Brunch Egg Bake

Brunch Egg Bake

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"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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1 h 5 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 59 Ratings

Most helpful positive review

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 Sa...

Most helpful critical review

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...

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 Sa...

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 h...

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

Excellent and easy! BUT I recommend you change the order of the layers. The cheese on the bottom burned. ( this made it very difficult to clean the baking dish, too.). Next time I will butter...

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 s...

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 ad...

Changes I made: Sauteed the veggie mix in olive oil instead and added a little red onion, green pepper, fresh sliced mushroom, and a package of thawed, drained frozen spinach. Also used fresh ...

This is delicious! Just made it for Mother's Day brunch and everyone loved it. I only made one change. I substituted 1/4 c corn starch for the flour to make it gluten free. I combined it with th...

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.

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