Cheese and Veggie Egg Bake

785 12 servings, 1 piece (187 g) each
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(3) 0 Reviews
Prep Time
Total Time

12 servings, 1 piece (187 g) each

We like make-ahead recipes for all occasions, but we love make-ahead brunch ideas! Put this savoury egg casserole in the oven to bake and then relax with your guests - weekend brunch just got a lot easier!

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What You Need

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Make It

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  • Layer half each of the ciabatta slices, spinach, peppers and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or just until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
  • Heat oven to 350ºF. Bake casserole (covered) 45 to 50 min. or until knife inserted in centre comes out clean, uncovering after 30 min. Remove from oven. Let stand 10 min. before serving.


Substitute 1 cup roasted red peppers, cut into strips, for the chopped fresh red peppers.


Looking for a touch of heat? Substitute Cracker Barrel Shredded Habanero Heat Cheese for the Touch of Philadelphia Shredded Creamy Mexicana Cheese.


  • 12 servings, 1 piece (187 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (187 g) each
Calories 300
% Daily Value
Total fat 16g
Saturated fat 8g
Cholesterol 195mg
Sodium 490mg
Carbohydrate 22g
Dietary fibre 2g
Sugars 4g
Protein 16g
Vitamin A 50 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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