Cheese and Egg Breakfast Casserole Fall Recipe
A simple, cheesy, and satisfying breakfast casserole packed with eggs, cheese, and just the right amount of savory goodness.
Ingredients
- 10 large eggs
- 2 cups shredded cheddar cheese
- 1 cup milk dairy or plant-based
- 1/2 cup diced onion
- 1 cup diced bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons butter or oil
- 4 cups cubed bread stale or toasted
Instructions
- Preheat the oven to 375°F (190°C).
- Heat butter in a pan and sauté onions and peppers until soft.
- In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, thyme, salt, and pepper.
- Add sautéed veggies and 1 1/2 cups of shredded cheese into the egg mixture.
- Stir in cubed bread and mix to combine.
- Pour mixture into a greased 9x13-inch baking dish.
- Top with remaining cheese.
- Bake for 35-40 minutes until set and golden on top.
- Let cool for 5 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Vitamin A: 20%
- Vitamin C: 10%
- Calcium: 25%
- Iron: 12%
- Vitamin K: 8%
Additional Notes/Tips
- Add cooked sausage or bacon for extra flavor (or just because you really need that extra indulgence).
- Use any bread you have, but stale or toasted works best for texture.
- Customize with your favorite veggies or spices. Mushrooms or spinach could be delightful additions.
- Make ahead and refrigerate overnight for an even easier morning.
- Leftovers store well for up to 3 days in the fridge and reheat beautifully. Enjoy!