Cheese and Egg Casserole

This Cheese and Egg Casserole is a simple, delicious, and protein-packed breakfast dish that’s perfect for brunch, holidays, or meal prep. With fluffy eggs, melty cheese, and a rich, savory flavor, this baked casserole is an easy way to feed a crowd with minimal effort.

Why You’ll Love This Recipe

• Quick and easy – Just mix, bake, and serve!
• Great for meal prep – Make it ahead and reheat throughout the week.
• Customizable – Add veggies, meats, or different cheeses.
• Perfect for feeding a crowd – Great for brunches, holidays, or potlucks.
• Naturally low-carb and gluten-free – A filling breakfast option for many diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk (or heavy cream for a richer texture)
• Shredded cheese (cheddar, mozzarella, or a blend)
• Salt
• Black pepper
• Butter (for greasing the baking dish)
• Optional add-ins: sautéed onions, bell peppers, spinach, cooked bacon, sausage, or ham

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
2. Whisk eggs and milk – In a large bowl, beat eggs and milk together until well combined.
3. Season the mixture – Add salt, pepper, and any optional seasonings.
4. Stir in cheese – Mix in the shredded cheese and any additional ingredients (veggies, meat, etc.).
5. Bake – Pour the mixture into the prepared dish and bake for 30-35 minutes, or until the eggs are set and the top is golden.
6. Cool slightly and serve – Let rest for 5 minutes before slicing. Enjoy warm!

Servings and Timing

• Servings: 6-8
• Prep time: 10 minutes
• Cook time: 30-35 minutes
• Total time: 40-45 minutes

Variations

• Meat Lovers – Add cooked bacon, sausage, or ham for extra protein.
• Veggie Packed – Mix in spinach, mushrooms, tomatoes, or bell peppers.
• Spicy Kick – Add diced jalapeños or a pinch of cayenne pepper.
• Cheesy Upgrade – Use a mix of cheddar, Monterey Jack, or feta for more flavor.
• Keto-Friendly – Use heavy cream instead of milk for a richer, lower-carb version.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in the microwave for 30-45 seconds or in the oven at 300°F for 10 minutes.

FAQs

Can I make this casserole ahead of time?

Yes! Assemble it the night before, cover, and refrigerate. Bake fresh in the morning.

What’s the best cheese for this casserole?

Cheddar, mozzarella, Swiss, or Monterey Jack all melt well and add great flavor.

Can I make this dairy-free?

Yes! Use dairy-free milk and cheese alternatives.

How do I prevent a watery casserole?

Avoid adding too many watery veggies like tomatoes unless sautéed first.

Can I bake this in muffin tins for individual portions?

Yes! Bake at 350°F for about 15-20 minutes in a greased muffin tin.

Can I use egg whites instead of whole eggs?

Yes! Substitute 2 egg whites for every whole egg.

Can I add bread or potatoes for a heartier dish?

Yes! Layer bread cubes or shredded hash browns in the dish before adding the egg mixture.

Why is my casserole puffing up in the oven?

That’s normal! It will settle as it cools.

How do I keep the top from getting too brown?

Cover with foil halfway through baking if needed.

What can I serve with this casserole?

Pair it with toast, fruit, or a side of bacon for a complete breakfast.

Conclusion

This Cheese and Egg Casserole is the ultimate make-ahead breakfast—easy to customize, packed with flavor, and perfect for any occasion. Whether you serve it for a family brunch or prep it for busy mornings, this dish is sure to be a favorite. Try it today and enjoy a cheesy, satisfying breakfast!

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