Baked Egg Casserole with Crackers

Ingredients

• 8 largeeggs
• 240 ml (1 cup)milk
• 225 g (2 cups)shredded cheddar cheese
• 30 g (2 tablespoons)butter
• about 60 g (2 cups), crushedcrackers, such as saltines or buttery Ritz
• about 150 g (1 cup), cookedbacon or sausage
• about 150 g (1 cup), dicedvegetables, such as spinach, bell peppers or onions

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Grease a baking dish with the butter or cooking spray.

2. 2

   Crush and mix

   Break the crackers into small pieces and set them aside. In a mixing bowl, whisk the eggs and milk until combined, then add salt, pepper and any other seasonings you like.

3. 3

   Layer and bake

   Spread half the crushed crackers over the base of the dish. Pour in half the egg mixture so the crackers are soaked, then add a generous layer of cheese and your chosen vegetables or cooked bacon. Repeat the layers, finishing with cheese and crushed crackers on top. Bake for 30–40 minutes, until set and golden brown. Insert a toothpick in the centre; if it comes out clean, the casserole is ready to serve.

What is baked egg casserole?

Baked egg casseroles are an American breakfast and brunch dish, built by baking eggs with dairy and other fillings in one dish. This version uses crushed crackers between the egg mixture and as a topping, giving it a softer, soaked layer below and a crisp, browned finish above.

Cheddar brings a savoury, familiar flavour, while cooked bacon or sausage and diced vegetables make the casserole easy to tailor to the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 12g protein, 18g carbs, 15g fat.

The eggs and bacon or sausage provide much of the protein, while crackers and milk contribute carbohydrates. Cheese, butter and the optional meat supply much of the fat. Balance a serving with fruit or a fresh salad, and choose a leaner cooked meat if that suits the rest of the meal.

Choose the crackers

Saltines: these have a light, crisp texture and a fairly neutral flavour. Crush them into small pieces so they fit neatly into the layers.

Buttery crackers: these add a richer, more savoury note. Either type works, but the pieces should be small enough for the egg mixture to soak through.

Get the layers right

Even base: spread the first half of the crushed crackers across the dish rather than piling them in the middle. This helps the egg mixture soak in consistently.

Second layer: distribute the cheese and add-ins across the surface before repeating the layers. Finish with cheese and crackers as directed, so the top browns while the lower crackers soften.

Check for doneness

Set centre: bake for 30–40 minutes at 175°C (350°F), checking towards the end of the range. The centre should no longer look liquid when the dish is gently moved.

Toothpick test: insert one into the centre; it should come out clean. If the middle is still wet, return the dish to the oven and check again after a short interval.

Pick your add-ins

Vegetables: spinach, bell peppers and onions are suggested options. Dice vegetables into small pieces so they spread evenly through the casserole.

Meat: use cooked bacon or sausage, not raw meat, as the method adds the meat during layering. Choose one or leave it out if you prefer a vegetable-led version.

Serve it for brunch

Let the casserole rest briefly after baking so it is easier to portion. Serve it warm with fresh fruit or a simple green salad for a contrast to the rich eggs and cheese.

It can also sit alongside toast or roasted potatoes if you want a more substantial brunch spread.

Recipe notes & tips

• Grease the dish thoroughly so the egg and cheese are less likely to stick.
• Crush the crackers fairly evenly to help them layer and soak consistently.
• Use cooked bacon or sausage before adding it to the casserole.
• Dice the vegetables small so they are easy to portion with the egg layers.
• Check the centre with a toothpick before serving, especially if the dish is deep.

Variations

• Change the cheese: use another shredded cheese in place of cheddar.
• Add spinach: scatter diced spinach through the cheese layer.
• Use bell pepper: dice it finely for colour and a gentle sweetness.
• Swap the meat: use cooked sausage instead of bacon, or the other way round.
• Make it meat-free: leave out the bacon or sausage and use extra vegetables.

Common mistakes to avoid

• Large cracker pieces: they can make the layers uneven; crush them into small pieces.
• Uneven layering: some bites may be dry while others are dense; spread each layer across the dish.
• Raw meat in the filling: it may not cook through as intended; add cooked bacon or sausage.
• Removing it too soon: a wet centre means it is not set; use the toothpick test and bake longer if needed.
• Overbaking: the eggs can become firm and dry; begin checking near the shorter end of the baking time.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat individual portions in the microwave or warm a larger portion in the oven until hot throughout.

Frequently asked questions