Ina Garten Brunch Egg Casserole Recipe
Love a cozy brunch? Try this Ina Garten Brunch Egg Casserole Recipe. It's fluffy eggs, cheese and veggies baked to perfection. Perfect for weekends.
Ingredients
- 12 large eggs
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup diced ham or cooked sausage
- 1 cup chopped spinach fresh or thawed
- 1 red bell pepper diced
- 1 small onion finely chopped
- 1 cup biscuit mix like Bisquick or flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg optional for warmth
- Butter or oil for greasing
Instructions
Preheat and Prep the Pan
- Heat oven to 350°F (175°C). Grease your 9x13-inch baking dish with butter. This stops sticking. Set it aside. It takes just 2 minutes.
Sauté the Veggies
- Heat 1 tablespoon oil in a skillet over medium heat. Add diced onion and red bell pepper. Cook 4-5 minutes until soft. Stir in spinach. Cook 2 more minutes until wilted. Remove from heat. Let it cool a bit.
Whisk the Egg Base
- Crack 12 eggs into a large bowl. Whisk well. Add 2 cups milk, salt, pepper, garlic powder and nutmeg. Whisk until smooth. No lumps please.
Mix in Dry Ingredients
- Stir in 1 cup biscuit mix. Add cheese, ham and cooled veggies. Mix gently. Pour everything into the greased dish. Spread even.
Bake to Golden Perfection
- Place in oven. Bake 40-45 minutes. Edges should be golden. Center set but not dry. Check with a knife—it comes out clean. Let rest 10 minutes before cutting.
- How to make Ina Garten Brunch Egg Casserole is this easy. Each step builds flavor. Your home will smell like a cozy café.
Notes
- Use room-temperature eggs for fluffier texture.
- Don't overbake—check at 40 minutes to keep it moist.
- Swap ham for bacon bits for smoky taste.
- Make it veggie-only: Skip meat, add mushrooms and zucchini.
- For spice, add diced jalapeños or hot sauce.
- Prep night before: Assemble, cover, refrigerate, bake fresh.
- Grate your own cheese—melts better than pre-shredded.