Friday, July 6, 2012

Easy Egg Breakfast Casserole

Last Sunday I shared a photo of the breakfast casserole that I made for this week.  So I'm going to share that recipe with you today!

  • 1 dozen eggs
  • 1/2 cup milk or cream
  • 1/4 tsp salt
  • pinch of pepper
  • 1 cup ham, small cubes
  • 1-1/2 cups shredded cheddar or monterrey jack cheese
  • 2-3 cups veggies, cut in small or thing pieces and sauteed
  • Preheat the oven to 350 degrees.
  • Saute the veggies (this gets the water out of them.  If you don't saute them, cut them extra tiny and only add 2 tbsp of milk instead of half a cup.  If you don't saute the veggies, the eggs might be a little wet and not stay together very well)

  • Crack the eggs into a large bowl, and beat with a wire whisk until all the yolks are broken and well blended.  Add the milk, salt, and pepper.

  • Add the meat, sauteed veggies, and cheese.  Stir until well blended.

Pour into a greased 9x13 pan.  Place into the preheated oven and bake for 30-45 minutes (or until center is set).  Glass pans will cook faster than metal/stone pans, so you might want to watch it closely the last 5-10 minutes.

And wa-la!  I put ham, green onions, and yellow and orange peppers in this casserole and has lasted the entire week.  As I said before, I'm not a morning person, and this has helped tremendously with my morning routine.  It's healthy and quick!  

**side note...I had all these ingredients in my refrigerator.  I had them from other meals, so you can put whatever you want into your casserole!

Happy cooking!!


  1. How did it last a week? Did you freeze individual slices or just keep it in the frig?

    1. I just kept it in the was perfectly okay to eat, too!


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