Here’s a simple, filling egg-based breakfast casserole you can make for meal prep or a weekend brunch.
The main ingredient is Egg, so it’s high in protein, low in carbs, and very customizable.
🍳🥘 Egg Breakfast Casserole
🥣 Ingredients
- 6–8 eggs
- 1 cup milk (or cream for richer texture)
- 1 cup cooked vegetables (spinach, bell pepper, onion, mushroom)
- 1 cup cooked meat (optional: chicken, sausage, or bacon)
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt & black pepper
- Optional: garlic powder, chili flakes, herbs
👩🍳 Instructions
1. Prep ingredients
- Lightly sauté vegetables (removes extra water)
- Cook meat if using
2. Mix base
- In a bowl, whisk eggs + milk
- Add salt, pepper, and spices
3. Assemble
- Grease a baking dish
- Add vegetables and meat evenly
- Pour egg mixture over everything
- Sprinkle cheese on top
4. Bake
- Bake at 180°C (350°F) for 30–40 minutes
- Until eggs are fully set and top is golden
5. Serve
- Let it cool 5–10 minutes before slicing
- Cut into squares
🍽️ Result
- Soft, fluffy baked eggs
- Cheesy, savory flavor
- Great for breakfast or meal prep
🧠 Tips
- Don’t skip sautéing vegetables (prevents watery casserole)
- Use a deeper dish for thicker slices
- Add herbs like parsley or oregano for extra flavor
- Store in fridge up to 3–4 days
🔥 Variations
- 🥑 Add avocado after baking
- 🥦 Make it veggie-only for a lighter version
- 🌶️ Add jalapeños for spicy breakfast
- 🧀 Extra cheesy “keto style” version
If you want, I can also give you:
- A low-carb keto egg casserole
- A high-protein gym breakfast version
- Or a 5-minute egg breakfast skillet instead 👍
