Ingredients
Scale
- 1 lb protein of choice (ground beef, shredded chicken, or breakfast sausage)
- 4 cups cooked pasta or 6 cups cubed bread (for breakfast versions)
- 2 cups shredded cheddar or mozzarella cheese
- 1.5 cups chopped vegetables (bell peppers, onions, broccoli, or spinach)
- 8 large eggs
- 2 cups whole milk or heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried oregano or thyme
Instructions
- Preheat your oven to 375°F (190°C) if you are baking immediately. Otherwise, grease a 9×13 inch baking dish generously with butter or non-stick cooking spray. Brown your chosen meat in a skillet over medium heat until fully cooked. Drain any excess fat. If you are using vegetables like onions or peppers, sauté them in the same pan for 3-5 minutes until they soften slightly.
- Spread your base layer—either the cooked pasta or cubed bread—evenly across the bottom of the prepared baking dish. Top the base with the cooked meat and the sautéed vegetables. Sprinkle the shredded cheese over the top, ensuring it reaches the corners of the dish. In a separate medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and herbs. Pour this liquid mixture slowly over the casserole components, letting it seep into all the crevices.
- If making ahead, cover the dish tightly with foil and refrigerate for 2 to 24 hours. When you are ready to eat, place the casserole in the oven. If it is coming straight from the fridge, let it sit on the counter for 15 minutes first. Bake covered for 20 minutes, then remove the foil and bake for another 20-25 minutes until the top is golden and the center is set. Let it rest for 5-10 minutes before slicing and serving.
- Cook Time: 65 minutes