Simple Egg Casserole for Brunch

Kim Conte
Food & Party




Hungry for a hearty breakfast? My grandma made me a delicious, simple egg casserole when I was visiting her. It's similar to a quiche without the crust so it's more kid-friendly. I thought it would be great to share here—it's perfect to serve to a crowd for weekend brunch or maybe even on Christmas morning.

The best part about this recipe is that you can dress it up using egg whites, fresh herbs, and fancy cheese (like goat cheese, Gruyere, or Swiss). Or, if you're serving to a more casual crowd, make the recipe below using bacon, sausage, and cheddar.

Egg Casserole

2 baking potatoes, grated

2 slices of bacon, browned and crumbled

1-2 links Italian sausage, browned and crumbled

1/2 onion, diced

1 cup mushrooms, sliced

1/2 cup black olives

1 cup grated cheddar cheese

1 cup grated mozzarella cheese

6 eggs, beaten with 2 tablespoons water or milk

Brown onion and mushrooms until just tender. Grease casserole dish (you can use a 2 quart dish for this recipe or if doubling then use 9 x 13 baking dish). Layer potatoes, bacon, sausage, onion/mushroom, and black olives in dish. Top with 1/2 cup cheddar and 1/2 cup mozzarella. Pour beaten eggs over top. Top with remaining cheese. Bake at 350 for 45 minutes. Serve warm. Spoon into bowls or cut slices. Serves 4-6.

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