The Baked egg casserole is a great breakfast option that can be done in advance and perfectly if you feed a lot. To make easy and quick and load with fresh vegetables, cheese and ham.
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Egg baking – at a glance
Preparation: 15 min | COOK: 30 min | IN TOTAL: 45 min | Served: 8 | DIFFICULTY: Simply
INGREDIENTS: Eggs, heavy cream, cheddar cheese, ham, red and green peppers, onion, spices
Nutrition profile: Gluten -free, grain -free, vegetarian, carbohydrate colors
Macros: Protein 24g carbohydrates 4G fat 30g fat 1g | Calories: 385 kcal
This simple egg casserole is one of my recipes for breakfast. So easy and easy to make, full of protein and it will feed a very hungry household.
This healthy casserole is not only for breakfast, but also for brunch or lunch with a fresh salad.
Another simple and also delicious, hearty breakfast are these sheet metal eggs or scrambled eggs with vegetables.
Ingredients
- Butter: I used unsalted butter for cooking. You can use salts, but you may want to reduce the amount of additional Dalt.
- Vegetables: Onion, paprika.
- Eggs: Use fresh eggs and free / organic if you can.
- Whipped cream: For a beautiful creamy and rich texture. You can also use Greek yogurt or sour cream.
- Cheese and ham
- Spices: Salt, pepper and oregano.
How to let this ham and cheese egg bake
- Preheat the oven to 400 ° F and free a 13 x 9 -inch casserole.
- Melt the butter in a pan over medium heat, add onion and let it boil until they are soft. Set aside.
- Whisk the eggs and cream in a bowl and pour it into the baking dish. Stir in torn cheese, cubes, peppers, onions and spices.
- Bake ham and egg casserole for 30-35 minutes or until a knife inserted in the middle comes out clean.
Tips from Neli’s kitchen
Recipe notes and tips
- You can also produce this breakfast egg casserole in a 9 x9 base when using 9 eggs.
- Grease your baking dish before adding the egg mixture so that it doesn’t stick.
- Bake the casserole in a fully preheated oven so that it goes evenly.
Can you make it in advance?
Yes! This casserole with carbohydrate -like eggs is a great breakfast. As soon as you have baked it, let it cool down and keep it in the fridge for 3 to 4 days. Warm it with foil, at 325f for about 15 minutes until it was heated to serve.
You can also beat the eggs and fry the vegetables and keep in separate containers in the fridge in separate containers. Simply add them to a baking dish in the morning, add the chopped ham and the crushed cheese and bake in the oven. Simply and quickly overnight egg -back berry.
Use fresh eggs
The eggs in this breakfast are the main ingredient. So make sure you are fresh and buy locally if you have this option. Check whether the eggs are fresh by placing them in a large water bowl. When the eggs are fresh, they sink to the bottom of the bowl. Discard everyone who swims up.
Recipe variations
You can easily adapt this healthy egg -back recipe for your taste. Add other vegetables such as mushrooms or spinach or exchange the ham for cooked sausage or bacon. I used Cheddar cheese, but every crushed cheese works well.
Why will you love this recipe for breakfast a casserole!
- Simply: This breakfast egg baking takes about 5 minutes for it to bake into the oven.
- Make in front: This simple breakfast base is a great option for preparing meals and you can make it in advance for a simple breakfast option.
- Gluten -free: This protein -loaded egg casserole is also free of gluten, perfect if you or someone in your family have an intolerance.
More breakfast recipes
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Prevent your screen from becoming dark
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Preheat the oven to 400 ° F and free a 13 x 9 -inch casserole.
-
Melt the butter in a pan over medium heat, add onion and let it boil until they are soft. Set aside.
-
Whisk the eggs and cream in a bowl and pour it into the baking dish. Stir in torn cheese, cubes, peppers, onions and spices.
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Bake the egg casserole for 30-35 minutes or until a knife inserted in the middle comes out clean.
- You can also produce this egg ceremony in a 9 x9 base when using 9 eggs.
- Grease your baking dish before adding the egg mixture so that it doesn’t stick.
- Bake the casserole in a fully preheated oven so that it goes evenly.
Calories: 385Kcal | Carbohydrates: 4G | Protein: 24G | Fat: 30G | Saturated fat: 15G | Cholesterol: 401mg | Sodium: 877mg | Potassium: 327mg | Fiber: 1G | Sugar: 2G | Vitamin A: 1792IU | Vitamin C: 33mg | Calcium: 205mg | Iron: 2mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.