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This delicious Egg Casserole is a great make-ahead dish to have ready to easily pop in the oven in the morning or any time of day.
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Egg Casserole for Breakfast Time or Anytime!

This hearty egg casserole can be prepared the night before and baked in the morning!
Recipe adapted from a recipe on http://www.cozycountryliving.com.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Egg casserole, Eggs
Servings: 10 servings
Calories: 583kcal
Author: Kyle


  • 1 large red pepper, or any color you enjoy, diced (I sometimes have used poblano peppers.)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 Tablespoons butter
  • 30 ounce bag shredded Hash Brown Potatoes, thawed
  • 1 pound diced cooked bacon, or more if you want! Crumbled cooked sausage, or diced ham is also yummy. I have also used a combo of bacon and sausage.
  • 2 cups shredded pepper jack cheese, divided
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 pound broccoli florets, fresh or frozen
  • 12 eggs
  • ¾ cup milk
  • ¾ cup sour cream
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper


  • Preheat oven to 350°F.
  • Lightly grease a 5-quart baking dish (or two smaller baking dishes).
  • Saute red pepper, onion, and garlic in the butter until softened and set aside.
  • In a large mixing bowl, combine potatoes, meat, and 1 ½ cups each of the cheeses (leaving 1 cup total to use on top).
  • Spread ½ of the potato mixture into the baking dish.
  • Top the potato mixture with the broccoli florets and then the red pepper mixture.
  • Top the vegetables with the remaining ½ of the potato mixture.
  • In the same mixing bowl, whisk together the eggs, milk, sour cream, salt and pepper.
  • Pour the egg mixture over the casserole.
  • Sprinkle with the leftover 1 cup of cheeses.
  • Bake, loosely covered, for 30 minutes.
  • Bake uncovered for 30 minutes more or until golden on top and not runny in the middle. (The dish you use and the thickness of the casserole will determine the length of baking time.) Bake until the egg is set.
  • Remove from the oven and let cool for 10 minutes before serving.


Gr8 Do-Ahead Tip:
To save time and make the casserole the day before, prepare through step #7. The next day, add the egg mixture and bake.
Gr8 Tips:
• This is one of those recipes that you can play with! Sometimes I add mushrooms when sautéing the peppers, or add whatever kind of cheese I have, or add asparagus instead of broccoli.
• Leftover casserole can be stored in the refrigerator for 2 – 3 days and warmed in the oven or microwave. It is even good at room temperature.
• Serve with your favorite hot sauce or salsa for extra flavor and Enjoy!
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.

Nutrition Information

Calories: 583kcal | Carbohydrates: 23g | Protein: 42g | Fat: 37g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 325mg | Sodium: 2133mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1724IU | Vitamin C: 70mg | Calcium: 437mg | Iron: 3mg
Tried this recipe?Mention @Great8Friends or tag #gr8food!