Puffy Egg Bake Casserole

The Perfect Christmas Morning Breakfast Menu!

This puffy egg bake casserole is one of my go-to brunch recipes. Anybody who knows me well has enjoyed this casserole and once they try it, they always leave with the recipe!

It’s so easy, so delicious, and perfect for Christmas Morning, easy to make like an egg bake but with the texture of a soufflé!

Serve with my Foolproof Roasted Potatoes and quick and easy Maple Glazed Sausage for a fantastic festive breakfast! And for something sweet, try my Crumb Cake or Cappuccino Muffins with Chocolate Chips.

Make-Ahead Tips

• You can whip this recipe up the night before and all you have to do is bake it off the next day!

• Personally, I even pour the batter into the casserole dish (be sure it’s greased first), then cover and refrigerate it overnight.

• If you go the “make-ahead route,” be sure to let it sit out at room temperature for 15 minutes before baking to come up to room temperature.

• This will ensure it will bake through before becoming too browned on top.

Mixing the Egg Batter

• Be sure to mix the batter in a large mixing bowl; you’ll need the extra room.

• Once combined, I’ll warn you, this mixture will not look appetizing, but trust me a delicious fluffy, egg bake casserole is just 30 minutes away!

• Once the batter is mixed, a nice addition for a little heat are some Jalapeños, fire-roasted chilis, or Serrano peppers.

Serving Tips:

• I love to bake this recipe in a 9×13 Pyrex dish

• You can choose to slice the casserole into squares or just spoon it out onto plates.

• Don’t forget to offer a selection of salsas or hot sauces too!