Recipe by 5MOM
"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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shredded Cheddar cheese
red bell pepper, diced
green onions, chopped
minced garlic, or to taste
salt and ground black pepper to taste
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.
Winner! Winner! I have tried so many breakfast casseroles that I was beginning to believe that I would never find one that I really liked. The only things I did differently was to use a chopped bagel in place of the bread and add 1/4 tsp. of dry mustard. I baked in a pie plate and love it! Plus it was sooooo easy.
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!
I didn't have bacon so substituted cooked sausage, about 1/2 a roll. And used traditional round casserole dish and baked for 30 mins. Delish. Mushrooms would have been a good addition too.
Truly delicious flavor...however, it's rather flat in shape even though I baked it in a smaller pan. Also, I precooked the bacon and drained the fat before adding to the mixture. I would make it again due to its ease of preparation and flavor A+.....presentation gets a B!!
Made this yesterday for breakfast with the in-laws, it was a hit. I cooked the bacon first to reduce some of the fat, beat the eggs before adding the rest of the ingredients, and added some fresh mushrooms. The guys had seconds. I increased the quantities of everything and I'm glad I did, I don't think it would have been enough. I have a little left over, but that's better than not having enough. This could easily be prepared the night before and baked in the morning. It would also be good for a quick and easy dinner.
This is a good base recipe that you can throw pretty much any veggies (or cold meat) in your fridge. I didn't have a bread, so used 2/3 cup of breadcrumbs instead, worked fine. I agree with some reviewer that serving this with sour cream on top would be wonderful :) Also I used 8x11 casserole dish (didn't have enough portion for 9x13 perhaps because I didn't use a real bread?), and served with mini-salad and fruits together with 1/6 cut portion of egg casserole. Winner breakfast/brunch recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy Egg Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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