (or veggies), and chopped chives until evenly coated.
- Pour the mixture into the prepared baking dish, press gently to pack evenly, and let it rest for 10 minutes at room temperature.
- Bake for 35-40 minutes until golden brown and a knife inserted in the center comes out clean. Broil for extra color if desired.
- Let it sit for 5 minutes before slicing. Enjoy piping hot slices of this delicious Egg Bake!
