“The BEST Egg Casserole” is a bold statement! But this delicious egg casserole can live up to it! You will love this easy dish that can be made for almost any occasion.
This is my all-time favorite breakfast egg casserole! I really believe in starting the day with a good egg breakfast. For one thing, it’s something that both of my girls will not only eat, but actually enjoy. And I just feel better knowing that I’ve sent them off to school or other activities with a healthy breakfast in them.
Egg Casserole Ingredients
- Eggs – I use real eggs straight from the shell but feel free to substitute with liquid eggs, egg whites or even vegan eggs, if you prefer.
- Shredded hash browns – Make your own, use leftovers or store-bought hash browns. Brown your hash browns first if you prefer crispy hash browns. Be sure to defrost hash browns if adding directly to the casserole. I like a sharp cheddar cheese.
- Shredded cheese – Use your favorite cheese such as cheddar, monterey, mozzarella, gruyere, swiss, gouda, mexican-blend cheese or a combination of cheeses.
- Small curd cottage cheese – Don’t skip this – it makes the dish!
Add anything else you’d like to throw in, see below for suggestions.
Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.
How to Make Egg Casserole
- Preheat oven to 350°F.
- Mix all ingredients together in a bowl and place in a greased 9×13″ baking dish.
- Bake for 30 – 40 minutes or until eggs are set and it’s nice and bubbly around the edges. Let it rest for a few minutes before cutting so it can set.
Egg Casserole Tips & Variations
Meats – Meat lovers can add crumbled bacon or breakfast sausage, diced ham, chorizo, shrimp, crab or shredded chicken or pork. Leftover steak or ham, or other meats are easy additions to this casserole.
Veggies – For added flavor, texture and nutrition add vegetables such as diced tomatoes or bell peppers, spinach, mushrooms, onions, broccoli, or zucchini. Sauté or lightly steam the vegetables before adding.
Herbs & Spices – Fresh herbs and spices can enhance the flavor of any casserole. Try salt, pepper, parsley, oregano, chives, basil, thyme, garlic or onion powder, or paprika.
Make it Spicy – Take the heat up a notch with chili peppers, hot sauce, red pepper flakes or other spicy seasonings such as cayenne pepper, chili powder, or chipotle powder.
We made this one with ham, but you can customize it with all of your favorites!
Egg Casserole Topping Ideas
Here are some of my favorite toppings to serve with this egg casserole:
- Sprinkle additional shredded cheese on top.
- Add a pop of freshness and visual appeal with tomatoes, onions, sliced scallions, cilantro, or parsley.
- Drizzle hot sauce or Sriracha over the casserole for a fiery kick.
- Dollop sour cream or Greek yogurt on top.
- Scoop spoonfuls of guacamole, salsa or pico de gallo.
- If you like ketchup with your eggs add some on top.
- Top with the casserole with savory bacon or sausage crumbles.
- Slice or dice avocado for a creamy element on top.
- Add some crunch with corn flakes, Chex, Grape Nuts or another crunchy cereal.
Here’s one we made with crumbled sausage and tomatoes!
Storing & Reheating
Before refrigerating or freezing allow the egg casserole to completely cool and cut into squares.
Refrigerator – Store in an airtight container in the refrigerator for up to 4 days.
Freezer – Freeze in an airtight container for up to 2 months.
Reheat – Remove the egg casserole from the freezer or fridge and warm in the microwave or oven until heated through. The individual servings make it perfect for busy mornings!
Egg Casserole Recipe (Egg Bake)
"The BEST Egg Casserole" is a bold statement! But this delicious egg casserole can live up to it! You will love this easy dish that can be made for almost any occasion.
Ingredients
- 6 eggs, beaten
- 4 cups leftover shredded hash browns (or store-bought)
- 3 cups of your favorite shredded cheese (or a mix of two)
- 1 1/2 cups small curd cottage cheese (don’t skip this – it makes the dish)
Instructions
- Preheat oven to 350°F.
- Mix all ingredients together in a bowl and place in a greased 9×13" baking dish.
- Bake uncovered for 30 – 40 minutes or until eggs are set and it’s nice and bubbly around the edges. Let it rest for a few minutes before cutting so it can set.
Notes
Season with a 1/2 tsp salt and 1/4 tsp black pepper, if you prefer.
Add anything else you’d like to throw in, see article for suggestions.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 126mgSodium: 694mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 14g
This data was provided and calculated by Nutritionix.
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- Raspberry Almond Flour Pancakes
- Hash Brown Casserole
- Baked Eggs in Tomato-Chipotle Sauce
- Avocado Baked Eggs
- Butter & Cream Poached Eggs (great for Keto!)
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