Easy Breakfast Egg Casserole

Name: Easy Breakfast Egg Casserole
Ingredients: 12 eggs; 1 to 2 cup of shredded cheese; 1 bell pepper, diced; 2 tablespoon chives, chopped; 1 onion, diced; 8 mushrooms, sliced (drained canned mushrooms can be substituted.); 1 cup crumbled sausage, diced ham, or crumbled bacon meat, cooked and cooled before it is added to the casserole.; salt and pepper to taste; non-stick cooking spray

Lauren Gordon|March 17, 2015 10:27 am EST

3.5 (15 ratings)

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An easy breakfast recipe is essential to a successful brunch. You can make this tasty casserole the night before, and just pop it in the oven the day of your brunch!

Servings

6

Ingredients

12 eggs
1 to 2 cup of shredded cheese
1 bell pepper, diced
2 tablespoon chives, chopped
1 onion, diced
8 mushrooms, sliced (drained canned mushrooms can be substituted.)
1 cup crumbled sausage, diced ham, or crumbled bacon meat, cooked and cooled before it is added to the casserole.
salt and pepper to taste
non-stick cooking spray

Directions

Preheat the oven to 350 to 400 degrees F. Add the cooked breakfast meat to the other casserole ingredients and stir thoroughly. Spray a casserole dish or baking pan with non-stick cooking spray. Pour all of the ingredients into the casserole dish or baking pan. Cook the casserole for 25 to 35 minutes, or until the center is well set. Remove the casserole from the oven and top with the remaining cheese. Put the casserole back into the oven and allow it to cook until the cheese is melted on top. Remove the casserole and let it stand for about 1—2 minutes. Serve the casserole while it is still warm.