Egg Casserole

5 from 1 vote

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 Time15

Cook Time35

Total Time50

Calories: 288

Course: Breakfast

Servings:

Author: Neli Howard

Ingredients

1 Tablespoon butter
½ cup white onion finely diced
1 cup green and red bell pepper chopped
12 large eggs
½ cup heavy cream
1 cup cheddar cheese shredded
1.5 cups ham diced
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon oregano
chopped fresh green onions, chives or parsley for garnish

Instructions

Preheat the oven: Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with butter or nonstick cooking spray and set aside.
Cook the vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion and chopped bell peppers. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant. Remove from heat and let cool slightly.
Whisk the eggs: In a large mixing bowl, whisk together the eggs and heavy cream until smooth and slightly frothy.
Combine the filling: Stir in the shredded cheese, diced ham, cooked onion and peppers, salt, black pepper, and oregano until evenly combined.
Fill the baking dish: Pour the egg mixture into the prepared casserole dish and spread it into an even layer.
Bake and rest: Bake for 35–40 minutes, or until the center is set and no longer looks wet or jiggly. Let the casserole rest for 5–10 minutes before slicing and serving. Garnish with sliced avocado if desired.

Video

Notes

Milk or half-and-half can be used instead of heavy cream for a lighter option.
Don’t overbake the casserole or the eggs can become rubbery.
If the top browns too quickly, loosely tent with foil
Let the casserole rest before slicing
This casserole reheats well, making it great for meal prep or busy mornings.

Nutrition

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