"An easy and tasty brunch casserole filled with eggs, vegetables, and cheese will allow you to spend more time with your guests and less time in the kitchen." — email@example.com
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shredded Cheddar cheese
shredded mozzarella cheese
1 (4.5 ounce) jar
sliced mushrooms, drained
sliced green onions
chopped red bell pepper
diced fully cooked ham
1 3/4 cups
minced fresh parsley
ground black pepper
I used fresh mushrooms in this recipe that I sauteed with the onion, red bell pepper and a little fresh minced garlic before adding it to the other ingredients. I did add a little Frank's Hot Sauce to the casserole when I added in the spices. Everyone loved this baked egg omelette, especially me. I made a whole Brinner night and this went GREAT with home fries. I think I would cut the cheese in half next time, I think I could get away with that.
Nothing special going on here. Very heavy and has that boring every casserole flavor. I found this to be rather bland and in need of some other seasonings to make it stand out.
Too much cheese. There are much better and more flavorful egg casseroles out there.
I am getting ready to make this for the second time. This is really yummy. The only issue that I had was with the flour. If you add it as the recipe states it will be lumpy. I did and then had to try to remove the lumps and some of the liquid and shook it all up in a jar. No lumps. Also used fresh mushrooms and added pepper jack cheese. Leftovers can be reheated for a very quick breakfast. Thanks for posting
This recipe was a hit at our school breakfast brunch!!
REALLY FABULOUS! I have a thing about cheese...it should be optional in all things in my opinion and so my little family has had to learn to just add some to whatever they want. so...I didn't add any cheese. also I didn't sautee the veggies first, I just chopped up fresh mushrooms, green onions, green peppers and deli turkey. I whipped up the egg part, poured it in the pan threw the vegetables and turkey over the top, added some ground pepper and baked it. REALLY FABULOUS! it was just one of those nights where I seem to get everything backwards but fortunately this egg bake with some toast and a glass of milk made a really, really REALLY FABULOUS dinner!
Everyone in our family loved this, including the mushroom haters. The only things I changed were to chop fresh mushrooms instead of using jarred ones, use fresh basil instead of dried, and to switch the order of ingredients in the egg mixture. I didn't want lumpy batter, so I mixed the dry ingredients, slowly whisked in the milk, then beat in the eggs.
This recipe is awesome! So easy! We make two of these on Sundays. One the kids make with their choices and one for me with things I like. Cut them into individual servings and we use them for breakfast on the go during the week. Just pop them in the microwave and you're off and running!!!!!
Absolutely delicious. I just made it without the veggies and added crumbled bacon. I also used cake flour(1/2c+1t) in place of the regular flour and it seems to worked just fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Brunch Egg Bake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 175
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