Egg Casserole Recipe

Eggs: The main ingredient that provides structure and protein to the casserole.

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

Shredded cheese: Provides a rich, cheesy flavor and helps to bind the casserole.

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

Salt: Enhances the overall flavor of the casserole.

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

To achieve a fluffier texture in your egg casserole, make sure to whisk the eggs and milk thoroughly until the mixture is well combined and slightly frothy. This incorporates air into the eggs, resulting in a lighter and more airy dish. Additionally, evenly distribute the shredded cheese and diced ham throughout the mixture to ensure each 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 works well as a binder and adds a slight nutty flavor.

• 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 gives a cheesy flavor and is a great vegan alternative.

• diced ham - Substitute with diced smoked tofu: Smoked tofu mimics the texture and smoky flavor of ham, making it a good plant-based option.

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

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, offering a subtle variation.

• Allow the egg casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual portions to airtight containers.
• Store the covered casserole in the refrigerator for up to 4 days. This ensures that the flavors remain fresh and the texture stays intact.
• For longer storage, consider freezing the egg casserole. Cut the casserole into individual servings and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness. The egg casserole can be frozen for up to 2 months.
• When ready to enjoy, thaw the frozen casserole in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the thawed casserole in the oven at 350°F (175°C) for about 20 minutes, or until heated through. Cover with aluminum foil to prevent drying out.
• For a quicker option, reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• 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 for even reheating.
  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. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  5. If needed, continue microwaving in 30-second intervals until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover egg casserole in the skillet.
  4. Cover the skillet with a lid to trap the heat.
  5. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the egg casserole in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If necessary, continue heating in 2-minute intervals until warmed through.

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

• Mixing bowl: Used to whisk together the eggs and milk, and to combine all the ingredients.

• Whisk: Used to thoroughly mix the eggs and milk to create a smooth mixture.

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

• 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 safely.

• 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 a blender: Blend the eggs and milk together for a smoother mixture and quicker prep.

Preheat oven early: Start preheating your oven while you prepare the ingredients to save waiting time.

Use non-stick spray: Grease the baking dish with non-stick spray for easy cleanup and to prevent sticking.

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