Denver Egg Casserole
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This easy Egg Casserole recipe is the perfect breakfast recipe! Tender onions, green peppers, ham, and cheddar cheese are folded into eggs to create a low carb breakfast you didn’t know you needed in your life!
While I love a Overnight Sausage Breakfast Casserole, a simple and quick egg casserole is the perfect last minute breakfast option. The Denver Omelet is a classic flavor combination and if I’m ordering breakfast it’s always a go to for me!
While I do love to make a traditional Denver Omelet for myself, this easy egg casserole recipe is great to serve a family.
How to Make Egg Casserole
I make this low carb egg casserole without hashbrowns and without bread which makes keto friendly as well! An egg casserole such as this one is so easy to make and unlike an overnight breakfast casserole, it can be prepped in a few minutes and put into the oven right away.
I use the traditional Denver omelet ingredients in this recipe but you and use any kind of veggies or meat making this the perfect way to clean out your fridge! Leftover Grilled Zucchini, ham, roasted veggies… all of it would work great in an egg casserole. If you’d like to make a vegetarian egg casserole you can skip the ham and add cooked mushrooms instead.
I pre-cook the onions for a few minutes. If you have any vegetables that contain a lot of water such as mushrooms or zucchini, it’s a good idea to cook them so your egg casserole sets up properly.
How to Make a Fluffy Egg Casserole
To make sure your egg casserole is fluffy, you’ll beat the eggs with cream until they’re nice and smooth. The addition of cream really makes this casserole fluffy.
How Long to Bake Egg Casserole
You want to cook an egg casserole just long enough so it’s set, this keeps the inside fluffy. I bake this egg casserole for about 30-35 minutes. To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.
Can You Freeze Egg Casserole?
Yes!! If I make this on the weekend for my husband and myself, we enjoy a couple of slices on Sunday morning. Just like my favorite Make Ahead Egg Muffins, we reheat leftovers on weekday mornings for the perfect make ahead breakfast.
This should last about 3-4 days in the fridge. If you’re going to keep it longer than that, you’ll want to freeze it. It will reheat perfectly in the microwave. When reheating, you’ll notice it leaks a little bit of liquid but don’t worry, that’s completely normal!
More Breakfast Recipes You’ll Love
- Pumpkin Pancakes
- Avocado Toast – Quick!
- Corned Beef Hash (video)
- Easy Bran Muffins – Make ahead!
- Banana Breakfast Cookies – Kids LOVE these!
- Veggie Egg Muffins
Tender onions, green peppers, ham, and cheddar cheese are folded into a fluffy eggs, making for the low carb breakfast you didn’t know you needed.
- 9 large eggs
- 1/2 cup heavy cream
- 1/3 cup white onion finely diced
- 1 tablespoon butter
- 1 cup cheddar cheese shredded
- 1 1/3 cups ham diced
- 1/2 cup green pepper or red
- salt & black pepper to taste
Preheat oven to 400°F.
Cook onion in butter over medium heat until softened. Cool.
Whisk eggs and cream. Stir in remaining ingredients.
Pour into a greased 9x9 casserole dish.
Bake 30-35 minutes or until a knife inserted in the center comes out clean.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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