Perfect Tender Egg Bake
This foolproof egg bake recipe creates a deliciously tender breakfast casserole by solving the common problem of rubbery texture. Learn exactly why egg bakes turn rubbery and how to fix it with these expert techniques for busy families.
Ingredients
- 8 large eggs
- 1¼ cups half-and-half or whole milk
- 1 cup shredded cheese (Swiss, cheddar, or your preference)
- 2 cups add-ins (pre-cooked vegetables, meats, potatoes, etc.)
- ¼ cup fresh herbs, chopped (parsley, chives, basil, etc.)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg (optional)
- 2 tablespoons butter for greasing baking dish
Instructions
- Preheat oven to 325°F (lower than typical recipes to prevent rubbery texture). Position rack in center of oven.
- Generously butter a 9x9-inch ceramic or glass baking dish (these materials distribute heat more gently than metal)
- In a large bowl, gently whisk eggs just until yolks and whites are combined - do not overmix.
- Add half-and-half, salt, pepper, and nutmeg to the eggs and whisk gently until combined.
- Spread half of your add-ins in the prepared baking dish, then sprinkle with half the cheese.
- Add remaining add-ins and gently pour the egg mixture over everything. Sprinkle remaining cheese on top.
- Optional for foolproof results: Place the baking dish in a larger pan and add hot water to the larger pan until it reaches about 1 inch up the sides of your egg bake dish.
- Bake for 40-45 minutes, or until the center reaches 160°F and is just set with a slight jiggle. The egg bake will continue cooking slightly after removal.
- Allow to rest for 10 minutes before serving, which lets the texture stabilize for perfect slicing.
Notes
To prevent rubbery texture, remove the egg bake from the oven when the center still has a slight jiggle - it will continue to set while resting.
Using ceramic or glass baking dishes rather than metal helps distribute heat more gently for a tender result.
For extra insurance against rubbery texture, you can add an additional 2 tablespoons of half-and-half beyond what the recipe calls for.
Pre-cooking high-moisture vegetables like spinach, mushrooms, or tomatoes prevents them from releasing too much liquid during baking.
Leftovers can be refrigerated for up to 3 days - reheat gently at 50% power in the microwave to prevent further toughening of the eggs.