Customizable Egg Casserole
Every Christmas I look for a new make-ahead breakfast recipe for Christmas morning. I love having something already prepared and ready to go in the oven when we’re all just crawling out of bed. It takes the stress off and allows me to just enjoy the morning with my family and a hot cup of coffee. And while I do cycle through new dishes, there’s one dish I come back to time and time again. This customizable egg casserole recipe is my favorite overnight breakfast prep, because it’s so flexible, simple to prepare, and the flavor and texture can’t be beat. Plus, I think it’s even better as a leftover.
Make-Ahead Method
While you can still throw this together the same morning you’re going to cook it, I always combine all of the ingredients the night before and store it in a covered bowl in the fridge. In the morning, simply preheat the oven, grease a 9×13 pan, and pour the oven omelet into the pan and bake. No muss, to fuss.
Customize this Egg Casserole Recipe
One of the things I love most about this recipe is it is so flexible. I like to change out the cheese and meat for different flavors, and to date, there hasn’t been a bad combination. And though I haven’t tried it yet, I think you could even add a cup of roasted breakfast potatoes and it would still work. Simply substitute the listed cheese with your favorite kind and switch out the pre-cooked meat. The veggies can be swapped out for a different option of your choice. Just keep the quantities the same, and be sure your vegetables are cooked soft before folding into the egg mixture. Some alternative substitutions/combinations include:
- Bacon, sharp cheddar, and sautéed peppers and onions
- Sausage, Pepper Jack cheese, and green chiles (canned)
- Chorizo, Oaxaca cheese, and nopalitos
- Ham, Swiss cheese, and sautéed spinach and mushrooms
How to Store the Left Overs
This egg casserole stores really nicely in the fridge. Keep covered for up to 3 days and reheat before eating. I find the flavors continue to meld together and the left overs are really delicious.
What to Serve with an Egg Bake
I like to serve either biscuits or croissants on the side with this egg casserole. Typically, I pair it with a side of fruit, as well, to balance it out, but you could even do roasted potatoes or sautéed spinach. You may choose to serve toppings for your guests to use such as sour cream, salsa, green onions or chives. Even without the toppings, it’s still really good on its own.
Customizable Egg Casserole (Make-Ahead)
Equipment
- 9x13 pan
- Mixing Bowl
- Whisk
- Cheese Grater
- Oven
Ingredients
- ½ pint Cottage cheese
- 1 lb block Your choice of cheese, grated
- ½ cup Flour
- 1 tsp Baking powder
- 1 cup Your choice of pre-cooked breakfast meat (bacon, sausage, ham, etc)
- 1 cup Your choice of pre-cooked vegetables (canned, diced chiles, mushrooms, spinach, etc)
- 10 Beaten Eggs
- 6 drops Tabasco or any other hot sauce of your choosing
- ½ cup Butter, melted
Instructions
- Beat eggs until smooth
- Add in all dry ingredients and beat until well incorporated
- Stir in butter, cottage cheese, meat, cheese, and vegetables. Season with salt and pepper and hot sauce to taste.
- Can store in an airtight container until morning.
- When ready to cook, preheat the oven to 400°.
- Grease a 9x13 pan and pour the mixture into the pan. Bake at 400° for 15 minutes, then lower the oven to 350° and bake for an additional 15-20 minutes until the casserole is set and slightly brown on top.
- Allow to cool for 5 minutes before cutting. Cut into 12 pieces and serve.
Final Thoughts
Is this a recipe you’re going to try this year? I’d love to hear about it. What flavor combination are you excited to try? Let me know in the comments below. Show us all a picture on social media and tag us across all platforms.
