Egg Casserole Recipe

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

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

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

Ham: Adds a savory, meaty element to the dish.

Salt: Enhances the overall flavor of the casserole.

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

To ensure your egg casserole is light and fluffy, make sure to whisk the eggs and milk thoroughly until the mixture is well combined and slightly frothy. This incorporates air into the mixture, which helps the casserole rise and achieve a better texture. Additionally, evenly distribute the cheese and 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: It provides a similar consistency and moisture without altering the flavor significantly.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a mild flavor that complements the dish.

• ham - Substitute with turkey bacon: Turkey bacon offers a similar savory flavor and texture while being a leaner 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 provides a similar heat and flavor profile but with a slightly different aroma.

• 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, transfer the casserole to an airtight container.
• Store the covered casserole in the refrigerator for up to 3-4 days. This ensures the flavors remain fresh and the texture stays intact.
• For longer storage, consider freezing the egg casserole. Cut the casserole into individual portions for easy reheating.
• Wrap each portion tightly with plastic wrap and then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze the portions for up to 2-3 months. This method preserves the taste and texture of the casserole.
• When ready to enjoy, thaw the frozen portions in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.
• Reheat the thawed casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, use a microwave for a quicker option, heating in 1-minute intervals until warm.
• For a crispy top, consider reheating in the oven even if using the microwave initially. This gives the casserole a freshly baked feel.

• 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 a portion of the egg casserole and place it on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Check the temperature and continue heating in 30-second intervals until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low 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 trap the heat and moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the leftover egg casserole in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Remove once the casserole is heated through and has a slightly crispy top.

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

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for blending the eggs and milk mixture smoothly.

• Measuring cup: Used to measure the milk accurately.

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

• Cutting board: Provides a surface to dice the ham.

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

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

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

• Oven mitts: Protects your hands when handling the hot baking dish.

• Timer: Helps to keep track of the 45-minute baking time.

• Cooling rack: Allows the casserole to cool slightly before serving.

Pre-chop ingredients: Dice the ham and shred the cheddar cheese the night before to save time in the morning.

Use a blender: Blend the eggs, milk, salt, and pepper together for a smoother mixture and quicker prep.

Line the baking dish: Use parchment paper to line the baking dish for easier 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.