Easiest Breakfast Casserole Recipe
by Sommer Collier — last updated on Aug 27, 2025 
Whip up this easy egg bake breakfast casserole recipe for the holidays in as little as 30 minutes, and with just 5 ingredients. It’s a family favorite for brunch, and features a thin puff pastry crust and ranch dip mix for a fluffy, tender and delicious baked omelette that’s surprisingly simple to make!
Sommer’s Recipe Notes
No one wants to stand over a hot stove on holiday mornings, which is one of the many reasons why breakfast casserole recipes are always a hit for chefs and guests alike! You typically need only a few minutes to whip together ingredients, pour into a baking dish, pop it in the oven, then walk away… And actually enjoy time with family and friends while whatever-it-is bakes.
This easy Egg Bake recipe makes the most fluffy, flaky, and utterly scrumptious breakfast casserole that tastes like a fine dining omelette. However, in our rustic baked version, we also incorporate zesty ranch dressing mix and a bottom layer of puff pastry to add an extra dimension of texture and buttery flavor to the dish. In fact, it makes any morning feel like a special occasion!
Why We Love This Baked Omelette Breakfast Casserole Recipe
- Few Ingredients, Big Flavors – This 5-ingredient recipe includes ranch dip mix and flaky puff pastry, so you know it tastes amazing! (And unlike many egg casserole recipes, this dish is made without potatoes. No shade… Just sayin’!)
- Prep Ahead – The entire casserole comes together in just 30 minutes. But you can save yourself any day-of prep time and get things going the night before!
- Perfect to Share – This baked omelet recipe yields 9 servings, so it’s great to make for Mother’s Day, Christmas morning, or Easter brunch, or any holiday brunch or breakfast. Or to feed any larger gathering!
It’s a real family favorite in our household, and I’m sure it’s going to be an instant hit for you, too!
Ingredients and Tips
- Frozen puff pastry – Thaw it out per the package instructions shortly before making the casserole.
- Eggs – Use large eggs that have come to room temperature. This is best for baking, as cold eggs can take longer to cook and throw off the recipe.
- Half & Half – While you technically can sub it with whole milk, note that the egg bake won’t be quite as fluffy. I say go for it and use the real half-and-half!
- Shredded cheese – I love to use a combination of cheddar cheeses, but feel free to include other Mexican shredded cheese or Italian blends if you prefer. You can even get fancy and make this egg casserole recipe with shredded Gouda or Swiss cheese.
- Ranch dip mix – Regardless of what cheese you use, the flavors are sure to be enhanced by bold and tangy ranch dip mix that includes garlic powder, onion, and herbs!
How to Make This Easy Breakfast Casserole Recipe
Prep Ahead Tip – To make ahead, prepare the pastry crust and the egg mixture the night before. Keep them separate and cover well with plastic wrap. Refrigerate overnight. When ready to bake, unwrap the crust and egg mixture. Stir the egg mixture again, pour, and bake for 30 minutes.
Find the full Easy Breakfast Casserole recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store cooled leftovers in an airtight container and keep in the refrigerator for up to 3 days.
- Freezing – You can technically freeze squares of baked eggs for up to 3 months by wrapping each piece individually in plastic wrap and then storing them all together in a freezer-safe bag. But note that the texture of the egg will become slightly grainy and less fluffy when thawed in the fridge overnight and reheated.
- Reheating – Reheat baked omelette by gently microwaving in 10-20 second bursts at 50% power.
Serving Suggestions
Add oomph to brunch with hearty slices of pork or beef bacon, or breakfast sausage links or patties. For an extra starchy treat, consider serving with a satisfying sweet potato hash or baked hash browns.
I’m also a fan of serving a nice bowl of fresh fruit to lighten things up *this much.*
For condiments, I suggest serving with sour cream, salsa or pico de gallo, hollandaise sauce, or hot sauce. Or whatever sauces and extra goodies you like! You can also top slices with a sprinkle of fresh herbs, such as chopped parsley or green onions.
Since we’re talking brunch, obviously we need to bring mimosas and bloody marys to the conversation! And if you’re looking for an extra kick of fun, you’ve got to try our spicy bloody mary recipe.
Easy Egg Bake Recipe
Video
Ingredients
- 1 sheet frozen puff pastry, thawed
- 10 large eggs
- 2/3 cup half & half
- 1 1/2 cups shredded cheddar cheese
- 1 packet Hidden Valley® Ranch Dip Mix
Instructions
- Preheat the oven to 400 degrees F. Lay a piece of Glad® Press ‘n Seal (or other plastic wrap) flat on the counter. Roll a piece of puff pastry out over it, into a 12 X 12 inch square.
- Pick up the puff pastry by the edges of the plastic. Flip and fit the pastry into an 8 X 8 inch baking dish, making sure the pastry comes up the sides. Peel off the plastic. Crimp the edges of the pastry if desired.
- Crack the eggs into a large bowl. Add the half & half, and beat well. Mix in the Hidden Valley® Ranch Dip Mix and shredded cheese.
- Pour the egg mixture into the prepared baking dish. Bake for 20-30 minutes, until the center doesn’t jiggle when shaken. Cool for 5 minutes. Then cut and serve!
Notes
- Storing Leftovers – Store cooled leftovers in an airtight container and keep in the fridge for up to 3 days.
- Freezing – You technically can freeze squares of baked eggs for 3 months by wrapping each piece individually in plastic wrap, then storing all together in a freezer-safe bag. But note that the texture of the egg will become slightly grainy and less fluffy when thawed in the fridge overnight and reheated.
- Reheating – Reheat baked omelette by gently microwaving in 10-20 seconds bursts at 50% power.
Nutrition
Frequently Asked Questions
The top of the baked omelet will be a gorgeous golden brown, and it doesn’t jiggle much when gently poked. If you insert a knife into the egg casserole, it won’t come out “clean,” but it shouldn’t be wet with raw egg.
We love the simplicity of this recipe, but you can add other ingredients if you like! Feel free to mix in a handful or two of veggies like sliced mushrooms, bell peppers, zucchini, or spinach, and/or cooked crumbled breakfast pork or turkey sausage or bacon, or cubed ham. However, note that vegetables will release moisture when baked, which can impact the overall cooking time and final texture.
This egg casserole recipe is seasoned with plenty of cheese and powdered ranch mix, so there is enough salt for most people. However, feel free to add salt and black pepper if desired.
I just made this, and it turned out amazing! This is gonna go on our regular rotation. So easy, so few ingredients, healthy, but feels a little bit decadent. I absolutely loved it.
This is the definition of easy comfort food. Great flavor, minimal cleanup, and it fed a crowd without any stress!
Perfect for our weekend brunch. Everyone loved it and the leftovers reheated perfectly – definitely keeping this in my rotation!
So simple and so delicious! I prepped it the night before, and it baked up beautifully in the morning. My family devoured it!
Hidden valley ranch dip……not in my store!