Versatile Basic Egg Bake
This easy egg bake recipe creates a delicious, custard-like breakfast casserole that's perfect for busy families. Learn what makes an egg bake different from a frittata while enjoying this protein-rich, make-ahead breakfast option.
Ingredients
- 8 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese (cheddar, Swiss, or your preference)
- 2 cups add-ins (choose from cooked vegetables, breakfast meats, or potatoes)
- 1/4 cup chopped fresh herbs (parsley, chives, basil, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg (optional)
- Butter or cooking spray for the baking dish
Instructions
- Preheat oven to 350°F. Butter or spray a 9x13-inch baking dish.
- In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg if using.
- Distribute your chosen add-ins evenly in the prepared baking dish.
- Sprinkle 3/4 of the cheese and herbs over the add-ins.
- Pour the egg mixture over everything in the baking dish.
- Top with the remaining cheese.
- Bake for 35-40 minutes until the center is set and the top is lightly golden.
- Allow to cool for 5 minutes before cutting into squares and serving.
Notes
Make-ahead option: Assemble the night before, cover and refrigerate, then bake in the morning (may need 5-10 extra minutes)
Unlike a frittata, an egg bake is cooked entirely in the oven without a stovetop start.
The higher dairy content creates a custard-like texture compared to the denser frittata.
Customize with any vegetables, cheeses, or proteins you have on hand.
Leftovers can be refrigerated for up to 3 days and reheated in the microwave for quick weekday breakfasts.