This Egg Casserole is a delicious and easy way to either start your day with or use for a quick dinner pick-me-up. It’s one of my favorite recipes my family and I have used for years.
You could even meal prep it for the week to have it for on-the-go mornings or a quick grab for snacks.
This meal is not vegetarian, but you definitely could make it that. Just substitute the bacon with beans or vegetarian protein, and don’t forget to use a different base!
The veggies used really bring out the flavor in this dish, and who doesn’t love veggies, am I right?
I highly recommend making this in a cast iron pan. Cast iron pans truly make the best food in my opinion, and also provide us with more iron in our diets. The cast iron skillets I use are linked here.
Cool, right?!
You can make this in a casserole dish, but trust me, you’re missing out!
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WHAT YOU’RE GOING TO NEED:
Cast Iron Skillet – As said before, you could use a baking dish but the cast iron skillet is where its at! I would use a medium size cast iron skillet, about 2 inches deep.
Base – To make this recipe really tasty I used bacon grease I already had stored in the fridge. If you would like to make it vegetarian you can use olive oil instead.
Protein – I recommend using farm fresh eggs like I did here. Once you have eggs from a local farm you will NEVER go back. And we’re gonna add bacon from a local butcher of course.
Vegetables – Fresh from our garden I added zucchinis and cherry tomatoes. I also added sweet onion, which we unfortunately don’t have growin’ in the garden this year.
Dairy – A good cheese ain’t good unless it’s fresh. I chose fresh parmesan cheese for this recipe, and it was the perfect touch!
This casserole is an so easy, so tasty, & such a universal meal that you could have it at any meal of the day. Enjoy!
Easy Egg Casserole
Equipment
- Cast Iron Skillet
- Mixing Bowl
- Cheese Grater
- Whisk
Ingredients
- 1 tbsp bacon grease
- 5 pieces Bacon
- 1 cup chopped zucchini
- 1 cup quartered cherry tomatoes
- 1/2 cup sweet onion
- 1/2 cup milk (1%)
- 1/2 cup parmesean cheese
- 8 whole eggs (farm fresh!)
- 1 pinch pepper
Instructions
- 1. Turn skillet on to medium heat. Let the cast iron PREHEAT with oil of choice. If you don’t let it preheat your food will burn. When preheated, place bacon in the pan. Cook bacon til desired crisp. 2. Turn over onto 350*. While bacon is cooking, chop up veggies & put in a bowl. Also shred the cheese with a cheese grater, then throw the cheese in with the chopped veggies. 3. Crack 8 eggs into a separate bowl. Whip eggs & then add the milk to the bowl. Whisk mixture until it is all blended together nicely. When mixed well, add it to the veggie/cheese bowl. 4. Once bacon is done, chop it up & place it in the mixture. Add pepper (you don’t need more salt cause there’s more than enough in the bacon).5. There should be grease left over from the cooked bacon, so you can use that as your base for the cast iron. Make sure you have the grease placed all arounf the cast iron pan, even on the sides. 6. Pour mixture into same cast iron. Cook for 30-40 minutes. (I had a gas stove & cooked mine for 40 minutes). 7. The casserole should be a golden brown on top. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
