Easy baked egg casserole filled with sausage and other seasonal vegetables to feed a crowd. Made without bread, freeze this make ahead egg casserole for busy nights.
As a pastor’s wife, I am always looking for great recipes that travel well. We have an evening meal at church every Wednesday and when the theme is “Breakfast Night,” I almost always bring this egg casserole instead of the crockpot breakfast casserole I make for our family at home. Not only does it travel well, but it’s simple to put together, can be made with any seasonal vegetable and it is naturally gluten free. This egg casserole is made without bread!
Egg Casserole Recipe
This recipe originated from my aunt Jeannie who is also a pastor’s wife. Is there something about pastor wives and egg casseroles…?
I have changed the recipe a little over time, but the stars of the show haven’t left – lots of yummy spinach and dried dill. With the addition of fresh peppers, onions, mushrooms, zucchini, cheese, cream and of course, eggs, you’ve made a delicious and memorable egg casserole. I’ve probably given this recipe out twenty times to friends who enjoy it as much as I do. Now I can just direct them to this website. Woot!
Make Ahead Egg Casserole
Recently, I started baking the casserole in small loaf sizes and freezing them for later meals. I use a this pan, but any small loaf size pan or regular muffin tin will do. When ready to serve, I heat the loaves and plate them alongside fresh fruit for a healthy on the go meal that tastes as good as “Breakfast Night.”
Are you ready to make freezer egg casserole with me?
Come on in to my kitchen!
Baked Egg Casserole Ingredients
Minus the spices, here are the ingredients! Doesn’t this display look good? The beauty of this casserole is that you can use a variety of vegetables. I like to change them in and out depending on season.
- Here I have shallot, but I have used chives and scallions before.
- You could substitute ham for the sausage or leave it out all together.
- You can add green chilies instead of peppers and so on.
- The original recipe called for mozzarella cheese, but we like the flavor of Monterey jack. Use what you want!
Aside from the eggs, the only two ingredients that you must keep the same are the spinach and dill. Trust me!
Drain all the excess water from the spinach from it before adding to the other ingredients. If you’re using frozen spinach, thaw it out completely before draining. If you’re cooking down fresh spinach, drain the liquid after cooking. The total amount that you will need is 6 oz of frozen spinach or 1 pound of fresh spinach.
How to Make Egg Casserole
In a large saucepan, sauté your vegetables and meat (if you are including that!) in butter. Cook it all together on medium high heat until the vegetables are tender and the meat is browned.
While we give time for the vegetables to cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
Add your saucepan ingredients (make sure they have cooled down!) and stir it all together.
Pour the casserole batter into a mini loaf pan or muffin tin, filling them ¾ full. You don’t have to grease a non-stick pan, but I found that there is a nice golden edge to the loaf or muffin when you do.
Bake the loaves at 350 degree for 18-20 minutes or until you see the sides of them pull away from the pan. These were taken out at 19 minutes and this is what you want to see.
When cool enough to touch, remove the loaves and place them on a cooling rack to cool completely. I made 10 loaves using the recipe here, but it can easily be doubled or tripled to make as many as you need!
Will Egg Casserole Freeze?
Yes! Freeze the loaves in a freezer safe bag or container. They can be kept in the freezer for up to 2 months. When ready to serve, thaw in the refrigerator and bake for 20 minutes at 350˚ F or microwave them on a lower heat setting until heated through.
This baked egg casserole is another fantastic recipe as you start your summer adventures – whether it’s theme night at church or a quick meal before the big game. Thank you Aunt Jeannie! 🙂
More Breakfast Recipes
- The Best Healthy Granola Bar Recipe
- Make Ahead Breakfast Casserole
- Breakfast Burrito Recipe (Freezer Cooking!)
Tender and fluffy egg casserole filled with fresh peppers, onions, mushrooms, zucchini, cheese, cream and of course, eggs. Customize with sausage and other seasonal vegetables to feed a crowd or make ahead to freeze for busy nights.
- 6 oz. thawed frozen spinach or 1 pound fresh spinach
- 8 oz. ground sausage (optional)
- 7 large eggs
- 8 oz. monterey jack cheese, shredded
- ¼ cup chopped shallot
- ¼ cup chopped red pepper
- ¼ cup chopped green pepper
- ¼ cup chopped mushrooms
- ½ cup chopped zucchini
- ½ cup chopped cherry tomatoes
- ½ cup heavy whipping cream
- ¾ teaspoon dried dill
- heaping ¼ teaspoon salt
- cracked black pepper
- Preheat oven to 350˚ F.
- Drain all excess water from the spinach.
- In a large saucepan, saute your vegetables and meat in 1-2 T. of butter. Cook on medium high heat until the vegetables are tender and the meat is browned.
- While the vegetables cool down, get out a large bowl and add your eggs, cheese, spinach, cream, dried dill, salt and pepper. Mix it all together.
- Add your saucepan ingredients and stir it all together.
- Pour the casserole batter into a greased or non-stick mini loaf pan or muffin tin, filling them ¾ full.
Bake the loaves at 350˚ F for 18-20 minutes or until you see the sides of them pull away from the pan.
This recipe can easily be doubled….or tripled!
Freezer ready? Freeze the loaves in a freezer safe bag or container for up to 2 months. When ready to serve, thaw in the refrigerator and bake for 20 minutes at 350 degrees or microwave them on a lower heat setting until heated through.
Keywords: egg casserole, baked egg casserole, egg casserole without bread