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
Equipment
Ingredients
- 9 large eggs
- ½ cup heavy whipping cream
- ⅓ cup finely diced white onion
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 1 ⅓ cups diced ham
- ½ cup finely diced green bell pepper or red bell pepper
- salt and pepper to taste
Instructions
- 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.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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Do I precook the ham?
If using smoked ham (which is most grocery store ham) it is fully cooked so there is no need to pre-cook it.
Can this be doubled or tripled for larger gatherings? if so, what needs adjustment cooking time and temperature wise? also, is it better to cook the larger amount in a larger pan or 2 smaller ones (I wonder if the middle of a larger pan would not cook at the same rate as the butter edges)🤔
I haven’t tried doubling it in a 9×13 pan so I can’t say for sure how it would bake. I would likely do two 8×8 pans to be safe. If baking them at the same time they may need a few extra minutes.
This recipe is excellent !! I used Cracker Barrel Sharp cheddar cheese, used 1/2 and 1/2 by mistake, chopped red pepper, onion and ham in very small pieces. Took a lot longer to cook then 35 minutes, but well worth the wait. Tasted delicious. will never go back to the old recipe.
Delicious and great for diabetics too.
I made this for a senior bunch and it was a hit thank you for sharing
I really loved this recipe because it uses lots of eggs and vegetables. . Great way to use up some leftover xmas ham while leaving out all those heavy carbs we ate over xmas. Great warmed up between toast the next day too.
This was really good and a “Keeper”; my hubby and I both enjoyed it! I did have to cook it longer than the recipe called for though… 40 minutes. Thanks for another delicious and easy recipe!
Made this for today’s breakfast… I sautéed the ham, then onions with the peppers and let cool. My gas oven must be way hotter as I cooked it for 30 minutes at 400* and the casserole was way over cooked! I used approximately 6X7ish inch casserole dish (I cut the recipe in half since it’s only my husband and myself) I think next time I’ll just use my basic quiche recipe (4eggs and 1 1/2 cups of cream) and add all the “Denver omelet extras”. I was so hoping to enjoy this recipe! Your pictures look delicious!
Hi Sue,
Since you cut the recipe in half, you cannot bake it for the same amount of time.
Soooo easy and Soooo good! I’ve made it many times and always a big hit!
I make this and it’s always great. Just made one now. Will eat for lunch