This Egg Breakfast Casserole is a warm and comforting dish full of fluffy eggs, fresh veggies, and cheesy goodness. It’s perfect for busy mornings or a cozy brunch!
You can easily make it the night before and just pop it in the oven the next morning. I love how everyone gathers around the table, and it always brings smiles—like breakfast magic! 😊
Key Ingredients & Substitutions
Eggs: The star of the dish! Fresh large eggs create the base, making it fluffy and filling. If you’re avoiding eggs, consider using a plant-based egg substitute like tofu or a commercial egg replacer.
Milk: You can use dairy or non-dairy milk based on your preferences. Almond milk, oat milk, or soy milk work just as well. Choose unsweetened varieties for the best results!
Bread: Day-old bread is perfect as it soaks up the egg mixture without getting mushy. I often use whole wheat or sourdough. If gluten-free, look for gluten-free bread options!
Bacon: While I love crispy bacon in this casserole, turkey bacon or veggie bacon can be great substitutes. You can also skip the meat altogether for a vegetarian version!
Mushrooms and Broccoli: Feel free to mix in other veggies like bell peppers or spinach. Fresh or frozen will work, and you can even add leftover cooked vegetables for convenience.
Cheese: Cheddar is delicious here, but feel free to swap in mozzarella, feta, or a vegan cheese if you prefer! Adding a mix can give it a fun flavor boost.
How Can I Perfectly Cook My Breakfast Casserole?
Cooking this casserole might seem simple, but there are a few tips to make sure it comes out just right:
- Don’t rush the sauté: Cooking the onions, garlic, mushrooms, and broccoli beforehand enhances their flavors and prevents them from being too crunchy in the casserole.
- Check the texture: When mixing the egg and bread, ensure the bread is well-coated but not overly soggy. It should absorb moisture but still hold its shape.
- Baking time might vary: Keep an eye on it! Ovens can differ. If it looks set and golden, it’s ready to come out. Letting it rest helps it firm up.
- Storage tip: If you have leftovers, store them in the fridge for 3-4 days. Reheat in the oven or microwave for breakfast on the go!
Enjoy your Egg Breakfast Casserole with these helpful tips and substitutions! It’s a delightful way to start your day. 🌟
Egg Breakfast Casserole
Ingredients:
- 8 large eggs
- 1 cup milk
- 4 cups bread cubes (day-old white or whole wheat bread)
- 1 cup cooked bacon pieces (about 6 slices)
- 1 cup sliced mushrooms
- 1 cup chopped broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter or oil (for sautéing)
- Salt and pepper, to taste
- 1 teaspoon dried parsley (optional, for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 35-40 minutes for baking, plus an extra 5-10 minutes for resting. That makes it roughly 1 hour from start to finish—perfect for a delicious breakfast without too much fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9×9-inch baking dish. This will keep your casserole from sticking!
2. Sauté the Veggies:
In a medium skillet, melt the butter or heat the oil over medium heat. Once it’s hot, toss in the chopped onions and garlic. Sauté them for about 3 minutes until they’re nice and translucent. Next, add the sliced mushrooms and chopped broccoli. Cook everything together for another 5 minutes until the veggies are tender. Then, remove the skillet from heat.
3. Mix the Eggs:
In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper to taste—don’t be shy! This is where the flavor starts!
4. Combine Ingredients:
Now, add the bread cubes, cooked bacon pieces, and sautéed veggies into the bowl with the egg mixture. Sprinkle in half of the shredded cheddar cheese as well. Gently stir everything together until well combined.
5. Pour into the Dish:
Carefully pour the mixture into your prepared baking dish, spreading it out evenly.
6. Add Topping:
Sprinkle the remaining cheddar cheese on top for that delicious cheesy goodness!
7. Bake:
Pop the dish into your preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the casserole is set and the top is lightly golden.
8. Let It Rest:
Once out of the oven, let your casserole rest for about 5-10 minutes. This allows it to firm up a bit, making it easier to cut.
9. Serve and Enjoy:
Cut the casserole into squares, garnish with dried parsley if you’d like, and serve it warm. Enjoy every hearty and savory bite!
This casserole not only fills your belly but is also a delightful way to share a meal with family or friends. Happy cooking!
Can I Use Different Vegetables in This Casserole?
Absolutely! Feel free to mix in your favorite vegetables, such as bell peppers, spinach, or even zucchini. Just make sure to sauté them first to ensure they’re cooked through when the casserole is done.
Can I Make This Casserole Without Meat?
Yes! You can easily make this dish vegetarian by omitting the bacon or substituting it with vegetarian bacon or additional veggies. It will still be delicious and hearty!
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.
Can I Prepare This Casserole the Night Before?
Definitely! You can assemble the casserole the night before, cover it, and refrigerate. Just pop it in the oven the next morning – it might need an extra 5-10 minutes to bake since it’s starting cold from the fridge.