Recipe

Simple Egg Bake Recipe

A juicy, tender egg bake with crisp edges, cozy cheese, and zero morning chaos. Perfect for brunch, meal prep, or breakfast-for-dinner.

By Matt Campbell

•

4.8

A golden, cheesy egg bake in a white ceramic baking dish on a wooden table with a spatula lifting out a square

Jump to Recipe

This is the egg bake I make when I want breakfast to feel a little special, but I also want to stay in my pajamas. It bakes up juicy and tender (no dry, squeaky eggs here), gets those crisp, browned edges that everyone fights over, and it plays nice with whatever you have in the fridge.

Think of it like a low-drama breakfast casserole: eggs, dairy, a little starch for structure, and a few flavor boosters. You can keep it classic with ham and cheddar, or go vegetarian with spinach and feta. Either way, it slices clean, reheats well, and makes you look like you planned your life.

A close-up of a sliced egg bake showing tender layers with melted cheese and small pieces of bell pepper

Why It Works

Moist texture, not rubbery: A simple egg-to-dairy ratio plus a little flour keeps the custard tender and sliceable.
Flavor in every bite: Sauteing the aromatics and using a bold cheese means you do not need a mile-long ingredient list.
Meal-prep friendly: It holds together for clean slices, then reheats well.
Flexible: Swap the mix-ins based on what you have, just keep the overall volume about the same.

Pairs Well With

Storage Tips

Refrigerator: Let the egg bake cool completely. Store slices in an airtight container for up to 3 to 4 days.

Freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheating (best options):

Microwave: 45 to 90 seconds per slice. Cover with a damp paper towel to help keep it juicy.
Oven: 325°F for 10 to 15 minutes, covered with foil. Uncover for the last 2 minutes if you want the top to re-crisp.
Air fryer: 300°F for 4 to 6 minutes. Great for bringing back the edges.

Common Questions

How do I keep an egg bake from getting watery?

Cook off moisture before it goes in. Saute veggies like mushrooms, onions, and peppers until the liquid evaporates and the pan is mostly dry. For spinach, squeeze it dry. Also, do not overdo the mix-ins. Too much volume makes the eggs struggle to set.

Why did my egg bake turn out dry?

Usually it is either overbaking or not enough dairy. Pull it when the center is just set and still has a slight jiggle. It will finish setting as it cools.

Can I assemble it the night before?

Yes. Mix everything, pour into the greased dish, cover, and refrigerate overnight. In the morning, let it sit at room temp for 15 minutes while the oven preheats, then bake. If it is going into the oven still cold, plan on a few extra minutes and use the doneness cues below.

What is the best cheese for an egg bake?

Cheddar, Monterey Jack, and Gruyere melt beautifully. For extra flavor, mix in a little Parmesan or feta. Avoid super wet fresh mozzarella unless you blot it well.

How do I know it is done?

The edges should be puffed and browned, and the center should be set with a gentle wobble. If you have a thermometer, aim for at least 160°F in the center (many kitchens prefer 160 to 165°F for a firmer set).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (recommended)
Deep 8x8-inch baking dish (for thicker slices, see bake time note)
Mixing bowl
Whisk
Skillet (for sauteing mix-ins)
Measuring cups and spoons
Rubber spatula

I started making egg bakes when I realized I love cooking for people, but I do not love flipping individual eggs while everyone stands around the kitchen asking what is next. This is my peace treaty. You whisk, you pour, you bake, and suddenly breakfast is handled. The first time I nailed the texture, tender in the middle with those crispy corners, I caught myself eating a "test bite" standing at the counter. Then another. That is how you know it is a keeper.

Simple Egg Bake Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8

Ingredients

10 large eggs
1 1/4 cups whole milk (or half-and-half for richer)
1/2 cup sour cream (key for juicy, tender eggs)
2 tablespoons all-purpose flour (helps it slice clean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Dijon mustard (optional, but adds a little zing)
1 1/2 cups shredded cheddar (or a cheddar-jack blend), divided
About 1 to 1 1/4 cups cooked mix-ins (choose one combo below)
1 tablespoon olive oil or butter (for sauteing and greasing)

Easy mix-in options (pick one)

Ham + bell pepper: 3/4 cup diced ham + 1/2 cup sauteed diced bell pepper
Sausage + spinach: 3/4 cup cooked breakfast sausage + 1/2 cup spinach, squeezed dry
Veggie: 8 oz raw mushrooms + 1/2 cup diced onion, sauteed until the pan is mostly dry (you will end up with about 1 to 1 1/4 cups cooked)

Optional finish: chopped chives or green onions, hot sauce, salsa, or a dollop of Greek yogurt.

Instructions

Heat the oven: Preheat to 375°F. Grease a 9x13-inch baking dish with butter or oil. (Using a deep 8x8-inch? See bake-time note in step 6.)
Cook your mix-ins: If using veggies, saute in a skillet with olive oil over medium heat until soft and the liquid evaporates and the pan is mostly dry, 5 to 10 minutes (mushrooms take longer). If using sausage, cook and drain well. Let everything cool slightly.
Whisk the base: In a large bowl, whisk together the eggs, milk, sour cream, flour, salt, pepper, garlic powder, and Dijon (if using) until smooth. Do not panic if it looks a little frothy. That is fine.
Add the good stuff: Stir in 1 cup of the shredded cheese and your cooked mix-ins.
Assemble: Pour into the prepared dish. Sprinkle the remaining 1/2 cup cheese over the top.
Bake: Bake for 30 to 40 minutes in a 9x13-inch dish, until the edges are browned and the center is just set with a slight jiggle. Deep 8x8-inch dish: bake 45 to 55 minutes (thicker casserole, longer bake). If the top is browning too fast, loosely cover with foil for the last 10 to 15 minutes. Doneness check: the center should wobble gently, not slosh, and should read at least 160°F on an instant-read thermometer.
Rest, then slice: Let it rest for 10 minutes before cutting. This is where it finishes setting and stays juicy instead of leaking all over the plate.

My tiny trick: If you want extra crisp edges, place the baking dish on a preheated sheet pan in the oven. It gives the bottom a little more heat right away.

Nutrition information is estimated.

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