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

More Breakfast Recipes You’ll Love

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. This is my go to breakfast recipe especially when company visits. It is so easy, so versatile, and so delicious!5 stars

    1. Yes, if you click “PRINT” you can adjust the servings on the print page and it will adjust the ingredients.

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

  2. Made for breakfast this Mayans everyone LOVED it!! Super easy – I didn’t have ham so I used cooked chopped bacon5 stars

    1. 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!

      1. I am making this weekend and will be doubling the batch and put in 13 x 9 pan should most definately work.

  3. 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?

  4. 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.