Egg Casserole Recipe

Eggs: The main protein source and base of the casserole.

Milk: Adds creaminess and helps bind the ingredients together.

Shredded cheese: Provides a rich, cheesy flavor and creamy texture.

Diced ham: Adds a savory, meaty element to the dish.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a hint of spice and depth to the dish.

To achieve a fluffier egg casserole, separate the egg whites from the yolks and beat the whites until they form soft peaks before folding them gently into the egg yolk mixture. This will incorporate more air into the casserole, resulting in a lighter texture.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture mimics the binding properties of eggs.

• milk - Substitute with unsweetened almond milk: Almond milk provides a similar consistency and moisture without the dairy.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast gives a cheesy flavor and is a good option for those avoiding dairy.

• diced ham - Substitute with diced smoked tofu: Smoked tofu offers a similar texture and smoky flavor, making it a great vegetarian alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the casserole.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste that can add a unique twist.

• Allow the egg casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• To freeze the casserole, cut it into individual portions. This makes it easier to reheat only what you need. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the portions in the refrigerator overnight. This ensures even reheating and maintains the texture of the egg casserole.

• Reheat the thawed casserole in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also use a microwave, but be sure to cover the dish to retain moisture.

• If reheating from frozen, cover the casserole with aluminum foil and bake at 350°F (175°C) for 30-40 minutes, or until heated through. Remove the foil for the last 10 minutes to allow the top to crisp up.

• For a fresh twist, consider adding a sprinkle of fresh herbs like chives or parsley before serving. This adds a burst of flavor and a touch of color to your reheated casserole.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover egg casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes if you want a crispier top.

• Microwave Method:

  1. Cut the egg casserole into individual portions.
  2. Place a portion on a microwave-safe plate.
  3. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  4. Heat on medium power for 1-2 minutes, checking halfway through.
  5. Continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover egg casserole in the skillet.
  4. Cover with a lid to help retain moisture.
  5. Heat for about 5-7 minutes, flipping occasionally, until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the egg casserole in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through.
  4. Continue heating until the casserole is hot and the top is slightly crispy.

• Oven: Used to bake the casserole at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to whisk together the eggs and milk, and to mix in the other ingredients.

• Whisk: Used to blend the eggs and milk smoothly.

• Measuring cup: Used to measure out one cup each of milk, shredded cheese, and diced ham.

• Baking dish: The greased dish where the egg mixture will be poured and baked.

• Grater: Used to shred the cheese if it is not pre-shredded.

• Knife: Used to dice the ham into small pieces.

• Cutting board: Used as a surface to dice the ham.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Timer: Used to keep track of the 45-minute baking time.

• Cooling rack: Used to let the casserole cool for a few minutes before serving.

Prep ingredients ahead: Dice the ham and shred the cheese the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Mix in a blender: Combine eggs and milk in a blender for a quicker, smoother mixture.

Line the baking dish: Use parchment paper to line the baking dish for easier cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.