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
Denver Egg Casserole
- 9 large eggs
- ½ cup heavy cream
- ⅓ 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
- 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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I made this March 1, 2023 and it was absolutely fantastic! I substituted the peppers with celery because some family members do not like peppers. I will definitely make this casserole again. This is a great item to take to a brunch. thanks Holly for sharing this recipe :)
Hi Holly! Could the “batter” be poured into muffin pan for individual portions? Any difference with the baking time if done this way? Thx so much.
I haven’t tried it Moonie so I can’t say for sure, but that should work just fine! I would follow the times and temperature in my egg muffins for reference. If you try it I would love to hear how it turns out!
This is my go to breakfast recipe especially when company visits. It is so easy, so versatile, and so delicious!
when you suggested doubling the recipe for a 9×13 pan, would that call for 18 eggs?
Yes, if you click “PRINT” you can adjust the servings on the print page and it will adjust the ingredients.
can this be made the day before?
That should work just fine, I’d recommend giving it a stir before baking as the ingredients may settle to the bottom.
Made for breakfast this Mayans everyone LOVED it!! Super easy – I didn’t have ham so I used cooked chopped bacon
Excellent for breakfast today! Everyone loves!
So happy everyone loved it, Peggy!
Can you make this recipe w/o the heavy cream? Can I substitute milk instead?
You definitely can, Q!
Hi! Any tips on adapting this recipe to a 9×13 dish? Thanks!
While I haven’t tried it Liz, I’d think that you could double the recipe for a 9×13 pan. The bake time may change. Let us know if you try it in a 9×13 pan, we’d love to hear how it works out. Enjoy!
I am making this weekend and will be doubling the batch and put in 13 x 9 pan should most definately work.
Love to try some of your delicious recipes.
Welcome and enjoy Lucy!
Wonderful! I used coconut milk and it was perfect! Thank you!
You’re very welcome Cindy! So glad you love this casserole recipe!
Can I substitute bacon or sausage for the ham?
Sure you can!
Haven’t made recipe yet, just found it today. My question is, can i use frozen shredded potatoes, how much, and do they need to be thawed and water squeezed out of them?
We use this breakfast casserole recipe with hashbrowns. It can be halved in a 9×9 pan if you’d like.
Can I make this with almond milk?
That will work just fine in this recipe.
Excellent! My kids and I love this for breakfast and dinner.
I made this and it was awesome! Eggs were light and fluffy!
I would love this, since I am a fan of egg casseroles. However, my husband will eat cheese only on pizza. (I know- strange man.). I’m looking for any kind of casserole, not only egg, without cheese.
Here are a few non-cheese casseroles:
Chicken Stuffing Casserole
Easy Chicken Noodle Casserole
Unstuffed Cabbage Roll Casserole
4 Ingredient Chicken Rice Casserole
Turkey Stuffing Roll Ups