Egg Casserole Recipe

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

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

Shredded cheese: Melts into the casserole, adding a gooey, cheesy texture and flavor.

Diced ham: Adds a savory, meaty element to the dish.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a touch of heat and depth to the flavor profile.

To achieve a fluffier texture in your egg casserole, separate the egg whites from the yolks before mixing. Whisk the egg whites until they form soft peaks, then gently fold them into the egg yolk mixture along with the milk, cheese, and ham. This will incorporate more air into the casserole, resulting in a lighter, more airy dish.

• eggs - Substitute with flaxseed meal and water: 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 almond milk: Almond milk provides a similar consistency and moisture level, making it a suitable dairy-free alternative.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and can be used as a vegan alternative.

• diced ham - Substitute with diced mushrooms: Mushrooms provide a similar texture and umami flavor, making them a great vegetarian substitute.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, making it a good alternative.

• Allow the egg casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the casserole to an airtight container.

• Store the covered casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.

• For longer storage, consider freezing the casserole. Cut it into individual portions for easier reheating later.

• Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. Label with the date for reference.

• The egg casserole can be frozen for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator.

• Reheat thawed portions in the microwave or oven. For oven reheating, cover with aluminum foil to prevent drying out and bake at 350°F (175°C) until heated through.

• If reheating from frozen, it’s best to use the oven. Cover the casserole with aluminum foil and bake at 350°F (175°C) for about 20-30 minutes, or until hot and bubbly.

• For added freshness, consider adding a sprinkle of fresh herbs like parsley or chives before serving.

• 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 let the top 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.
  5. If not heated through, continue in 30-second intervals until warm.

• 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 with a lid to trap the heat and moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until 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, extend the time by a couple of minutes until the casserole is hot and slightly crispy on the edges.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to whisk together the eggs and milk and to mix in the other ingredients.

• Whisk: Used to blend the eggs and milk smoothly.

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

• Teaspoon: Used to measure out 1 teaspoon of salt and ½ teaspoon of black pepper.

• Baking dish: Used to hold the egg mixture while it bakes in the oven.

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

• Knife: Used to dice the ham into small pieces.

• Cutting board: Used as a surface to dice the ham.

• 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 cheese the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

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

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.