Egg Casserole Recipe

Eggs: The base of the casserole, providing structure and richness.

Milk: Adds creaminess and helps to blend the ingredients together.

Shredded cheddar cheese: Adds a sharp, tangy flavor and melty texture.

Diced bell peppers: Adds sweetness and a slight crunch.

Diced onions: Provides a savory depth of flavor.

Diced ham: Adds a salty, meaty element to the dish.

Salt: Enhances the overall flavor of the casserole.

Pepper: Adds a bit of heat and complexity.

To ensure your egg casserole is fluffy and well-cooked, make sure to whisk the eggs and milk thoroughly until they are fully combined and slightly frothy. This will incorporate air into the mixture, helping it to rise and achieve a light texture. Additionally, evenly distribute the cheese, bell peppers, onions, and ham throughout the mixture to ensure every bite is flavorful.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture mimics the binding properties of eggs.

• milk - Substitute with unsweetened almond milk: It provides a similar texture and moisture without dairy.

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good option for those avoiding dairy.

• diced bell peppers - Substitute with diced zucchini: Zucchini provides a similar texture and mild flavor, making it a good alternative.

• diced onions - Substitute with diced leeks: Leeks offer a milder onion flavor and can be used in the same quantity.

• diced ham - Substitute with diced smoked tofu: Smoked tofu provides a similar texture and smoky flavor, suitable for vegetarians.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami, enhancing the overall flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used in smaller quantities for a spicy kick.

• Allow the egg casserole to cool completely after baking. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or transfer the casserole to an airtight container. Store it in the refrigerator for up to 3-4 days.

• To freeze, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe bag or container. Label with the date and contents.

• When ready to reheat, thaw the frozen portions in the refrigerator overnight. This ensures even reheating and maintains the texture of the egg casserole.

• Reheat in the microwave by placing a portion on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes, or until heated through.

• Alternatively, reheat in the oven by placing the thawed portions in a baking dish. Cover with aluminum foil and bake at 350°F (175°C) for 15-20 minutes, or until warmed through.

• For an extra touch, sprinkle a bit of shredded cheddar cheese on top before reheating in the oven. This will give the casserole a fresh, melty finish.

• Avoid refreezing previously frozen portions, as this can affect the texture and flavor of the egg casserole.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover egg casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes or until it is warmed through and the cheese is melty.

• Microwave Method: Place a portion of the egg casserole on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the egg casserole in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping occasionally to ensure even warming.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the egg casserole in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure it heats evenly. This method will give the casserole a slightly crispy texture on the outside.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the egg casserole on a toaster oven-safe tray. Cover with aluminum foil and heat for about 15-20 minutes or until warmed through. Remove the foil for the last 5 minutes if you prefer a crispy top.

• Oven: Preheat to 350°F (175°C) to bake the casserole.

• Large bowl: Use to whisk together the eggs and milk.

• Whisk: Essential for combining the eggs and milk smoothly.

• Mixing spoon: Stir in the cheese, bell peppers, onions, ham, salt, and pepper.

• Baking dish: Pour the mixture into this greased dish for baking.

• Cooking spray: Use to grease the baking dish to prevent sticking.

• Knife: Dice the bell peppers, onions, and ham.

• Cutting board: Provides a surface to dice the vegetables and ham.

• Measuring cups: Measure out the milk, cheese, bell peppers, onions, and ham.

• Oven mitts: Protect your hands when removing the hot baking dish from the oven.

Pre-chop ingredients: Dice the bell peppers, onions, and ham the night before and store them in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Mix in advance: Whisk the eggs and milk together and store the mixture in the fridge overnight.

Grease the dish ahead: Grease your baking dish the night before to save time in the morning.

Batch cooking: Double the recipe and freeze half for a quick meal later.