Kitchen Sink Egg Bake
Transform your breakfast routine with the ultimate Kitchen Sink Egg Bake—a hearty, customizable casserole designed to use up whatever you have in your fridge. This crowd-pleasing dish combines fluffy eggs, melty cheese, savory bacon or sausage, vibrant vegetables, and chunks of leftover bread baked to golden perfection. With just 15 minutes of prep time, it's an easy and versatile way to feed a hungry family or impress at brunch. Whether you’re clearing out your produce drawer or experimenting with different flavor combinations, this egg bake is endlessly adaptable and loaded with comforting, delicious goodness. Serve it fresh from the oven or enjoy it as a make-ahead meal—either way, it’s the definition of breakfast done right!
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cups milk
- 1 cups shredded cheese (cheddar, mozzarella, or your favorite blend)
- 0.5 cups cooked bacon or sausage, crumbled
- 1 cups diced vegetables (bell peppers, onions, mushrooms, spinach, etc.)
- 2 cups leftover bread, roughly torn into pieces
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder (optional)
- 1 tablespoon olive oil or butter, for greasing
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until smooth.
Add the shredded cheese, cooked bacon or sausage, and diced vegetables to the egg mixture. Stir to combine.
Spread the torn pieces of bread evenly across the bottom of the prepared baking dish.
Pour the egg and vegetable mixture over the bread, ensuring everything is evenly distributed and the bread is soaked in the liquid.
Let the mixture sit for 5 minutes to allow the bread to absorb some of the egg mixture.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the egg bake is set in the center and golden on top. Insert a toothpick or knife into the middle to check for doneness—it should come out clean.
Remove the egg bake from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm, and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1673 mg | 558% | |
| Sodium | 5312 mg | 231% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 34.5 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 1760 mg | 135% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2214 mg | 47% | |
*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.
