Egg Casserole Recipe

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

Milk: Adds creaminess and helps to create a custard-like texture.

Cheddar cheese: Offers a sharp, tangy flavor and melts beautifully.

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

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a hint of spice and depth to the dish.

When whisking together the eggs and milk, make sure to achieve a smooth and uniform mixture to ensure even cooking. For a fluffier texture, you can whisk the eggs and milk vigorously to incorporate more air. Additionally, consider using freshly grated cheddar or your preferred shredded cheese for a richer flavor. If you want to add more depth to the dish, sauté the diced ham briefly before adding it to the mixture. This will enhance its flavor and add a slight crispiness. Finally, always let the casserole cool for a few minutes after baking to allow it to set properly, making it easier to slice and serve.

• 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 slightly nutty flavor.

• milk - Substitute with unsweetened almond milk: It provides a similar consistency and is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• diced ham - Substitute with diced turkey: Turkey is a leaner option and provides a similar texture and flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist to the dish.

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

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, cut it into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.

• The egg casserole can be frozen for up to 2-3 months. For best results, use within this time frame to maintain optimal flavor and texture.

• When ready to enjoy, thaw the desired portions in the refrigerator overnight. This gradual thawing helps maintain the casserole's texture.

• Reheat the thawed casserole portions in the oven at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, you can reheat in the microwave on a microwave-safe plate for 1-2 minutes, checking and stirring halfway through.

• For a crispy top, consider reheating in the oven even if you thawed in the microwave. This will help restore the golden-brown finish.

• Avoid reheating the casserole multiple times, as this can affect the texture and flavor. Reheat only the portions you plan to consume immediately.

• 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 get slightly crispy.

• 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. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover egg casserole in the skillet.
  4. Cover with a lid to help retain moisture.
  5. Heat for about 5-7 minutes, turning occasionally, until warmed through.

• 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 5-10 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, add an extra 2-3 minutes until the casserole is heated thoroughly.

• 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 the ingredients.

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

• Measuring cup: Used to measure the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• 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.

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

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

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

Pre-mix ingredients: Prepare the eggs, milk, cheese, and ham the night before and store them in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Diced ham: Buy pre-diced ham to skip the chopping step.

One-bowl method: Mix all ingredients in one bowl to reduce cleanup time.

Quick cooling: Place the casserole on a cooling rack to speed up the cooling process before serving.