Breakfast Egg Bake

Make ahead. Freezer friendly. Breakfast on-the-go. Brunch fare. However you use it, breakfast egg bake is a great low carb dish, packed with veggies and flexible to whatever you crave.

Versatility is really the name of the game here – which ingredients you use, how you bake them (muffins or pan) and how to use them (fresh, make ahead of freezer option).

The egg casserole is similar to a fritatta without the frying part. The core ingredients are eggs and cheese. Other than that, the options are pretty much up to your imagination. I don’t bother sauteing the vegetables before combining them with the egg mixture, but you can if you want. I just love the colors of the fresh veggies, especially the baby spinach.

How to make a breakfast egg casserole

(less than 30 minutes)

1. Whisk eggs and seasonings
2. Finely chop vegetables and cheese (I do that in the processor)
3. Combine everything (including other ingredients you like such as meat).
4. Pour into greased pan (or muffin cups). Bake.

You might be used to adding milk to your scrambled eggs, but it’s not necessary. Milk doesn’t make the eggs fluffier (as I always thought) and this way, the dish is dairy free. And gluten free for that matter. I usually make a vegetarian version except when my son in law comes over.

What to serve with a breakfast egg bake

For breakfast, I like to serve the squares with chopped tomatoes and avocado or some berries.

If you’re serving this egg casserole as part of a brunch buffet, here are a few complementary recipes for your buffet table:

• apple French toast casserole
• easy cinnamon buns (with a great shortcut)
• marinated tomato salad
• breakfast strata (with various fillings)
• no-bake berry crumble
• Montreal bagels
• Homemade English muffins (easy step by step)
• Dutch pancake recipe (also called German pancake)
• easy potato skillet breakfast with ham
• instant pot oatmeal recipe (with steel or rolled oats)

Tailor To Your Taste

Here’s where you can pick and choose your faves or whatever you have on hand.

• Vegetables: I use green onion, fresh baby spinach and red pepper because I love the color combination. Other good options are mushrooms, tomatoes, zucchini. I suggest sauteing the mushrooms and zucchini first, though, because they have such a high water content. If you like potatoes with your eggs, cook/microwave them first. Finely chop any vegetable you use.
• Cheese: Use any combination of Cheddar, Monterey Jack, smoked Gouda, Swiss, Mozzarella. You can also try feta, goat cheese or ricotta.
• Meat: Chopped cooked bacon, sausages and ham are all good options.
• Herbs: Try fresh or dried basil, thyme, cilantro, oregano, parsley or dill.
• Seasonings: You can add curry powder, garlic powder, taco seasoning, a pinch of smoked paprika, cayenne pepper, coriander or dried herbs. A tablespoon or so of olive tepanade would be amazing too if you like olives. I like to add 1/2 tsp of Dijon mustard to the egg mixture.
• Format: The egg bake can be make in muffin tins or a casserole. Instructions for both are in the recipe. The muffins are super cute, but the casserole is easier I think, so you choose.

Shortcuts

• Throw all the veggies you’re using into the processor to chop finely.
• Buy pre-shredded cheese.
• Buy pre-washed (and dried) fresh baby spinach.

Make Ahead 

• The breakfast egg casserole can be prepped the day before and baked the following day. Or it can be fully cooked and kept in the fridge for up to 4-5 days. It can also be frozen for 2-3 months.
• Instructions for all 3 options and reheating are in the recipe below.

Steps to make Breakfast Egg Bake

Love eggs?

Try our Gordon Ramsay scrambled eggs, sous vide poached eggs (with easy hollandaise). Or our classic egg salad recipe.