Go Back

Loaded Baked Egg Casserole

A comforting and versatile casserole made with eggs, cheese, and your choice of fillings, perfect for brunch or family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 large large eggs
  • 1 cup whole milk (or half-and-half for a richer flavor)
  • 2 cups shredded cheese (mix of cheddar and mozzarella recommended)
  • 1 pound cooked and crumbled sausage Can be substituted with vegetarian options.
  • 1 cup diced bell peppers Use any color you prefer.
  • 1 cup chopped spinach Kale can be used as an alternative.
  • Salt and pepper to taste
Optional garnishes
  • sliced green onions
  • fresh herbs

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
  3. Layer the bottom of the prepared dish with crumbled sausage, followed by the bell peppers and spinach.
  4. Pour the egg mixture evenly over the layers, ensuring everything is submerged.
  5. Sprinkle the cheese generously on top.
Cooking
  1. Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the top is golden and bubbly.
  2. Let it cool for a few minutes before slicing and serving.

Notes

This casserole can be assembled the night before and stored in the refrigerator. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.