Egg Casserole Recipe

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

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

Cheddar cheese: Gives a sharp, tangy flavor and a gooey texture.

Cooked 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 flavor profile.

To ensure a fluffy and well-cooked egg casserole, make sure to thoroughly beat the eggs and milk together until the mixture is completely smooth and slightly frothy. This incorporates air into the mixture, which helps the casserole rise and achieve a light texture. Additionally, evenly distribute the cheese and 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 unsweetened almond milk: Almond milk provides a similar consistency and moisture content without dairy.

• cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and can be used to reduce dairy content.

• cooked ham - Substitute with cooked turkey bacon: Turkey bacon provides a similar savory flavor and texture with less fat.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• Allow the egg casserole to cool completely before storing. This prevents condensation from forming, which can make the dish soggy.
• For short-term storage, transfer the casserole to 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.
• If you plan to freeze the casserole, cut it into individual portions. This makes reheating easier and ensures even thawing.
• Wrap each portion tightly in plastic wrap or aluminum foil. For added protection, place the wrapped portions in a freezer-safe zip-top bag or an airtight container. Label with the date to keep track of freshness.
• Store the wrapped portions in the freezer for up to 2-3 months. Beyond this period, the quality may start to decline.
• To reheat refrigerated portions, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with aluminum foil. Heat for about 20 minutes or until warmed through.
• For frozen portions, thaw them overnight in the refrigerator. Once thawed, follow the same reheating instructions as for refrigerated portions.
• If you're in a hurry, you can reheat frozen portions directly in the microwave. Place the portion on a microwave-safe plate and cover with a microwave-safe cover or paper towel. Heat on medium power in 1-minute intervals until hot, stirring occasionally to ensure even heating.
• For an extra touch, sprinkle a bit of fresh cheddar cheese on top before reheating to add a melty, gooey finish.

• 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 20-25 minutes or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to allow the top to crisp up slightly.

• 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 to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• 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 slices in the skillet.
  4. Cover the skillet with a lid to trap the heat.
  5. Heat for about 5-7 minutes, flipping halfway through, until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the egg casserole slices in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, add an extra minute or two until the casserole is hot and slightly crispy on the edges.

• Oven: Used to bake the casserole at 350°F (175°C) until the eggs are set.

• Mixing bowl: Used to beat the eggs and milk together and to mix in the cheese, ham, salt, and pepper.

• Whisk: Used to beat the eggs and milk together to ensure they are well combined.

• Measuring cup: Used to measure out 1 cup of milk, 1 cup of cheddar cheese, and 1 cup of cooked ham.

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

• Cutting board: Used to dice the cooked ham into small pieces.

• Knife: Used to dice the cooked ham.

• Baking dish: Used to pour the egg mixture into and bake the casserole.

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

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

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

Use pre-cooked ham: Opt for pre-cooked ham to eliminate the need for additional cooking time.

Mix in a blender: Blend the eggs and milk together for a smoother mixture and quicker prep.

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.