Egg Casserole Recipe

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

Milk: Adds creaminess and helps to create a custard-like texture.

Shredded cheese: Melts into the casserole, adding flavor and gooeyness.

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

Salt: Enhances the overall flavor of the casserole.

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

When preparing the eggs and milk mixture, make sure to whisk thoroughly until the mixture is completely smooth. This ensures that the casserole will have a uniform texture and the eggs will set evenly. Additionally, when adding the shredded cheese and diced ham, distribute them evenly throughout the mixture to ensure every bite has a balanced flavor. For an extra touch, consider using a blend of cheeses like cheddar and mozzarella for a richer taste.

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

• milk - Substitute with unsweetened almond milk: Almond milk provides a similar texture and moisture content without dairy.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and can be used for a dairy-free option.

• diced ham - Substitute with diced smoked tofu: Smoked tofu provides a similar texture and smoky flavor, making it a great vegetarian alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, which can add a unique twist.

• Allow the egg casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the casserole soggy.

• For short-term storage, transfer the 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 the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• For best results, consume frozen casserole within 2-3 months. Beyond this period, the texture and flavor may start to degrade.

• When ready to enjoy, thaw the casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat individual portions in the microwave on medium power for 2-3 minutes, or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.

• To keep the casserole moist during reheating, cover it with aluminum foil.

• If you notice any off smells, discoloration, or changes in texture, it's best to discard the casserole to ensure food safety.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover egg casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Cut the egg casserole into individual portions.
  2. Place a portion on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the egg casserole slices in the skillet.
  4. Cover with a lid to trap the heat and moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until the casserole is warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the egg casserole on a toaster oven tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the egg casserole slices in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, add an extra minute or two until the casserole is warmed through and slightly crispy on the outside.

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

• Large mixing bowl: Used to whisk together the eggs and milk and to mix in the other ingredients.

• Whisk: Used to blend the eggs and milk smoothly.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

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

• Cutting board: Used as a surface to dice the ham.

• Baking dish: Used to hold the egg mixture while it bakes in the oven.

• Cooking spray: Used to grease the baking dish to prevent sticking.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Timer: Used to keep track of the 45-minute baking time.

• Cooling rack: Used to place the baking dish on after removing it from the oven to allow it to cool slightly before serving.

Prep ingredients ahead: Dice the ham and shred the cheese the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Mix in a blender: Combine the eggs and milk in a blender for a quicker, smoother mix.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

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