Egg Casserole Recipe

Eggs: The 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 flavor and texture.

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

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a touch of spice and depth to the casserole.

To ensure a fluffy and well-cooked egg casserole, make sure to whisk the eggs and milk thoroughly until the mixture is completely smooth and slightly frothy. This will incorporate air into the eggs, resulting in a lighter texture. Additionally, evenly distribute the shredded cheese and diced ham throughout the mixture to ensure every bite is flavorful.

• eggs - Substitute with flaxseed meal and water mixture: 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 unsweetened almond milk: Almond milk provides a similar texture and moisture without the dairy, making it suitable for lactose-intolerant individuals.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.

• diced ham - Substitute with diced smoked tofu: Smoked tofu provides a similar texture and smoky flavor, making it a good vegetarian option.

• 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 heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• Allow the egg casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Once cooled, cut the casserole into individual portions. This makes it easier to reheat only what you need.
• Wrap each portion tightly in plastic wrap or aluminum foil. Alternatively, place the portions in airtight containers.
• Label each package with the date to keep track of freshness.
• Store the wrapped portions in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, place the wrapped portions in a freezer-safe bag or container and store in the freezer. The casserole can be frozen for up to 2-3 months.
• To reheat, remove the desired portion from the refrigerator or freezer. If frozen, thaw in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). Place the portion in an oven-safe dish and cover with aluminum foil to prevent drying out.
• Heat in the oven for 15-20 minutes, or until warmed through. Alternatively, you can reheat in the microwave on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes, checking and stirring halfway through.
• Enjoy your reheated egg casserole with a fresh side of salad or fruit for a complete meal.

• Preheat your oven to 350°F (175°C). Place the leftover egg casserole in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 20 minutes or until heated through.
• For a quicker option, use the microwave. Place a portion of the egg casserole on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power for 1-2 minutes. Check if it's heated through; if not, continue heating in 30-second intervals.
• If you have an air fryer, preheat it to 300°F (150°C). Place the egg casserole in the air fryer basket, ensuring it's in a single layer, and heat for about 5-7 minutes or until warmed through.
• For stovetop reheating, place the egg casserole in a non-stick skillet over medium-low heat. Cover the skillet with a lid and heat for about 5-7 minutes, flipping occasionally to ensure even heating.

• 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 combine all ingredients.

• Whisk: Essential for thoroughly mixing the eggs and milk to create a smooth mixture.

• Measuring cup: Used to measure out 1 cup of milk and 1 cup of shredded cheese accurately.

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

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

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

• Cutting board: Provides a safe surface for dicing the ham.

• Baking dish: The container in which the egg mixture is poured and baked.

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

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-chop ingredients: 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: Combine 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.

Preheat the oven early: Turn on the oven before you start mixing to save waiting time.