13 Fluffy Egg Bakes & Frittatas for Easy Brunches

Feed a crowd without flipping a single omelet! These 13 fluffy egg bakes and frittatas are perfect for brunch, meal prep, and holidays.

Below you’ll find 13 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Denver Egg Bake

Ham, peppers, and onion baked into a fluffy, cheesy egg casserole.

Ingredients

• 10 eggs
• 1/2 cup milk
• 2 cups diced ham
• 1 green bell pepper, diced
• 1 onion, diced
• 1 1/2 cups shredded cheddar
• 1 tsp mustard powder
• Salt and pepper

Instructions

1. Heat oven to 350°F and grease a 9×13-inch dish.
2. Whisk eggs, milk, mustard powder, salt, and pepper.
3. Stir in ham, bell pepper, onion, and 1 cup cheddar.
4. Pour into the dish and top with remaining cheese.
5. Bake 35 to 40 minutes until puffed and set.
6. Rest 10 minutes before slicing.

2. Spinach & Feta Frittata

Light, lemony frittata with wilted spinach and salty feta crumbles.

Ingredients

• 10 eggs
• 1/4 cup milk
• 4 cups baby spinach
• 1 cup crumbled feta
• 1/2 red onion, sliced
• 2 tbsp olive oil
• 1 lemon, zested
• 1/4 tsp nutmeg

Instructions

1. Heat oven to 375°F.
2. Sauté onion in an oven-safe skillet 4 minutes.
3. Wilt in the spinach.
4. Whisk eggs, milk, lemon zest, and nutmeg; pour over vegetables.
5. Sprinkle feta over the top.
6. Bake 18 to 20 minutes until puffed and just set.

3. Sausage & Hash Brown Egg Bake

Crispy hash browns, savory sausage, and eggs — the ultimate hearty brunch.

Ingredients

• 1 lb breakfast sausage
• 1 bag (30 oz) frozen hash browns, thawed
• 10 eggs
• 1 cup milk
• 2 cups shredded cheddar
• 1 bell pepper, diced
• 1 tsp garlic powder
• 2 green onions

Instructions

1. Heat oven to 375°F and grease a 9×13-inch dish.
2. Brown sausage 7 minutes; drain.
3. Layer hash browns, sausage, and bell pepper in the dish.
4. Whisk eggs, milk, and garlic powder; pour over.
5. Top with cheddar.
6. Bake 40 to 45 minutes until set and golden.

4. Mushroom & Swiss Frittata

Earthy mushrooms and nutty Swiss in a silky, golden frittata.

Ingredients

• 10 eggs
• 1/3 cup heavy cream
• 12 oz sliced mushrooms
• 1 shallot, minced
• 1 1/2 cups shredded Swiss
• 2 tbsp butter
• 1 tsp thyme
• Salt and pepper

Instructions

1. Heat oven to 375°F.
2. Sauté mushrooms and shallot in butter 7 minutes until golden.
3. Whisk eggs, cream, thyme, salt, and pepper.
4. Pour over mushrooms; sprinkle with Swiss.
5. Cook on the stove 2 minutes until edges set.
6. Bake 15 minutes until puffed and golden.

5. Bacon & Cheddar Egg Bake

Smoky bacon and sharp cheddar in a custardy overnight-friendly bake.

Ingredients

• 12 eggs
• 1 cup milk
• 8 slices bacon, cooked and crumbled
• 2 cups shredded sharp cheddar
• 4 green onions, sliced
• 1 tsp Dijon mustard
• 1/2 tsp paprika
• Salt and pepper

Instructions

1. Heat oven to 350°F and grease a 9×13-inch dish.
2. Whisk eggs, milk, Dijon, paprika, salt, and pepper.
3. Stir in bacon, 1 1/2 cups cheddar, and green onions.
4. Pour into the dish; top with remaining cheddar.
5. Bake 35 to 40 minutes until set.
6. Rest 10 minutes before serving.

6. Veggie-Packed Frittata

A rainbow of vegetables in a light, protein-packed frittata.

Ingredients

• 10 eggs
• 1/4 cup milk
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 cup goat cheese
• 2 tbsp olive oil

Instructions

1. Heat oven to 375°F.
2. Sauté zucchini, bell pepper, and broccoli 5 minutes.
3. Add tomatoes 1 minute.
4. Whisk eggs and milk; pour over vegetables.
5. Dot with goat cheese.
6. Bake 18 to 20 minutes until set and lightly golden.

7. Ham & Cheese Strata

Overnight strata with buttery croissants, ham, and gruyere — brunch magic.

Ingredients

• 6 croissants, torn
• 2 cups diced ham
• 2 cups shredded gruyere
• 8 eggs
• 2 cups milk
• 1 tbsp Dijon mustard
• 1 tsp thyme
• Salt and pepper

Instructions

1. Grease a 9×13-inch dish and layer croissants and ham.
2. Whisk eggs, milk, Dijon, thyme, salt, and pepper.
3. Pour over the bread; press to soak.
4. Top with gruyere; cover and chill overnight.
5. Bake at 350°F for 45 minutes until puffed.
6. Rest 10 minutes before slicing.

8. Tomato Basil Frittata

Sunny tomatoes, fresh basil, and mozzarella in a classic Italian frittata.

Ingredients

• 10 eggs
• 1/4 cup milk
• 2 cups cherry tomatoes, halved
• 1 cup shredded mozzarella
• 1/2 cup basil leaves
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper

Instructions

1. Heat oven to 375°F.
2. Sauté garlic 30 seconds; add tomatoes 3 minutes.
3. Whisk eggs, milk, salt, and pepper; pour into the skillet.
4. Sprinkle mozzarella over the top.
5. Bake 16 to 18 minutes until set.
6. Top with fresh basil and serve.

9. Southwest Egg Bake

Black beans, corn, and pepper jack with a kick — fiesta in a baking dish.

Ingredients

• 10 eggs
• 1/2 cup milk
• 1 can black beans, drained
• 1 cup corn
• 1 can diced green chiles
• 1 1/2 cups pepper jack
• 1 tsp cumin
• 1/4 cup cilantro

Instructions

1. Heat oven to 350°F and grease a 9×13-inch dish.
2. Whisk eggs, milk, cumin, salt, and pepper.
3. Stir in beans, corn, green chiles, and 1 cup cheese.
4. Pour into the dish; top with remaining cheese.
5. Bake 35 minutes until set.
6. Top with cilantro; serve with salsa.

10. Broccoli Cheddar Egg Bake

Tender broccoli and sharp cheddar in a fluffy egg custard kids actually eat.

Ingredients

• 10 eggs
• 1 cup milk
• 4 cups broccoli florets
• 2 cups shredded cheddar
• 1/2 onion, diced
• 1 tsp garlic powder
• 1/2 tsp mustard powder
• Salt and pepper

Instructions

1. Heat oven to 350°F and grease a 9×13-inch dish.
2. Steam broccoli 3 minutes until bright green.
3. Whisk eggs, milk, garlic powder, and mustard powder.
4. Stir in broccoli, onion, and 1 1/2 cups cheddar.
5. Pour into the dish; top with remaining cheese.
6. Bake 35 to 40 minutes until set.

11. Asparagus & Goat Cheese Frittata

Spring-fresh asparagus with tangy goat cheese and lemon in a delicate frittata.

Ingredients

• 10 eggs
• 1/4 cup heavy cream
• 1 bunch asparagus, trimmed
• 4 oz goat cheese, crumbled
• 1 shallot, minced
• 2 tbsp butter
• 1 lemon, zested
• 1 tbsp chives

Instructions

1. Heat oven to 375°F.
2. Blanch asparagus 2 minutes; pat dry.
3. Sauté shallot in butter 2 minutes in an oven-safe skillet.
4. Whisk eggs, cream, lemon zest, salt, and pepper.
5. Pour over shallot; arrange asparagus and goat cheese on top.
6. Bake 16 to 18 minutes; garnish with chives.

12. Overnight French Toast Bake

Custardy cinnamon French toast bake with a buttery streusel topping.

Ingredients

• 1 loaf brioche, cubed
• 8 eggs
• 2 cups milk
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• 1/2 cup flour
• 1/2 cup cold butter

Instructions

1. Grease a 9×13-inch dish and add brioche cubes.
2. Whisk eggs, milk, 1/4 cup brown sugar, cinnamon, and vanilla.
3. Pour over bread; press to soak. Cover and chill overnight.
4. Mix flour, remaining brown sugar, and cold butter into crumbs.
5. Top the bake with streusel.
6. Bake at 350°F for 45 minutes until golden.

13. Potato & Kale Frittata

Crispy potatoes and hearty kale with smoked gouda — rustic and filling.

Ingredients

• 10 eggs
• 1/4 cup milk
• 2 potatoes, thinly sliced
• 3 cups chopped kale
• 1 cup smoked gouda, shredded
• 1 onion, sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika

Instructions

1. Heat oven to 375°F.
2. Crisp potato slices in olive oil 8 minutes.
3. Add onion and kale; cook until wilted.
4. Whisk eggs, milk, paprika, salt, and pepper; pour over.
5. Sprinkle with smoked gouda.
6. Bake 18 minutes until puffed and golden.

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