Egg Casserole

Lee Thayer


This is an excellent casserole, and can be changed in any way you like. Consider this a guide, change the ham for bacon or sausage, the peppers for say mushrooms, you get the idea, change it each time you make this, or come up with your signature dish. I did use Shimeji mushrooms in place of the bell pepper. No bread or potatoes are used so this is a low carb dish.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Convection Oven


  • 9
  • 1/2 c
    whipping cream or evaporated milk
  • 1
    onion, diced
  • 1 Tbsp
  • 1 1/2 c
    cheddar cheese, shredded
  • 1 1/2 c
    ham, diced
  • 1/2 c
    bell pepper, diced, red or green
  • ·
    salt and pepper, as desired

How to Make Egg Casserole


  1. Preheat your oven to 200 C (400 F). Grease a 9x9 casserole dish with butter.
  2. Heat the butter in a non stick pan on medium heat, and when melted, add the onion and cook until softened. Remove from pan and allow to cool. (I used Shimeji mushrooms so I cooked those with the onion.)
  3. Important note if adding items such as bacon or sausage or even mushrooms. Bacon and sausage needs to be fully cooked prior to using. For mushrooms, cook to release the water and soften up. Let the cooked items cool before using.
  4. In a large mixing bowl, add the eggs and cream. Whisk well. Add your other ingredients to the eggs and stir to mix.
  5. Pour into the prepared baking dish, bake for 30-35 minutes or until a butter knife inserted into the center, comes out clean. Goal is to cook until the eggs are just set, if over cooked, the eggs will lose their fluffiness.
  6. Serve with sides of your choice.

Printable Recipe Card

About Egg Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Low Carb

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