Winter Brunch Egg Casserole (Print Version)
Hearty baked casserole with eggs, vegetables, and cheese for cozy winter mornings.
# What You Need:
→ Vegetables
01 - 1 medium onion, diced
02 - 1 red bell pepper, diced
03 - 1 cup baby spinach, chopped
04 - 1 cup cremini or white mushrooms, sliced
→ Dairy
05 - 1 ½ cups shredded cheddar cheese
06 - 1 cup whole milk
07 - ½ cup heavy cream
→ Eggs
08 - 8 large eggs
→ Bread
09 - 4 cups rustic bread, cut into 1-inch cubes
→ Seasonings
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon dried thyme
13 - ¼ teaspoon smoked paprika
→ Optional Additions
14 - ½ cup cooked breakfast sausage or bacon, crumbled
15 - 2 tablespoons chopped fresh parsley for garnish
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Heat a large skillet over medium heat. Sauté diced onion and bell pepper for 4-5 minutes until softened. Add sliced mushrooms and cook 3 additional minutes. Stir in chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, dried thyme, and smoked paprika until fully blended and smooth.
04 - Add bread cubes, sautéed vegetables, half the shredded cheddar cheese, and cooked sausage or bacon if using to the egg mixture. Gently fold together until bread is evenly coated and ingredients are distributed.
05 - Pour mixture into the prepared casserole dish, spreading evenly. Sprinkle remaining cheddar cheese over the top.
06 - Bake for 40-45 minutes until the center is set and no longer jiggles, and the top is golden brown with crispy edges.
07 - Let casserole cool for 10 minutes before serving. Garnish with fresh chopped parsley if desired. Slice into squares and serve warm.
# Expert Tips:
01 -
- It comes together the night before, which means you're not frantically whisking eggs while your guests are already arriving hungry
- The texture is this perfect middle ground between custardy and substantial, the kind of dish that makes people lean back in their chairs and sigh
02 -
- The casserole needs those 10 minutes of resting time, otherwise it will weep liquid when you cut it and the texture won't be as satisfying
- You can absolutely assemble this the night before and refrigerate, but add an extra 10 to 15 minutes to the baking time if it goes into the oven cold
03 -
- Don't skip the step of sautéeing the vegetables first—raw vegetables release too much water and make the custard soggy
- If the top is browning too quickly, tent loosely with foil for the last 10 minutes of baking