• Breakfast + Brunch
  • Egg Casserole

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    This baked egg casserole is a great breakfast option that can be made ahead of time and perfect if you are feeding a crowd. Simple and quick to make and loaded with fresh veggies, cheese, and ham.

    breakfast egg casserole

    This easy egg casserole is one of my go to breakfast recipes. So simple and easy to make, packed with protein, and it will feed a very hungry household.

    This healthy casserole isn’t just for breakfast, it’s great to serve for brunch or lunch with a fresh salad, or serve it up as a main meal with some Sweet Potato Fries or Roasted Potatoes.

    Why you will love this breakfast egg casserole recipe!

    • Easy: This breakfast egg bake takes about 5 minutes to make before it goes in the oven to bake.
    • Make ahead: This easy breakfast casserole is a great option for meal prep and you can make it ahead of time for an easy breakfast option.
    • Gluten-free: This protein-loaded egg casserole is also free from gluten, perfect if you or someone in your family has an intolerance.
    slice of breakfast casserole and sliced avocado on a plate

    Ingredients

    • Butter: I used unsalted butter for cooking. You can use salted, but you may want to reduce the amount of added dalt.
    • Vegetables: Onion, bell peppers.
    • Eggs: Use fresh eggs, and free run / organic if you can.
    • Heavy cream: For a nice creamy and rich texture. You can also use Greek yogurt or sour cream.
    • Cheese and ham
    • Seasonings: Salt, pepper and oregano.
    ingredients for egg casserole

    How to make this ham and cheese egg bake

    • Preheat the oven to 400°F and grease a 13 x 9” casserole dish.
    • Melt butter in a skillet over medium heat, add onion, and cook until softened. Set aside.
    • Whisk eggs and cream in a bowl, and pour it into the baking dish. Stir in shredded cheese, diced ham, bell pepper, onions, and spices.
    • Bake ham and egg casserole for 30-35 minutes or until a knife inserted in the center comes out clean.
    how to make egg casserole - process steps

    Can you make it ahead of time?

    Yes! This low carb egg casserole is a great make-ahead breakfast. Once you have baked it, let it cool and keep it covered in the fridge for 3 – 4 days. Reheat it, covered with foil, at 325F for around 15 minutes until heated through to serve.

    You can also beat the eggs and saute the vegetables and store them in separate containers in the refrigerator overnight. Simply add them to a casserole dish in the morning, add the chopped ham and shredded cheese, and bake in the oven. Easy & quick overnight egg bake casserole.

    Use fresh eggs

    The eggs in this breakfast casserole are the main ingredient, so make sure that they are fresh, and buy local if you have that option. Check that the eggs are fresh by placing them in a large bowl of water. If the eggs are fresh they will sink to the bottom of the bowl. Discard any that float to the top.

    breakfast casserole slice on a plate

    Recipe Variations

    You can easily adapt this healthy egg bake recipe to suit your tastes. Add in other veggies like mushrooms or spinach, or swap the ham for cooked sausage or bacon. I used cheddar cheese, but any shredded cheese will work well.

    TIPS FROM NELI’S KITCHEN

    Recipe Notes and Tips

    • You can also make this breakfast egg casserole in a 9 x9 baking dish if you use 9 eggs.
    • Grease your baking dish before adding in the egg mixture so that it doesn’t stick.
    • Bake the casserole in a fully preheated oven so that it cooks through evenly.
    breakfast casserole on a plate

    More Breakfast Recipes

    Egg Casserole

    This baked egg casserole is a great breakfast option that can be made ahead of time and perfect if you are feeding a crowd. Simple and quick to make and loaded with fresh veggies, cheese and ham.
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 8 servings
    Calories 385kcal

    INGREDIENTS

    INSTRUCTIONS

    • Preheat the oven to 400°F and grease a 13 x 9” casserole dish.
    • Melt butter in a skillet over medium heat, add onion and cook until softened. Set aside.
    • Whisk eggs and cream in a bowl, and pour it into the baking dish. Stir in shredded cheese, diced ham, bell pepper, onions and spices.
    • Bake egg casserole for 30-35 minutes or until a knife inserted in the center comes out clean.

    TIPS & NOTES

    • You can also make this egg casserole in a 9 x9 baking dish if you use 9 eggs.
    • Grease your baking dish before adding in the egg mixture so that it doesn’t stick.
    • Bake the casserole in a fully preheated oven so that it cooks through evenly.

    NUTRITION

    Calories: 385kcal | Carbohydrates: 4g | Protein: 24g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 401mg | Sodium: 877mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1792IU | Vitamin C: 33mg | Calcium: 205mg | Iron: 2mg
    Course Breakfast
    Cuisine American
    Keyword breakfast egg bake, gluten-free egg casserole
    Did you make this recipe?

    Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

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