Breakfast Shrimp Casserole
Elevate your mornings with this indulgent Breakfast Shrimp Casserole, a savory blend of tender shrimp, fluffy eggs, and rich cheese baked to perfection. Featuring a flavorful base of sautéed onions, red bell peppers, garlic, and optional white rice, this dish is as hearty as it is satisfying. Sharp cheddar and creamy mozzarella create a golden, melty topping that pairs beautifully with the creamy egg and heavy cream mixture infused with paprika for a subtle smoky kick. Perfect for brunch gatherings or a make-ahead breakfast, this casserole is simple to prepare yet packed with luxurious flavors. Serve it warm, garnished with fresh parsley, alongside a crisp side salad or seasonal fruits for a complete morning feast.
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Recipe Information
Ingredients
- 400 grams large shrimp, peeled and deveined
- 8 large eggs
- 240 milliliters whole milk
- 120 milliliters heavy cream
- 200 grams shredded sharp cheddar cheese
- 100 grams shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 250 grams cooked white rice (optional for layering)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or cooking spray.
In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and red bell pepper, cooking until soft and translucent, about 4 minutes.
Add the minced garlic and cook for another minute until fragrant. Stir in the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together eggs, milk, heavy cream, salt, black pepper, and paprika until well combined.
Spread the optional cooked white rice evenly across the bottom of the prepared casserole dish. Arrange the cooked shrimp and vegetable mixture on top.
Pour the egg mixture over the shrimp and rice layer, ensuring everything is well-coated.
Sprinkle shredded cheddar and mozzarella cheeses evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the egg mixture is set in the center.
Remove from oven and allow the casserole to cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Slice into portions and serve warm. This casserole pairs well with a side salad or fresh fruit.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 508 mg | 39% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
