Back to School Egg Bake
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And just like that, it’s time to send Rocco back to school! He’s a sophomore this year, at least six inches taller than me, and still growing while I’m convinced that I’ve started the shrinking stage.
Whether you’re a family with five little kids, or like us, with just the youngest still in the house - Summer always goes by way too fast for families everywhere! Now that our kids are donning backpacks, lugging lunch boxes, and heading into classrooms five days a week, parents are wondering how to get them fed before rushing out the door in the morning to catch the bus. Well, this is the answer! This simple, make-ahead egg bake will make everyone happy, including Mom and Dad!
This has been our go-to breakfast for the kids for years, especially those first few weeks of school when everyone is settling into a new routine. Depending on the size of your family, this recipe could easily be doubled and baked in a 9x13 pan. I have always chosen to bake it in a smaller pan because I tend to make several different combinations of the recipe at the same time. This allows me to customize the kid’s favorites while also providing some versatility throughout the week. Ham and cheese on Monday morning, and all veggies on Tuesday! Then a lot less guilt for the PopTart on Wednesday!
This recipe is intended to make ahead and sit overnight before being baked. It’s delicious right out of the oven or at room temperature. With our busy schedules, we are not always together for breakfast, so I like to portion out the egg bake into containers and add a little fruit or veggies. This makes a quick, healthy meal easy for everyone to grab and go!
This recipe starts with a potato base. I switch out Idaho and sweet potatoes, but you could also save some time by using a bag of frozen diced hash browns. If you’re using potatoes, peel, dice, and parboil them in advance so that they are cool when you start to layer the ingredients in the pan.
Once you have prepped your ingredients, this dish comes together quickly. This recipe is as simple as layering your favorite ingredients into the bottom of the baking dish and topping with the egg mixture and maybe a little extra cheese!
The ham and cheese combination seems to be a classic breakfast taste profile, and one Rocco loves. Unfortunately, I do not have the metabolism of a teenager any longer. When I make this one for myself, I tend to lean more towards a lightened-up version of the recipe. I’m all about the versatility of recipes - make it your own! In the version below, I swapped out the Idaho potato with sweet potato, added sauteed red onions, spinach, and garlic, and topped it with feta cheese. The lighter version also is made with a 50/50 ratio of whole egg and egg whites.
Wish I had a way back time machine to take me back to when my littles were actually little. I loved back-to-school time, shopping for new clothes and shoes, and school supplies, and meeting all the new teachers each year.
I want to wish parents, teachers, students, and administrative staff a great school year ahead. I am excited that our kids are back where they should be, ready to thrive, grow, and learn. If you’re meal planning tag me in your meals! We can all use a little inspiration to help get us through the school year!
Back to School Egg Casserole
Ingredients
Instructions
- Spray the bottom of a 9x9 or 8x8 baking dish. Set aside
- Whisk the eggs, salt, pepper, and hot sauce (if using). Set aside
- Layer potatoes evenly into the bottom of the baking dish. Top with salt and pepper.
- Layer ham, cheese, and scallions on top of potatoes.
- Gently pour the egg mixture on top of the vegetables.
- Sprinkle top with a little extra cheese.
- Cover and refrigerate for several hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Preheat oven to 350 degrees.
- Bake uncovered for 45-50 minutes or until the middle is set.
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