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Brunch Egg Bake (VRP 004)

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This Brunch Egg Bake is a cheesy, hearty dish perfect for any morning gathering. Packed with eggs, a medley of cheeses, and vibrant vegetables, this recipe is sure to be a crowd-pleaser, offering a delightful mix of flavors and textures.

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Brunch Egg Bake

Brunch Egg Bake Recipe Card

Brunch Egg Bake

Front of the recipe card for Brunch Egg Bake.

Brunch Egg Bake

Back of the recipe card for Brunch Egg Bake.

Vintage Recipe Box 4

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Food History

Egg bakes, or casseroles, have been a part of American breakfast tables for decades, often seen at communal gatherings like brunches. They are celebrated for their versatility and ease of preparation, making them a favorite for hosts and hostesses.


  • 1950s-1960s: Popularity of breakfast casseroles begins to rise in the U.S., especially for buffet-style brunches.
  • 1970s-1980s: As pre-prepared and frozen foods become more available, dishes like the egg bake become staples for convenient family meals and potlucks.
  • 2000s-Present: There’s a resurgence in using fresh and local ingredients in egg bakes, aligning with the farm-to-table movement.

Recipe Discussion

The base of this dish is a luxurious layer of shredded cheddar and mozzarella cheeses, topped with sautéed mushrooms, onions, and red peppers for a pop of color and flavor. The addition of diced ham introduces a savory depth, while the egg mixture, enriched with milk and seasoned with herbs and spices, binds all the ingredients into a fluffy, cohesive bake.

Serving Suggestions

This Brunch Egg Bake is best served warm, making it an ideal main dish for brunch. Pair it with a light fruit salad, crispy hash browns, or freshly baked bread to complete the meal. It’s also perfect for prepping ahead and serving at large gatherings.

Preparation Tips

  • Cheese Layering: Reserve a portion of the cheese for the top layer to achieve a golden, cheesy crust.
  • Vegetable Sauté: Ensure the vegetables are tender and well-drained before layering to prevent excess moisture in the bake.
  • Egg Mixture: Whisk the eggs thoroughly with the milk and flour to ensure a smooth, even pour that will cook uniformly.

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Brunch Egg Bake Recipe

Brunch Egg Bake

Brunch Egg Bake


  • 3 cups (12 oz) shredded cheddar cheese
  • 3 cups (12 oz) shredded mozzarella cheese
  • 1 jar (4½ oz sliced mushroom (drained))
  • ⅓ cup sliced onions
  • ½ cup chopped red pepper
  • 2 T butter or oleo
  • 3 cups diced fully cooked ham (or pkg thin slice ham from ____)
  • 8 eggs
  • ¾ cup milk
  • ½ cup all-purpose flour
  • 2 T minced fresh parsley
  • ½ tsp dried basil
  • ½ tsp salt
  • ¼ tsp pepper


  1. Combine cheese; place 3 cup in ungreased 13x9x2 in bake dish & set aside.
  2. In a med skillet saute mushrooms, onion & red peppers in butter until tender; drain.
  3. Place over cheese. Top with ham. Sprinkle with remaining cheese.
  4. In a bowl, beat eggs. Add milk, flour, parsley, salt & pepper, mix well. Slowly pour over the cheese.
  5. Bake at 350° for 35-40 min or until a knife inserted near the center comes out clean.
  6. Let stand 10 min before cutting.


Yield = 12 servings.

Whether you’re hosting a Sunday brunch or need a satisfying dish that can feed a crowd, this Brunch Egg Bake is a wonderful choice. Its combination of melty cheese, robust flavors, and hearty ingredients makes it a beloved dish for any breakfast or brunch table.

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