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California egg casserole is a delicious new take on an egg dish. Eggs, avocados, tomatoes and cream cheese make this meatless meal taste California fresh!
If you want something heartier try my breakfast egg casserole with sausage and mozzarella. My go to breakfast for company is this quiche. It even freezes for make ahead breakfasts. Add something sweet with this overnight coffee cake.
This yummy recipe is from my friend Karin! I love that it has loads of fresh tomatoes, avocados and green onions.
California Egg Casserole
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