Here’s a classic baked egg and cheese casserole — simple, fluffy, and perfect for breakfast, brunch, or an easy dinner. 🧀🥚 Cozy, reliable, and totally customizable.
Baked Egg and Cheese Casserole
Serves
6–8
Prep: 10 minutes
Bake: 35–40 minutes
Ingredients
- 8 large eggs
- 2 cups milk (whole or 2%)
- 2 cups shredded cheese (cheddar, Colby-Jack, or mozzarella)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon butter (for greasing dish)
Optional add-ins
- Cooked bacon, sausage, or ham
- Diced bell peppers or onions
- Spinach or mushrooms
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease an 8×8 or 9×9 baking dish with butter.
2. Mix
In a large bowl, whisk together:
- Eggs
- Milk
- Salt
- Pepper
- Garlic powder (if using)
Stir in shredded cheese and any add-ins.
3. Bake
- Pour mixture into prepared dish.
- Bake 35–40 minutes, until:
- Center is set
- Top is lightly golden
- Knife inserted comes out clean
4. Rest & serve
- Let rest 5–10 minutes before slicing.
- Serve warm.
Tips for Best Results
- For extra fluffy eggs, whisk well to incorporate air.
- Use room-temperature eggs and milk if possible.
- Don’t overbake — eggs should be just set.
Variations
- Hashbrown egg casserole: add 2 cups thawed hashbrowns
- Low-carb: use heavy cream instead of milk
- Mexican-style: add pepper jack + green chilies
- Italian-style: add mozzarella + herbs
Great with toast, fruit, or a simple salad.