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Crack Breakfast Casserole

A delicious blend of eggs, cheese, and colorful veggies baked to perfection for a breakfast experience that satisfies.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheese (cheddar or your choice)
  • 2 cups diced vegetables (bell peppers, onions, spinach)
  • 1 teaspoon garlic powder
  • Salt and pepper (to taste)
  • 1 cup diced bread (Texas toast or similar)
  • Cooking spray or butter (for greasing the pan)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs and milk until well combined.
  3. Sprinkle in salt, pepper, and garlic powder, and mix well.
  4. Gently fold in the diced vegetables and cubed bread.
  5. Grease a 9×13-inch baking dish with cooking spray or butter, and pour the egg mixture into it.
  6. Sprinkle the shredded cheese on top.
Baking
  1. Place the dish in the preheated oven and bake for 35-40 minutes, or until golden and set.
  2. Check doneness by inserting a knife into the center; it should come out clean.
  3. Allow to cool for a few minutes, then slice into squares, serve hot, and enjoy.

Notes

Consider swapping out veggies based on what you have on hand. Store leftovers in an airtight container in the fridge for up to 3-4 days. Avoid overmixing for that fluffy texture.