I’ve been making this Crustless Quiche Egg Casserole for years. Even after all these years, I still don’t know what to call it. It’s made in a 9×13 pan, so casserole seems fitting. It is also very similar to a quiche, just without crust, so Crustless Quiche also seems appropriate. Ugh! Coming up with recipe titles is the hardest part of my job. I can’t make these kinds of decisions. Since I can’t decide, I will just call it both. It is now and forever deemed Crustless Quiche Egg Casserole. If you’re looking for casserole recipes, also try Broccoli Chicken Casserole with Egg Noodles.
I’m realizing I should have just named it Easy Go-to-Breakfast for Dinner Casserole. That is really an accurate description of what it is. I make this almost weekly. It’s always a little different, depending on what I have on hand. We eat it with pancakes or waffles on nights when we have breakfast for dinner….which is usually once a week.
This recipe is great because eggs are such an affordable way to add protein to meals. The other thing I LOVE, LOVE, LOVE about it is I can add vegetables, like chopped up Kale, and my kids don’t bat an eye or say, “What is this?” The bacon bits and cheese in it helps them ignore all the specs of healthy things I’ve mixed in.
Breakfast for Dinner
- Down Home Biscuits and Gravy
- Caramel Apple Baked French Toast
- Banana Chocolate Chip Pancakes
- Copy Cat Diner Style Pancakes
- Pumpkin Chocolate Chip Waffles
- The Best Baked Oatmeal
Mixing in kale or other veggies is not mandatory. This casserole works great with just cheese and a preferred breakfast meat. In fact, if you really wanted to, you wouldn’t even need to add the cheese or meat, you could just have plain eggs.
Sometimes instead of eating this with pancakes for breakfast for dinner, I make biscuits. We cut a square of the egg casserole and put it in a biscuit for a breakfast sandwich. It’s a fun way to switch things up!
I have made this for baby showers, a wedding brunch, church parties, and many other occasions. It is always a hit. I made this for my brother’s wedding brunch, and everyone raved about it. Everyone is always surprised how easy it is when I give them the recipe. This will be a recipe you use over and over and over again.
HOW TO MAKE CRUSTLESS QUICHE EGG CASSEROLE
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- Preheat oven to 350 degrees.
- Spray a 9×13 pan with cooking spray and set aside.
- In a medium-size mixing bowl, add eggs, milk, sour cream, cheese, salt, and pepper. Whisk together until well mixed.
- Add green onions, bacon, and any sautéed veggies. Mix well.
- Pour mixture into the greased 9×13 pan.
- Bake at 350 degrees for 25-30 minutes or until the center springs back when touched.
- Enjoy!
Tips for making Crustless Quiche Egg Casserole
- You can use whatever cooked breakfast meat you prefer. It tastes great with zucchini, kale, spinach, mushrooms, or any other veggies.
- Before adding vegetables, sauté and lightly salt them before mixing into the egg mixture. Sautéing the veggies is important because it takes the excess moisture out, which could cause the casserole to be to watered down.
- This recipe can be prepared the night before and cooked the next morning. Cover the 9×13 pan and place in refrigerator until ready to bake.
- The sour cream can be omitted, and it will still turn out fine.
- Recipe can be cut in half. Use an 8×8 pan and bake at 350 degrees for 20-25 minutes.
Serve with
- 12-13 large eggs
- 2-3 green onions, thinly sliced
- ⅓ cup milk
- 2 tbsp sour cream
- ½ cup shredded cheddar cheese
- ¼ cup bacon bits or ½ cup small ham cubes or ½ cup sausage pieces
- ¼ tsp salt
- dash of pepper
- ½ cup very finely diced zucchini, sautéed and lightly salted (optional) OR
- ½ cup finely diced red pepper, sautéed and lightly salted (optional) OR
- Spinach, kale, or mushrooms sautéed and lightly salted (optional)
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with cooking spray and set aside.
- In a medium-size mixing bowl, add eggs, milk, sour cream, cheese, salt, and pepper. Whisk together until well mixed.
- Add green onions, bacon, and any sautéed veggies. Mix well.
- Pour mixture into the greased 9x13 pan.
- Bake at 350 degrees for 25-30 minutes or until the center springs back when touched.
I’ve made this several time and my family loves it. I love how versatile it is. Do you have any thoughts on freezing it? I’m wondering if I should cook it first or freeze it uncooked.
Hi Nichole! So glad you guys like it! I’m not sure what would work best. I have only frozen eggs once (Cooked in Breakfast sandwiches) and they kids said they eggs tasted kind of rubbery. Trying it raw might be a good experiment, but it probably needs to be completely un-thawed before baking.
Cook in muffin cups, let completely cool then portion out into freezer bags. I can’t remember how you reheat but good ol’ Pinterest will tell ya 😉
I cook it then freeze it in individual portions
Great idea!
Hey Maria, I want to make this for a larger function. If you are using a larger dish (im looking at a half hotel pan) how long would you bake it for?
As long as it is still the approximate thickness it would be in the 9×13 pan, the cooking time won’t change. you could check it a little early to be sure.
Hi! This looks delicious. Could I assemble it the night before, pop in fridge overnight and cook it the next morning?
Yes, I have done that many times.
Hi, if you add sausage, does the sausage need to be cooked first. Thanks.
Hi Laurie, Yes, you need to precook the sausage.
Hello! I’d like to make this as a holiday breakfast. Do you think the heat and cooking times need to be adjusted for cutting the quantity of eggs in half and using a smaller casserole? What’s a safe heat to keep it at and then keep an eye on it?
I am so sorry I didn’t see this comment earlier. I have been very backed up with comments. You can definitely adjust this to a smaller quantity by halfing. I would suggest using a 8×8 pan if you half it. It will cook for a similar amount of time…maybe a little less. Cook it at 350 and keep an eye on it.
I would say this is a casserole. Quiche is made with more cream/milk than 1/3 cup. I make my Quiche with 6 eggs and at least 1 cup of cream/milk plus add in’s such as bacon, sausage and broccoli, or any thing you want to add.
Just put it in the oven for the first time trying. Working from small cabin with mostly on hand and home grown options. Using 9 very large duck eggs. Great for baking and available from my coop. Using Smithfield style, salt cured and smoked ham. No additional meat or salt. Fresh Jalapeño from garden as substitute for green onion and pepper. Aged cheddar from round. Rest was on hand. Excited to try.
Sounds delicious!!!
Is the sour cream essential? What could I use to substitute it?
No, it’ll still turn out without it.
Do you must put sour cream in it?
No, you can skip that.
Hi can I cook this with chicken or a different meat other than pork or sausage?
I’ve never tried it but you could give it a shot.
I think I will try it without as too nervous on this messing up or something.
How many calories in a seving size?
Hi Sesty, I am not sure how many calories are in each slice.
Add a 1/4 cup of cooking sherry to egg mixture. Unbelievable, unique flavor .
Thanks for the tip 🙂
Have not made this yet. Question: picture shows a crust-looking bottom layer. When baked is there a slight crust-like bottom layer?
hi Barbara. No, that is just the browned egg on the bottom.
I just made this dish, first time. I added chicken & bacon bits along with the other ingredients for the egg mixture. Actually I only used 2 eggs, 1 tbsp milk and 1/2 tsp sour cream. But I added thinly sliced sautéed mushrooms and asparagus But just put them on top. Then I carefully sautéed some tomato rounds, to keep their shape and lots of seasoning to top the dish off. It looked amazing and tasted great. I don’t think I will use chicken again, I think it was the texture I didn’t care for. But a spicy sausage would be awesome!
Hi Audrey, Thank you so much for sharing your experience and steps in making this recipe. I am glad you liked it. I can imagine that the chicken may have been a strange texture. I think Spicy Sausage would be amazing! Yum! Thanks so much for leaving a comment!
I made this using 1/2 c drained salsa and finely diced peppers Yummy
Yum! That’s awesome, great idea!
I made this tonight for dinner. I added ham for the meat and sautéed up some spinach and mushrooms to add in. I omitted the green onion as I can’t eat them and used some dried minced onion instead. It was delicious and my fiancé said that this recipe is a keeper. I will definitely keep this in rotation and try different variations in the future. Leftovers are for breakfast! Thanks for the recipe!
Awesome! I am so glad you liked it! I love how versatile this recipe is!
I have not made this yet, but wondering if it can be made with egg whites?
Hi Mara, It can be made with egg whites, but if possible I always suggest leaving in 1-2 yolks, it really helps the consistency.
HI Maria. I like to freeze egg casseroles in individual portions, then I use the Defrost by time option on my microwave and go for 3 minutes at a time, sometimes to 7 minutes or so, checking all along. Once the portion is thawed and kind of warm, I put it on high and do 30 seconds and check. 30 more until it is hot. A great tip for casseroles that have biscuits, tortilla, breads in them, too. They seem to bounce back.
This is such helpful info for those wanting to freeze the casserole. Thank you for sharing!
Hello! This looks delicious and I can’t wait to try it. I don’t have regular milk on hand- any chance this could be made with almond milk instead? (I’m not much of a chef / baker, so I’m unaware of the differences in cooking with alternative milks).
Hi Carly, it should be fine to use almond milk in this recipe.