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.
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!
Notes
Day-old bread works best for this recipe. For a dairy-free option, use coconut milk blend. Customize with different veggies, meats, or cheeses.
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