Description
Egg Bake recipe with fluffy texture, easy preparation, and family appeal. A warm, hearty, and versatile breakfast casserole perfect for any morning.
Ingredients
Scale
- 8 large eggs
- 1 cup whole milk (or almond milk for lighter option)
- 1 cup shredded cheddar cheese (or mozzarella/swiss)
- 2 cups hashbrowns (or cubed potatoes/bread cubes)
- 1 cup spinach, peppers, or mushrooms (optional)
- 1/2 cup cooked sausage or bacon (optional)
- Salt and pepper to taste
- 1 tbsp butter or oil for greasing
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish with butter or oil.
- In a large bowl, whisk eggs, milk, salt, and pepper.
- Layer hashbrowns, vegetables, meat, and cheese in the baking dish.
- Pour egg mixture evenly over ingredients.
- Bake for 30–40 minutes, until center is set and edges are golden.
- Let rest for 5 minutes before slicing and serving.
Notes
You can prepare this dish the night before and refrigerate. Reheat leftovers for up to 3 days or freeze for longer storage. Try making egg bake muffins in a muffin tin for on-the-go portions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 195mg