Ina Garten Brunch Egg Casserole
The Ina Garten Brunch Egg Casserole is hearty, creamy, and packed with savory flavor—perfect for feeding a crowd with minimal effort. Inspired by the elegant yet practical cooking style of Ina Garten, this dish transforms simple breakfast staples into a comforting centerpiece.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
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10 large eggs
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1 cup heavy cream
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½ cup whole milk
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1½ cups grated Gruyère or cheddar cheese
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1 cup diced cooked ham or sausage (optional)
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1 cup chopped spinach (sautéed and drained)
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½ cup diced onion
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1 tablespoon olive oil or butter
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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Pinch of nutmeg
Instructions
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or oil to prevent sticking.
Proper preheating ensures even cooking throughout the casserole.
Heat olive oil or butter in a skillet over medium heat. Sauté onions until soft and translucent, about 3–4 minutes.
Add spinach and cook briefly until wilted. Remove from heat and drain excess moisture.
Moisture control prevents a watery casserole.
In a large bowl, whisk together eggs, heavy cream, and milk until smooth.
Add salt, pepper, and nutmeg. Whisk gently to avoid incorporating too much air.
Spread sautéed vegetables and diced ham evenly in the greased baking dish.
Sprinkle grated cheese over the mixture.
Slowly pour the egg custard over the filling, ensuring even coverage.
Place the dish on a baking sheet and bake for 35–45 minutes.
The edges should be firm, and the center should have a slight wobble but not appear liquid. If the top browns too quickly, tent loosely with foil.
Avoid overbaking to maintain a creamy texture.
Allow the casserole to rest for 10–15 minutes before cutting.
Resting helps the custard firm up for clean, even slices.
Find it online: https://inagartendishes.com/ina-garten-brunch-egg-casserole/