This Easy Egg Bake recipe is a simple, flavorful way to start your morning.
Eggs are a kitchen staple for good reason: they’re versatile, protein-rich, and readily absorb herbs, spices and other flavors. This Easy Egg Bake highlights those strengths and comes together in just 20 minutes, making it perfect for busy mornings or a relaxed weekend brunch.
The combination of crispy bacon, melted cheese and a creamy milk sauce makes this casserole satisfying without being complicated. You can customize it with your favorite vegetables or keep it classic with tomato and avocado on top. Below you’ll find tips, ingredients and straightforward instructions so you can make this quick breakfast favorite at home.
How to Make an Egg Bake
Baking Dish: Use an 8-inch square baking dish for this recipe. A smaller dish concentrates the flavors and helps the bake set quickly.
Vegetable Options: This casserole is flexible—add sautéed mushrooms, onions, bell peppers or zucchini to boost flavor and nutrition.
Toppings: Avocado slices add creaminess, while extra shredded cheese or green onions provide a fresh finish.
Easy Egg Bake Recipe
Easy Egg Bake
Ingredients
- ½ cup shredded cheese
- 4 large eggs
- 12 bacon strips, cooked and crumbled
- 5 slices bread, toasted
- ¼ cup mayonnaise
- 1 medium tomato, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup milk
- 2 green onions, chopped
- Avocado, sliced (for topping)
Instructions
- Preheat the oven to 325°F (165°C).
- Spread mayonnaise on one side of each slice of toasted bread and cut the toast into small pieces.
- Grease an 8-inch square baking dish. Arrange the toast pieces mayo-side up in the dish.
- Top the toast with cheese slices (or shredded cheese) and the crumbled bacon.
- In a skillet, scramble the eggs over medium heat until fully cooked, then spread the scrambled eggs over the bacon layer. Top with tomato slices and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in the milk and bring to a gentle boil, stirring for 2 minutes until the sauce thickens. Pour the sauce evenly over the tomato layer.
- Sprinkle with the remaining shredded cheese and chopped green onions. Bake uncovered for 10 minutes, until heated through and cheese is melted. Serve topped with avocado slices.
Notes
- Add your favorite veggies: Sautéed mushrooms, onions, bell peppers or zucchini work well in this bake.
- Toppings: Avocado adds creaminess; extra shredded cheese or fresh herbs are great alternatives.
Nutrition per serving (approx.): Calories: 499 kcal, Carbohydrates: 17 g, Protein: 18 g, Fat: 39 g, Saturated Fat: 15 g, Sodium: 779 mg.
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