Ina Garten Brunch Egg Casserole Recipe

This Ina Garten Brunch Egg Casserole is a rich and savory recipe, which is made with Gruyere cheese and sautéed vegetables. It’s the perfect make-ahead dish for a crowd, ready in about 1 hour.

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Ina Garten Brunch Egg Casserole Ingredients

• 12 large eggs
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded Gruyere cheese
• 1 cup shredded sharp Cheddar cheese
• 1 cup cooked bacon or sausage, crumbled (optional)
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 cups fresh spinach (optional)
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Fresh parsley, chopped (optional, for garnish)

How To Make Ina Garten Brunch Egg Casserole

1. Prep Oven and Dish: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray.
2. Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and red bell pepper and sauté for 4–5 minutes until they begin to soften. If using spinach, add it to the skillet and cook for another 1–2 minutes until it has wilted. Set aside to cool slightly.
3. Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until the mixture is smooth and well combined.
4. Assemble the Casserole: Spread the sautéed vegetables and the crumbled bacon or sausage (if using) in an even layer in the bottom of the prepared baking dish. Sprinkle both the Gruyere and cheddar cheeses over the top. Carefully pour the egg mixture over the fillings.
5. Bake Until Golden: Place the casserole in the preheated oven and bake for 40–45 minutes. The casserole is done when the eggs are set in the center and the top is golden brown.
6. Rest and Serve: Remove the casserole from the oven and let it rest for at least 10 minutes before slicing and serving. This allows the casserole to firm up. Garnish with fresh parsley, if desired, and serve warm.

Recipe Tips

• How to get the best flavor? Using high-quality, fresh ingredients makes all the difference. Freshly grated Gruyere and cheddar cheese will melt better and have more flavor than pre-shredded varieties.
• How do I avoid a dry casserole? Don’t overbake it. The casserole is ready when the center is just set (it shouldn’t be liquidy, but a slight wobble is okay). It will continue to cook from residual heat as it rests.
• Can I make this ahead of time? Yes, this is a perfect make-ahead dish. You can assemble the entire casserole the night before, cover it, and refrigerate. The next morning, bake it fresh, adding about 5-10 minutes to the baking time.
• Why let the casserole rest before serving? Resting is a crucial step. It allows the egg custard to finish setting, which makes the casserole much easier to slice into clean, neat portions that hold their shape.

What To Serve With Brunch Egg Casserole

This hearty casserole is a wonderful centerpiece for any brunch spread.

• A fresh fruit salad
• Toasted bagels, croissants, or crusty bread
• Roasted breakfast potatoes or hash browns
• Mimosas or a fresh pot of coffee

How To Store Brunch Egg Casserole

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze baked and cooled individual portions for up to 2 months. Thaw them overnight in the refrigerator before reheating.
• Reheat: Warm individual servings in the microwave or reheat the entire casserole in a 350°F oven until heated through.

Brunch Egg Casserole Nutrition Facts

• Calories: ~420 per serving
• Protein: 25g
• Fat: 33g
• Carbohydrates: 6g
• Sodium: 750mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Tuna Noodle Casserole Recipe
• Ina Garten Chicken and Rice Casserole Recipe