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A baked casserole dish filled with a golden-brown cheesy vegetable bake, featuring visible broccoli and red bell peppers, set on a cloth napkin on a countertop.

Cheesy Egg Casserole Recipe

Egg Casserole is a hearty, delicious breakfast that's packed with fresh veggies, sour cream, and plenty of cheddar cheese. It’s easy to make and perfect for feeding a crowd or simplifying your busy mornings. Quick to prep and bake, it’s a no-stress addition to your breakfast routine. Even picky eaters will love it, and it's always a hit at family gatherings and holiday mornings.
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Prep Time: 10 minutes
Cook Time: 49 minutes
Total Time: 59 minutes
Course: Breakfast
Cuisine: American
Keyword: egg casserole
Servings: 6
Calories: 358kcal
Author: Mandy Applegate | Hungry Cooks Kitchen

Equipment

Ingredients

  • 8 eggs
  • 1 cup sour cream
  • ¼ cup milk
  • 2 cups shredded cheddar cheese divided
  • salt and pepper
  • 1 tablespoon olive oil
  • 4 green onions sliced
  • ½ green bell pepper diced
  • ½ red bell pepper diced
  • ½ cup red onion diced
  • 1 cup broccoli florets
US Customary - Metric

Instructions

  • Preheat the oven to 180ºC. Spray a baking tray with cooking oil.
  • Combine the eggs, sour cream, milk, 1½ cups of cheese, and salt and pepper in a large bowl.
    8 eggs, 1 cup sour cream, ¼ cup milk, 2 cups shredded cheddar cheese, salt and pepper
  • Heat a large skillet to medium and add the olive oil. Add the green onions, peppers and red onion and cook for 5-7 minutes. Add the broccoli florets and cook for a couple more minutes.
    1 tablespoon olive oil, 4 green onions, ½ green bell pepper, ½ red bell pepper, ½ cup red onion, 1 cup broccoli florets
  • Place the vegetables in an even layer in the baking dish and then pour the egg mixture over them. Scatter the remaining cheese and bake for 35-40 minutes or until golden brown. Remove from the oven and let the casserole rest for a few minutes, then serve and enjoy.

Notes

  • Veggie Prep: Make sure to dice your vegetables evenly so they cook uniformly. Sautéing them beforehand brings out their natural flavors and ensures they’re nice and tender in the casserole.
  • Cheese Choices: While cheddar is always a winner, feel free to mix it up with cheeses like Monterey Jack, Swiss, or even a bit of feta for a fun twist.
  • Sour Cream Swap: No sour cream? No problem. Greek yogurt works just as well and adds a nice tang.
  • Add Some Spice: Adjust the salt and pepper to your liking. For a little extra kick, throw in a dash of hot sauce or a pinch of paprika.
  • Perfect Baking: Start checking your casserole at the 35-minute mark. It should be golden brown on top and set in the middle. If it’s still a bit wobbly, give it a few more minutes.
  • Make-Ahead Magic: You can assemble this casserole the night before and bake it in the morning. It’s a lifesaver for busy mornings or when you’re hosting brunch.
  • Serving Ideas: This egg casserole pairs perfectly with fresh fruit, a simple green salad, or some toast. It’s great for breakfast, brunch, or even a light dinner.
  • Leftover Love: Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat individual portions in the microwave or oven for a quick and tasty meal.

Nutrition

Calories: 358kcal | Carbohydrates: 7g | Protein: 18g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 280mg | Sodium: 353mg | Potassium: 301mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1471IU | Vitamin C: 37mg | Calcium: 368mg | Iron: 1mg
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