The Best Homemade Egg Casserole Recipe

I’ve always found that a great egg casserole strikes the perfect balance between simplicity and indulgence. With a custard-like texture and a mix of savory sausage, sharp cheddar, and fresh vegetables, this dish is ideal for weekend brunches or special occasions. It’s easy to prepare ahead of time, leaving you with a golden, fluffy masterpiece that’s both hearty and satisfying. There’s a reason this recipe has become a favorite at my table.

Recipe

If there’s one breakfast dish that never fails to impress—whether it’s a lazy Sunday morning or a holiday brunch—it’s this homemade egg casserole. Trust me, once you try this recipe, you’ll never go back to boring scrambled eggs again.

What makes it special? A creamy, custard-like texture from whisking the eggs just right, plus a generous mix of melty cheese, savory sausage (or crispy bacon, if that’s your jam), and fresh veggies for a pop of color and crunch.

I’ve made this for countless family gatherings, and every time, someone asks for the recipe—it’s that good. The best part? You can prep it the night before, pop it in the oven in the morning, and let the irresistible aroma of baked eggs and cheese wake everyone up.

Fluffy, flavorful, and foolproof—this casserole is about to become your go-to breakfast hero.

Ingredients

For a perfect homemade egg casserole, the ingredients are key to achieving that fluffy, flavorful, and satisfying dish. Freshness is vital here—opt for high-quality eggs and dairy to make your casserole shine. Here’s what you’ll need:

Base Ingredients:

• 8 large eggs – Fresh eggs yield a richer flavor and fluffier texture. Pasture-raised eggs if possible for that golden yolk color.
• 2 cups whole milk – Whole milk adds creaminess, but you can substitute with half-and-half for extra richness or lactose-free milk for dietary needs.
• 1 teaspoon kosher salt – Essential for enhancing all the flavors—don’t skimp!
• ½ teaspoon freshly ground black pepper – Freshly ground adds a punch compared to pre-ground.
• 1 teaspoon garlic powder – Adds depth without overpowering the dish.

Mix-Ins:

• 2 cups cooked breakfast sausage or bacon (chopped) – Adds savory richness. Swap with turkey sausage or vegetarian crumbles for a lighter option.
• 1 cup shredded sharp cheddar cheese – Sharp cheddar melts beautifully and adds tang. Feel free to mix in Monterey Jack or Gouda for variety.
• 1 cup diced onions – Sauté them beforehand for a sweeter, more caramelized flavor.
• 1 cup diced bell peppers – Adds color and crunch. Use red, yellow, or green—your choice!
• 1 cup diced potatoes (optional) – Parboil or sauté them first for a soft, golden texture.

Extras:

• Fresh parsley or chives (for garnish) – Adds a pop of freshness and color.
• Butter or cooking spray – For greasing the baking dish to prevent sticking.

Pro Tip: Pre-cook your mix-ins like sausage and potatoes slightly before adding them to the casserole—this guarantees they’re perfectly tender and fully cooked in the final dish.

How to Make the Best Classic Morning Egg Bake

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This guarantees even cooking and prevents sticking. Pro tip: Use butter or cooking spray for a non-stick surface. Waiting for the oven to preheat guarantees consistent baking from the start.
• Whisk together 8 large eggs in a large mixing bowl until fully combined and slightly frothy. This step creates a light, airy texture for the casserole. Be careful not to overmix, as it can make the eggs dense. Watch-Out: Stop whisking when no streaks of egg white remain.
• Add 2 cups of milk, 1 teaspoon of salt, and ½ teaspoon of black pepper to the eggs. Whisk until well incorporated. The milk adds creaminess, while the seasoning enhances flavor. Pro tip: For a richer taste, use whole milk or substitute half-and-half.
• Layer 4 cups of cubed bread (such as French or sourdough) evenly in the prepared baking dish. The bread acts as the base, soaking up the egg mixture. Flex tip: Stale bread works best—it absorbs the liquid without becoming soggy.
• Sprinkle 1 cup of shredded cheese (cheddar or mozzarella work well) over the bread. Cheese adds richness and helps bind the ingredients. Pro tip: Use pre-shredded cheese for convenience or grate your own for better melting.
• Pour the egg mixture evenly over the bread and cheese, making certain all pieces are soaked. Let it sit for 5 minutes to allow the bread to absorb the liquid. This step prevents dry spots in the casserole. Watch-Out: Don’t skip the resting time—it’s vital for even soaking.
• Add your choice of mix-ins, such as cooked bacon, sautéed vegetables, or spinach, evenly across the top. Customizing with mix-ins makes the casserole versatile. Pro tip: Precook vegetables to remove excess moisture and prevent a watery casserole.
• Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. Visual cue: The casserole should puff slightly and not jiggle when shaken. Flex tip: Cover with foil halfway through baking if the top browns too quickly.
• Let the casserole rest for 10 minutes before slicing. This allows it to set and makes serving easier. Pro tip: Use a sharp knife for clean cuts, and serve warm for the best texture. Watch-Out: Cutting too soon can cause the casserole to fall apart.

Nutrition

This egg casserole is a nutritious dish packed with protein and essential vitamins. Below is the nutritional breakdown per serving.

Chef Tips

Mastering this egg casserole starts with a few simple tricks I’ve picked up over the years. Always whisk your eggs thoroughly for a fluffier texture. Pre-cook veggies to release excess moisture and prevent sogginess.

Layer ingredients evenly for balanced bites. Let it rest 5-10 minutes after baking for easier slicing. Add cheese last to avoid burning.

Experiment with different herbs and spices to customize flavors. These small adjustments make a big difference.