Egg Casserole Recipe

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

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

Shredded cheese: Melts into the casserole, adding flavor and a gooey texture.

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

Salt: Enhances the overall flavor of the casserole.

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

When whisking the eggs and milk together, ensure you achieve a smooth, homogenous mixture to avoid any clumps. This will help the casserole bake evenly and give it a consistent texture. Additionally, for a richer flavor, consider using whole milk instead of skim.

• eggs - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture mimics the binding properties of eggs.

• eggs - Substitute with silken tofu: Use ¼ cup of blended silken tofu per egg. It provides a similar texture and moisture.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the creamy consistency.

• milk - Substitute with coconut milk: Coconut milk adds a rich, slightly sweet flavor and is also dairy-free.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is suitable for vegans.

• shredded cheese - Substitute with vegan cheese: Vegan cheese melts similarly to regular cheese and is a good dairy-free option.

• diced ham - Substitute with diced turkey: Diced turkey offers a similar texture and flavor profile.

• diced ham - Substitute with smoked tofu: Smoked tofu provides a similar smoky flavor and is a good vegetarian option.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor dimension.

• 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 cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store 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 them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• For best results, consume frozen portions within 2-3 months. This ensures the egg casserole maintains its flavor and texture.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with aluminum foil. Heat for about 20 minutes or until warmed through.

• For reheating from frozen, you can either thaw the portions overnight in the refrigerator or reheat directly from the freezer. If reheating from frozen, extend the oven time to 30-35 minutes, ensuring the casserole is heated evenly.

• Alternatively, you can use a microwave for quicker reheating. Place a portion on a microwave-safe plate and cover with a microwave-safe cover. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Always check the internal temperature of the reheated casserole to ensure it reaches at least 165°F (74°C) for safe consumption.

• Preheat your oven to 350°F (175°C). Place the leftover egg casserole in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Place a portion of the egg casserole on a microwave-safe plate, cover it with a microwave-safe lid or another plate to retain moisture, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a crispy top, reheat the egg casserole in a skillet. Heat a non-stick skillet over medium heat, add a small amount of olive oil or butter, and place a portion of the casserole in the skillet. Cover and cook for about 5-7 minutes, flipping halfway through, until warmed and slightly crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the egg casserole in the air fryer basket, ensuring it is not overcrowded, and heat for about 5-7 minutes or until thoroughly warmed and slightly crispy on the edges.

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

• Mixing bowl: A large bowl to whisk together the eggs and milk and to mix in the other ingredients.

• Whisk: Essential for beating the eggs and milk together to create a smooth mixture.

• Measuring cup: Used to measure out the milk accurately to ensure the right consistency.

• Cheese grater: Handy for shredding the cheese if it isn't pre-shredded.

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

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

• Baking dish: A greased dish to pour the egg mixture into for baking.

• Oven mitts: Protect your hands when placing the dish in the oven and taking it out.

• Timer: Helps keep track of the 45-minute baking time to ensure the casserole is perfectly cooked.

• Cooling rack: Allows the casserole to cool slightly before serving, ensuring it sets properly.

Pre-mix ingredients: Whisk the eggs and milk the night before and store in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding your own.

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

Grease the dish ahead: Grease your baking dish in advance to save time during preparation.

Batch cooking: Double the recipe and freeze half for a quick meal later.