Super Easy Egg Casserole Recipe - Allrecipes.com
Super Easy Egg Casserole Recipe
  • READY IN 35 mins

Super Easy Egg Casserole

Recipe by  

"Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
  3. Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • You may use almond milk in place of the milk, if desired.
  • You can substitute any cheese for the Cheddar cheese, if desired.
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Reviews More Reviews

Apr 03, 2015

This was a nice brunch, and definitely something different for my family. I swapped out the green onion from some red onion(1/4 cup) and added a big handful of chopped mushrooms as well. Both which i sauteed quickly before adding to egg mixture. I also decided to fry the bacon up first(i used 9 slices)to render out the fat.Seems odd to me to add the bacon in just as is. I chose to bake mine in a 9inch pie plate, and it took a total of 33 minutes. Will be making this again! Thanks for the recipe!

 
Apr 05, 2015

I had some leftover philly cheesesteak filling that I added to this egg bake. That negated the green onion or red pepper. Because I am doing a Pantry Challenge, I happened to be out of "fresh" bacon so I used a partial bag of real bacon bits I had in my fridge. I also used up some leftover evaporated milk that I had in the fridge instead of regular milk. I made no other changes. After this came out of the oven, I served it with sour cream/homemade salsa on top and made it more filling with baked hashbrowns and buttered whole wheat toast. NO leftovers. I would make this again. Very tasty.

 

2 Ratings

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Nutrition

  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 325 mg
  • 108%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 728 mg
  • 29%

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

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About the Cook

 
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