What's the difference between breakfast casserole and frittata?

A breakfast casserole and a frittata are very similar, they are both baked egg dishes with veggies and meat. The primary difference between the two is that a breakfast casserole often includes a starchy ingredient, such as potatoes or bread, and is made in a casserole dish, while a frittata is made in a pan.

Do egg bakes need to be covered when baking?

Covering an egg bake with aluminum foil while cooking helps to prevent it from drying out while cooking, however, it is not essential.

Can you overcook an egg bake?

Yes, an egg bake can be cooked uncovered.

How long does egg bake last?

After baking, an egg bake casserole can be stored in the fridge for 3-4 days.

Breakfast Egg Bake

Author: Stephanie Kay

Filled with potatoes, bell peppers, sausages, and a little cheese, this egg bake casserole is perfect for a hearty, healthy, and balanced breakfast, or brunch.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 slices 1x
Category: Breakfast
Method: Baked
Cuisine: American

Units Scale

Ingredients

12 eggs
2 sausages, or 4 breakfast sausages, casings removed
1 onion, diced
1 large potato, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated cheddar cheese (optional)
Salt
Black pepper

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Instructions

Preheat the oven to 400° F.
In a 9 x 13-inch casserole dish, add diced potatoes, drizzle with one tablespoon of olive oil, and season with salt and pepper. Using a spatula or your hands, toss the potatoes until well coated in oil and then transfer them to the oven to bake for 20 minutes or until they can easily be pierced with a fork.
In a large pan or cast-iron skillet on medium-high heat, warm the remaining tablespoon of oil. Once warm, add sausages (casings removed) and cook, breaking the meat up with a spatula.
When the sausage is halfway cooked, add the diced onion and bell peppers, oregano, red pepper flakes, and a pinch of salt, and stir to combine. Then cook for a final 3-4 minutes until vegetables are tender and sausage is no longer pink.
While the potatoes are finishing up, crack the eggs into a large bowl, season with a pinch of salt and pepper, and whisk until well combined.
When the potatoes are cooked, remove the baking dish from the oven, and turn the oven down to 350°F.
Transfer the sausage and vegetable mixture into the baking dish, spreading it out evenly across the dish. Then pour the whisked egg mixture into the dish, sprinkle with grated cheese (optional), and then stir gently until everything is well incorporated.
Return the baking dish to the oven and bake for 25-30 minutes until the eggs are set in the middle and the sides are just turning golden brown.
Once cooked, the egg bake can be enjoyed immediately or cooled and stored in the fridge for 3-4 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 314 calories
Sugar: 2 grams
Fat: 22 grams
Carbohydrates: 11 grams
Fiber: 2 gram
Protein: 17 grams

Find it online: https://kaynutrition.com/breakfast-egg-bake/