Eggs Ole Casserole Recipe

There’s nothing quite like waking up to the aroma of a hearty breakfast casserole bubbling in the oven. My Eggs Ole Casserole is the perfect solution for busy mornings, holiday brunches, or anytime you want to feed a crowd without the fuss of individual servings.

This Mexican-inspired breakfast dish combines fluffy scrambled eggs, savory sausage, melted cheese, and just the right amount of spice to wake up your taste buds. Best of all, you can prepare it the night before and simply pop it in the oven when you’re ready to serve.

What is “Eggs Ole Casserole”?

Eggs Ole Casserole is a baked breakfast dish that brings together all the flavors of a hearty Mexican-American breakfast in one convenient pan. The “Ole” in the name refers to the southwestern flavors that make this casserole special – think peppers, cheese, salsa, and spices that give it that festive kick.

Unlike traditional scrambled eggs that require constant attention at the stove, this casserole does all the work for you in the oven. It’s essentially a breakfast lasagna where layers of bread, eggs, cheese, and savory fillings come together to create a satisfying meal that serves 8-10 people easily.

The beauty of this dish lies in its versatility and convenience. You can customize the ingredients based on what you have on hand, and it reheats beautifully for several days of delicious breakfasts.

Ingredients List for Eggs Ole Casserole

• 8 large eggs
• 1 cup whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• 6 slices day-old bread, cubed
• 1 pound breakfast sausage
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 2 cups shredded Mexican cheese blend
• ½ cup shredded cheddar cheese
• ⅓ cup salsa
• 2 green onions, chopped
• 2 tablespoons butter, melted
• Fresh cilantro for garnish

How to Cook Eggs Ole Casserole: A Step-by-Step Guide

Creating the perfect Eggs Ole Casserole requires careful layering and timing. Here’s my detailed guide to ensure your casserole turns out perfectly every time:

1. Prepare Your Ingredients:

• Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
• Cut your day-old bread into 1-inch cubes and set aside. Day-old bread works best because it absorbs the egg mixture without falling apart.
• Dice your onion and bell pepper into uniform pieces for even cooking.

2. Cook the Sausage and Vegetables:

• In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon as it browns.
• Once the sausage is nearly cooked through (about 5-6 minutes), add the diced onion and bell pepper.
• Continue cooking for 3-4 minutes until the vegetables are softened and the sausage is fully cooked.
• Add the minced garlic and cook for another 30 seconds until fragrant.
• Remove from heat and drain any excess grease.

3. Prepare the Egg Mixture:

• In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika.
• Whisk vigorously until the mixture is well combined and slightly frothy.
• This ensures your casserole will be light and fluffy rather than dense.

4. Layer the Casserole:

• Spread the cubed bread evenly in your prepared baking dish.
• Drizzle the melted butter over the bread cubes to help them crisp up during baking.
• Layer the cooked sausage and vegetable mixture over the bread.
• Sprinkle the diced green chiles evenly over the sausage layer.
• Add dollops of salsa throughout the casserole for pockets of flavor.

5. Add Cheese and Egg Mixture:

• Sprinkle 1½ cups of the Mexican cheese blend over the sausage layer.
• Slowly pour the egg mixture over everything, making sure it reaches all corners of the dish.
• Use a fork to gently press down any bread pieces that float to the surface.
• Top with the remaining Mexican cheese and the cheddar cheese.

6. Bake to Perfection:

• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking for 15-20 minutes until the center is set and the top is golden brown.
• The casserole is done when a knife inserted in the center comes out clean.
• Let it rest for 5-10 minutes before serving to allow it to set completely.

Substitutions and Variations

One of the best things about Eggs Ole Casserole is how adaptable it is to different tastes and dietary needs. Here are some variations I love to make:

• Meat Options: Replace breakfast sausage with chorizo for authentic Mexican flavor, bacon for a smoky taste, or ground turkey for a lighter option. You can also make it vegetarian by using plant-based sausage or extra vegetables.
• Bread Choices: French bread, challah, or even leftover cornbread work wonderfully. For a gluten-free version, use gluten-free bread or substitute with diced potatoes.
• Cheese Variations: Try pepper jack for extra heat, Monterey Jack for mildness, or add some queso fresco for authentic Mexican flavor.
• Vegetable Additions: Mushrooms, zucchini, spinach, or corn can all be excellent additions. Just make sure to sauté them first to remove excess moisture.
• Spice Level: Add jalapeños, chipotle peppers in adobo, or hot sauce to increase the heat level to your liking.

Common Mistakes to Avoid

Through years of making this casserole, I’ve learned to avoid these common pitfalls:

• Using Fresh Bread: Fresh bread will become too soggy. Day-old or slightly stale bread absorbs the egg mixture perfectly without falling apart.
• Not Draining the Sausage: Excess grease will make your casserole oily and prevent proper setting.
• Overmixing: Once you add the egg mixture, avoid stirring too much. This can break down the bread and create a mushy texture.
• Skipping the Rest Time: Don’t rush to cut into the casserole immediately after baking. Those 5-10 minutes of resting time are crucial for proper setting.
• Overcooking: Watch for the golden brown top and clean knife test. Overcooking will make the eggs rubbery.

How to Serve Eggs Ole Casserole

This versatile casserole pairs beautifully with various sides and accompaniments. I love serving it with fresh fruit salad, crispy hash browns, or warm flour tortillas for a complete Mexican breakfast experience.

A dollop of sour cream, fresh guacamole, or extra salsa on the side allows everyone to customize their serving. For beverages, serve with fresh orange juice, coffee, or even mimosas for a special brunch occasion.

The casserole cuts beautifully into squares, making it perfect for buffet-style serving. Each piece holds together well and looks appetizing on the plate.

Presentation Ideas for Eggs Ole Casserole

To make your Eggs Ole Casserole look as delicious as it tastes, try these presentation tips:

• Fresh Garnishes: Top each serving with chopped fresh cilantro, diced avocado, or sliced green onions for color and freshness.
• Colorful Sides: Serve alongside bright red salsa, white sour cream, and green guacamole for a festive, colorful plate.
• Individual Portions: For special occasions, bake the casserole in individual ramekins for an elegant presentation.

Eggs Ole Casserole Recipe Tips

Here are my best tips for casserole success:

• Make-Ahead Magic: Assemble the entire casserole the night before, cover, and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
• Perfect Texture: The key to a fluffy casserole is not overpacking the ingredients. Layer gently and let the egg mixture flow naturally.
• Cheese Distribution: Save some cheese for the top layer to create that beautiful golden, bubbly surface.
• Temperature Matters: Let the casserole come to room temperature for 15-20 minutes before baking if it’s been refrigerated overnight.

How to Store Eggs Ole Casserole

Allow the casserole to cool completely before covering and refrigerating. It will keep for up to 4 days in the refrigerator. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.

For longer storage, you can freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

Q: Can I make Eggs Ole Casserole dairy-free?
A: Yes! Use plant-based milk and dairy-free cheese alternatives. The texture will be slightly different but still delicious.

Q: How do I know when the casserole is fully cooked?
A: Insert a knife in the center – it should come out clean. The center should be set and not jiggly, and the top should be golden brown.

Q: Can I add vegetables directly without sautéing first?
A: I don’t recommend it. Raw vegetables release moisture during baking, which can make the casserole watery and prevent proper setting.

Q: What’s the best way to reheat leftovers?
A: For best results, reheat covered in the oven at 350°F. Microwave works for individual portions but may make the texture slightly rubbery.

Q: Can I double this recipe for a larger crowd?
A: Absolutely! Use a large roasting pan and increase the baking time by 10-15 minutes. Check for doneness with the knife test.

Conclusion

Eggs Ole Casserole has become my go-to recipe for stress-free entertaining and busy weekday mornings alike. The combination of hearty ingredients, bold flavors, and make-ahead convenience makes it a winner every time I serve it.

Whether you’re hosting a holiday brunch, meal prepping for the week, or just want to treat your family to something special, this casserole delivers on all fronts. The Mexican-inspired flavors wake up your palate while the comforting, familiar format of a breakfast casserole keeps everyone happy.

I love how this recipe brings people together around the breakfast table. There’s something magical about sharing a home-cooked meal that was made with love and attention to detail. Every time I make this casserole, I’m reminded that the best meals are often the simplest ones, made with quality ingredients and served with care.

Give this Eggs Ole Casserole a try, and I guarantee it will become a regular in your breakfast rotation. Happy cooking!