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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
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
8
servings
Calories:
385
kcal
Author:
Neli Howard
Ingredients
1
Tablespoon
butter
½
cup
white onion
finely diced
12
large eggs
½
cup
heavy cream
1
cup
cheddar cheese
shredded
1.5
cups
ham
diced
1
cup
green and red bell pepper
chopped
½
teaspoon
salt and ¼ tsp black pepper to taste
½
teaspoon
oregano
Avocado for garnish
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.
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:
385
kcal
|
Carbohydrates:
4
g
|
Protein:
24
g
|
Fat:
30
g
|
Saturated Fat:
15
g
|
Cholesterol:
401
mg
|
Sodium:
877
mg
|
Potassium:
327
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1792
IU
|
Vitamin C:
33
mg
|
Calcium:
205
mg
|
Iron:
2
mg
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