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California Egg Casserole {Recipe}

Posted by Cindy · April 4, 2012 · Last Updated: April 4, 2012

59 Shares

If you have been dying eggs for Easter you have some eggs to deal with. We have blown our eggs and this casserole is the perfect way to use them up. This egg casserole is California fresh!

This yummy recipe is from my friend Karin! I love that it has loads of fresh tomatoes, avocados and green onions.

California Egg Casserole

12 eggs

3-4 cups shredded Jack cheese (I used two cups)

2 cups shredded cheddar cheese

2 large ripe tomatoes, diced

2 large avocados, cubed

3/4 cup green onions, diced

8 oz cream cheese cut into small chunks

3/4 cup milk

Optional : Italian chicken sausage, cooked and cut into chunks. Another friend tired diced ham and said it was really yummy. Cooked chopped bacon would also be a nice addition.

Prepare 9×13 dish with nonstick spray. Preheat oven to 350 degrees. Mix eggs with milk, beat well.

Layer 2 cups Jack cheese and 1 cup cheddar in bottom of dish (I only did the two cups Jack cheese). Layer remaining ingredients: avocados, tomatoes, green onions, cream cheese. Cover with remaining cheese and cover all with egg/milk mixture. Bake for 45 minutes. Let cool for 10 minutes. Enjoy

9 COMMENTS

Filed Under: Breakfast, Recipes | Tagged as: avacados, breakfast, breakfast recipes, casserole, cheese, egg casserole, eggs, how to use eggs, recipe, tomatoes

Comments

cindy
Wednesday, December 24th, 2014
Can I make this ahead and put in the refrigerator overnight?
Reply
Kyle stanhouse
Friday, July 11th, 2014
Has anyone tried this recipe recently? I'm planning on making it for a bridesmaid brunch and am a little nervous
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Morgan
Friday, May 10th, 2013
I made this yesterday and it was a hit!! Everyone loved it and it was so good and very easy to make. I added sausage and bacon to it and that made it delicious!
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Mama s
Tuesday, January 8th, 2013
This was amazing!!! Made it for my daughter's birthday brunch. Since then have also made in muffin cups and frozen them for grab and go breakfasts.
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Mrs.T
Monday, April 9th, 2012
I made this to take along and share for Easter breakfast at church. Wow, was it ever delicious!! I put it together the night before (to refrigerate overnight and bake in the morning) and was somewhat concerned that the avocados might discolor. I pushed the avocado pieces down into the egg mixture as best I could, sprinkled bacon bits all over the top of the casserole, and hoped for the best. The avocados stayed bright green and appetizing! I will be making this again and again. Thank you so much for sharing.
Reply
Kellie Smith
Thursday, April 5th, 2012
This looks terrific! Can't wait to try it! Thanks for sharing :)
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Patrice
Wednesday, April 4th, 2012
Oh.my.gosh. I am soooo going to make this tomorrow!! :) Thanks!
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Jen
Wednesday, April 4th, 2012
This looks divine! Those avocados... yum! Thanks for sharing this great idea!
Reply
Suzanne
Wednesday, April 4th, 2012
The casserole looks yummy! I've been debating whether to hard boil the eggs, blow them out or take my chances and dye the eggs raw. Reaching for colored eggs in the carton makes me so happy...
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