Alongside our favorite easy coffee cake on Christmas morning my mom always made this equally as easy cheddar egg bake. If you want to make an egg dish for a large group, this is it!
Yummy cheddar cheese and the secret ingredient (mustard!) have left every single person that’s ever joined us for Christmas brunch asking for the recipe. Whip it up when you first wake up and it’ll be ready to serve by the time the rest of the household is ready to unwrap presents!
Ingredients You’ll Need
Here’s what you’ll need for this easy egg bake. Note: this recipe is made in an 8×8 pan but we almost always double it to make a 9×13 pan for our crew (which you can see I did in the photos here)!
- 6 eggs, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 Tablespoons butter, melted
- 1 teaspoon mustard (We usually use spicy brown mustard, but any mustard would work!)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Step-by-Step Instructions To Make Your Egg Bake
Follow these steps to quickly pull together this cheddar egg bake!
- Preheat oven to 325 degrees. Grease an 8×8 pan.
- Combine all ingredients in a large bowl, beating well with fork or whisk.
- Pour into pan and bake for 25-30 minutes, or until knife inserted in center comes out clean.
- Cut into squares and serve!
What should I serve this egg bake with?
We always serve this egg bake buffet-style with coffee cake, bagels and cream cheese, a fruit salad and mimosas! Easy and crowd pleasing. A plate of Christmas cookies and treats always manages to find it’s way to the table, too!
Hope this recipe makes for a memorable, but easy on the host, holiday or otherwise brunch!
Easy Cheddar Egg Bake
Ingredients
- 6 eggs beaten
- 1 cup shredded cheddar cheese
- 1/2 cup milk I use unsweetened plant-based milk and it works just fine, too!
- 2 Tbsp butter
- 1 tsp mustard We use spicy brown mustard or stone ground
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 325 degrees. Grease an 8×8 pan.
- Combine all ingredients in a large bowl, beating well with a fork or whisk.
- Pour into greased pan and bake for 25-30 minutes, or until knife inserted in center comes out clean.
- Cut into squares and serve immediately!
Notes
- Milk Substitutes: While the dish calls for milk, I often swap it for a plant-based milk and it turns out just as delicious! I use Plain Unsweetened Ripple milk, because that’s what we usually have on hand, but another unsweetened plant-based milk would work as well.
- Double it for a crowd: As you can see in the photos, we almost always double this recipe and use a 9×13 pan to feed a crowd!
- Leftovers: If you have any, store in fridge and pop a square in the microwave for 30 seconds before serving!
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