This Super Easy Egg Casserole is a quick and hearty breakfast bake that brings together eggs, cheese, and bread or hash browns in one warm, satisfying dish. It’s ideal for busy mornings or when I want to feed a group with minimal effort.

Why I Love This Recipe

I love this recipe because it’s simple to throw together and always a crowd-pleaser. I can prep it in advance, toss in what I have on hand, and just bake it in the morning. It’s my go-to for brunches, holidays, or meal prepping for the week. No complicated steps, just wholesome ingredients and great flavor.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese
6 slices of bread, cubed (or 2 cups of frozen hash browns)
½ cup diced onions (optional)
½ cup diced bell peppers (optional)

Directions

Preheat the oven to 375°F (190°C).
Grease a 9x13 inch baking dish with butter or non-stick spray.
Cube the bread and spread it evenly in the bottom of the dish, or use hash browns as a base.
Sprinkle the onions and bell peppers evenly over the bread or hash browns.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Stir in the shredded cheese.
Pour the egg mixture evenly over the ingredients in the baking dish.
Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.
Let it sit for a few minutes before slicing and serving.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Variations

Vegetarian Delight: I like to add spinach, mushrooms, or zucchini for a veggie-loaded version.
Spicy Twist: I sometimes mix in a little hot sauce or chopped jalapeños for a kick.
Cheese Swap: Mozzarella, Swiss, or pepper jack all work great if I want a different cheese flavor.
Gluten-Free: I replace the bread with gluten-free bread or skip it and load up on vegetables instead.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat individual portions in the microwave for 1–2 minutes or warm larger portions in the oven at 350°F (175°C) until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare it the night before and store it in the fridge. In the morning, I just bake it fresh.

What other vegetables can I add?

I like to use spinach, mushrooms, zucchini, or tomatoes depending on what I have. It’s a flexible recipe.

Can I freeze it?

Yes, I let it cool completely, then wrap it well and freeze. When I want to eat it, I thaw it overnight and reheat it in the oven.

How do I know when it's done?

I check if the eggs are fully set and the top has turned golden brown. A knife inserted in the center should come out clean.

Can I use non-dairy milk?

Absolutely. I’ve made it with almond and oat milk with good results. The texture might vary slightly, but it still tastes great.

Conclusion

This egg casserole has become a staple in my kitchen. It’s easy, filling, and endlessly customizable. Whether I’m hosting breakfast, feeding the family, or just want something simple and tasty, this recipe always delivers. I love how I can change it up depending on what’s in my fridge, and it never fails to satisfy.

Super Easy Egg Casserole Recipe

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Author: Sue
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6–8 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Super Easy Egg Casserole is a hearty, customizable breakfast bake featuring eggs, cheese, and bread or hash browns. Perfect for busy mornings, meal prep, or feeding a crowd with minimal effort.

Ingredients

8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese
6 slices of bread, cubed (or 2 cups of frozen hash browns)
½ cup diced onions (optional)
½ cup diced bell peppers (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Grease a 9x13 inch baking dish with butter or non-stick spray.
Cube the bread and spread it evenly in the bottom of the dish, or use hash browns as a base.
Sprinkle the onions and bell peppers evenly over the bread or hash browns.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Stir in the shredded cheese.
Pour the egg mixture evenly over the ingredients in the baking dish.
Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.
Let it sit for a few minutes before slicing and serving.