This is a recipe for a baked three cheese egg casserole. Savory with roasted red bell pepper, three of your favorite cheeses and a hint of onion, this is an easy egg and cheese casserole perfect for your next Sunday Brunch or breakfast.
The simplest way to make any morning better is with a good breakfast.
And a breakfast egg bake can be one of the easiest ways to serve up eggs that certainly won’t disappoint. And it’ll help you get that day started off on the right foot.
What makes a baked egg casserole a great egg casserole? Certainly a beautiful custard texture, a blend of amiable cheeses and a touch of savory.
The savory ingredient for this breakfast egg bake is chopped roasted red bell pepper. They add a bit of smoky sweet flavor. A touch of chopped green onion and you’re got an easy egg casserole to spoil your family.
This three cheese egg casserole recipe is easy enough to prepare on a lazy Sunday morning. About thirty minutes prep time and a 35 minute bake in the oven. While the casserole is baking, grab a package of frozen hash browns, and fry some bacon or sausage and breakfast is served.
The Custard Base For This Casserole
We absolutely adore the custard for this egg and cheese casserole. The texture and the creaminess offers such a soid base that you could switch this recipe up and use about any variety of vegetables and seasonings.
Eggs, combined with creamy soft cheeses, flour and baking powder add thickness and creaminess. The baking powder brings the “puff” to this casserole.
Variations
- Picture this breakfast egg bake with with chopped asparagus and shallots.
- Add Southwestern flare with jalapeno peppers, or a tablespoon of adobo sauce from canned chilles in adobo.
- Or a simple mixture of mushroom and chives. Just be careful with the moisture content in mushroom. Fry and lightly salt them to draw out moisture before adding.
Of course you can roast your red bell peppers for this egg and cheese casserole, but check out the olive bar at your local market. You’ll more than likely find a bin of beautiful roasted red bell peppers that are ready to bring home and chop. A jarred version should be in the olive section of your store.
I hope you give this baked egg casserole a try. You’ll be glad you did.
Related Recipes
And if you’re looking for even more breakfast recipes, don’t miss my Breakfast Category. You’ll find lots of eye opening recipes including the most popular on my site for this Blueberry Overnight French Toast.
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Three Cheese Egg Casserole
Ingredients
- 3 medium red bell peppers roasted, skinned and diced
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 9 large eggs
- 3 tablespoons unsalted butter melted
- 1 1/2 cups Medium Cheddar Cheese grated
- 1 cup whole-milk ricotta
- 1 cup Parmigiano-Reggiano grated
- 3 green onions finely chopped (1/2 cup)
Instructions
- To roast your own red bell peppers: Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
- Or purchase red bell peppers at the olive bar or in jars in the olive section of the grocery store. – Big Time Saver.
- Preheat oven to 350°F.
- Sift together flour, salt, and baking powder into a small bowl.
- Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and green onion.
- Pour into a buttered 8 x 8 casserole dish and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.
- To serve, cut in squares and garnish with a dollop of sour cream and fine chopped heirloom tomatoes.
Nutrition
Three Cheese Egg Casserole … It’s What’s For Breakfast.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
The recipe calls for baking powder but the narrative talks about baking soda. Which is correct?
Hi Gail – thanks so much for your note. It’s baking powder. You don’t know how much I appreciate you catching that.
I love being retired because it allows me to make delicious dishes like this one any day of the week. And since we both LOVE eggs, this dish is perfect for us. Happen to have a jar of roasted reds that need to be used so great timing. Thanks Lea Ann!
Retirement does have it’s cooking benefits. 🙂 Thanks MJ
This looks like it’s loaded with flavor and goodness. Breakfast casseroles are always so good, and don’t know anyone who doesn’t like them. I’d love to have this for dinner, too. Good stuff — thanks.
I, too, love egg casseroles and use them especially during the holidays when you need to feed a few people but still enjoy the holiday. This one looks especially tasty with the ricotta and parm!
I’m such a fan of this kind of baked egg dish! Thanks for the shout-out for my Swiss Chard, Mozarella, and Feta Egg Bake!
I love breakfast casseroles and this looks delicious Chef, and sounds even better with your suggested sides. The peppers give it a great pop of color and I like the baking soda tip.