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.

Piece of Denver Egg Casserole on a plate with strawberries and blueberries

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.

Denver Egg Casserole ingredients on a cutting board

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.

Uncooked Denver Egg Casserole in a baking dish with wooden spoon

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!

Baking dish of uncut Denver Egg Casserole

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Piece of Denver Egg Casserole on a plate with strawberries and blueberries
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Denver Egg Casserole

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

9"x9" or 2 QT Baking Dish

Ingredients  

  • 9 large eggs
  • ½ cup heavy cream
  • cup white onion finely diced
  • 1 tablespoon butter
  • 1 cup cheddar cheese shredded
  • 1 ⅓ cups ham diced
  • ½ cup green pepper or red
  • salt & black 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

5 from 73 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 337 | Carbohydrates: 2g | Protein: 20g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 316mg | Sodium: 604mg | Potassium: 248mg | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 10.6mg | Calcium: 190mg | Iron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this with a few variations, I’m trying to use what I have on hand instead of getting stressed about having exact ingredients. I used milk instead of heavy cream, red and yellow peppers, three types of cheeses since I had bags open and almost empty, mozzarella, mexican and cheddar. I also used ham lunch meat and just cut into small squares. I used liquid eggs I received from a food pantry and then added about 18 large croutons to make sure my eggs were the right ratio and not too many eggs. The result was perfection! This is a great way to make a casserole instead of a quiche with eggs. Thank you enjoyed very much!5 stars

  2. This was my first time making an egg bake. It was so easy and delicious!! I made it for my coworkers and family, everyone loved it! I kept getting asked, what did I use to get the eggs so fluffy!

    For my peppers/onions, I personally use a frozen mix and sauteing them first, did the trick!

    Highly recommend this quick, easy, and tasty dish!5 stars

    1. Hi Mary, freezing leftovers is a great option. Place in an airtight container or zippered bag and freeze. When reheating, you’ll notice it leaks a little bit of liquid but don’t worry, that’s completely normal!

  3. I made this for a brunch for 8 ladies. Everyone loved it. I sauted my peppers with the onion. This recipe is a keeper!

  4. My casserole is not cooking in the middle and I’m already working on 40 minutes. Has anyone else had to cook longer? Nothing worse than runny eggs.

  5. I am going to try this recipe using skim milk instead of cream, I hope it works ok. Has anyone else tried that?

    1. I have only made this recipe as listed. If you try it with skim milk let us know how it turns out DeeDee!

  6. Yes It is easy to make! I baked it at 350 degrees. I served the casserole with the cooked mushrooms and stewed tomatoes with a dash or two worcestershire on the side! Yummy .Yes cleaning our the fridge.5 stars

  7. My family loved this casserole! It’s easy and quick to throw together, just the kind of recipe I need! :) It’s easy to customize, too. I threw in some bacon bits for the bacon lovers in my family and it was a huge hit! Thank you for sharing this recipe!5 stars

  8. Hubby loved this, didn’t pitch a fit about it being served for dinner and I loved it as well.5 stars

  9. Do you think it’d work to throw all the ingredients in a gallon ziploc bag to freeze and bake later? I’m pregnant and trying to build up a supply of freezer meals for right after my son is born.

    1. Congratulations! While I’ve never tried freezing it Laura, I think it would probably work. I’d suggest that you defrost it and bring it to room temperature before baking. Let us know if you try freezing it Laura!

      1. For this recipe Alison, you could freeze it in the pan, or in a zip top bag. For whole eggs, crack them into an ice cube container and freeze! Easy!

    1. That should work just fine, I’d recommend giving it a stir before baking as the ingredients may settle to the bottom. Enjoy!

  10. Hello Holly, thank you. Once again, another 10 star recipe! I made this yesterday for dinner, very well liked by myself and the Thai family. I subbed Shimeji mushrooms for the bell pepper, the rest was the same, outstanding dish, on my Go To List now :)5 stars

    1. I am so glad you loved it Lee! We are a big fan of this recipe too. Those sound like great additions!

    1. I’ve only made the recipe as written so can’t say for sure. You may want to put it in two dishes to maintain a similar baking time.