Chef's Hat: Try these incredible edible egg bakes

Egg bakes, or egg casseroles, are easy to serve to your family or when you have overnight guests.


Egg bakes are great dishes to make if you have company because the meal is prepared in the evening and then just popped into the oven the next morning.

They can be prepared with a minimum of ingredients, and egg bakes can be put together in as little as 15 minutes. The next morning, you just place the dish in the oven and in 30 to 45 minutes you will have a delicious breakfast for your guests.

Egg bakes are also called egg casseroles, but no matter what you call this dish it is simple to put together. You can use whatever ingredients you have on hand, and an egg bake can easily be customized to suit your family's or your guests’ tastes.

Egg bakes can be made very simply with just eggs, milk, bread and your choice of breakfast meat - usually bacon or sausage - although some cooks have switched to ground turkey or left the meat out all together.

There is no shortage of vegetables you can add to this breakfast dish. Traditional ingredients include onion, bell pepper, broccoli, celery or even zucchini, although some of us prefer our meals to be a bit simpler and may add just a few mushrooms.


If adding onion, peppers or celery, the vegetables should be sautéed first in a bit of butter or margarine.

Before serving your dish, you can top it with a spoonful of sour cream, a scoop of salsa or sprinkle a few herbs - basil, thyme or chives - on the top. Serve with a muffin, toast or a piece of fruit and you have a complete and tantalizing meal. Who could resist such a breakfast?

In a nutshell, an egg bake is merely a dish of baked eggs. But what’s wrong with that? An egg bake or egg casserole is easy to prepare, versatile and leftovers keep well.

So forget about a bowl of cold cereal or a piece of toast when starting the day, and instead have a substantial breakfast that will keep you going through the day. Happy Eating!

Sausage Egg Bake served with fruit is perfect to serve when hosting guests for breakfast. Donna Evans / Echo Journal Correspondent (March 2021)

Sausage Egg Bake

  • 6 slices of bread, cut into 1/4-inch cubes
  • 1 pound sausage, browned with grease drained
  • 2 cups shredded cheddar cheese (or Swiss or Monterey Jack, or use a combination)
  • 8 large eggs
  • 2 cups milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ cup sliced mushrooms
  • ¼ to ½ cup frozen hash brown potatoes
  • 1/4 cup sliced celery or green pepper (optional; if using, lightly sauté before adding)

Spray a 9x11-inch (or similar sized) baking dish with nonstick cooking spray.
Place the bread cubes around the bottom of the baking dish. Top with the sausage. Sprinkle the cheese over the sausage.


In a bowl or large measuring cup, combine the eggs, milk, mustard, salt and pepper. Mix well. Add the mushrooms and hash brown potatoes. If using, add the celery and green pepper. Mix just until combined.

Pour the mixture over the sausage/bread cubes. Cover with aluminum foil or plastic wrap and place in the refrigerator. Chill overnight.

Remove from the refrigerator 30 minutes before baking.

Heat the oven to 325 degrees. Bake for 45 minutes. Test and make sure the eggs are not runny. If the eggs are not cooked to the desired degree of doneness, place the dish back into the oven and cook an additional 10 minutes. Test again. Depending on the oven, the eggs may still be a bit “runny." If that is how you like your eggs, remove the dish from oven and let it sit for 5 minutes before cutting and serving.

If you prefer a more solid casserole, cook another 5 to 15 minutes, checking often until it reaches your desired firmness. Remove from the oven. Let it sit for 5 minutes. Cut it into pieces and place them on individual plates.

If desired, top with sour cream or salsa, or sprinkle fresh herbs across the top.



Crunchy Bacon Bake

  • ¼ cup onion, finely chopped
  • ¼ cup celery
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • ½ teaspoon salt
  • 1/4 teaspoon white pepper
  • 6 hard boiled eggs, sliced
  • 12 strips bacon, cooked until crispy and crumbled
  • 1 1/2 cups crushed potato chips

Spray a 9x11-inch (or similar sized) baking dish with nonstick baking spray. Heat the oven to 350 degrees.
Place the butter in a medium sized frying pan. Add the onion and celery and cook until softened and tender, 8 to 10 minutes. Stir in the flour and mix well.

Add the milk and mix until well combined. Cook and stir 2 to 3 minutes. Add the cheese and stir until melted. Add the salt and pepper and mix.

Place half the eggs in the bottom of the pan. Pour half the cheese sauce over the eggs. Sprinkle half the bacon over the top, and then half of the chips. Repeat with a layer of eggs, cheese sauce, bacon and chips.

This can be baked immediately, or cover and place the dish in the refrigerator overnight. (If refrigerated, remove and let the egg bake warm to room temperature before baking, approximately 30 minutes.) Bake in the oven for 20 to 25 minutes.

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