Brunch Egg Bake Recipe -
Brunch Egg Bake Recipe
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Brunch Egg Bake
See how to make a simple breakfast casserole with eggs, ham, cheese, and veggies. See more

Brunch Egg Bake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine Cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9x13-inch baking dish.
  3. Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain. Spread vegetables over cheese mixture. Top mushroom mixture with ham; sprinkle with remaining 1 cup cheese mixture.
  4. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
  5. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2012

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.

Most Helpful Critical Review
Nov 04, 2013

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.

Jul 22, 2012

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

Nov 22, 2012

This recipe was a hit at our school breakfast brunch!!

Jun 16, 2013

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.

Jan 21, 2013

REALLY FABULOUS! I have a thing about 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!

Jul 16, 2013

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.

Mar 16, 2013

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!!!!!


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 193 mg
  • 64%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 740 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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