Easy Breakfast Casserole

 

I used to think that making a Breakfast Casserole was a big deal, difficult, complicated and tricky. It seems that the recipes I found called for ingredients I never had and they always overwhelmed me.

One day a few weeks ago, I had an abundance of eggs and a few leftover ingredients from other meals so I decided to experiment. What do you know? You can build an egg casserole with just about anything. Quickly. Inexpensively. Without difficulty. I am very excited.

Here’s the beauty of this recipe:  You can build your breakfast casserole however you want.  This recipe has a few “base ingredients”, then you stir in whatever “add ins” you want…then you top it with cheese…then you bake it. It doesn’t get much easier than that! (And did I mention that this recipe is Gluten Free?!)

Easy Breakfast CasseroleYum

8 eggs
1/2 cup heavy cream
1/4 teaspoon sea salt
1  cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)

Begin your casserole by whisking together the eggs, cream and salt. Pour the ingredients into a 9×13 inch casserole dish. Sprinkle in any “add in” ingredients you wish. Stir them around with a fork.  Top casserole with cheese. Bake in a 350° oven for 30-40 minutes, or until the middle doesn’t jiggle.

Add In options:

Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies

Add anywhere from 1/2 cup to 2 cups of any of these “add ins”. You can use a different sized casserole dish, you’ll just need to adjust the bake time. The thicker your casserole, the longer it will take to bake.

breakfast_casserole[1]

Want to make this ahead of time and freeze it? I do it all the time, making for a super easy breakfast!

Prepare the casserole as directed, then freeze unbaked. Place frozen casserole in the fridge overnight. Bake the following morning as directed, adding a few additional minutes if necessary.

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Comments

  1. Michelle MacNeil says

    I just decided to make this our Christmas morning breakfast this year!!! Thanks for posting this and the great idea!! Merry Chritmas to you and yours! Blessings and peace to you all this holiday season!!

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  2. Emily Woodall says

    Mmmm! This does sound yummy! I have the honor of hosting my family & my hubby’s family on Christmas morning each year. I do a brunch & so these posts couldn’t be more perfect for me! Thank you!!!

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  3. says

    I’d love to have one of the beaters! These days I use my KitchenAid (only one beater) and I usually let Little Guy have it, so it would be a real treat for this mama. :)

    Heather

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  4. says

    What would you say the measurement for the add-ons is? Like 1-2 cups?

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    Laura Reply:

    Hmm…I’d say 1/2 cup to 2 cups…depending on how meaty or how vegetably you want it!

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  5. Sheila says

    After years of planning a nice Christmas morning breakfast that never happens, this year I’m putting a casserole in the fridge the night before! Your recipe looks yummy, I like being able to customize things to our taste. thanks!

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  6. says

    I have made something like this for years, but use milk instead of cream and we call it oven omelet. I agree it is so easy and so good. My kids always love it.

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  7. Heather says

    Our MOPS group always has an egg bake or two at our meetings so I’m always up for a new recipe for eggs! Yummy!

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  8. lcg says

    I’ve usually done this, but with bread cubes added in (and left to soak overnight). Do you ever do it with bread?

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    Laura Reply:

    No, I really don’t like it with bread. I don’t know why. :)

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    Kay Reply:

    we do the bread on the bottom also, my kids just starting loving this dish this year! i got it from my mother. she was a PK growing up. this is on her ‘people just dropped in’ short list. we do bread on the bottom, then all the goodies, then top it all with egg stuff. thanks for sharing, this is such a great recipe!!

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  9. Merrilee says

    I have a similar recipe. It is an absolute favorite! I throw in a 1/2 tsp of dry mustard, some black pepper and put bread as the bottom layer.

    I also make it the night before & let it sit in the frig overnight.

    We had leftover French bread from dinner tonight. That prompted a suggestion of this casserole for tomorrow.

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  10. says

    Yum!! I’ll have to try that (it’s just MEAN to post a recipe like that on an evening when I’m out of eggs, at least I was planning to get more tomorrow anyway LOL).

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  11. sheila says

    Could you put the hashbrowns on the bottom and put the eggs on top? This is a great recipe!

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    Laura Reply:

    Sure, I don’t know why not.

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  12. Amy Harris says

    I don’t eat eggs when made by themselves but I love them mixed with other things! This sounds wonderful! I picked up some turkey to make your sausage the other day so I will make extra to put into the casserole. Thank you so much for the recipes!

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  13. Cathy says

    Okay, I just ate dinner and I am not hungry, but the picture of your breakfast casserole has me wanting to reach through the screen with a fork. Yum! I’ll have to try this recipe soon. Thanks for sharing.

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  14. Brighid says

    Perfectly sensible once again, Laura! I’ve been in a tizzy about having people over across the holidays – different sets of people, different sets of needs. At least the breakfast casserole will be simple. :)

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  15. rainbow says

    how do i find heavy cream? and the applcsause bread sounds good

    [Reply]

    Laura Reply:

    Heavy cream is also called “heavy whipping cream” and is found in the dairy section close to the milk.

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  16. Annie says

    I’m bummed. I LOVE eggs, but have eliminated them from my diet in hopes to figure out what my nursing son is allergic to.

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  17. Shannon says

    Here’s one that is slightly more involved but SO delicious:
    Whizz 6 eggs and 3 T sour cream in a blender for a full minute. Pour into the casserole dish and bake at 400 till set. Meanwhile, saute sausage with onions and mushrooms till cooked through. When eggs are done, pour half a cup of salsa over the eggs, then sausage mixture, then top with plenty of shredded cheese. Bake till done and cheese is bubbly.

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  18. Amanda says

    I’m in my second pregnancy, and it has thrown me for a loop. But I’ve gotten a lot of good recipes that have “agreed” with me during this first trimester. Thank you for all the work you do on your blog.

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  19. Theresa C says

    You and I are so on the same wave length Laura! I make these all the time! I usually use chopped kale that I lightly wilt w/some sauteed red onions!!!! IF I have meat around I’ll throw that in too. I use very little, like 1/2 pound or less of ground turkey/grass fed beef OR naturally cured turkey bacon. I once used asparagus and that was incredible too. I love how easy these are to make and my toddler aged children eat them up!
    Mmm to the frosting. If you weren’t so far, I’d be there!!

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  20. Fiddlesticks says

    Thank you! Thank you! Thank you! I was stressing about what to do for Christmas morning since we actually have guests this year and was thinking something like this would be perfect!

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  21. says

    Yum yum yum!!! So excited. I think Im going to plan on making this the day before and then reheat the morning of. I try not to cook anything on Christmas! Fantastic, thank you for sharing.

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  22. Nicole S. says

    We make something similar to this on christmas morning, except we pour it into a par baked pie crust. We also mix it up the night before and toss it in the oven while presents are being opened for a quick and easy breakfast.

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  23. Kristine says

    I actually am making this casserole this morning for breakfast tomorrow. Very simple- my kind of cooking! Thanks for your website.

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  24. MandyK says

    This Christmas morning we will be making a Dutch Puff. I tried the recipe out last week with whole wheat flour and my husband and daughter LOVED it!

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  25. Deanna says

    My family loves breakfast casserole! I have been making them for years, they are quick and easy. I whip it up the night before and pop in the oven while we are all getting dressed and viola hot breakfast, and clean up is easy also one pan and a few dishes.

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  26. Joanna S. says

    Love, love, love egg casserole! Just wish it didn’t take so long to get that jiggle out of the middle (and get the egg casserole to cook ;)

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  27. Joanna S. says

    Btw, I noticed in your original Brunch invitation that I was supposed to include the invitation on my comment. I can’t get it to copy/paste. Am I doing something wrong or missing something VERY obvious?

    [Reply]

    Laura Reply:

    I’m sorry if I didn’t explain that very well. You don’t need to include the invitation in your comment. I meant that for every post I include the picture of the invitation, you should leave a comment for a chance to win. Each post with the invitation pictured is another chance at winning the prizes.

    [Reply]

  28. says

    I’m also a fan of breakfast casseroles! I like that this recipe is gluten-free and that it can be totally different from one time to the next depending on what add-ins you use.

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  29. Chris says

    This sounds very good! I have one that doesn’t eat eggs so I don’t get to make stuff like this often. Maybe I will while hubby is home for vacation.

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  30. says

    This sounds very much like a quiche recipe I used to make. It had a crust, and lots more cheese. I also added ham. I bet green bell peppers would be great too.

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  31. Cheri says

    I do like an egg bake on Christmas morning. We put it together the night before so it’s so easy to throw in the oven Christmas morning. I’ll be trying this recipe!

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  32. Tracy says

    We do breakfast casseroles EVERY Christmas! We use one similar to this (but it uses bread and is made the night before) as well as a French Toast casserole that is made the night before as well! Yum, yum! We look forward to it every year! :)

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  33. Christy says

    We are planning to have a similar casserole Christmas morning for breakfast. It helps break up some of the sugar from the cookies!

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  34. Mandy says

    I was wanting to do a breakfast casserole this year and have been trying to find one that looked good and easy to make. Thanks for posting this recipe it looks so good. Going to start a knew tradition in the household this year with a breakfast casserole.

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  35. Anne says

    Looks as though I’ll be starting a new tradition for Christmas morning this year. Hopefully next year our chicks will be producing the eggs for our yummy brunch!

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  36. says

    Thank you so much for this recipe! I’ve been wanting a good egg bake without bread or hash browns & this is it! I’m not really good with experimenting in my kitchen, so I’m always really happy when you do. :-)

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  37. strubleroots says

    That’s an awesome idea! One I think I’ll plan to use for Christmas morning, so I’m not slaving over the stove making eggs for everyone…this way, I could just throw it in the oven and enjoy my family while the oven does all of the work! :)

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  38. Melissa says

    I love breakfast casseroles and so does my hubby. Unfortunately, we haven’t won the kids over, but I will keep trying! :)

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  39. says

    I love breakfast casseroles — but I just can’t make them anymore since my little girl has egg allergies! This does look so good though! Can’t wait to see your recipe tomorrow!

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  40. Deanna says

    Looking forward to all of the new recipes!!! Thanks for your work. I’m not very good at experimenting with new ideas in the kitchen.

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  41. Tara says

    Hmm. I love breakfast casseroles. We make them for our SS class.

    [Reply]

    Julie Seiber Reply:

    I’m excited to see the recipes today! Thanks so much for all you do!

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  42. tealady3 says

    Silly me! All this time I have been doing mine the night before because the recipe calls for overnight,well how am I to know who may stop by.This is wonderful,I will be making this,this week-end.

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  43. Damaris says

    Ahhh….the egg lovers in my family will love it…and with all the guys coming in and out of my kitchen this week it will save Mama some time!!

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  44. Jean says

    Mmmm…this Breakfast Casserole sounds really tasty! I suppose, since I’m not concerned about gluten, I could add cubes of my homemade wheat bread sometimes also! :o)

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  45. Katie says

    That does look easy. I was going to ask if you have ever added bread cubes, but looks like others do sometimes. Great.

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  46. M Hughes says

    Sounds yummy!
    One question: We no longer have access to raw milk and the only heavy cream available is homogenized – which we refuse to use. Can I substitute sour cream or yogurt – or organic milk?

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  47. Misty says

    The recipe I use calls for a bit of rice flour – so still gluten free. I love broccoli & ham, or sausage & mushroom.

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  48. Brooke says

    Thank you for the recipe. I have been having trouble with my “makes-its-own-crust” quiche actually making its own crust. So, I’ve been looking for a recipe without the “crust” part. This is a great basic recipe that I haven’t been able to find. We will definitely have this on Christmas morning. Now, for the Christmas breakfast bread!!

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  49. says

    How did you know I needed a breakfast casserole recipe to take to my mom’s?? Thanks so much! We’ll be having your monkey bread for Christmas morning and will use this one for the next morning. Thanks!

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  50. Susan says

    The casserole looks yummy. I’d chose ham in mine. I think I’d love to add finely diced onion too. Thanks for the recipe.

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  51. Priscilla F. says

    Oh yum! Why did I never think of adding simple cooked REAL potatoes to eggs for a healthy breakfast casserole… Thanks for another good recipe!

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  52. says

    Mmm…looks great! We’re making something similar for Christmas morning…we call it Christmas egg bake. It sits in the fridge all night and makes for a wonderful breakfast before our special communion time and then gifts. Ours has bread also with eggs, cheese, bacon and mild green chiles.
    Merry Christmas!!

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  53. jessica says

    Awesome casserole recipe! Love how easy it is. My hubby always wants a warm breakfast made on the weekends. Will definitely be trying this one.

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  54. Mary V says

    Looks delicious – I love breakfast casseroles. They’re a great way to use up a little of this and a little of that.

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  55. Karen O'Dell says

    Laura Lou –
    I love coming to your house to eat. In “real” life, and via the internet!
    Merry Christmas to the Coppinger’s.
    Auntie

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  56. Erin S says

    I also have a recipe using cubed bread as well. Haven’t made it in many, many years. Looking forward to eating this Christmas morning!

    Thanks to Beth for reminding me about the monkey bread recipe!

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  57. Kristen B says

    Can’t wait to make this for our family on Christmas morning and I think I will be adding in some ground turkey to ours! thanks for the recipe!

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  58. Suzan says

    I say this is what we call Easy Peasy… so quick and can bake while we are all showering and having coffee. Thanks for sharing!!

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  59. Shawna says

    Laura,
    It has been a busy crazy day, I haven’t had time to check my e-mails, but I had to check out your site and see what you were serving. Delicious.

    Thanks.

    Can’t wait for the vanilla muffins and wondering if the recipe will work as a cake. I am needing a healthy white cake for my strawberry shortcake. Used Jiffy white cake mix for years and well it is full of white sugar. I know with Rapadura my cake won’t be white but maybe honey, can’t wait to taste your vanilla muffins.

    [Reply]

    Laura Reply:

    I’m not sure the muffin recipe will work for a cake BUT: http://heavenlyhomemakers.com/healthy-strawberry-shortcake I’ve gotcha covered. :)

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  60. Sheri says

    Sounds good – it’s always nice to have a new breakfast recipe (or breakfast for supper recipe – this one sounds perfect for that!)

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  61. Rebecca says

    I really wish I were’nt allergic to eggs, looks yummy. I can make it for my family though, while I enjoy a smoothie!

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  62. jenfor says

    Love this site. Can’t wait to try this. Our family loves the pizza pockets and the bonus points I get for serving apple/blueberry pies for breakfast. LOVE!

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  63. Jenny says

    The thing I don’t like about breakfast casseroles is all the time it takes to prepare. I like the idea of making it the night before, but still you have to get up at an un-Godly hour to let it come to room temp and THEN bake it for an hour! Sheesh!

    Like this one much better. :)

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  64. Dawnette Thomas says

    I have never made a breakfast casserole, so I think it might be time to adventure into this idea. Now to figure out what will please the majority of my family.

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  65. Rhoda says

    My mom would always assemble her breakfast casserole the night before with bread cubes to soak in the eggs. Then bake fresh in the morning. Yum. Good memories.

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  66. Bernadette says

    A lovely serving of fruit on the side and a muffin and you have a wonderful Christmas breakfast. Thanks for the inspiration!

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  67. says

    Okay, so I made this for dinner last night and it was great. I couldnot add the cream, as we were out of milk and DH didn’t bring it home until after I’d gotten this into the oven. So for a 9×13, I used 12 eggs for my family of 7. I added sauteed onions and spinach and some cut up Beeler’s Ham and it was really good. Thanks for such an easy quiche recipe that doesn’t include baking mix! Yay!

    Oh, and my morning sickness is so bad I am not keeping anything down, but I kept yout quiche down so THANK YOU! It’s always nice to eat sometimes, LOL!

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  68. DawnJoy says

    I think you just planned our Christmas breakfast for me. Thanks. And, I’m gonna use your homemade vanilla, yum. – Dawn

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  69. Tiffany says

    This is wonderful. We never do the traditional breakfast casseroles because they always have bread in them. Gonna have to try this!

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  70. hartlandmama says

    Can’t wait to see what all you have in store for “Brunch”…I always have a hard time putting menus together…Thanks for all of your help!

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  71. Krista says

    This casserole looks like it could also be described as a crustless quiche or a baked omelette. Yummy! I love that you can customize it to your family’s tastes and what you have on hand. I tend to do that anyway, but I love recipes that state up front that you can do it.

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  72. Alicia says

    My husband and I like breakfast casseroles, but my kids not so much. But they would love the muffins. So may need both.

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  73. says

    I am so going to make this! I may even add it to the dinner menu. I always keep at least 1 dozen eggs in my refrigerator as it is a cheap source of good protein! I may even pair it with those Cinnamon muffins! Will it work alright with whole (raw) milk?

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  74. Dacia says

    Just catching up today – Thanks for this easy recipe with normal – clean out the fridge/pantry ingredients! I agree, too many complicated recipes for breakfast casseroles! :) It’s morning I tell ya!

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  75. AllieZirkle says

    When I’m out of heavy cream, I whirl cottage cheese in the blender or food processor. It works like a charm! I also LOVE the addition of mustard powder. That adds such depth and flavor.

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  76. Lisa says

    I am making your breakfast casserole for Christmas morning. Love all your recipes that I have tried so far and I’ve tried many of them!

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  77. rachel says

    Do you butter the pan?

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    Laura Reply:

    No, I don’t, but you certainly could if you find that you have trouble getting the casserole out easily.

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  78. Elizabeth says

    I’m sure this is a doubt question (I’m still new at cooking at home) but what is heavy cream? Is that the same thing as whipped cream?

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    Laura Reply:

    Heavy cream is the same as whipPING cream and will become whipped cream if you beat it with beaters for a few minutes. You’ll find heavy cream or whipping cream close to the milk in the dairy section.

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  79. Lindsay says

    Can you make this the night before, refrigerate it, and bake the next morning? By the way, I tried your vanilla muffins, and they were yummy!!

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    Laura Reply:

    Yep!

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  80. 1ofeach says

    Inpired by you to be better at meal planning, I made this last night to heat up each morning this week while Hubby is on an earlier shift. (Don’t tell, but I don’t like getting up early and making his breakfast and lunch, but then, we all do things we don’t like!)

    This smelled insanely good as it baked and as it cooled. It was so easy to heat up and it’s delicious! Hubby’s happy and I’m happy. And breakfast is made for the rest of the week!

    Thank you for all your great recipes, Laura! :)

    I know there must be a zillion recipes for egg casseroles, but I made this b/c of you, so you get all the credit. Love your blog, your recipes, your podcasts, and your inspiring me!

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  81. says

    Thank you for this recipe…I made the mini breakfast quiches today and they were a hit!!! I added diced onion, mushrooms, and tomatoes and a little pepper. YUM! Thanks again.

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  82. Lisa says

    I made this for Mother’s Day and it came out of the oven all puffy and beautiful but then fell flat. It tasted good but I wonder what could have happened. The dish was a little smaller than 9 x 12.

    [Reply]

    Laura Reply:

    Aw bummer. Not sure what happened. Mine always falls a little bit too though, now that you say that. Glad it still tastes good!

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  83. Sharyn says

    I would love to make this right now but I don’t have heavy cream, is there anything else I could use?

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    Laura Reply:

    Whole milk would work, maybe just use a little less than the recipe calls for since it’s not as thick!

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  84. Amber says

    All I have on hand is skim milk and a can of evaporated milk, could these work for this recipe?

    [Reply]

    Laura Reply:

    I’d say – use the evap milk over the skim. I think that should work!

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  85. Jenifer Parker says

    Would this 9×13 make about 6 servings as this is the ‘main course’? Or do you make smaller servings and add other ‘sides’ with this? I’m guessing ‘adult’ servings and not small kid servings in this now.

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    LindseyforLaura@HHM Reply:

    This will make 9 adult servings. If you have hungry boys (like Laura) serving fruit as a side also works great!

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  86. says

    We’ve always loved a breakfast casserole similar to this with a crescent roll crust. I know those are awful for health…do you have an alternative healthy “crust” suggestion? In the meantime I will try this one without the crust!

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    Rebecca Reply:

    I often put bread cubes in mine, or leftover rice. You could try toasted bread, or mashed potatoes, both of which I use for quiche crusts. Or use bread dough, and parbake before filling.

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    LindseyforLaura@HHM Reply:

    Here is a link to the recipe Laura loves for a crust: http://heavenlyhomemakers.com/my-favorite-versatile-whole-wheat-dough. :)

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  87. Maarja says

    I am loving your site and information. We have an in-home Christian childcare and the ideas and recipes are fun and very pleasing to the kids but the family is saying I want to eat the daycare food can you make more?!!

    [Reply]

    LindseyforLaura@HHM Reply:

    Yay! That is so great. Thank you so much for your encouragement. I know it means the world to Laura.

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  88. Janet Herndon says

    I sometimes take a breakfast casserole to work when someone has a birthday. I mix it together the night before and put it in the refrigerator, then pop it in the oven in the morning while I am getting ready, and it’s ready to go when I am. And still hot and yummy when we eat it at work! Thanks for the great recipes, Laura!!

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  89. Lisa says

    Thank you so much for a GF recipe that doesn’t call for every crazy flour/starch out there. I’m a Celiac with a very picky family to feed. Something simple and ‘normal’ is very much appreciated!

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  90. Alisha says

    This turned out wonderful! Thanks for the recipe. I used ham, onion, pepper, and hashbrowns or the fillers.

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  91. Shannon says

    Thanks Laura. So simple and I love that it’s freezeable;it took 5 more seconds to make 2 of these instead of 1. :)

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  92. Kimberly says

    Call me crazy, but I can’t seem to find enough ways to sneak ground flaxseed into my foods- especially for the fiber…Might add some to this too- my kids never do see it……

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  93. Dick Nachlinger says

    After cooking, can this recipe be frozen for a few days, then heated up before serving?

    Or, could it be frozen before cooking, thawed and then cooked as per directions?

    Thank you, Dick

    [Reply]

    Laura Reply:

    I would say freeze it after baking it, then reheat pieces in the oven or toaster oven at 350 for about 10 minutes.

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  94. Nicole says

    Just wanted to say how much my kids loved this! Even my youngest who was convinced (until now) that she only liked her eggs scrambled. We did this with a mix of egg whites and whole eggs, as cholesterol is a huge concern in our family, and it was so good! Thanks for all you do.

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  95. Virginia says

    How many hungry people does this egg casserole serve? I am starting to think about meals for Thanksgiving weekend and wondered if I’d need to double this recipe!

    [Reply]

    Laura Reply:

    My family of six can eat the entire casserole easily, but we’re big eaters. :) I’d say 6-8 people maybe?

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  96. Bonnie says

    This recipe looks amazing! I’m out of grocery money until Monday and not sure what to make for dinners with what little we have left. One thing I do have is eggs! I don’t have heavy cream, but maybe my fat free half and half will do. :)
    Thanks for sharing!

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  97. Jenifer Parker says

    My Sunday School teacher used basically this recipe but lined the bottom of the pan with torn bread (you could use whole wheat, I did) and it IS a filler but a healthy filler.

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  98. Jenifer Parker says

    OH, and unless I’m mistaken she has added spinach to it and baked it in cupcake papers and frozen them for ‘take outs’ when you’re in a hurry. Defrost in microwave or on counter till soft.

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  99. Donna B says

    This looks great! I want to try it with spinach — I just can’t decide if I want to use cheddar or feta. Decisions, decisions! *sigh*

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  100. Ashleigh says

    Any thoughts as a heavy cream substitute? We have some milk sensitivities so I can’t use cream or milk. But I love egg casserole.

    [Reply]

    Laura Reply:

    I would maybe try using coconut milk to see if that would work. :)

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  101. says

    I have been wondering if you could throw leftover veggies and such in some eggs and make a breakfast casserole. I’m inspired to give this a whirl for breakfast tomorrow. I’m thinking ham and broccoli.
    thanks for the tip!!!

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  102. says

    I just mixed up one of these, but we won’t have time for it to bake in the morning, as my husband is getting in from a trip at 2am and then we’re meeting with our realtor at 9am… and then both sides of the family are coming over for brunch immediately after! (What was I thinking?)

    Anyways, I tossed it all into the crock pot and turned it on low. Other recipes I’ve seen do this, so here’s hoping it turns out well!

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  103. Dorraine Coulter says

    I too am inspired to eat better and cook more for my family. I love your posts and promise to make some recipes soon! I can’t find that sucanat sugar in the stores here, is sugar in the raw the same thing?

    Thanks Dorraine

    [Reply]

    LindseyforLaura@HHM Reply:

    No, sugar in the raw is different. Here is a link to a post Laura wrote about sweeteners.
    http://heavenlyhomemakers.com/the-most-nutritious-sweeteners

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  104. Denise says

    Making two of these for a baby shower this weekend. Going to prepare the night before and bake in the morning. Any adjustments to baking time/temp for cooking two at the same time?

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    Laura Reply:

    No adjustment needed. :)

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  105. sherise says

    My egg casserole was made with 5 eggs, heavy cream, green olives, feta cheese, browned sausage, onions, a sprinkle of red pepper flakes and topped with mozzarella. Baked in 9×9 pan. Fantastic served with icy cold watermelon. Thanks for the idea.

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  106. Kari Coppinger says

    What an easy way to wow my guests this a.m. Paired with blueberry muffins made simple by having muffin mix on hand. And orange slices. While I don’t mind getting recipes off the computer, it certainly is handy and easier to open my Heavenly Homemaker cookbook and go. The page never goes dark if I don’t look at it for a while!

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  107. Cindy says

    My husband and I had this for breakfast this morning. I added 1/2 lb breakfast sausage, handful of spinach,peppers & onions. Yummy. Thanks for sharing.

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  108. Judy Powers says

    I was wondering, if I make the casserole ahead of time, and freeze it… I assume I bake it first? And then what would be the best way to warm it up?!

    THANKS!

    [Reply]

    Laura Reply:

    I actually freeze it before baking it, thaw overnight in the fridge, then bake as directed.

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  109. Melissa says

    I chopped up leftover steak from last nights dinner and threw it in this dish with some onion. It was really good. Wish we had some hot sauce or salsa, it would have been even better.

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  110. Jimi Ann says

    This looks delicious! I’m glad to have found a breakfast casserole that doesn’t include bread! I also like the idea of making it and popping it into the oven, so it can be cooking while I get the children ready, then all sit down together for a wonderful breakfast. :)

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  111. Brianne says

    Made this tonight to use some plain sausage I had on hand. Added some diced green bell pepper and onion. Also added 1 tsp black pepper and a pinch of cayenne pepper. The flavor turned out great; hubby and teens all liked it. However, it did not look very appealing!
    My casserole turned out very flat. We avoid dairy so I used 1/4 cup rice milk in place of the
    heavy cream. Don’t know it that affected the results. Also, it seems like my egg yolks and whites separated while cooking since the whites were identifiable and the whole casserole had an uneven color/texture.
    So, while it tasted much better than it looked, I was disappointed not to have a solid winner. I’ve had so many flops lately that kitchen duty has become quite frustrating. If anyone has any suggestions for me, I’d be grateful. BTW, we are at high altitude 6k+ and I’m still learning (not so successfully) how to modify things to make recipes work here. Some dishes I cooked for years elsewhere I just can’t get right now that we live in CO!

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  112. Shelly says

    I made this today-Greek style! I sautéed green and red bell peppers, onions, tomatoes, and spinach and added them to the eggs and cream mixture. I then added some crumbled feta and baked in a 9×13 with a small handful of extra sharp white cheddar on top. Yummy!

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  113. jetzmama says

    This is on a regular dinner rotation at our place. I’ve used 1%, 2%, and almond milk, all with excellent results. A mess of broccoli with swiss is one my favorite combinations. My guys prefer the version in which I substitute about 3/4 c. milk with salsa and throw in a big can of chopped green chilies a splash of Texas Pete (sometimes black olives for garnish on this one).

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  114. Rose says

    Does anyone have trouble with freezing eggs? The few times I’ve tried it, it seems that they are ‘rubbery’ after they are reheated. I’ve never tried freezing them raw, but maybe that makes a difference?

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    Laura Reply:

    If I make the casserole and freeze it before baking, then bake after I’ve thawed it in the fridge overnight, it turns out great for me!

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  115. Lisa says

    I am thinking of making this casserole to bring to a brunch. If I bake it the night before and then heat it in the oven when I get to the brunch, should I shorten the original baking time so it doesn’t get over cooked when reheated?

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    Laura Reply:

    Mmm, tricky. If it’s been baked and refrigerated, it will take quite a bit of time to reheat through and through, so I think it might be overbaked at that point. Any chance you can put it together the night before, then bake it once you get there? Or bake it at home in the morning right before you leave, then put it in the oven at the brunch to keep the heat/reheat right before serving?

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  116. Kristen says

    Do you think this would work with whole milk? I would love to make it tomorrow morning but am out of heavy cream :)

    [Reply]

    Laura Reply:

    Yes, I think that would work just fine. :)

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  117. Brianne Klotzsche says

    Anyone else have trouble with this turning out right at high altitude?
    I commented quite some time ago but no one responded…..

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    Donna Reply:

    I’m in Colorado, at an elevation of about 5700 feet. It worked fine for me.

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    Brianne Reply:

    Hmmmm. I’m in CO, too, at about 6300 feet. I have had difficulty with several recipes that I made for years at low altitude not turning out well here at high altitude. However, it’s been about 10 months now since I tried this casserole, so I don’t remember the details at this point. I’ll have to try again….

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  118. says

    Thanks for posting this recipe. Got frustrated yesterday just finding a basic recipe with ratios and then I stumbled upon yours doing a search. Made two this morning for a brunch. One with spinach, mushrooms and mozzarella cheese and a little Italian spices. The other with a little ham, chiles, Rotel tomatoes and Monterrey Jack cheese. I increased the recipe (12 eggs, 11/2 cups of cheese and 3/4 cup of whipping cream and a little extra salt). Delicious. Gone in minutes! (I did drain spinach, mushrooms, Rotel and chiles well) Cooked in 9×12 pan for about 45 minutes. Thanks again.

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  119. Julie Grace says

    Have you ever tried baking it right out of freezer? I want to extend baking time to 1 1/2 -2 hours to bake while we are at church. Any suggestions?

    [Reply]

    LindseyforLaura@HHM Reply:

    I haven’t baked it right out of the freezer before. I think it would work ok, but I am not sure on if you should turn down the heat since you would be cooking it for nearly 2 hours longer. I don’t anticipate it taking 2 hours to defrost in the oven before it starts to bake (if that makes sense. :))

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  120. Cheryle says

    I really like the idea of mixing the eggs right in the casserole dish. So I guess you don’t need to butter the casserole dish? I’d be using milk or maybe half & half instead of heavy cream in case the fat content makes a difference.

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    LindseyforLaura@HHM Reply:

    You shouldn’t need to butter the pan and it should work out fine. :)

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  121. Danielle says

    How many servings do you think this is? Feeding about 50 for a youth mission trip and wondering how many pans to make.
    Thank you

    [Reply]

    Laura Reply:

    I would say each pan feeds about 8 youth. :)

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  122. Cindy says

    cane you reheat this casserole?

    [Reply]

    Laura Reply:

    Yes – it’s better fresh out of the oven but reheating works too. :)

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