This recipe is perfect for busy mornings or special gatherings. It’s easy to assemble, highly customizable, and incredibly filling. You can prepare it the night before and simply bake it in the morning. Plus, it’s a great way to use up leftover meats or veggies. The combination of creamy eggs, melted cheese, and savory add-ins makes it a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Milk
Salt and pepper
Shredded cheddar cheese
Onion
Bell pepper
Butter or oil (for sautéing)
Optional: spinach, mushrooms, or green onions
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large skillet, heat butter or oil over medium heat. Add diced onion and bell pepper, sautéing until soft.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Stir in the sautéed mixture and half of the shredded cheese.
Pour the egg mixture into the prepared baking dish and top with the remaining cheese.
Bake for 35–40 minutes or until the center is set and the top is golden.
Let cool for 5–10 minutes before slicing and serving.
Servings and timing
This recipe serves 8 and takes about 15 minutes to prep and 35–40 minutes to bake, for a total time of around 50–55 minutes.
Variations
Add diced potatoes or hash browns for extra heartiness.
Swap cheddar for Swiss, Monterey Jack, or pepper jack cheese.
Make it spicy with jalapeños or hot sauce mixed into the eggs.
Add fresh herbs like parsley or chives for a burst of freshness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds or until warmed through. You can also freeze the baked casserole in portions for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
Can I make scrambled egg casserole ahead of time?
Yes, you can prepare it the night before and bake it in the morning. Store it covered in the refrigerator overnight.
Do I have to scramble the eggs first?
No, the eggs are whisked raw and baked in the oven; they firm up during baking.
Can I use egg whites instead of whole eggs?
Yes, you can use egg whites or an egg substitute for a lighter version.
Can I freeze this casserole?
Yes, once baked and cooled, it freezes well in individual portions for up to 2 months.
What kind of cheese works best?
Cheddar is classic, but feel free to use your favorite melty cheese like Swiss, mozzarella, or a blend.
How do I know when the casserole is done?
The center should be set, and a knife inserted should come out clean. The top will be lightly golden.
Can I add raw vegetables to the casserole?
It’s best to sauté vegetables first to reduce excess moisture and ensure they’re fully cooked.
Is this recipe gluten-free?
Yes, as long as your sausage and other add-ins are gluten-free, the dish itself is naturally gluten-free.
Can I use non-dairy milk?
Yes, unsweetened almond or oat milk can be used, but avoid flavored varieties.
What should I serve with scrambled egg casserole?
Serve it with toast, fresh fruit, or a side salad for a complete breakfast or brunch.
Conclusion
Scrambled egg casserole is a versatile, protein-packed breakfast dish that’s perfect for busy mornings, weekend brunches, or feeding a group. With its fluffy eggs, gooey cheese, and savory mix-ins, it’s sure to become a family favorite. Simple to make and even easier to customize, this casserole is a delicious way to start the day.
Scrambled egg casserole is a warm, make-ahead breakfast dish featuring fluffy eggs, melted cheese, and sautéed vegetables. Perfect for busy mornings, brunches, or weekly meal prep, it’s a versatile and satisfying way to start the day.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
12 large eggs
1/2 cup milk
Salt and pepper, to taste
1 1/2 cups shredded cheddar cheese, divided
1/2 cup diced onion
1/2 cup diced bell pepper
1 tbsp butter or oil (for sautéing)
Optional: 1 cup chopped spinach, mushrooms, or green onions
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large skillet, heat butter or oil over medium heat. Add diced onion and bell pepper, sautéing until soft, about 5 minutes. Add any optional vegetables and cook until wilted.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Stir in the sautéed vegetable mixture and half of the shredded cheese.
Pour the egg mixture into the prepared baking dish and sprinkle the remaining cheese on top.
Bake for 35–40 minutes or until the center is set and the top is golden brown.
Let the casserole cool for 5–10 minutes before slicing and serving.
Notes
Add diced potatoes or hash browns for a heartier version.Swap in different cheeses like Swiss, Monterey Jack, or pepper jack.For a spicy twist, mix in jalapeños or a dash of hot sauce.Fresh herbs like chives or parsley can brighten the flavor.Freezes well—cool completely before storing in individual portions.
