This Baked Breakfast Egg Casserole is the perfect breakfast for large groups or to meal prep for the week ahead! It’s made with potatoes, peppers, eggs, ham, green onions and milk and is so hearty! It has such simple ingredients but packs a ton of nutrition and taste into every serving. Make this ahead of time and have a hot breakfast ready to go all week or make this for a crowd- either way, you’re sure to love it!
The very first time I had this egg casserole, I was in a bit of an awkward situation.
You see, up until maybe a year ago, I did not like eggs in basically any form. I know it might sound crazy, but I grew up with a huge distaste for them. I always thought there could be a chance I had a slight allergy to eggs. It turns out that I just hadn’t had eggs in a form that I liked.
Back to the first time having this casserole. We were visiting Steven’s aunt and uncle who live in Colorado. His aunt makes this delicious spread for breakfast and can you guess what the star of the show is? This casserole.
Of course, when someone doesn’t know you don’t eat something, you’re kind of put in a pickle. For me, since eggs aren’t actually an allergy, but just a taste preference, I’ve never cared for making a scene about them. I’ll usually just try to eat something else or pick around them.
In this case, I didn’t have that option. So I decided to just go for it. Well, can I just tell y’all how glad I am that I tried this casserole? I found myself not only eating the first helping but a second as well!
Now this casserole has turned into a number one breakfast item in our house. There were a few weeks of time during this pregnancy where we made them weekly! It was perfect for Greyson and I to have breakfast quickly and for Steven to be able to take to work for his breakfast, too!
The only problem was not being able to keep it around for long! A problem I am totally okay with having.
I wanted to include this recipe in my maternity series about bringing meals to others because this casserole would be absolutely perfect for bringing to a new mama. My good friend here and I have talked often about how in the first few weeks of motherhood, breakfast is often the hardest meal. You wake up starving after nursing your newborn all night and shove a bowl of cold cereal down, when you really need a hot breakfast to fill you up.
So I think it’s safe to say you’d make a new mamas day by bringing her this casserole and giving her that hot breakfast she deserves but has no energy to make!
Ready to make it? Scroll down for the recipe!
This Baked Breakfast Egg Casserole is the perfect breakfast for large groups or to meal prep for the week ahead! It’s made with potatoes, peppers, eggs and milk and is so hearty! It has such simple ingredients but packs a ton of nutrition and taste into every serving. Make this ahead of time and have a hot breakfast ready to go all week or make this for a crowd- either way, you’re sure to love it!
- 8 eggs
- 1 can evaporated milk
- 1 cup milk (any milk of your choice is fine- whole, skim, 2%, etc.)
- 1 pepper, diced (I prefer to use red or orange for contrast but you can use any!)
- 1 cup cubed or diced ham
- 1/2 onion, diced
- 2 cups breakfast potato cubes (prepackaged or pre-cooked if using fresh)
- 1/2 cup green onion
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese, optional
- Preheat oven to 350°.
- Combine ingredients (except cheese) in bowl.
- Pour into greased 9×13 pan (or 2 9×9 pans).
- Bake for 30 minutes.
- Add shredded cheese to top and cook for another 15-20 minutes until eggs are fully cooked.
If I’m making this for a crowd that includes vegetarians I will split the mixture into two 9×9 pans and include the ham in one and skip it on the other.