Ingredients
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10 large eggs
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1 cup (240 ml) whole milk
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1 cup (115 g) shredded cheddar cheese
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½ cup (50 g) shredded mozzarella cheese
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½ cup (60 g) cream cheese, softened (optional)
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½ small onion, finely diced
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2 tbsp unsalted butter, melted
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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½ tsp salt, or to taste
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¼ tsp black pepper
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2 tbsp fresh chives, chopped
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1 tbsp fresh parsley, chopped
Optional additions
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½ cup cooked bacon, crumbled
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½ cup diced bell peppers
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½ cup sliced mushrooms, sautéed
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½ cup chopped spinach
Instructions
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Preheat the oven: Heat your oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch square baking dish with butter.
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Prepare the eggs: Crack all 10 eggs into a large mixing bowl. Whisk until the yolks and whites are completely combined.
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Add the milk: Pour in the milk and melted butter. Whisk until smooth and slightly frothy.
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Season the mixture: Add garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
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Add the cheese: Stir in cheddar, mozzarella, and softened cream cheese. Break the cream cheese into small pieces so it distributes evenly.
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Add vegetables: Fold in diced onion, chives, parsley, and any optional cooked vegetables or bacon.
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Fill the baking dish: Pour the egg mixture into the prepared dish. Spread the ingredients evenly.
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Bake: Place in the preheated oven and bake for 30–35 minutes, or until the center is set and the top is golden.
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Check doneness: Insert a knife into the center. It should come out mostly clean, and the center should not be liquid. For food safety, the egg casserole should reach 160°F (71°C).
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Rest: Remove from the oven and let it rest for 5–10 minutes. This helps it set and makes slicing easier.
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Garnish and serve: Sprinkle fresh chives and parsley over the top. Cut into squares and serve warm.
Nutrition Information
Estimated per serving, based on 6 servings with the optional bacon and vegetables excluded.
| Nutrient | Approximate amount |
|---|---|
| Calories | 290–330 kcal |
| Protein | 20–23 g |
| Carbohydrates | 3–5 g |
| Total fat | 21–25 g |
| Saturated fat | 10–12 g |
| Fiber | 0–1 g |
| Sugar | 2–3 g |
| Sodium | 400–550 mg |
Nutrition varies depending on the cheese, milk, and portion size.
Nut & Allergen Information
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Peanuts: Not intentionally included.
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Tree nuts: Not intentionally included.
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Dairy: Contains milk, butter, cheddar, mozzarella, and cream cheese.
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Eggs: Contains 10 eggs.
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Gluten: The basic recipe is naturally gluten-free, but check packaged ingredients for additives.
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Soy: Check cheese and packaged ingredient labels for possible soy additives.
Nut-free preparation: Check all ingredient labels for nut ingredients and cross-contact warnings. Use clean bowls, utensils, and baking dishes.
Q/S — Questions & Tips
Q: Can I make this egg casserole ahead of time?
Yes! Prepare the mixture, cover, and refrigerate overnight. Bake the next morning. Add a few extra minutes if the mixture is cold.
Q: Can I use heavy cream instead of milk?
Yes. Replace the milk with heavy cream for a richer, creamier texture.
Q: Can I use only cheddar cheese?
Absolutely! You can use 1½ cups shredded cheddar instead of combining cheddar and mozzarella.
Q: Why is my egg casserole watery?
Watery vegetables can release moisture during baking. Sauté mushrooms, spinach, and bell peppers first, then drain excess liquid.
Q: How do I make it extra fluffy?
Whisk the eggs thoroughly with the milk until slightly frothy. Avoid overbaking, which can make the eggs rubbery.
Q: Can I add bacon or sausage?
Yes! Add ½–1 cup cooked, crumbled bacon or browned breakfast sausage.
Q: Can I make it spicy?
Add red pepper flakes, diced jalapeños, or a little hot sauce.
Q: How should I store leftovers?
Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat individual portions in the microwave or oven until steaming hot.
Q: Can I freeze this casserole?
Yes. Cool completely, cut into portions, and freeze in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Q: What can I serve with it?
Fresh fruit, toast, breakfast potatoes, avocado slices, or a simple green salad make excellent sides.
Chef’s tip: For a beautiful golden top and creamy center, use freshly shredded cheese and remove the casserole from the oven as soon as the center is fully set.