Super Easy Egg Casserole

I have a large family and there aren’t many foods that everyone in the family all likes. Luckily eggs are one of those things!  With all our chickens & ducks, sometimes the eggs can pile up, even with 6 people eating them.  Today, I did a quick count and found I have over 3 dozen in the fridge so I knew it was eggs for dinner tonight!

My favorite recipes require little prep and as few pans as possible. If it can give me leftovers for the next day it’s even better.  This is the perfect recipe for crazy weeknight dinners, but it is also great for church brunches, family get-togethers, or any time you need to cook for a crowd.  This Egg Casserole recipe wins on all accounts!  If you don’t need such a huge casserole simply half the ingredients and cook in an 8×8 pan (you may need to adjust the cooking time).

Super Easy 1 Pan Egg Casserole

Prep Time: 5-6 minutes
Cook Time: 1 hour
This makes enough for 8-10 good size, main dish servings

Ingredients

• 18 eggs
• 3/4 cup bacon bits, chopped bacon, cubed ham, or chopped sliced ham
• 3/4 cup shredded Mexican cheese blend (or Mozzarella or Cheddar, whatever you like!)
• 1/2 cup milk
• 2 cups vegetables (mixed veggies, corn, broccoli, peas, cherry tomatoes – fresh, frozen or canned)
• 1/4 cup finely chopped onion
• salt & pepper to taste
• parsley & oregano

Directions:

• Preheat oven to 350 degrees
• Crack all of the eggs into a 9×13 casserole dish, whisk
• add meat, cheese, milk, vegetables, onion, salt & pepper
• stir to combine
• sprinkle parsley & oregano over the top
• cook for about an hour, until eggs are cooked thoroughly

That’s it, it takes about 5 minutes to whip together then just pop it in the oven.  No extra bowls to clean, just the one casserole dish! Refrigerate leftovers