These Breakfast Egg Casseroles are easy to make and have lots of protein in every delicious bite. Remember that you can alter them with what you have in the house or what your family especially likes to add to your egg casseroles for breakfast. The best way to use this recipe is as a base recipe. Take note of your family's favorite flavors and try to add them in. Be aware that eggs will be firmer than traditional scrambled eggs so keep textures in mind.
Breakfast Egg Casserole
8 large eggs
6 tablespoons milk
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 4-ounce can of green chiles — chopped
2/3 cup extra-sharp cheddar — shredded
(add sliced tomatoes for garnish)
Preheat Oven to 350F
1. Put butter in an 8″ square baking pan. Set in a 350-degree oven to melt.
2. Slightly beat eggs, milk, salt, and pepper. Pour into pan.
3. Bake at 350 for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across the bottom of the pan several times to break up the mixture.
5. Bake, breaking up mixture again several times, for 5 more minutes or until of the desired doneness.
6. Serve with tomato sauce, ketchup, or chili sauce, if used. Garnish with sliced tomatoes.
Baked Breakfast Egg Casserole
1 large to jumbo egg
3-4 drops Worcestershire (to taste)
1/4 teaspoon mustard — prepared (can substitute Dijon Mustard)
2 tablespoons parsley — chopped
2 tablespoons scallions — chopped
2 tablespoons cheddar cheese — shredded
1/4 cup bean sprouts — chopped
1. Break the egg into a lightly greased individual baking dish.
2. Stir the egg to break the yolk.
3. Add mustard, Worcestershire, bean sprouts, onion, and parsley.
4. Stir to mix thoroughly. Cut in half the cheese. Top with remaining cheese.
5. Place the dish in a larger pan that has about 1 in. hot water.
6. Bake at 350F for 10-15 minutes or until the egg is firm.
Baked Breakfast Scrambled Egg Casserole
1 Dozen eggs
4 ounces cheddar cheese — shredded
1 1/2 cups cooked ham — chopped
(you can substitute sausage, bacon, or Canadian bacon)
1 can cream of mushroom soup
1/2 cup green onions — sliced
1/2 cup half & half
2 tablespoons margarine
1. Preheat oven to 250F and Grease 2-qt casserole pan.
2. In a large skillet, melt margarine and saute onions until crisp and tender.
3. In a large bowl, beat eggs; stir in half & half and ham (or sausage/bacon).
4. Pour egg mixture into skillet with onions; mix well.
5. Cook over medium heat. As the mixture begins to set, gently lift cooked portions with a spatula so that thin uncooked portions can flow to the bottom.
6. Avoid constant stirring. Cook until eggs are thickened throughout.
7. Spoon into prepared casserole dish.
8. Pour soup evenly over top. Bake at 250F for 30 minutes.
9. Sprinkle with cheddar cheese and bake 10-15 minutes longer.
Breakfast and Brunch Egg Casserole
4-5 eggs, beaten
1 cup shredded cheddar cheese
4-6 slices bacon, cooked and crumbled
2 cups of unseasoned croutons
2 cups milk
1/2 teaspoon dry mustard
1/8 teaspoon onion powder
1/2 teaspoon salt
1 dash pepper
1. Place croûtons and cheese in the bottom of a greased 9×13″ baking pan.
2. Combine eggs, milk, and seasonings; pour into baking dish.
3. Sprinkle with bacon. Bake at 325 for 1 hour or until set. Serve immediately.