Customizable Breakfast Egg Casserole will be your family’s favorite addition to the brunch menu! Prep the casserole in under 10 minutes and bake in the oven while preparing other items! No crazy ingredients here, just eggs, sour cream, milk, cheese and seasonings.
Breakfast Egg Casserole
This Breakfast Egg Casserole is something that was introduced to me when I first started dating Dan. Growing up, my family wasn’t a huge egg for breakfast eater family. In fact, I didn’t really like eggs, scrambled or otherwise made. They really had to grow on me. Then one day, I went to a brunch at my didn’t-know-it-then-soon-to-be-in-law’s (that was a mouthful!) house and this glorious Breakfast Casserole was there.
What had been missing from my life?? The world of eggs got a lot more exciting than plain ol’ scrambled! I could not get enough! I ate (more than) my fair share of this beauty. It is my favorite and something I always look forward to.
What is a Breakfast Egg Casserole
A Breakfast Egg Casserole is basically a large 9×13 pan of deliciously fluffy and perfectly seasoned scrambled eggs. They bake up in the oven, so you’ll slice and serve.
Breakfast Egg Casserole without meat? with meat? with potatoes? YES!
One of my favorite things about this Breakfast Egg Casserole recipe is the fact that it is so customizable!! You can toss pretty much anything you’d like into the egg mixture before baking. Below are some of my favorite add ins:
- cooked and crumbled sausage
- cooked and crumbled bacon
- cubed ham
- frozen hashbrowns
- onions
- peppers
- sun dried tomatoes
- spinach
- salsa
- different flavors of cheese
How to make your Breakfast Egg Casserole
Throwing this together really could not be more simple! I like to use my blender to get everything really combined, but you could use your whisk if you’d like.
Combine 18 eggs, sour cream, milk, salt, pepper and dried mustard. If using a whisk, whisk vigorously until there are no more lumps.
Melt some butter into a 9×13 inch baking dish and tip to coat the pan with the melted butter.
Pour the egg mixture into the pan and then add cheese. Loads of cheese and gently stir/pat down into the eggs.
Bake in the oven at 350° for 30-40 minutes or until golden brown on top.
Slice and serve!
Can I make my Breakfast Egg Casserole ahead of time?
YES!! One of my favorite ways of doing this is by mixing together the egg mixture the night before I need it, store it in the 9×13 pan uncooked over night and then just tossing it into the oven in the morning! Then it just bakes away as you prep other items for your brunch menu.
Can my Breakfast Egg Casserole be frozen?
Yes! This freezes really well actually! Cut the casserole into pieces, place the pieces on a parchment paper lined cookie sheet and freeze for 1 hour. Once the casserole is mostly frozen, toss them into a large zip top bag. Pre-freezing like this will make it so the pieces won’t freeze together.
When you are ready to eat, just pop it in the microwave for 30 seconds to 1 minute depending on your microwave.
ps. my kiddos are never far when I am shooting the final pictures for all of my recipes (ahem, read: sneaking bites as I take the final photos). Every once in a while I’ll snap pictures of them intermixed with the food ones. Just had to share this gem of my baby girl! #allthehearteyes
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Breakfast Egg Casserole
Ingredients
- 2 tbsp butter melted
- 18 eggs
- 1 cup sour cream
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried mustard
- 2 cups shredded cheese
- Mix ins (mentioned above) optional
Instructions
- Preheat the oven to 350°.
- Melt the butter and coat the bottom and sides of a 9x13 baking dish. Set aside.
- In either a large bowl or a blender, combine the eggs, sour cream, milk, slat, pepper, and dried mustard. Blend or whisk until completely combined and frothy.
- Pour the egg mixture into the pan.
- Add the cheese and any other mix ins into the pan. Use a spoon or spatula to gently press the toppings down into the egg mixture.
- Bake at 350° for 30-40 minutes or until golden brown.
Breakfast Egg Casserole
Customizable Breakfast Egg Casserole will be your family’s favorite addition to the brunch menu! Prep the casserole in under 10 minutes and bake in the oven while preparing other items! No crazy ingredients here, just eggs, sour cream, milk, cheese and seasonings.
Ingredients
- 2 tbsp butter melted
- 18 eggs
- 1 cup sour cream
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried mustard
- 2 cups shredded cheese
- Mix ins (mentioned above) optional
Instructions
- Preheat the oven to 350°.
- Melt the butter and coat the bottom and sides of a 9×13 baking dish. Set aside.
- In either a large bowl or a blender, combine the eggs, sour cream, milk, slat, pepper, and dried mustard. Blend or whisk until completely combined and frothy.
- Pour the egg mixture into the pan.
- Add the cheese and any other mix ins into the pan. Use a spoon or spatula to gently press the toppings down into the egg mixture.
- Bake at 350° for 30-40 minutes or until golden brown.
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Sarah says
I thought it was great. Light and fluffy. I’m back for the recipe to make it again!
Karli Bitner says
I am so glad you enjoy this recipe so much, Sarah!! Thank you for taking the time to leave a review and comment. 🙂