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High Protein Egg Casserole Recipe
Ben Carraoli

High Protein Egg Casserole Recipe

I’ve been looking for a breakfast that’s quick, satisfying, and packed with protein, and this High Protein Egg Casserole has become my favorite. After making it a few times, I love how versatile it is—it’s great for meal prep, brunch, or a post-workout fuel-up
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Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 large eggs – choose fresh eggs for a fluffier texture.
  • 1 tsp. salt – enhances all the flavors without overpowering.
  • 1/2 tsp. pepper – freshly cracked gives a better aroma.
  • 1/2 tsp. smoked paprika – adds a subtle smoky depth.
  • 1/2 tsp. garlic powder – balances the richness of cheese and bacon.
  • 8 slices cooked bacon crumbled – use high-quality bacon for crispiness.
  • 3 cups bread cubed (sourdough or French bread) – avoid frozen bread to prevent sogginess.
  • 1 1/2 cups whole milk or half-and-half – richer milk makes eggs creamier.
  • 2 cups shredded cheddar cheese – freshly grated melts better than pre-shredded.

Method
 

  1. Start by preheating your oven to 350°F (175°C). Grease the bottom of your baking dish with butter to prevent sticking and add flavor.
  2. Cook bacon until crispy, then crumble it. Cube your bread into 1-inch pieces and spread evenly at the bottom of the dish for perfect texture.
  3. In a large mixing bowl, whisk together eggs, milk, salt, pepper, smoked paprika, and garlic powder until smooth. This creates a creamy base for your casserole.
  4. Layer the crumbled bacon over the bread, sprinkle half the cheese on top, then pour the egg mixture evenly. Finish with the remaining cheese for a golden topping.
  5. Bake for 40-45 minutes until the eggs are set and the top is golden brown. Let it cool for 5 minutes before slicing to serve.

Notes

  • I like to use day-old bread because it soaks up the egg mixture perfectly without turning mushy.
  • For extra flavor, I sometimes add a pinch of cayenne or hot sauce into the egg mixture.
  • I always let it rest a few minutes after baking; it slices cleaner and holds its shape better.
  • I use a mix of cheeses like cheddar and mozzarella for extra gooeyness.