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Flexible Breakfast Egg Casserole

This hearty breakfast casserole is made by whisking eggs with milk and mixing in leftovers like cheese, greens, and meats. Baked until golden and set with a tender, fluffy texture, it transforms simple ingredients into a comforting, customizable dish perfect for busy mornings or lazy weekends.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 8 large eggs preferably farm-fresh
  • 1 cup milk whole milk recommended
  • 1 cup shredded cheese cheddar or your favorite melting cheese
  • 1 cup cooked sausage or bacon bits optional, for extra flavor
  • 1 cup wilted greens spinach or kale, chopped
  • 1 cup bread cubes or cooked potatoes day-old bread is perfect
  • 1 tablespoon fresh parsley chopped, for brightness
  • to taste salt and pepper for seasoning

Equipment

  • Large mixing bowl
  • 9-inch baking dish
  • Whisk or fork
  • Oven
  • Spatula or serving spoon

Method
 

  1. Preheat your oven to 175°C (350°F) and lightly grease your baking dish to prevent sticking.
  2. In a large bowl, whisk together the eggs and milk until the mixture is smooth and slightly frothy, about 30 seconds.
  3. Stir in the shredded cheese, cooked sausage or bacon bits, wilted greens, bread cubes or cooked potatoes, and chopped parsley. Season with salt and pepper to taste.
  4. Pour the mixture into your prepared baking dish, spreading it out evenly with a spatula or spoon.
  5. Place the dish in the oven and bake for 30–35 minutes, until the edges are golden brown and the center is set with a slight jiggle when gently shaken.
  6. Once baked, remove from the oven and let it rest for about 10 minutes—this helps it set and makes slicing easier.
  7. Slice into squares or wedges, serve warm, and enjoy the hearty, cheesy, and satisfying breakfast.