This Brunch Egg Bake is the ultimate breakfast casserole, hearty, cheesy, and packed with vegetables. Made with eggs, spinach, mushrooms, peppers, potatoes and sharp cheddar cheese, this dish is perfect for a weekend brunch, holiday or meal prep. Is it better? This egg bread can be assembled the night before or frozen for later, making busy mornings stress-free.
Why you’ll love this Brunch Egg Bake:
This Brunch Egg Bake is a dependable, delicious, and easy-to-make-ahead recipe perfect for holidays, gatherings, or a simple family breakfast. With endless customization options and freezer flexibility, this is a recipe you’ll use again and again.
- Feeds a crowd (9×13 inch pan)
- Perfect for holidays and gatherings
- kind in advance
- freezer friendly
- Contains plenty of vegetables and protein.
This savory egg casserole has balanced flavors, a creamy texture, and a satisfying filling in every bite.
Substitutions and Variations
This recipe is incredibly flexible!
Switch up your vegetables
- broccoli florets
- zucchini
- kale
- asparagus
- cherry tomatoes
Add protein
- cooked breakfast sausage
- diced ham
- crispy bacon
- Chopped Rotisserie Chicken
Change the Cheese
- Monterrey Jack
- Swiss
- pepper jack
- Mozzarella
- Gruyère (for a gourmet touch)
Dairy-Free Options
- Use unsweetened almond milk
- Substitute with dairy-free shredded cheese
Make it spicy
- Add chopped jalapenos
- Sprinkle red pepper powder
- Use hot sauce in egg mixture
Make Ahead and Freezer Instructions
overnight option
Assemble the casserole, cover tightly and refrigerate overnight.
The next morning, bake as directed.
freezer options
Assemble the unbaked casserole, wrap tightly and freeze for up to 1 hour. 3 months.
Thaw overnight in the refrigerator before baking.
This is perfect for holidays such as:
- easter brunch
- christmas morning
- mother’s day
- baby shower
- Weekend meal preparation
More delicious brunch recipes:
Brunch Egg Bake
This Easy Brunch Egg Bake is a make-ahead breakfast casserole filled with eggs, spinach, mushrooms, potatoes, and cheddar cheese. Perfect for the holidays, meal prep, or weekend brunch!
Serving Size: 8
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Place a rack in the center of the oven and heat. 375°F. Grease a 9×13-inch baking dish with olive oil and set aside.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, green onions, and red bell pepper. Cook until tender, about 5 minutes. Add spinach and cook until wilted and most of the liquid has evaporated (about 5 minutes). Turn off the heat and stir in the frozen diced potatoes.
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Transfer vegetable mixture to prepared baking dish and spread evenly. Sprinkle cheddar cheese evenly on top.
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In a large bowl, mix together the eggs, half-and-half, salt, and pepper. Pour evenly over vegetables and cheese.
