Cheddar Baked Egg Casserole

cheddar baked egg casserole

This cheddar baked egg casserole starts with sharp cheddar cheese, green onion, and red bell pepper. Serve these baked eggs for breakfast or brunch along with sausage or bacon and toast and jam. You can also find more egg recipes here.

Farm fresh eggs, sharp cheddar cheese, red pepper and green onion make a colorful mix that tastes great and adds color to your breakfast table. I would recommend red pepper or another color pepper besides green as the color contrast is really what makes this dish. You already have green onion in here, so if you don’t have a red pepper, try orange instead.

I like how easy this recipe is to prepare. It took me about 20 minutes of prep time and the oven does the rest of the work. You can also partially prepare this the night before.

This egg recipe makes a generous 9″ x 13″ pan, enough to serve 6-8 people. These cheesy eggs can be made ahead the night before and baked in the morning or make them up fresh that day, if you are up early enough!

Serve them for breakfast or brunch with pork sausage, crisp fried bacon, and fresh fruit. Toast and your favorite flavored jam, jelly, or preserves pair well with this egg dish for a perfect morning treat. You can also make this for an easy weeknight meal.

Cheddar Baked Egg Casserole

Cheddar Baked Egg Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6-8
Ingredients
  • 1 Dozen eggs (12 eggs)
  • 1 Cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup butter (1 stick)
  • 2 cups shredded sharp cheddar cheese
  • ½ red bell pepper, chopped
  • 2 Tablespoons green onion, chopped
  • Baking Equipment Needed
  • 9" x 13" baking dish, sprayed with non-stick cooking spray
  • Small bowl to melt butter
  • Large mixing bowl
  • Whisk or wooden mixing spoon
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together eggs, milk, Worcestershire sauce, salt and pepper.
  3. Melt butter in a separate small bowl and then whisk in to the above mixture.
  4. Pour mixture into a 9" x 13" glass baking dish that has been sprayed with a non-stick vegetable oil cooking spray.
  5. Sprinkle the chopped red bell pepper and chopped green onion over the egg mixture.
  6. Bake at 350 degrees for 15 minutes.
  7. Turn eggs gently with a spoon and sprinkle the shredded cheddar cheese evenly on top of the mixture.
  8. Bake 30-45 minutes longer.
Notes
To make ahead the night before: mix all ingredients as instructed up to step 4. Cover and refrigerate overnight. If you do not pull the baking dish out of the refrigerator early and let it get to room temperature, expect up to 15 minutes additional baking time.
 

About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

Click here to add a comment

Leave a comment:

Rate this recipe:  


Food Blogger Pro: Video training and blogger community helping you to start your food blog.