This easy egg casserole bake is the perfect holiday breakfast for feeding a crowd! Loaded with bacon, cheese, bell pepper, onion, tomato, and scallions, this dish is full of flavor.Jump to Recipe
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With Easter right around the corner, we thought it would be fun to share an easy holiday breakfast egg casserole recipe!
When you’re hosting family and friends for the holidays, things can get hectic – so it helps when meals are easy to prepare, relatively hands-off, and big enough to serve a crowd. That’s where our Holiday Egg Casserole comes in. It’s the perfect big-batch recipe for any holiday breakfast, whether you’re hosting Easter brunch, serving overnight guests on Thanksgiving morning, or feeding the whole family a delicious Christmas morning breakfast.
Here’s why our Egg Casserole is perfect for holiday brunch:
- Prep ahead of time: You can make the bacon and chop the veggies the night before so all your ingredients are ready to go in the morning.
- Hands-off baking: Once assembled, throw this egg casserole in the oven and let it cook itself so you get to spend time with your loved ones. Or prepare the rest of your brunch spread, if you’re feeling ambitious.
- Easy cleanup: Assemble, bake, serve, and even store this casserole right in one casserole dish! The only other dishes you’ll have to wash are a frying pan, cutting board, and some utensils.
- Scales easily: Like any good casserole, it’s easy to adjust the number of servings to feed a larger crowd – as long as you have a big enough casserole dish (or a few of them)! We made 8 eggs in our large Staub casserole dish and it slices nicely into 12 squares. Depending on what else you’re serving for brunch – muffins, bagels, fruit, bacon – this amount can serve anywhere from 6 to 12 people.
- Vegetarian alternative: Simply omit the bacon from our recipe to make this dish vegetarian. If you have both vegetarian and non-vegetarian guests, you can make two separate batches of our egg casserole – one with bacon and one without!
So what’s in an egg casserole? Here’s what ingredients we loaded our holiday breakfast egg casserole with:
- Bacon: Bacon is a breakfast staple in our book, so it had to be in our egg casserole. But if you prefer another breakfast protein, feel free to sub in something like sausage or ham. Or, leave it out altogether for a vegetarian option!
- Cheese: Shredded cheddar goes great with eggs and adds some extra bright color to this casserole. We recommend shredding the cheese yourself from a block, rather than using pre-shredded cheese, since it melts better and tastes fresher.
- Bell peppers: We used two colors of bell pepper to make this dish more festive. Since we made our egg casserole with Easter brunch in mind, we chose yellow and green bell peppers for their springtime colors. You can jazz up this dish for Thanksgiving with fall-themed orange and yellow bell peppers, or give it a Christmas theme with red and green bell peppers!
- Onion: A classic accompaniment for eggs, onions add a little bite to this casserole.
- Tomato: We always have roma tomatoes lying around and love to incorporate them with eggs. They provide just the right amount of juiciness in this casserole.
- Scallions: Scallions are one of our favorite garnishes for breakfast – the leafy green parts add a nice little zing and a bit of crunch to eggs. And even though we already have onions in this casserole, we added the lower parts of the scallions to our casserole too so they wouldn’t go to waste.
- Garlic, salt, and pepper: You can’t forget the seasonings! A little bit of garlic, salt, and pepper goes a long way when flavoring eggs.
Here’s how to make our Holiday Egg Casserole:
- Fry bacon, chop into bits, and set aside
- Dice veggies, separate out scallions (white parts from green parts), and set aside
- Whisk together eggs, milk, garlic, salt, pepper, and some of the shredded cheese in a casserole dish
- Add bacon bits and veggies (white parts of scallions only) to the casserole dish and give it a quick swirl to help everything distribute evenly
- Bake at 350 degrees for 25 minutes, or until just solidified
- Top with shredded cheese and scallions (green parts) and bake for 15 more minutes, or until an inserted toothpick comes out clean
- Cool for at least 5 minutes before slicing into squares and serving
And just like that you have an easy – and healthy – holiday breakfast to help feed a crowd! When hosting family and friends we always want to spend as much time as possible with them and as little time as possible in the kitchen. That’s what makes dishes like our egg casserole (and our breakfast scramble) great additions to a buffet-style family brunch.
Pair this Holiday Egg Casserole with a spread of breakfast favorites like muffins, croissants, cinnamon rolls, bagels, fruit, potato hash, sausage, bacon, toast, and juice (or everyone’s favorite, mimosas) for a memorable holiday brunch!
Holiday Egg Casserole
- 8 pieces bacon
- 8 large eggs
- ¾ cup milk
- 1 tsp minced garlic
- 2 pinches salt
- 1 pinch black pepper
- ½ cup sharp cheddar cheese* shredded, divided
- ¼ medium yellow bell pepper diced
- ¼ medium green bell pepper diced
- ¼ small yellow onion diced
- ½ large roma tomato diced
- 2 bunches scallions sliced thin, divided
- Fry the bacon over medium-high heat until crispy, then transfer to paper towels to drain. Chop or crumble into small pieces and set aside.
- Prep the veggies. Dice bell pepper, onion, and tomato and set aside. Slice the scallions thinly, separating the lower (white or white-green) parts of the scallions from the top (green) parts.
- Preheat oven to 350 degrees. Crack the eggs into a large nonstick casserole dish.* Add the milk, then whisk until combined.
- Add minced garlic, salt, pepper, and 1/4 cup of the shredded cheese to the eggs. Whisk gently until combined.
- Sprinkle the diced bell pepper, onion, tomato, sliced scallions (white parts only), and chopped bacon into the casserole dish, making sure to evenly distribute everything. Give the mixture a quick swirl with a whisk or fork to help some of the veggies fall deeper into the casserole dish.
- Bake for 25 minutes, or until just solidified. Top with remaining 1/4 cup shredded cheese and sliced scallions (green parts only), then bake for another 15 minutes or until an inserted toothpick comes out clean.
- Let cool for at least 5 minutes before slicing into squares and serving.