Cheesy Egg Bake
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This cheesy egg bake loaded with tender veggies, melted cheese, and fluffy eggs makes the perfect breakfast or brunch dish. It’s easy to prep, bake, and share with family or guests.
I’ve always been a big fan of recipes that are simple to make but still feel comforting and special, and this cheesy egg bake is one of them. It’s the kind of dish that looks like it took a lot of effort, but really, it comes together with just a few everyday ingredients. That’s why I love keeping it in my back pocket for busy mornings or when I need something easy but impressive.
What I like most about this recipe is how versatile it is. I’ve served it for a weekend brunch with friends, but I’ve also made it ahead for easy weekday breakfasts. It reheats well, which makes it a lifesaver when mornings get a little too hectic. The combination of gooey cheese, fluffy eggs, and tender veggies never fails to make the whole kitchen smell amazing.
For me, this cheesy egg bake feels like the perfect balance of comfort food and practicality. It’s hearty enough to keep you full, yet light enough to enjoy any time of the day. If you’re looking for something to bring to a potluck, to prep ahead for the week, or simply to treat yourself to a warm, cheesy breakfast, this is the recipe you’ll want to try.
Items Needed
Here’s what you’ll need to make cheesy egg bake:
- Colby Monterey Jack cheese – Adds a creamy, melty texture and rich cheesy flavor throughout the bake.
- Butter – Provides richness and helps sauté the vegetables for extra flavor.
- Red pepper – Brings sweetness, color, and a slight crunch to balance the creamy eggs and cheese.
- Eggs – Serve as the base, creating structure and a fluffy texture in the bake.
- Onion – Adds savory depth and enhances the overall flavor of the dish.
- Parsley – Offers freshness and a mild herbal note to brighten the flavors.
- All-purpose flour – Helps bind the ingredients together for a stable, sliceable bake.
- Milk – Keeps the eggs tender, adds creaminess, and ensures the bake doesn’t dry out.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways you can customize a cheesy egg bake:
- Switch up the cheese – Try cheddar, mozzarella, pepper jack, or even feta for a different flavor.
- Add protein – Mix in cooked bacon, ham, sausage, or shredded chicken to make it heartier.
- Change the veggies – Use spinach, mushrooms, broccoli, or zucchini for extra nutrition and variety.
- Spice it up – Add jalapeños, chili flakes, or a dash of hot sauce if you like a little heat.
- Make it lighter – Use reduced-fat cheese or milk for a lighter version.
- Try fresh herbs – Swap parsley for basil, chives, or cilantro for a new flavor twist.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Spray a 13×9 inch baking dish with nonstick cooking spray. Sprinkle half of the cheese evenly into the baking dish.
Melt butter in a medium skillet. Add onions and bell pepper. Cook until tender. Put vegetables over cheese in the baking dish. Sprinkle the remaining cheese over the vegetables.
Beat eggs in a large bowl. Add flour, parsley, and milk to the eggs. Blend well.
Bake at 350 degrees for 55 minutes or until the mixture is set on top.
Let it sit for 10 minutes before serving.
Note
Let the cheesy egg bake rest for about 10 minutes after baking so it can set properly—this makes it easier to slice and serve neatly.
Storage
You can store the cheesy egg bake in an airtight container in the refrigerator for up to 4 days. Make sure it cools completely before covering to avoid excess moisture when you’re ready to reheat, simply warm individual slices in the microwave for 30–60 seconds, or place the whole dish in a 325°F oven until heated through. This keeps the texture soft and cheesy without drying it out.
Helpful Hints
Pro tip: Shred Cheese Fresh!
Use freshly shredded cheese instead of pre-shredded for the best melt and flavor.
- Sauté the veggies until tender to avoid excess moisture in the bake.
- Whisk the eggs well so the texture stays fluffy and even.
- Grease the baking dish thoroughly to prevent sticking.
- Let the bake cool slightly before cutting to keep slices intact.
- Bake on the middle rack for even cooking.
- Test doneness by inserting a knife in the center—it should come out clean.
Serving Suggestions
This cheesy egg bake makes a wonderful centerpiece for a hearty breakfast or brunch spread. I love pairing it with fresh fruit or a simple green salad to balance out the richness of the cheese and eggs. You can also add some toast, bagels, or croissants on the side to make the meal feel extra complete.
If you’re serving guests, try turning it into part of a brunch buffet. Slice the egg bake into squares and set it out alongside lighter bites, such as my Peanut Butter Banana Rolls. They add a fun, sweet contrast that pairs perfectly with the savory and cheesy flavors of the bake.
For a more festive touch, this recipe also works beautifully with elegant appetizers or holiday spreads. I like to serve it with my Orange Cranberry Baked Brie for a mix of comforting, cheesy goodness and bright, fruity flavors. Together, they create a spread that feels both cozy and special. It’s perfect for weekends, gatherings, or even holiday mornings.
FAQs
Recipe
Cheesy Egg Bake
Ingredients
- 6 cups Colby Monterey Jack cheese
- 2 tablespoons butter
- 1 red pepper chopped
- 8 eggs
- 1 onion chopped
- 2 tablespoons parsley
- ½ cup all purpose flour
- 1 ¾ cup milk
Instructions
- Spray a 13×9 inch baking dish with nonstick cooking spray. Sprinkle half of the cheese evenly into the baking dish.
- Mely butter in medium skillet. Add onions and bell pepper. Cook until tender. Put vegetables over cheese in the baking dish. Sprinkle remaining cheese over the vegetables.
- Beat eggs in a large bowl. Add flour, parsley, and milk to the eggs. Blend well.
- Bake at 350 degrees for 55 minutes or until the mixture is set on top. Let it sit for 10 minutes before serving.
