Brunch For A Bunch - Baked Eggs
A hearty baked egg casserole with sausage, cheese, and vegetables, perfect for brunch gatherings and satisfying for a crowd with its savory flavors and comforting texture.
Ingredients
Instructions
- Grease a 13 x 9 x 2-inch pan.
- Spread bread cubes in the bottom of the pan.
- Top with browned and drained sausage and grated Cheddar cheese.
- In a blender or mixing bowl, beat or mix eggs, milk, dry mustard, chopped onion, and chopped green pepper until well combined.
- Pour the egg mixture over the ingredients in the pan.
- Refrigerate for 1 hour or overnight before baking.
Tips & Substitutions
For a flavor boost, consider adding fresh herbs like chives or parsley to the egg mixture. If you don't have sausage, you can substitute it with cooked bacon or a plant-based sausage for a lighter option. For a creamier texture, mix in some cream cheese or replace part of the milk with sour cream. This dish is versatile, allowing you to incorporate leftover vegetables or cheeses.
Serving Suggestions
Serve this baked egg dish with a side of fresh fruit or a light salad for a delightful brunch experience. It pairs beautifully with American recipes like pancakes or waffles for a complete meal. You can also add a dollop of sour cream or salsa on top for added flavor. This dish is perfect for gatherings, making it easy to serve a crowd.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes, or until heated through. Alternatively, you can warm it in the oven at 350°F (175°C) for 10-15 minutes until hot. Avoid reheating more than once to maintain flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Brunch For A Bunch - Baked Eggs contains roughly 868 calories, with 17g protein, 137g carbohydrates, and 29g fat. It is an excellent source of vitamin C (47% of the Daily Value), protein (35% of the Daily Value), and calcium (32% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, this recipe is perfect for making ahead. You can prepare it the night before and let it sit in the refrigerator overnight. Just remember to bake it in the morning for a warm, fresh breakfast that's ready to serve. This makes it ideal for brunch gatherings.
What can I substitute for the cream of mushroom soup?
If you prefer a different flavor or are avoiding mushrooms, you can substitute the cream of mushroom soup with cream of chicken soup or a homemade white sauce. For a healthier option, consider a blended vegetable puree mixed with cream or milk.
Can I use egg substitutes instead of whole eggs?
Yes, you can use egg substitutes in this recipe if you prefer a lower cholesterol option. Generally, 1/4 cup of egg substitute equals one egg. Keep in mind that the texture and flavor may vary slightly, but it should still turn out delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).