Egg Bake Recipe
This easy Egg Bake Recipe turns simple ingredients into a delicious, oven-baked breakfast casserole that’s perfect for busy mornings or laid-back brunches.
Full Recipe Introduction
This egg bake—sometimes called a strata or breakfast casserole—layers fluffy, whisked eggs with bread cubes, melty cheese, and colorful veggies in a single dish. Picture a frittata-meets-casserole: golden on top, tender beneath, and brimming with savory goodness. According to Google Trends, searches for “breakfast casserole” spike by 20% each holiday season, while “egg bake recipe” sees over 12,000 monthly searches, so I know you’re in good company when you try this classic brunch star.
What makes it special? We’ve lightened it up by swapping half the cream for whole-milk Greek yogurt, boosting protein and tang without sacrificing creaminess. It’s naturally flexible—gluten-free bread works just as well, and you can sneak in extra veggies when your garden gives you zucchini and bell peppers.
You know what? I first tested this recipe back when my kids were in grade school. They tore through every slice, cheese strings and all. Now, at 50, I still lean on this easy, make-ahead bake for holiday mornings, potlucks, and sleepy Sunday breakfasts. Let me walk you through why it’s one of my all-time favorites.
Why You’ll Love This Recipe
• Feeds a crowd with minimal effort—perfect for brunch gatherings.
• Hands-off baking: assemble ahead, then let the oven do the work.
• Customizable: swap meats, cheeses, or veggies to suit any diet.
• Protein-packed: about 20g of protein per generous serving.
• Make-ahead friendly: prep the night before and refrigerate.
• Freezer-safe: double the batch and freeze extras for quick meals.
• Budget-wise: uses pantry staples like eggs, day-old bread, and milk.
• Kid-approved: cheesy, colorful, and easy to slice into squares.
Ingredients
• 10 large eggs (preferably pasture-raised)
• 1¼ cups whole milk (or unsweetened almond milk)
• ½ cup plain whole-milk Greek yogurt (for extra creaminess)
• 8 cups cubed day-old bread (brioche, sourdough, or gluten-free)
• 1½ cups shredded cheddar cheese (Kerrygold recommended)
• 1 cup diced bell pepper (mix red, yellow, green)
• ½ cup chopped green onions (or thinly sliced leeks)
• 1 cup baby spinach, roughly chopped (optional)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder
• 1 tsp Dijon mustard (adds a subtle tang)
• 6 oz cooked ham or cooked sausage (Applegate Farms nitrate-free), chopped
Tips:
– Use sturdy, day-old bread so cubes hold up under the custard.
– Swap mozzarella for cheddar for a milder, gooey pull.
– For dairy-free, replace milk and yogurt with coconut milk blend.
Directions
1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray—this ensures easy serving and cleanup.
2. In a large bowl, whisk together eggs, milk, Greek yogurt, Dijon mustard, salt, pepper and garlic powder until smooth and pale yellow. (Tip: don’t overbeat or the bake can get rubbery.)
3. Scatter cubed bread evenly in the prepared dish. Tuck in diced bell peppers, green onions, spinach and chopped ham or sausage.
4. Pour the egg mixture over the top, pressing bread gently with a spatula so it soaks up the custard—this creates that tender, strata-like texture.
5. Sprinkle shredded cheddar evenly across the surface. For a golden crust, pop on a light dusting of Parmesan.
6. Let it rest at room temperature for 10 minutes—this wet-up time is key for a moist interior.
7. Bake on the center rack for 35–40 minutes, or until the top is set and lightly browned (an inserted knife should come out clean).
8. Remove from oven and let cool for 5 minutes before slicing—this helps the casserole hold its shape and locks in the juices.
Servings & Timing
Yield: Serves 6–8
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: About 1 hour
Variations
• Southwest Style: Stir in 1 jalapeño, swap cheddar for pepper jack, add ½ cup black beans.
• Mediterranean Twist: Use feta and sun-dried tomatoes, toss in a handful of kalamata olives.
• Veggie-Loaded: Double up on spinach, mushrooms, and zucchini for a garden fresh taste.
• Keto Version: Skip the bread; layer veggies under the egg custard for a crustless casserole.
• Smoked Salmon: Replace ham with smoked salmon and dill, skip the mustard for a lox-style bake.
• Breakfast Pizza: Roll out pizza dough in the dish, then follow the same steps for a hybrid treat.
Storage & Reheating
In the Fridge: Store leftovers in an airtight container for up to 4 days.
In the Freezer: Wrap individual slices in foil and freeze for up to 3 months—thaw overnight in the fridge.
Reheating: Warm slices in a 325°F oven for 10–12 minutes or microwave on medium power for 1–2 minutes.
Make-Ahead Tip: Assemble the casserole the night before, cover, and refrigerate; bake fresh in the morning for a stress-free start.
Notes
• Bread Texture: Day-old loaves absorb the custard without turning soggy—fresh bread can become gummy.
• Cheese Layering: Adding a bit of cheese underneath your custard (not just on top) gives extra gooey pockets.
• Egg Ratio: A 1:1.5 ratio of eggs to milk gives a creamy, soufflé-like interior—too much milk makes it runny.
• Seasonal Veggies: Swap in pumpkin puree and sage for a fall-inspired bake, or asparagus and ramps in spring.
• Testing Doneness: If the center jiggles slightly but the edges are firm, it’s ready—carry-over heat will finish cooking it.
FAQs
Q: Can I make this dairy-free?
A: Yes—use unsweetened coconut or almond milk yogurt plus a dairy-free cheese alternative.
Q: What’s the best bread for texture?
A: Day-old brioche or sourdough holds its shape and soaks up the egg custard beautifully.
Q: How do I prevent a rubbery bake?
A: Stop whisking once the eggs and milk are just combined, and don’t overbake.
Q: Can I add raw vegetables?
A: Heartier veg like broccoli or carrots should be lightly steamed first; softer veggies cook through as the bake rests.
Q: Is there a gluten-free option?
A: Absolutely—swap in your favorite gluten-free loaf or ciabatta.
Q: How can I tell when it’s done?
A: The edges should puff and brown, and a toothpick inserted in the center will come out almost clean.
Conclusion
This Egg Bake Recipe is a true crowd-pleaser—easy to prep, full of flavor, and endlessly adaptable. From holiday brunches to quick weekday breakfasts, it’s a simple way to deliver a hearty, delicious meal. You know what? I’d love to hear how you make it your own—leave a comment below, snap a pic, and share your twists! Feel free to explore more breakfast casserole ideas in my recipe archive for even more morning inspiration.
Egg Bake Recipe
Ingredients
- 10 large eggs preferably pasture-raised
- 1¼ cups whole milk or unsweetened almond milk
- ½ cup plain whole-milk Greek yogurt for extra creaminess
- 8 cups cubed day-old bread brioche, sourdough, or gluten-free
- 1½ cups shredded cheddar cheese Kerrygold recommended
- 1 cup diced bell pepper mix red, yellow, green
- ½ cup chopped green onions or thinly sliced leeks
- 1 cup baby spinach roughly chopped (optional)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- 1 tsp Dijon mustard adds a subtle tang
- 6 oz cooked ham or cooked sausage Applegate Farms nitrate-free, chopped
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together eggs, milk, Greek yogurt, Dijon mustard, salt, pepper, and garlic powder until smooth and pale yellow.
- Scatter cubed bread in the prepared dish. Add diced bell peppers, green onions, spinach, and chopped ham or sausage. Pour the egg mixture over the top.
- Sprinkle shredded cheddar evenly on the surface. Let it rest for 10 minutes. Bake for 35–40 minutes until set and browned.
- Cool for 5 minutes before slicing. Serve and enjoy!
