Winter Brunch Egg Casserole (Printable)
A savory baked egg dish with vegetables and cheese, perfect for cozy winter mornings.
# What You'll 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 tsp salt
11 - ½ tsp black pepper
12 - ½ tsp dried thyme
13 - ¼ tsp smoked paprika
→ Optional Additions
14 - ½ cup cooked breakfast sausage or bacon, crumbled
15 - 2 tbsp chopped fresh parsley
# How-To Steps:
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. Add diced onion and bell pepper, cooking for 4-5 minutes until softened. Add sliced mushrooms and continue cooking for 3 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 combined 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 cubes are evenly coated.
05 - Pour the mixture into the prepared casserole dish, spreading evenly. Sprinkle the remaining cheddar cheese over the top.
06 - Bake for 40-45 minutes until the center is firm and set, and the top is golden brown. A knife inserted in the center should come out clean.
07 - Let the casserole cool for 10 minutes before slicing. Garnish with fresh chopped parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- You can assemble it the night before and just pop it in the oven when guests arrive
- It feeds a crowd without requiring last minute scrambling or flipping individual portions
- The combination of creamy custard and chunks of crusty bread somehow makes everyone feel like a kid again
02 -
- If you cut the bread too small, it will dissolve completely into the custard
- Skipping the step of sautéing the vegetables first results in a watery casserole
- The custard should completely coat the bread but not leave you with a pool of liquid at the bottom
03 -
- Tent with foil if the top browns too quickly before the center is set
- Letting it rest for 10 minutes is not optional unless you enjoy serving breakfast pudding
- The texture improves if you make it a day ahead and reheat it