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Resourceful Breakfast Egg Casserole

This versatile egg casserole is baked to golden perfection, incorporating leftover bread, vegetables, cheese, and herbs into a hearty, custardy dish. Its final texture is tender with a crispy top, making it an ideal make-ahead breakfast that can be customized with whatever ingredients you have on hand. The baking process melds the flavors into a comforting, sliceable dish perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs fresh, at room temperature
  • 1/4 cup milk or cream for extra fluffiness
  • 1 cup shredded cheese cheddar, pepper jack, or your choice
  • 1.5 cups leftover cooked vegetables sautéed peppers, spinach, mushrooms, or mix
  • 3 cups bread cubes or crumbled bread day-old bread or similar
  • 2 tablespoons fresh herbs chopped parsley or chives
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper freshly ground if possible

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Sauté pan
  • Oven mitts

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease your baking dish with butter or oil to prevent sticking.
  2. In a mixing bowl, whisk together the eggs until smooth and slightly frothy. Add in the milk or cream, salt, and pepper, whisking again to combine.
  3. Stir in the shredded cheese, chopped herbs, and sautéed vegetables, mixing gently to distribute evenly throughout the egg mixture.
  4. Place the bread cubes or crumbled bread in the prepared baking dish, spreading them out evenly.
  5. Pour the egg mixture evenly over the bread, ensuring all pieces are well coated. Let it sit for about 5-10 minutes to allow the bread to soak up the custard.
  6. Transfer the dish into the oven and bake for 35-40 minutes, until the top is golden brown and the center is just set with a slight wobble.
  7. Remove the casserole from the oven and let it rest for 5-10 minutes. This helps it set further and makes slicing easier.
  8. Slice into squares or rectangles and serve warm, garnished with extra herbs if desired. Enjoy this hearty, resourceful breakfast!

Notes

Feel free to customize with different vegetables, cheeses, or herbs based on what you have. For a creamier texture, whisk in a splash of cream or milk. This dish can be assembled the night before for an even easier morning bake.