There are few times when the word “casserole” really inspired us to get excited about dinner when I was growing up (though heaven knows my mom made some delicious casseroles in my youth). So, my mom used to make this breakfast bake with eggs, sautéed veggies, and a whole lotta (delicious) cheese.
Hoping to avoid the word casserole, we named it “Egg Thing.” Which, of course, is significantly more appetizing sounding than…something. I’m sure.
But we loved Egg Thing. Not a quiche, not quite a frittata…Egg Thing was delicious and it was always funny to hear “we’re having Egg Thing for dinner.”
There have been a LOT of incarnations of Egg Thing in my life, since it’s really just about tossing together a bunch of delicious ingredients with eggs and popping the whole thing in the oven. With dairy off the menu at our house, we’ve revamped our take on Egg Thing and (thanks to Pinterest and food blogs around the world) we’ve adopted the term “bake,” which spares us from calling it Egg Casserole or Egg Thing.
This one is really delicious (and easy). There are so many goodies that it’s not especially “egg-y,” and the flavor is just awesome. Add about 2 cups of veggies, 6-8oz of bacon or sausage (or another 1/2-3/4 cup veggies), a few tablespoons of fresh herbs (if we have them), and 8-10 eggs. Pour into an 8×8 dish or pie pan, and bake till done.
This makes a perfect brunch or holiday breakfast dish since it doesn’t involve any close attention (like scrambling or poaching eggs) so you can make something a little more hands-on (like waffles or pancakes) without too much distraction. AND you can change it up any way you like.
A few of our favorite add-ins:
- Leftover cooked, cubed potatoes or sweet potatoes (these are awesome)
- Roasted butternut squash or cooked, sliced zucchini
- Shredded fresh zucchini
- Thawed frozen hash browns or freshly grated potatoes (blanched or microwaved for 1-2 minutes to slightly soften)
- Sautéed peppers and onions
- Green chiles
- Kale or spinach (fresh, or thawed if frozen)
- Thinly sliced asparagus
- Halved cherry or grape tomatoes
You can use ham, prosciutto, bacon, or sausage here, or you can completely skip it and add more veggies. Using different flavors of sausage (like Italian or chorizo) will totally change the flavor and provide a great jumping point for your veggie choices. If you’re using something raw (like bacon or sausage), you’ll want to cook it before adding to the eggs. You can do this ahead of time which will save time the day-of.
What are your favorite add-ins for eggs?Print
The basic formula here is about 2 cups of veggies + 6-8 oz breakfast meat + 8-10 eggs + fresh herbs or seasonings as desired. See the notes for some suggestions!
- 6–8 oz sausage, cooked and crumbled
- 1 cup shredded zucchini, liquid slightly pressed out with paper towels or a dish cloth
- 1 cup shredded potatoes, blanched or microwaved 1-2 minutes to soften
- 8–10 eggs
- 3–4 Tbsp fresh cilantro, minced
- salt and pepper to taste
- Spray or grease an 8×8″ baking dish or deep pie dish.
- Add veggies to the bottom of the dish.
- In a medium bowl, whisk 8 together eggs with fresh herbs, 1 Tbsp water (you could use milk), and a pinch of salt and pepper.
- Pour egg mixture over the eggs. Eggs should JUST cover the veggies, with some of the veggies tops slightly poking out. If you need more egg, whisk 1-2 additional eggs and pour over the top.
- Bake at 375 degrees for 18-25 minutes, or until the center is still ever so slightly wobbly. Allow to cool 10 minutes or so. The center should finish setting during those 10 minutes.
- Serve warm!
1. You can absolutely double this recipe for a 9×13 if you’re feeding a crowd
2. Sub any breakfast meat you like here. Just make sure you’ve cooked it. (cooke chorizo, Italian sausage, crumbled bacon, etc.) diced ham or cured prosciutto don’t need to be pre-cooked.
3. If you’re using frozen hash browns, you’ll want to thaw them before adding them to the pan
4. Sub any veggies you like here!
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