Holiday Egg Casserole
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.
Equipment
- Cheese grater optional
Ingredients
- 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
Instructions
- 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.
Notes
Sharp cheddar cheese: Shredding your own cheese from a block is the way to go for this recipe - trust us! It melts so much better than pre-shredded cheese and tastes fresher. A good cheese grater will make quick work of it, too.
Casserole dish: We used our large Staub casserole dish (10.5"x7.5") for this egg casserole. It yielded the perfect thickness for an 8-egg serving. If you're scaling up this recipe to feed a larger crowd, we recommend using a larger casserole dish. Keep an eye on your baking times as you may need to adjust based on the size dish you use!
Easy prep: To make holiday breakfast even easier, you can prep the bacon, veggies, and shredded cheese the night before and store them in the fridge. Then all you have to do in the morning is whisk together the egg mix, drop in the rest of the ingredients, and bake!
Vegetarian alternative: Easily make this egg casserole a vegetarian dish by omitting the bacon.
Nutrition
Calories: 141kcal | Carbohydrates: 2g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 247mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg