Classic Baked Egg Casserole

This baked egg casserole can be prepared the night before (refrigerated overnight) or tossed together in the morning. You can add-in leftover veggies that you have sitting around in your refrigerator and use your favorite type of cheese. It will take approximately 50-60 minutes to bake, so plan ahead accordingly. I used a glass 3-quart baking dish.

Baked Egg Casserole Recipe

6 large eggs
6 slices bread, cubed
2 cups milk
2 cups cheddar cheese, shredded or cubed
6 slices bacon, cooked and crumbled
3 tbsp. onion, finely chopped
1/8 cup green bell pepper, finely chopped
6 cherry tomatoes, sliced
1 tbsp. dried parsley
salt and ground black pepper to taste

Preheat oven to 350 degrees. Spray casserole dish with non-stick cooking spray. Set aside.

In a large mixing bowl combine together all of the above ingredients using a large spoon. Pour into your prepared casserole dish. Bake in a preheated 350 degree oven for 50-60 minutes or until done. The center will spring back when lightly touched and the edges with be lightly golden brown. Remove from oven and let sit for an additional 3-4 minutes before serving. Refrigerate all leftovers in an airtight container.

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