Cheese And Egg Casserole
A hearty breakfast casserole combining eggs, cheese, bacon, and bread for a savory, satisfying dish perfect for brunch or family gatherings.
Ingredients
Instructions
- Soak bread in milk; drain after 5 minutes.
- Save the milk used for soaking.
- Combine eggs, salt, pepper, and the reserved milk in a bowl.
- Melt butter in a pan and scramble the eggs until just soft.
- Add the soaked bread cubes to the eggs and mix well.
- Place the mixture in a 9-inch square baking dish.
- Spread grated Cheddar cheese over the egg and bread mixture.
- Sprinkle crumbled cooked bacon on top.
- Bake in a 400°F oven for 15 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or bell peppers to the egg mixture. If you're out of Cheddar cheese, feel free to substitute with Gruyère or Monterey Jack. To save time, use pre-made bread crumbs. Keep an eye on the casserole while baking to prevent over-browning, especially if your oven runs hot. This dish is an excellent way to use up leftover bread, enhancing your kitchen sustainability.
Serving Suggestions
Serve this Cheese and Egg Casserole warm, garnished with fresh herbs like chives or parsley for added color and flavor. It pairs beautifully with a fresh green salad or sliced tomatoes. For a heartier breakfast, consider serving with crispy bacon or sausage links. This dish is also perfect for brunch gatherings and can be complemented by a side of 24-Hour Layered Vegetable Salad.
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 1-2 minutes or in a preheated oven at 350°F for about 10-15 minutes until heated through. Avoid reheating multiple times to maintain quality and safety.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Egg Casserole contains roughly 551 calories, with 10g protein, 90g carbohydrates, and 17g fat. It is an excellent source of calcium (28% of the Daily Value), iron (25% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1330mg per serving (58% 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 casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the dish up to the baking step, cover it tightly with plastic wrap, and refrigerate overnight. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 20 minutes before baking at 400°F.
What can I substitute for milk in this recipe?
If you need a dairy-free option, almond milk or oat milk can be good substitutes. For added creaminess, consider using a combination of unsweetened coconut milk and regular milk. If you prefer a richer taste, half-and-half or cream can also work well, though this will increase the calorie content.
Can I add vegetables to the casserole?
Absolutely! Adding vegetables like spinach, mushrooms, or diced tomatoes can enhance the flavor and nutrition of the casserole. Sauté your chosen vegetables beforehand to soften them and reduce moisture before mixing them into the egg mixture. This can make your dish even more delicious and colorful!
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).