This cheesy oven-baked egg casserole is a delightful twist on a classic omelet, perfect for a hearty breakfast or brunch.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and a golden crust.
In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
Whisking thoroughly ensures a uniform mixture and prevents lumps.
Pour half of the egg mixture into a greased 9x13-inch baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Sprinkle half of the shredded cheddar cheese evenly over the egg mixture.
Distributing the cheese evenly ensures every bite is flavorful.
Pour the remaining egg mixture over the cheese layer.
Pour gently to avoid disturbing the cheese layer.
Sprinkle the remaining shredded cheddar cheese on top.
Adding cheese on top creates a delicious golden crust.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Remove from the oven and let it cool slightly before slicing.
Allowing it to cool makes slicing easier and prevents crumbling.
Serve warm and enjoy your cheesy oven-baked egg casserole.
Pair with a side salad or toast for a complete meal.
