This Brunch Egg Bake is the ultimate crowd-pleasing breakfast casserole — hearty, cheesy, and packed with vegetables. Made with eggs, spinach, mushrooms, red pepper, potatoes, and sharp cheddar, it’s perfect for weekend brunch, holidays, or meal prep. Even better? This egg bake can be assembled the night before or frozen for later, making busy mornings stress-free.
Why You’ll Love This Brunch Egg Bake:
This Brunch Egg Bake is a dependable, delicious, and make-ahead-friendly recipe that works for holidays, gatherings, or simple family breakfasts. With endless customization options and freezer flexibility, it’s one recipe you’ll return to again and again.
- Feeds a crowd (9×13-inch pan)
- Great for holidays and gatherings
- Make-ahead friendly
- Freezer-friendly
- Loaded with veggies and protein
This savory egg casserole delivers balanced flavor, creamy texture, and satisfying heartiness in every bite.
Substitutions & Variations
This recipe is incredibly flexible!
Swap the Vegetables
- Broccoli florets
- Zucchini
- Kale
- Asparagus
- Cherry tomatoes
Add Protein
- Cooked breakfast sausage
- Diced ham
- Crispy bacon
- Shredded rotisserie chicken
Change the Cheese
- Monterey Jack
- Swiss
- Pepper Jack
- Mozzarella
- Gruyère (for a gourmet touch)
Dairy-Free Option
- Use unsweetened almond milk
- Substitute dairy-free shredded cheese
Make It Spicy
- Add diced jalapeños
- Sprinkle red pepper flakes
- Use hot sauce in the egg mixture
Make-Ahead & Freezer Instructions
Overnight Option
Assemble the casserole, cover tightly, and refrigerate overnight.
Bake as directed the next morning.
Freezer Option
Assemble unbaked casserole, wrap tightly, and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking.
This makes it perfect for holidays like:
- Easter brunch
- Christmas morning
- Mother’s Day
- Baby showers
- Weekend meal prep
More Delicious Brunch Recipes:
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Brunch Egg Bake
Ingredients
Instructions
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Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9×13-inch baking dish with olive oil and set aside.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms, green onions, and red bell pepper. Cook for about 5 minutes until tender. Add spinach and cook until wilted and most liquid has evaporated (about 5 minutes). Remove from heat and stir in frozen diced potatoes.
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Transfer the vegetable mixture into the prepared baking dish and spread evenly. Sprinkle cheddar cheese evenly over the top.
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In a large bowl, whisk together the eggs, half and half, salt, and black pepper. Pour evenly over the vegetables and cheese.
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