As the editor of Inn Cuisine, I am proud to present my favorite version of an InnCredible Egg Casserole, perfect whether cooking for bed & breakfast guests or for a hungry family at home. With the hint of a southwestern twist to a traditional morning meal, this hearty dish is not only unforgettable, it’s a cinch to make and is ideally suited for long and leisurely weekend breakfasts.
Adapted over the years from a Sunday Brunch Casserole recipe in my treasured 1999 Taste of Home Annual Recipes Cookbook, this dish has continued to please picky eaters young and old, male and female alike. While the original recipe was good, I believe this version is great, and its easy-peasy preparation allows you precious time to gather and connect with those around your table. After all, isn’t that what the best meals are all about?
Featuring a tasty yet subtle blend of asparagus, red pepper and eggs, this InnCredible Egg Casserole is suited to any breakfast or mid-day setting—from casual affair to bountiful brunch. And if it’s compliments you’re craving, look no further. As many years as I’ve been serving and perfecting this dish, it has never failed to yield anything but requests for seconds, often thirds and sometimes fourths!
As your hostess, I invite you to try this recipe soon and encourage you to experiment with the ingredient list to enhance more of the flavors you love. The possibilities and vegetable combinations need only be limited by your imagination and personal tastes.
Enjoy!
Recipe: InnCredible Egg Casserole
(recipe courtesy Inn Cuisine, as adapted from a recipe for Sunday Brunch Casserole in Taste of Home’s 1999 Annual Recipes Cookbook)
- 1 small to medium-sized Onion, diced
- 1 large Red Pepper, chopped
- 1 bunch Asparagus (approximately 1 pound) rinsed, trimmed and cut diagonally into 1″ pieces
- 2 tablespoons extra-virgin Olive Oil
- 1 package refrigerated Simply Potatoes Southwest Style Hash Browns
- 1 cup Milk
- 1 dozen Eggs
- 1 cup shredded Cheese (any flavor you prefer, but Cheddar, Colby-Jack or Gruyere work nicely)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Dill Weed
Preheat oven to 350 degrees for baking.
Assembly
In a medium-sized skillet, warm 2 tablespoons of olive oil over medium heat. When warmed, add onion, red pepper and asparagus, and saute until just fragrant and barely tender, not more than 3 minutes.
In a large mixing bowl, add milk, salt, pepper and dill weed to 12 eggs and whisk until combined. Stir in hash browns and cheese, adding the sauteed vegetables and combining all.
Transfer mixture to a greased 13×9x2 inch casserole (baking) dish and bake uncovered, approximately 40-50 minutes or until the center is set and a knife inserted in the middle comes out clean.
Yields approximately 6-8 servings.
*If you happen to be cooking for a smaller crowd (only 2-4 people,) I suggest using only 8 eggs, 2/3 package of hash browns, 1 small onion, 1 medium red pepper, 1/2 bunch (approximately 1/2 pound) asparagus, 1/2 milk, 1/2 cup shredded cheese and seasonings to taste. Prepare as in recipe above, adding mixture to an appropriately-sized casserole (baking) dish when combined.
While you will still bake the prepared casserole at 350 degrees, depending on the depth of whatever casserole (baking) dish you use, you may need to adjust the baking time accordingly. For a more shallow casserole, starting checking doneness at approximately 30-35 minutes and check accordingly until the mixture is set. If using a smaller but deeper baking dish, you may need to bake the casserole an extra 10 minutes. Casserole is done when center is set and knife inserted in the middle comes out clean. Do not over bake.
Serve with freshly squeezed juice, coffee, tea, milk or water. A side of fresh fruit and an assortment of muffins makes a nice accompaniment.
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{ 7 comments… read them below or add one }
That’s a meal, healthy and a wonderful lunch with a salad, eating at the INN is good!
That is the perfect brunch recipe — I’m always looking for something that is beautiful and dramatic as the center of a brunch buffet.
We both love this egg casserole! We’re staring at it and drooling.
We’re having a big brunch event next month and have been looking for dishes like this to serve. It’s such perfect timing! Thanks!
I love a great egg casserole, and this recipe looks fantastic! Thanks for sharing it!
Peter – Nice to see you! Thanks for dropping by and you’re right, this meal would make a fabulous lunch, not to mention a delicious dinner. (Sometimes, I love nothing more than enjoying terrific breakfast foods for an evening meal. It can be such a welcome change of pace from the same old, same old.)
Lydia & WORC – Glad you like the recipe. This dish is definitely suited as the center of a brunch buffet and the combination of eggs, red pepper and asparagus is amazing!
Kristen – This recipe IS fantastic (if you like eggs & veggies at least.) I hope you will try it sometime and when you do, be sure to let me know how it turns out for you and your family or guests!
I love egg casserole! It’s always the perfect brunch treat. What a cool site this is, I love it!
Wow, that looks like it has a lot more flavor than my egg casserole! I always make it over the holidays when there’s lots of people around.