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Home Dishes & Beverages Casseroles Breakfast Casseroles

Breakfast Egg Casserole

Name: Breakfast Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings.
Ingredients: 1 tablespoon olive oil; 1 small red onion, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 1 cup sliced fresh mushrooms; 12 large eggs, lightly beaten; 1 can (12 ounces) evaporated milk; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1-1/2 teaspoons salt-free seasoning blend; 3/4 teaspoon salt; 1/4 teaspoon pepper; 4 cups shredded cheddar or Monterey Jack cheese

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min.

Makes

12 servings

Updated: Apr. 27, 2023

My husband and I raise ducks, so I create recipes using lots of eggs. He especially likes this breakfast casserole with veggies grown in his garden. —Nancy Zimmerman, Cape May Court House, New Jersey

Breakfast Egg Casserole Recipe photo by Taste of Home

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
12 large eggs, lightly beaten
1 can (12 ounces) evaporated milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons salt-free seasoning blend
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups shredded cheddar or Monterey Jack cheese

Directions

Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion and red and green peppers; cook and stir 4-5 minutes or until crisp-tender. Add mushrooms; cook 2-3 minutes or until tender. Remove from heat.

In a large bowl, whisk eggs, milk, flour, baking powder and seasonings until blended. Stir in cheese and vegetable mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30-35 minutes or until set.

Breakfast Egg Casserole

Ingredients

Directions

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