Let’s be honest, brunch isn’t complete without eggs; that’s why these egg bakes are the perfect dishes. They are easy to make ahead of time – the day before- then just pop in the oven an hour before you serve. My Mom use to make these when we were little kids, and you can pretty much put anything in it you want.

With all my recipes, I strive to make them easy, flexible and delicious. I kept my recipes below vegetarian, but you could layer in some cooked slices of ham, bacon, sausage, etc. I also used gluten free bread for mine, but regular white or wheat bread (even dayoff) would be PERFECT for this – really allows it to soak up all the egg mixture – yum!

Depending on how you cut them, each egg bake makes about 6-8 servings – so make one of the below, combine other ingredients together, or make both if you are having some friends over!

Spinach and Mushroom Egg Bake

  • 1 loaf of bread (in this case I used gluten free bread)
  • 2 cups of baby spinach
  • 2 cups of sliced mushrooms
  • 4 cups shredded swiss cheese
  • 10-12 eggs eggs
  • 1/3 cup milk
  • 1 tablespoon salt
  • 1 tablespoon pepper

Peppers and Cheddar Egg Bake 

  • 1 loaf of bread (in this case I used gluten free bread)
  • 1 red, 1 yellow and 1 orange pepper – sliced
  • 4 cups cheddar cheese
  • 10-12 eggs
  • 1/3 cup milk
  • 1 tablespoon salt
  • 1 tablespoon pepper

Whisk together your egg mixture (eggs, salt and pepper).

Slice your peppers and mushrooms (if you didn’t purchase pre-sliced).

Assemble your egg bakes.

Layers #1 – Bread (GF)


Layer #2 – Spinach and mushrooms (or) peppers



Layer #3 – Swiss cheese (or) cheddar cheese



Repeat one more time.

Pour your egg mixture over the top.



Let sit overnight or for at least 5 hours in the refrigerator. This gives the egg mixture enough time to soak into the bread and veggies.

Next day

Pre-heat your oven to 400 degrees. Cover your egg bake(s) with tin foil and pop into the oven. Bake for 45 minutes with the tin foil on then take off for the last 15 minutes to let the cheese on top crisp up.

Once done, take out and let sit rest for 15 minutes. This sounds crazy, but this is a very important step to allow the bake to set before you cut into it.