Classic Breakfast Egg and Cheese Casserole
A hearty and savory breakfast casserole filled with eggs, cheese, and bread, perfect for feeding a crowd or meal prepping for the week.
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Ingredients
Yields 4 servings
- (6) large eggs
- (2 cups) milk
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) onion powder
- (4 cups) cubed bread (such as French or Italian)
- (2 cups) shredded cheddar cheese
- (1 cup) diced cooked ham (optional)
- (1/4 cups) chopped green onions (for garnish)
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large mixing bowl, whisk together 6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until well combined. Add 2/4 teaspoon black pepper, 2/4 teaspoon garlic powder, and 2/4 teaspoon onion powder.
- 3
Add 4 cups cubed bread to the egg mixture and stir until the bread is fully coated.
- 4
Fold in 2 cups shredded cheddar cheese and 1 cup diced cooked ham if using, mixing until evenly distributed.
- 5
Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- 6
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 7
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the eggs are set.
- 8
Let the casserole cool for 5-10 minutes before serving. Garnish with 1/4 cup chopped green onions.
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