Simple Egg Bake Casserole
A quick and comforting dish perfect for breakfast, brunch, or light dinner, packed with protein and goodness from eggs and vegetables.
Servings: 6 servings
Calories: 280kcal
Ingredients
Main ingredients
- 8 large eggs 8 large eggs
- 240 ml 240 ml milk Can substitute with non-dairy milk or plain yogurt.
- 100 g 100 g shredded cheese (cheddar or mozzarella)
- 150 g 150 g diced vegetables (bell peppers, onions, spinach) Feel free to mix and match vegetables.
- 150 g 150 g cooked meat (optional) Chicken or turkey sausage, or any cooked meat of your choice.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the shredded cheese, diced vegetables, and any cooked meat if you’re using it.
- Season the mixture with salt and pepper according to your taste.
- Pour the mixture into a greased baking dish, spreading it evenly.
Cooking
- Bake in the preheated oven for 30-35 minutes, or until the egg is set and the top is lightly golden.
- Allow the casserole to cool slightly before slicing and serving.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven. You can prepare the mixture the night before, store it in the fridge, and bake it in the morning for a hassle-free breakfast.