Egg Casserole Recipe

The following egg casserole recipe can be changed a bit by adding whatever breakfast meat you'd like, try bacon, sausage or ham. You can also substitute the vegetables in this breakfast egg casserole with something else or leave out all together. I like to add pureed vegetables or shredded zucchini in with the egg mixture.

We have several recipes included here that are similar, each makes a great breakfast meal. One recipe uses bread the other uses hash brown potatoes. The egg casseroles freeze well or they can be made ahead of time and stored in the fridge.

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Breakfast Egg Casserole Recipe

Ingredients: egg potato

shredded potatoes or hash browns potatoes
shredded cheese, as much as you'd like
1 cup chopped ham, bacon, sausage or turkey
6 eggs
1 -1/2 Cups milk
1/4 Cup pureed vegetables such as zucchini, broccoli or spinach
salt and pepper

In a casserole dish layer potatoes on the bottom of the pan. Sprinkle cheese on top of potatoes. Add breakfast meat on top.

Mix eggs, milk and vegetables together in a bowl. Season with salt and pepper. Pour over top of potatoes and bake at 350 degrees about 45 minutes or until center is firm.

Breakfast Egg Casserole

Ingredients:

Bread slices
Cooked, crumbled bacon, cooked sausage, or ham cut in cubes
8 eggs
1/2 Cup milk
1 1/2 Cup shredded cheddar cheese
1/2-1 Cup frozen spinach, thawed and squeeze excess water out
1 medium zucchini, grated
8 oz. can mushrooms, drained
green onions, chopped
salt and pepper

Spray a casserole dish with cooking spray. Tear bread slices into pieces and place in bottom of casserole dish. Cook breakfast meat you would like to use and sprinkle on top of bread. Add chopped spinach or grated zucchini, if desired. In a mixing bowl blend together eggs, milk and cheese. Season with salt and pepper. Stir in green onions. Pour over top of bread mixture. Wrap with tin foil and place in the fridge overnight or through the day until ready to bake. Bake at 400 degrees for 35-40 minutes or until eggs are set. You can test the eggs by inserting a knife in the middle and if it comes out clean the eggs are set.
egg casserole

Ham and Cheese Loaf

Ingredients: breakfast casserole

6 eggs
3/4 Cup milk
1 1/2 Cup flour
2 1/2 teaspoon baking powder
1/4 teaspoon salt
6 bacon strips, cooked and crumbled
1 Cup cooked cubed ham
4 oz. Cheddar cheese, cut into 1/2 in. cubes
4 oz. Monterey jack cheese, cut 1/2 in cubes

Beat eggs and add milk together. In a separate, bowl add flour, baking powder and salt. Stir and then add to egg mixture. Beat until smooth. Stir in bacon, ham and cheese. Pour into sprayed or greased 13x9 pan. Bake at 450 degrees for 20-25 minutes. Cool for 10 minutes. To serve cut into squares or bite size pieces.

To make more of a "loaf", pour into a greased loaf pan and cook until eggs are set. Cut into slices.
**To prepare ahead of time...Cover with tin foil and store in refrigerator overnight. Take out of fridge in the morning and bake.

Ham and Egg Crescents

A fun variation on an egg casserole recipe.
by Dustin (Florida)
Ingredients:

1 can of crescent rolls or more depending on how many kids
package of diced ham or regular ham to cut yourself
1-2 bags of finely shredded cheddar cheese
3-6 eggs again depending on how many kids

1. Cook the eggs scrambled. set aside to cool
2. Roll out crescent rolls and fill each one with cheese, egg and ham.
3. Cook for however long the crescent roll package says plus 3 minutes.

ham and eggs