Baked eggs are more than frittata. Egg casseroles make great breakfasts for families and big groups and are easy to modify depending on what you've got, so let these 24 recipes be your launchpad.
Overnight Sausage Cheddar Strata
Strata is pretty simple and straightforward. Pour a savory custard over bread and whatever other ingredients, leave in the fridge overnight, and bake in the morning when you're ready to feed a crowd.
Ingredients
Method
- Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until browned and cooked through. Drain it well and cool for 10 minutes.
- Butter a 9-by-13-inch baking dish. Spread in half the bread, sausage and cheddar, then repeat the layers.
- Whisk the eggs, milk, salt, dry mustard, pepper and garlic powder until completely blended. Pour slowly over the bread and press the cubes down once.
- Cover and refrigerate for at least 8 hours and up to 16 hours. Set the dish at room temperature for 30 minutes while the oven heats to 350°F.
- Bake uncovered for 50 to 55 minutes, until puffed, golden and 160°F in the center. Rest for 10 minutes before cutting into 10 squares.
Overnight Ham and Swiss Croissant Bake
Croissants make for a decadent twist on strata. Be sure to keep the croissant chunks fluffy by tearing them into pieces.
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Ingredients
Method
- Butter a 9-by-13-inch baking dish and arrange half the croissant pieces across the bottom.
- Scatter on the ham and 1 1/2 cups Swiss, then cover with the remaining croissant pieces.
- Whisk the eggs, milk, Dijon, salt, pepper and onion powder. Pour evenly into the dish and press the bread gently into the custard. Sprinkle with the remaining cheese.
- Cover and refrigerate for 8 to 14 hours. Let the dish stand out for 30 minutes and heat the oven to 350°F.
- Bake uncovered for 45 to 50 minutes, until the center is set at 160°F and the top is golden. Rest 10 minutes before serving.
Overnight Spinach Mushroom Feta Strata
This strata uses spanakopita as its jumping-off point. Be sure to cook the mushrooms and spinach until dry before throwing them into the casserole dish.
Ingredients
Method
- Heat the oil in a wide skillet. Cook the mushrooms and onion for 8 to 10 minutes until browned and dry, then add the spinach and cook until wilted. Cool completely.
- Butter a 9-by-13-inch dish. Layer in the bread, cooled vegetables and feta.
- Whisk the eggs, milk, salt, pepper and oregano and pour evenly over the bread. Press gently so the top cubes touch the custard.
- Cover and refrigerate for 8 to 16 hours. Let the dish stand at room temperature for 30 minutes while the oven heats to 350°F.
- Bake uncovered for 50 to 55 minutes until golden and set at 160°F in the center. Rest for 10 minutes before cutting.
Overnight Blueberry Lemon French Toast Casserole
Strata doesn't have to be savory. If you want something more akin to French toast, this sweet strata has you covered.
Ingredients
Method
- Butter a 9-by-13-inch baking dish. Add the challah and scatter the blueberries evenly through it.
- Whisk the eggs, milk, maple syrup, lemon zest, vanilla and salt. Pour over the bread and press down lightly.
- Let the casserole stand out for 30 minutes while the oven heats to 350°F. Sprinkle the cold oat mixture evenly over the top.
- Bake uncovered for 50 to 55 minutes, until the center reaches 160°F and no liquid custard appears when pressed. Rest for 10 minutes before serving.
Overnight Green Chile Cornbread Egg Bake
I'm a big fan of cornbread, and it can make a strata-type dish as well. Be sure to use stale cornbread, and feel free to toss in a little frozen corn as well.
Ingredients
Method
- Butter a 9-by-13-inch baking dish. Arrange the cornbread cubes in the dish and scatter the drained chiles and pepper Jack between them.
- Whisk the eggs, milk, cumin, salt, garlic powder and pepper until smooth.
- Pour the custard over the cornbread. Press lightly once, taking care not to mash the cubes.
- Cover and refrigerate for at least 8 hours and up to 14 hours. Let stand at room temperature for 30 minutes while the oven heats to 350°F.
- Bake uncovered for 45 to 50 minutes, until lightly browned and 160°F in the center. Rest 10 minutes before cutting.
Overnight Bacon Tomato Sourdough Strata
Honestly, I'd use sourdough for just about any strata, even though it's totally not necessary. Be sure to seed the tomatoes and pat them dry here.
Ingredients
Method
- Cook the bacon in a skillet until crisp. Drain it on paper towels and cool completely. Blot the diced tomatoes dry.
- Butter a 9-by-13-inch dish. Layer the sourdough, bacon, tomatoes and cheese evenly.
- Whisk the eggs, milk, salt, pepper and onion powder. Pour over the bread and press the top gently into the custard.
- Cover and refrigerate for 8 to 16 hours. Set the dish out for 30 minutes while the oven heats to 350°F.
- Bake uncovered for 50 to 55 minutes until the center is puffed and reaches 160°F. Rest 10 minutes before slicing.
Overnight Apple Cinnamon French Toast Bake
This dish splits the difference between breakfast and dessert. Brioche cubes add richness, and the apple pie-inspired filling brings the sweetness.
Ingredients
Method
- Melt 2 tablespoons butter in a skillet. Add the apples and brown sugar and cook for 7 to 9 minutes until the apples are just tender and the pan is nearly dry. Cool completely.
- Butter a 9-by-13-inch dish. Layer the brioche and cooled apples evenly.
- Whisk the eggs, milk, maple syrup, cinnamon, vanilla, nutmeg and salt, then pour over the bread. Press down gently.
- Cover and refrigerate for 8 to 14 hours. Let stand out for 30 minutes while the oven heats to 350°F.
- Bake uncovered for 50 to 55 minutes, until golden and set at 160°F in the center. Rest for 10 minutes before serving.
Overnight Turkey Sausage and Pepper Strata
Pretty much any breakfast meat works in a strata. Turkey sausage can be a bit bland, so be sure to brown it well.
Ingredients
Method
- Brown the turkey sausage in a large skillet, breaking it into crumbles. Add the peppers and onion and cook for 6 minutes until tender and the skillet is dry. Cool completely.
- Butter a 9-by-13-inch dish and layer the bread, sausage mixture and provolone.
- Whisk the eggs, milk, salt, pepper and oregano and pour evenly over the layers. Press the bread down once.
- Cover and refrigerate for 8 to 16 hours. Let the dish stand out for 30 minutes while the oven heats to 350°F.
- Bake uncovered for 50 to 55 minutes, until the center reaches 160°F. Rest for 10 minutes before cutting.
Overnight Reuben Breakfast Strata
If you've got rye bread, a Reuben-inspired casserole is the obvious choice. Be sure to use a good-quality corned beef (avoid the stuff in the cans), and squeeze that sauerkraut as dry as you can.
Ingredients
Method
- Butter a 9-by-13-inch dish. Spread in half the rye, corned beef, sauerkraut and Swiss, then repeat the layers.
- Whisk the eggs, milk, Dijon, salt, pepper and caraway until well blended.
- Pour the custard over the bread and press gently to wet the top layer.
- Cover and refrigerate for 8 to 14 hours. Let the dish stand at room temperature for 30 minutes and heat the oven to 350°F.
- Bake uncovered for 50 to 55 minutes, until browned and set at 160°F in the center. Rest 10 minutes before cutting.
Overnight Broccoli Cheddar Bagel Casserole
The best bite of broccoli-cheese soup in a bread bowl is the last bit of soup-soaked bread. This strata builds a whole dish around that perfect bite.
Ingredients
Method
- Blanch the broccoli in boiling water for 2 minutes, drain and spread it on a towel until completely cool and dry.
- Butter a 9-by-13-inch dish. Layer the bagel cubes, broccoli and 2 cups cheddar, then sprinkle the remaining cheese over the top.
- Whisk the eggs, milk, salt, dry mustard, pepper and garlic powder. Pour it evenly over the layers and press the bagels gently into the liquid.
- Cover and refrigerate for 8 to 16 hours. Let the dish stand out for 30 minutes while the oven heats to 350°F.
- Bake uncovered for 55 to 60 minutes, until the center is 160°F and no wet custard remains. Rest 10 minutes before cutting.
Diner Sausage Hash Brown Casserole
If you're tired of ordinary hash browns, making them into a casserole shows off a whole new way to use them. As with all the hash brown recipes here, homemade is better, so if you've got the time, it's worth quickly shredding, rinsing, and squeezing some potatoes.
Ingredients
Method
- Heat the oven to 375°F. Squeeze the thawed hash browns in a clean towel until very dry, then toss with melted butter and 1/2 teaspoon salt.
- Press the potatoes firmly across the bottom and 1 inch up the sides of a greased 9-by-13-inch dish. Bake for 18 minutes.
- Meanwhile, brown the sausage in a skillet, breaking it into small crumbles, and drain it well. Scatter the sausage and cheddar over the hot potato base.
- Whisk the eggs, milk, remaining salt, pepper and onion powder and pour into the dish.
- Bake for 32 to 37 minutes more, until the center reaches 160°F. Rest 10 minutes before cutting.
Bacon Scallion Hash Brown Egg Bake
Scallions are so underused, and they're probably the most common garnish in my kitchen. While it's tempting to go nuts with the bacon fat here, it's best to use only a little and save the rest for later.
Ingredients
Method
- Heat the oven to 375°F. Cook the bacon until crisp, drain it and reserve 2 tablespoons fat if desired.
- Toss the dry hash browns with the reserved fat, 1/2 teaspoon salt and scallion whites. Press into a greased 9-by-13-inch dish and bake for 20 minutes.
- Scatter the bacon, Monterey Jack and scallion greens over the potato base.
- Whisk the eggs, milk, remaining salt and pepper and pour over the filling.
- Bake for 30 to 35 minutes, until the center is set at 160°F. Rest for 10 minutes before slicing.
Denver Omelet Hash Brown Bake
The Denver omelet is a diner classic for a reason — ham, peppers, and eggs go just so well together. This casserole combines it with the hash brown side for a filling brunch.
Ingredients
Method
- Heat the oven to 375°F. Toss the dry hash browns with melted butter and 1/2 teaspoon salt, press into a greased 9-by-13-inch dish and bake for 18 minutes.
- Heat the oil in a skillet and cook the peppers and onion for 6 to 8 minutes until tender and dry.
- Scatter the vegetables, ham and cheddar evenly over the potato base.
- Whisk the eggs, milk, remaining salt and pepper and pour into the dish.
- Bake for 32 to 37 minutes, until the middle reaches 160°F. Cool for 10 minutes before cutting.
Ham Swiss Potato-Rösti Egg Casserole
There's a delightfully unfashionable old-school Swiss restaurant I go to when I need a rösti, a seriously underappreciated dish. This recipe uses Swiss cheese (naturally), but if you can find Swiss raclette cheese, it's a stretchy delight.
Ingredients
Method
- Heat the oven to 400°F. Wrap the grated potatoes in a clean towel and squeeze repeatedly until very dry.
- Toss the potatoes with melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Press firmly into a greased 9-by-13-inch dish and bake for 25 minutes.
- Reduce the oven to 350°F. Scatter the ham and Swiss over the browned potato layer.
- Whisk the eggs, milk, Dijon, remaining salt and pepper and pour evenly over the filling.
- Bake for 30 to 35 minutes, until the center reaches 160°F. Rest 10 minutes before cutting.
Crustless Spinach Feta Egg Bake
Going keto? Crustless egg bakes are a great way to enjoy brunch, minus the carb load, and this recipe is packed with eggs, cottage cheese, and feta for a bodybuilder's breakfast.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
- Cook the spinach in olive oil until wilted. Cool, squeeze it very dry and chop it.
- Whisk the eggs, cottage cheese, milk, salt, pepper and oregano until blended. Stir in the spinach and 1 cup feta.
- Pour into the dish and scatter the remaining feta evenly over the top.
- Bake for 35 to 40 minutes, until the center is just set and reaches 160°F. Rest 10 minutes before cutting.
Crustless Mushroom Gruyère Egg Bake
If you've got a big group, individual omelets are a real headache, and that's where this casserole comes in. It bakes up quickly, making for a perfect accompaniment to toast.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Heat the oil in a wide skillet. Brown the mushrooms in two batches until their liquid evaporates. Return all mushrooms, add the onion and cook 5 minutes, then add garlic for 30 seconds. Cool.
- Whisk the eggs, milk, salt, pepper and thyme. Stir in the cooled mushroom mixture and 1 cup Gruyère.
- Pour into the dish and sprinkle with the remaining cheese.
- Bake for 35 to 40 minutes, until the center reaches 160°F. Rest for 10 minutes before slicing.
Crustless Sausage Kale Egg Bake
Kale gets billed as a health food, but let's face it, it tastes best with bacon or sausage. This breakfast fits the bill, and consider mixing up the sausage varieties.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Brown the sausage in a skillet, breaking it into small crumbles. Drain excess fat, add the onion and kale and cook for 6 to 8 minutes until the kale is tender and the pan is dry. Cool slightly.
- Whisk the eggs, milk, salt, pepper and red pepper flakes. Stir in the sausage mixture and 1 cup mozzarella.
- Pour into the dish and top with the remaining mozzarella.
- Bake for 35 to 40 minutes, until the middle reaches 160°F. Rest 10 minutes before cutting.
Cottage Cheese Pepper Egg Bake
Cottage cheese is a really versatile ingredient, and it's as good cooked as it is fresh. Here, the cottage cheese is all blended in with the eggs, providing some lift.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Heat the oil in a skillet and cook the peppers and onion for 8 minutes until tender and the pan is dry. Cool for 5 minutes.
- Blend the eggs, cottage cheese, salt, pepper and paprika until mostly smooth. Stir in the vegetables and half the cheddar.
- Pour into the dish and sprinkle with the remaining cheddar.
- Bake for 35 to 40 minutes, until puffed and 160°F in the center. Rest 10 minutes before cutting.
Garden Vegetable Egg Casserole
Egg casseroles are great for cleaning out the fridge or using up an overabundance of garden veggies. This recipe uses spinach, zucchini, and tomatoes, but really, use whatever you've got.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Heat the oil in a wide skillet. Brown the mushrooms, zucchini and onion for 9 to 11 minutes until dry. Add the tomatoes and spinach and cook 2 minutes, then cool.
- Whisk the eggs, milk, salt, pepper and basil. Stir in the cooled vegetables and 3/4 cup Parmesan.
- Pour into the dish and sprinkle with the remaining Parmesan.
- Bake for 35 to 40 minutes, until the center reaches 160°F. Rest 10 minutes before slicing.
Roasted Red Pepper Goat Cheese Egg Bake
Goat cheese is one of those things that I could put on almost anything. Here, it brings some pizzazz to deli-roasted red peppers and eggs.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Spread the drained chopped peppers evenly over the bottom of the dish.
- Whisk the eggs, milk, salt, pepper and oregano. Stir in half the mozzarella and pour over the peppers.
- Scatter the remaining mozzarella and small pieces of goat cheese across the top.
- Bake for 35 to 40 minutes, until the center is set at 160°F. Rest for 10 minutes before cutting.
Southwest Black Bean Egg Bake
If you like chilaquiles (as I very much do), this is your egg bake. I'd serve this with some nice fresh tortillas and salsa.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Spread the black beans, corn and green chiles evenly in the dish.
- Whisk the eggs, milk, cumin, salt, pepper and garlic powder. Stir in 1 1/2 cups pepper Jack.
- Pour the egg mixture over the vegetables and sprinkle with the remaining cheese.
- Bake for 35 to 40 minutes, until the center is 160°F and no wet egg remains. Rest 10 minutes before cutting.
Asparagus Pea Parmesan Egg Bake
When it's asparagus season, I can't get enough of the stuff. Asparagus side dishes are great, but eggs and cheese take it to the next level.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Blanch the asparagus in boiling water for 2 minutes, drain and rinse under cold water. Dry it thoroughly and spread it with the peas in the dish.
- Whisk the eggs, milk, salt, pepper and onion powder. Stir in 1 cup Parmesan and pour over the vegetables.
- Sprinkle the remaining Parmesan evenly over the surface.
- Bake for 33 to 38 minutes, until the center reaches 160°F. Rest for 10 minutes before slicing.
Biscuits and Gravy Egg Casserole
We all love a gravy-soaked biscuit, and this egg casserole is nothing but. The biscuits should stick out over the surface to get some browning.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish. Spread the biscuit quarters in the dish and bake for 8 minutes.
- Brown the sausage in a skillet. Sprinkle in the flour and cook for 1 minute, then stir in 2 cups milk gradually. Add 1/2 teaspoon each salt and pepper and simmer until lightly thickened.
- Whisk the eggs with the remaining 1/2 cup milk, salt and pepper. Pour around the partly baked biscuits.
- Spoon the sausage gravy evenly over the eggs and sprinkle with cheddar.
- Bake for 35 to 40 minutes more, until the center reaches 160°F and the biscuit tops are browned. Rest 10 minutes before serving.
Corned Beef Hash Egg Bake
I normally serve corned beef hash with a fried egg on top, but baking it into an egg casserole works too. Be sure to get the hash nice and browned before pouring the egg mixture over.
Ingredients
Method
- Heat the oven to 350°F and butter a 9-by-13-inch dish.
- Heat the oil in a large skillet. Add the potatoes, corned beef and onion and cook for 10 to 12 minutes, turning in sections, until browned. Spread the hash in the dish.
- Whisk the eggs, milk, Dijon, salt and pepper and pour evenly over the hash.
- Sprinkle the cheddar across the top.
- Bake for 35 to 40 minutes, until the center reaches 160°F. Rest 10 minutes before cutting.
