Feather Bed Eggs Recipe

Say goodbye to omelet pan mess! This dreamy Feather Bed Eggs casserole is light, fluffy, and incredibly easy to make. Loaded with your favorite veggies and cheese, it's a perfect make-ahead breakfast or brunch dish. Prepare it the night before or bake it fresh – either way, you'll be rewarded with a delicious and impressive egg bake that's sure to be a crowd-pleaser. Get ready for fluffy egg perfection!

Prep Time 20 mins

Cook Time 40 mins

Calories 309.1 kcal

Protein 36g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Feather Bed Eggs

French Bread
1 cup shredded cheese (cheddar, Monterey Jack, Swiss, etc.)
Skim Milk
6 large eggs
Butter
Salt
Pepper
Oregano
Sliced Mushrooms

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How to Make Feather Bed Eggs

Preheat oven to 400°F (200°C). Grease a 9x13 inch baking pan.
Arrange 6-8 slices of bread in a single layer to cover the bottom of the prepared pan.
Evenly distribute 1 cup of your favorite chopped vegetables (onions, peppers, mushrooms, spinach, etc.) over the bread.
Sprinkle 1 cup of shredded cheese (cheddar, Monterey Jack, Swiss, etc.) over the vegetables.
In a large bowl, whisk together 6 large eggs, 1 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper (or your preferred spices).
Pour the egg mixture evenly over the bread, vegetables, and cheese, ensuring the bread is fully saturated.
Cover the pan with foil and refrigerate overnight (optional).
Bake uncovered at 400°F (200°C) for 30-40 minutes, or until the eggs are set and the top is golden brown and puffy.