Go Back

Loaded Baked Egg Casserole

A heartwarming Loaded Baked Egg Casserole featuring eggs, cheese, and vegetables, perfect for gatherings and easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 6 large Eggs Feel free to mix whole eggs with egg whites for a lighter option.
  • 1 cup Milk Whole milk adds richness, or use dairy-free alternatives.
  • 1 cup Cheese (sharp cheddar and mozzarella blend) Alternate cheeses like gouda or pepper jack can be used.
Vegetables
  • 1 cup Chopped bell peppers Feel free to substitute with your preferred vegetables.
  • 1 cup Spinach (or kale) Kale has a stronger flavor.
  • 1 medium Onion Chopped onions add flavor.
Seasoning
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
  3. Stir in the cheese and your choice of vegetables. Make sure everything is nicely mixed together.
  4. Pour the mixture into a greased baking dish, spreading it evenly.
Cooking
  1. Bake in the preheated oven for about 30 minutes, or until the eggs are set and the top is golden brown.
  2. Let it cool for a few minutes before cutting into squares and serving.

Notes

For a hearty meal, serve with a fresh side salad and crusty bread. Can be customized with meats or various vegetables. Leftovers can be refrigerated for up to 3 days.