Egg Casserole Recipe

Eggs: The base of the casserole, providing structure and protein.

Milk: Adds creaminess and helps to blend the ingredients together.

Cheddar cheese: Provides a rich, savory flavor and melts beautifully.

Ham: Adds a salty, meaty element to the dish.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a touch of heat and depth to the flavor profile.

To ensure a fluffy and well-cooked egg casserole, make sure to whisk the eggs and milk thoroughly until the mixture is completely smooth and slightly frothy. This incorporates air into the eggs, which helps the casserole rise and achieve a light texture. Additionally, evenly distribute the shredded cheese and diced ham throughout the mixture to ensure every bite is flavorful.

• 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 almond milk: Almond milk provides a similar consistency and is a good dairy-free alternative.

• cheddar cheese - Substitute with dairy-free cheddar cheese: Dairy-free cheddar cheese melts similarly and provides a comparable flavor.

• ham - Substitute with diced turkey: Diced turkey offers a similar texture and flavor profile, making it a suitable alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor, making it a good substitute.

• Allow the egg casserole to cool completely at room temperature before storing. This prevents condensation from forming, which can make the dish soggy.

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

• If you plan to freeze the egg casserole, first cut it into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.

• For best results, consume the frozen egg casserole within 2-3 months. This ensures the texture and flavor remain optimal.

• To reheat refrigerated egg casserole, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for about 20 minutes or until warmed through.

• For reheating from frozen, you have two options:

  1. Thaw the egg casserole in the refrigerator overnight, then follow the same reheating instructions as for refrigerated casserole.
  2. Reheat directly from frozen by placing the covered casserole in a preheated oven at 350°F (175°C) for about 45-60 minutes. Check to ensure it is heated through.

• If you prefer using a microwave, place a portion of the egg casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power in 1-minute intervals until hot, checking and stirring as needed.

• To maintain the best texture, avoid reheating the egg casserole multiple times. Reheat only the portions you plan to consume immediately.

• 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 to let the top get slightly crispy.

• Microwave Method:

  1. Place a portion of the egg casserole on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the egg casserole in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• 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 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, extend the time by 2-3 minutes until thoroughly heated.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the egg casserole on a toaster oven tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp the top.

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

• Large mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for thoroughly combining the eggs, milk, salt, and pepper.

• Measuring cups: Used to measure out the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Cutting board: Provides a safe surface to dice the ham.

• Chef's knife: Used to dice the ham into small pieces.

• Baking dish: The container in which the egg mixture is poured and baked.

• Cooking spray: Used to grease the baking dish to prevent sticking.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it.

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

• Cooling rack: Allows the casserole to cool evenly before slicing and serving.

• Spatula: Used to slice and serve the casserole once it has cooled.

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

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

Mix in a blender: Combine the eggs, milk, salt, and pepper in a blender for a quick and even mix.

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

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