Egg Casserole
This Egg Casserole is a hearty and flavorful dish, perfect for breakfast or brunch. The combination of sautéed Vidalia onion, fresh mushrooms, and green peppers provides a savory depth, while the eggs and milk create a light, fluffy texture. Ideal for gatherings or a cozy family meal.
Ingredients
Instructions
- Sauté the chopped Vidalia onion, fresh mushrooms, green peppers, and minced garlic together in olive oil.
- In a separate 9 x 12-inch pan, mix the buttered bread, eggs, and milk.
- Place the pieces of buttered bread into the pan.
- Add the sautéed vegetables to the pan.
- Pour the egg mixture over the bread and vegetables.
- Place in the refrigerator overnight (at least 8 hours). Add Cheddar cheese before cooking.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding spices like paprika or a pinch of cayenne to the sautéed vegetables. You can substitute the Vidalia onion with any sweet onion, and feel free to use leftover bread or even croissants for a more decadent texture. If you want to make it a vegetarian dish, simply omit any meats and add more vegetables like spinach or zucchini.
Serving Suggestions
This egg casserole is perfect for brunch and pairs beautifully with a fresh side salad or a fruit medley. Consider serving it alongside *Apricot Salad for a refreshing contrast. It also makes a great main dish for a potluck, as it can easily serve a crowd and is suitable for both brunch and dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Casserole contains roughly 436 calories, with 8g protein, 80g carbohydrates, and 10g fat. It is an excellent source of vitamin C (213% of the Daily Value), iron (27% of the Daily Value), and calcium (23% of the Daily Value), and a good source of protein and potassium.
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 assemble the casserole the night before and store it in the refrigerator. Just remember to add the Cheddar cheese before baking. This allows the flavors to meld together, making for a delicious breakfast dish that’s ready to bake in the morning.
What can I do if I don’t have fresh mushrooms?
If fresh mushrooms aren't available, you can use canned mushrooms or even dried mushrooms that have been rehydrated. Alternatively, you might consider using other vegetables such as spinach or artichokes to add a different flavor profile to the casserole.
Is it possible to make this dish gluten-free?
Absolutely! You can use gluten-free bread to make this egg casserole. Just be sure to check the labels to ensure all your ingredients are gluten-free, and you're good to go. This allows everyone to enjoy this delicious dish without dietary restrictions.
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).