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Egg Breakfast Casserole

This dish is a baked egg casserole made with eggs, cheese, and herbs, resulting in a fluffy, golden-brown crust with a moist, tender interior. The casserole is assembled by mixing the main ingredients, then baked until set and lightly browned on top, creating a savory and hearty breakfast option.
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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

Ingredients
  

  • 4 large eggs beaten
  • 1 cup shredded cheese cheddar or your choice
  • 1/4 cup milk optional for fluffiness
  • 1 tsp dried herbs such as parsley or chives
  • to taste salt and pepper

Equipment

  • Mixing Bowl
  • Baking dish
  • Whisk
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray to prevent sticking.
  2. In a mixing bowl, whisk together the eggs until well combined and slightly frothy. Add the milk, herbs, salt, and pepper, and whisk again to incorporate.
    4 large eggs
  3. Stir in the shredded cheese until evenly distributed throughout the egg mixture.
    4 large eggs
  4. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula for uniform thickness.
  5. Bake in the preheated oven for approximately 35-40 minutes, or until the edges are golden brown and the center is just set but still slightly jiggly.
  6. Remove from oven and allow to cool slightly. Slice into portions and serve hot, showcasing the fluffy interior and melted cheese on top.