One-pan Egg Casserole Happiness

A great dish for Christmas morning

We Leege’s (my last name, “LEG-eez”) love our eggies. I grew up helping my Mom make this egg casserole and now I love making it for my family and guests, especially during the holidays. This dish is definitely a family favorite when the holidays are here. It’s my favorite too mostly because it’s so easy, so tasty and the clean up is a breeze because you make it and bake in the same pan! Yay, easy clean up!

Oven-baked in just one pan

Basically, this is an oven-baked omelet and you can add variations of flavors. In this recipe we used sun-dried tomatoes, feta cheese and fresh basil – an herb that might be the second love of my life! Oh, and for my little people, I make a more plain version with just egg and cheese. It’s so easy … I’ll make two versions and bake them both so everyone is happy. I love happy people!

Watch the video (see written recipe at bottom)

Recipe for One-pan Egg Casserole Happiness

First, pre-heat oven to 350.


  • 8 eggs, or more depending on how many people you are serving (typically 2 eggs per person, unless you are feeding my husband, who can eat 4 eggs!)
  • 1 small jar of sun-dried tomatoes (in oil)
  • 1/2 cup of feta cheese
  • 1 handful of fresh basil leaves (gotta be fresh)


  • Spray a 9×9 pan with cooking spray. I use a 9×13 when I’m feeding more than 4 people.
  • Crack eggs right in the baking pan (no need for a separate mixing bowl) and whisk.
  • Add sun-dried tomatoes and feta cheese.
  • Bake in oven at 350 for 25 to 30 minutes until eggs are set. Test with a fork, just as you would test brownies. If you see raw egg on your fork, bake a little longer until your fork comes out clean.
  • While dish cools a bit, top with basil chopped into small, thin strips (chiffonade)

Deliciously simple! Enjoy!

egg casserole
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