Let Me Tell You About My Favorite Cheesy Egg Bake
Okay, so you know those mornings when you wake up and just can't face another bowl of cereal? That's exactly when I drag out my trusty Cheesy Egg Bake recipe. Honestly, the first time I made this, I was half-awake and totally winging it—didn't even measure half the stuff (don’t tell my mum). But it came out so melty and good, my kids actually put down their phones to eat with me. And that, my friend, is really saying something.
One time—this is a true story—I tried to make it with goat cheese instead of cheddar because that's all I had, and it was... interesting. My husband still brings it up. In a loving way. Kind of.
Why You'll Love This (Or At Least Put Up With It)
I make this when I need something easy that doesn't mean washing six pots. My family goes absolutely bonkers for this, especially if I remember to add a bit of extra cheese on top (which I do, unless I forget and then they tell me). It's also a real crowd pleaser—like, I bring it to potlucks and people always ask for the recipe, though sometimes I have to admit I didn’t really follow one. Oh, and if you’re not a morning person, you can assemble it the night before. I tried that once, and it was like finding money in an old coat pocket.
Annoying bit? Sometimes the eggs puff up weirdly and then collapse. But it still tastes brilliant, so who cares?
Stuff You'll Need (Substitutions Galore)
- 8 eggs (I've used 7 when I ran short, and it was fine)
- 1 ½ cups shredded cheddar (swap with mozzarella, or even Swiss if you want, or seriously, that bag of mixed cheese in your fridge works)
- 1 cup milk (whole is best, but I've done it with oat milk too when my sister visits)
- ½ teaspoon salt (sometimes I just eyeball it, honestly)
- ¼ teaspoon black pepper (or a few grinds, don't stress it)
- ½ cup cooked ham or crispy bacon bits (optional, or skip for veggie)
- ½ cup chopped green onions (regular onions work, or skip if you hate them)
- 1 cup baby spinach, roughly chopped (optional, but I throw it in for color—my son picks it out anyway)
My grandmother always swore by Tillamook cheddar, but honestly, any cheese that melts will do the trick.
How I Throw This Together
- Preheat your oven to 350°F (175°C). Main thing is it's hot—I've put it in a cold oven before and just baked it longer. No biggie.
- Grease a medium baking dish (about 8x8 inches, but I've used a pie dish in a pinch).
- Crack your eggs into a big bowl and whisk 'em up with the milk, salt, and pepper. I use a fork—don’t bother hauling out the electric mixer, unless that's your thing.
- Stir in the cheese, ham or bacon (if using), onions, and spinach. This is where I usually sneak a taste. Don’t worry if it looks a bit lumpy—it always does!
- Pour the whole messy business into your baking dish. If I remember, sometimes I sprinkle more cheese on top. Sometimes I forget. Both ways work.
- Bake for 30–40 minutes. It's done when the center looks set and it doesn't jiggle too much. If you poke it with a knife and it comes out mostly clean, you’re golden. (Or just trust your gut—sometimes you can just tell!)
- Let it cool for at least 5 minutes before you cut it. Unless you're like me and can't wait, but then you'll burn your tongue. Every. Single. Time.
Stuff I Learned (Usually the Hard Way)
- If you use too much milk, it comes out kind of watery. Less is more!
- Once, I tried to double the cheese (because, cheese), and it got a little greasy. Actually, I find it works better if you stick to the amount above.
- Don’t skip the cooling time. Seriously.
Variations I've Tried (Good and Not-So-Good)
- Swapping in feta and roasted veggies for a Mediterranean vibe—tastes fab.
- Adding jalapeños. Spicy, but if you’re into that, go for it.
- I once tried using coconut milk... don’t. Way too weird for me, though maybe you’ll like it.
What You Need (And If You Don't Have It...)
- Baking dish or pie pan—honestly, I even did it in a cast iron skillet once and it was fine (maybe even better?).
- Mixing bowl and fork—if you don’t have a whisk, just use a fork, or, in a real pinch, shake it all up in a big jar. I did that once camping. Worked like a charm.
How to Store It (If There's Any Left)
Wrap leftovers in foil or a container and stick them in the fridge—they’ll last about 3 days. But, honestly, in my house it never lasts more than a day! I think it tastes even better the next morning, cold, with a bit of hot sauce. Or maybe that's just me?
How I Like to Serve It
We usually eat this with thick slices of sourdough toast and some sliced tomatoes on the side (my Dad insisted on that for "vitamins"). Occasionally, I sneak in a fruit salad if I'm feeling fancy; my daughter just wants ketchup on hers, which, well, I don't judge.
Pro Tips (From My Kitchen Blunders)
- I once tried rushing the bake at a higher temp and regretted it because the edges burned and the middle was raw. Just wait it out.
- Actually, I find it works better if you stick to the basic recipe and only get wild with the extras once you've got the rhythm.
- Oh, and don’t use pre-shredded cheese if you can help it. It’s coated with stuff so it doesn’t melt as nicely. But if that’s all you have, just go for it.
FAQ (Real Questions From Friends and Family... and Me)
- Can I make Cheesy Egg Bake ahead?
- Oh, definitely. Just mix it all the night before and bake in the morning. I think it’s even fluffier that way.
- Does it freeze well?
- Sort of. The texture gets a bit odd, but if you’re not picky, go for it. I read a tip on Bon Appétit about wrapping it tightly before freezing—worth a look!
- What can I use instead of ham?
- Try cooked sausage, shredded rotisserie chicken, or just skip it for a veggie version. I once threw in some leftover roast potatoes. Not bad!
- My egg bake stuck to the dish. Help?
- Happens to the best of us. Use more oil or cooking spray next time. Or line with parchment—tricky but it works. There’s a great how-to on The Kitchn if you want more tips.
- Can I add more veggies?
- Absolutely! Just don’t go too wild or it gets watery. Peppers, mushrooms, even some leftover broccoli. Although, as my son says, "less green stuff, please." Kids, right?
Last thing—did you know you can make mini versions in a muffin tin? They’re great for lunchboxes, although getting the kids to remember to bring the tin home is another story. But that’s for another day.
