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October 3, 2016 49 Comments

Crustless Quiche Egg Casserole

crustless-quiche-egg-casseroleI’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.

crustless-quiche-egg-casserolThis 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

    • 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!

a 9x13 pan of crustless quiche with veggies and bacon in it

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 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.

chef’s tools:

  • 9×13 Baking Dish
  • Mixing Bowl
  • Whisk
  • Saute Pan
  • Cutting Board
  • Chef’s Knife

Serve with...

Copy Cat Diner Style Pancakes {no buttermilk needed}Overnight Oatmeal Pumpkin Pancakes…Healthy and Deliciously filling!Whole Wheat WafflesHomemade Whole Wheat Waffles

4.8 from 11 reviews
Crustless Quiche Egg Casserole
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
A fast and easy breakfast casserole the whole family will love.
Author: Maria
Recipe type: Breakfast
Serves: 16 pieces
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9x13 pan with cooking spray and set aside.
  3. In a medium-size mixing bowl, add eggs, milk, sour cream, cheese, salt, and pepper. Whisk together until well mixed.
  4. Add green onions, bacon, and any sautéed veggies. Mix well.
  5. Pour mixture into the greased 9x13 pan.
  6. Bake at 350 degrees for 25-30 minutes or until the center springs back when touched.
3.4.3177

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$10 Dinners, Breakfast, Casseroles, Dinners, Egg Casseroles and Quiches, Reader Favorites, Recipes
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49 Comments

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49 Comments

  1. Nichole

    June 15, 2017 at 3:57 pm

    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.

    to Nichole" aria-label='reply to this comment to Nichole'>reply to this comment
    • Maria

      June 19, 2017 at 5:17 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Kathy Smith

        August 15, 2019 at 5:40 pm

        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 😉

        to Kathy Smith" aria-label='reply to this comment to Kathy Smith'>reply to this comment
    • Linds

      November 15, 2020 at 3:07 pm

      I cook it then freeze it in individual portions

      to Linds" aria-label='reply to this comment to Linds'>reply to this comment
      • Maria

        November 17, 2020 at 5:28 am

        Great idea!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. PJ

    December 11, 2017 at 1:49 pm

    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?

    to PJ" aria-label='reply to this comment to PJ'>reply to this comment
    • Maria

      December 13, 2017 at 10:24 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  3. Rachel

    February 14, 2019 at 10:59 pm

    Hi! This looks delicious. Could I assemble it the night before, pop in fridge overnight and cook it the next morning?

    to Rachel" aria-label='reply to this comment to Rachel'>reply to this comment
    • Maria

      February 26, 2019 at 9:40 pm

      Yes, I have done that many times.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Lynne

      November 9, 2022 at 3:43 pm

      Try putting it in a muffin tin. Cool after cooking and freeze by one’s or twos. Perfect for a quick breakfast. I take them out of freezer while I’m drinking my coffee. Either microwave briefly or 225 degrees in oven toll warmed through.

      to Lynne" aria-label='reply to this comment to Lynne'>reply to this comment
  4. Laurie Whittle

    April 2, 2019 at 9:51 am

    Hi, if you add sausage, does the sausage need to be cooked first. Thanks.

    to Laurie Whittle" aria-label='reply to this comment to Laurie Whittle'>reply to this comment
    • Maria

      April 3, 2019 at 9:15 pm

      Hi Laurie, Yes, you need to precook the sausage.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • SDS

        December 31, 2019 at 9:19 pm

        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?

        to SDS" aria-label='reply to this comment to SDS'>reply to this comment
        • Maria

          April 2, 2020 at 12:27 pm

          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.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  5. Chuck

    August 3, 2019 at 12:16 pm

    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.

    to Chuck" aria-label='reply to this comment to Chuck'>reply to this comment
  6. Tom

    October 25, 2019 at 2:55 pm

    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.

    to Tom" aria-label='reply to this comment to Tom'>reply to this comment
    • Maria

      May 12, 2020 at 4:59 pm

      Sounds delicious!!!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  7. Cheryl Goode

    October 28, 2019 at 9:55 pm

    Is the sour cream essential? What could I use to substitute it?

    to Cheryl Goode" aria-label='reply to this comment to Cheryl Goode'>reply to this comment
    • Maria

      May 12, 2020 at 4:50 pm

      No, it’ll still turn out without it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  8. Joylen

    November 6, 2019 at 9:23 am

    Do you must put sour cream in it?

    to Joylen" aria-label='reply to this comment to Joylen'>reply to this comment
    • Maria

      May 12, 2020 at 4:46 pm

      No, you can skip that.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  9. Anastasia

    February 8, 2020 at 8:47 pm

    Hi can I cook this with chicken or a different meat other than pork or sausage?

    to Anastasia" aria-label='reply to this comment to Anastasia'>reply to this comment
    • Maria

      February 13, 2020 at 11:36 am

      I’ve never tried it but you could give it a shot.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Anastasia

        February 15, 2020 at 9:48 pm

        I think I will try it without as too nervous on this messing up or something.

        to Anastasia" aria-label='reply to this comment to Anastasia'>reply to this comment
  10. Sesty Lopez

    February 14, 2020 at 3:50 pm

    How many calories in a seving size?

    to Sesty Lopez" aria-label='reply to this comment to Sesty Lopez'>reply to this comment
    • Maria

      April 2, 2020 at 12:18 pm

      Hi Sesty, I am not sure how many calories are in each slice.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  11. Steve

    March 4, 2020 at 1:21 pm

    Add a 1/4 cup of cooking sherry to egg mixture. Unbelievable, unique flavor .

    to Steve" aria-label='reply to this comment to Steve'>reply to this comment
    • Maria

      April 2, 2020 at 12:13 pm

      Thanks for the tip 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  12. Barbara Borgman

    September 3, 2020 at 5:11 pm

    Have not made this yet. Question: picture shows a crust-looking bottom layer. When baked is there a slight crust-like bottom layer?

    to Barbara Borgman" aria-label='reply to this comment to Barbara Borgman'>reply to this comment
    • Maria

      September 7, 2020 at 3:31 pm

      hi Barbara. No, that is just the browned egg on the bottom.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  13. Audrey Frey

    October 24, 2020 at 12:53 pm

    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!

    to Audrey Frey" aria-label='reply to this comment to Audrey Frey'>reply to this comment
    • Maria

      October 26, 2020 at 7:45 am

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Norma

        February 7, 2021 at 11:31 am

        I made this using 1/2 c drained salsa and finely diced peppers Yummy

        to Norma" aria-label='reply to this comment to Norma'>reply to this comment
        • Maria

          February 7, 2021 at 5:51 pm

          Yum! That’s awesome, great idea!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  14. Penny

    March 22, 2021 at 10:19 pm

    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!

    to Penny" aria-label='reply to this comment to Penny'>reply to this comment
    • Maria

      April 5, 2021 at 12:47 pm

      Awesome! I am so glad you liked it! I love how versatile this recipe is!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  15. Mara

    May 20, 2021 at 10:26 am

    I have not made this yet, but wondering if it can be made with egg whites?

    to Mara" aria-label='reply to this comment to Mara'>reply to this comment
    • Maria

      May 24, 2021 at 4:19 am

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  16. CathyPuraVida

    September 15, 2021 at 12:54 pm

    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.

    to CathyPuraVida" aria-label='reply to this comment to CathyPuraVida'>reply to this comment
    • Maria

      September 27, 2021 at 4:35 am

      This is such helpful info for those wanting to freeze the casserole. Thank you for sharing!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  17. Carly

    October 1, 2021 at 11:52 pm

    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).

    to Carly" aria-label='reply to this comment to Carly'>reply to this comment
    • Maria

      October 4, 2021 at 4:17 am

      Hi Carly, it should be fine to use almond milk in this recipe.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  18. Lofton Rudolph

    January 7, 2022 at 10:12 pm

    This recipe is just perfect! It’s very flexible. I was very loosey goosey because I was in a hurry!
    Followed the basic recipe except for a few changes; an assortment of cheeses, a little extra cream, 10 eggs, maple breakfast sausage, sauteed mushrooms, green onions, a dash of Herbes de Provence and some garlic. Cut up and wrapped in individual servings in the freezer. This makes a great breakfast sandwich with avocado.

    to Lofton Rudolph" aria-label='reply to this comment to Lofton Rudolph'>reply to this comment
    • Maria

      January 11, 2022 at 9:34 am

      Awesome! I love hearing this Lofton! I love how flexible it is too! So smart to freeze it in serving portions!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  19. Danielle

    September 24, 2022 at 1:07 pm

    I wanted to try it first for a ladies brunch I’m having, so I halved it. I used asparagus, green onion, bacon, cheddar, and halved grape tomatoes. It was delicious! I may throw in a little goat cheese next time. 🙂 Yumm and thank you!

    to Danielle" aria-label='reply to this comment to Danielle'>reply to this comment
  20. Danielle

    September 24, 2022 at 1:08 pm

    I wanted to try it first for a ladies brunch I’m having, so I halved it. I used asparagus, green onion, bacon, cheddar, and halved grape tomatoes. I also used half n half instead of milk. It was delicious! I may throw in a little goat cheese next time. 🙂 Yumm and thank you!

    to Danielle" aria-label='reply to this comment to Danielle'>reply to this comment
    • Maria

      September 29, 2022 at 2:00 pm

      Yum, that sounds delicious! So glad you enjoyed it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  21. Sandra

    November 16, 2022 at 12:43 am

    This really sounds delicious! Will give this a try after grocery shopping and return with a rating and comments. Thank You for posting ; breakfast recipes are hard to come by

    to Sandra" aria-label='reply to this comment to Sandra'>reply to this comment
    • Maria

      November 16, 2022 at 9:12 am

      Awesome, I look forward to hearing how you like it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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