Baked Meatball Egg Casserole – A Hearty, Cheesy Family Favorite

Why You’ll Love This Baked Meatball Egg Casserole

Looking for a high-protein, family-friendly dinner that doesn’t skimp on flavor? This Baked Meatball Egg Casserole combines juicy homemade meatballs with a cheesy egg and veggie mixture for a one-dish meal that’s as satisfying as it is easy to make.

This recipe is perfect for:

• Weeknight dinners ️

• Holiday brunches

• Low-carb or keto-friendly meal prep

 Ingredients

For the Meatballs:

• 1 lb ground beef (or pork, chicken, or turkey)

• 1 egg

• ¼ cup grated Parmesan

• ¼ cup breadcrumbs (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper to taste

For the Egg Mixture:

• 6 large eggs

• ½ cup heavy cream or milk

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)

• ½ red bell pepper, finely chopped

• ½ green bell pepper, finely chopped

• 1 small onion, diced

• Salt & pepper to taste

• Optional: fresh parsley or chives

 How to Make It

1. Prep the Meatballs

• In a bowl, combine ground meat, egg, Parmesan, seasonings, and breadcrumbs (if using).

• Form into 12–16 meatballs and place them in a greased baking dish.

2. Make the Egg Mixture

• In another bowl, whisk together eggs, cream, cheese, peppers, onion, and seasoning.

3. Assemble

• Pour the egg mixture evenly over the raw meatballs in the dish.

4. Bake

• Preheat oven to 375°F (190°C).

• Bake uncovered for 35–45 minutes, or until the top is golden and the meatballs are cooked through.

5. Serve

• Let cool for 5–10 minutes, slice into squares, and serve warm.

 Tips & Variations

• Cheese options: Use pepper jack for spice or feta for a Mediterranean twist.

• Veggies: Add chopped spinach, zucchini, or mushrooms.

• Make ahead: Prepare the night before and bake in the morning.

• Low-carb tip: Skip breadcrumbs for keto or use almond flour.

 Serving Suggestions

Serve this casserole with:

• A fresh green salad

• Garlic toast or crusty bread

• Roasted vegetables

• Hot sauce or ketchup on the side

 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Cool completely, wrap tightly, and freeze up to 2 months.

• To reheat: Microwave individual portions or bake at 350°F until warm.

 FAQs

Can I use frozen meatballs?
Yes, just thaw them first. Bake time may vary slightly.

Can I use egg whites only?
Yes, replace 6 eggs with 8–9 egg whites for a lighter version.

What kind of cheese works best?
Shredded cheddar, mozzarella, Monterey Jack, or any blend you like!

Can I double the recipe?
Absolutely! Use a larger baking dish and increase the bake time by 10–15 minutes.

Final Thoughts

This baked meatball egg casserole is the ultimate comfort food — cheesy, protein-packed, and easy to make in one pan. Whether you’re cooking for a family dinner or prepping meals for the week, this dish is a total winner. Try it once, and it’ll become part of your regular rotation.

Baked Meatball Egg Casserole

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• Author: kecha

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Description

This baked meatball egg casserole is the ultimate comfort food — juicy meatballs baked in a cheesy, colorful egg custard. It’s a delicious, protein-rich dish that works for breakfast, brunch, or dinner. Simple to prep and full of flavor, it’s a great low-carb option the whole family will love.

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Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 lb (450g) ground beef (or turkey/chicken)

• 1 egg

• ¼ cup breadcrumbs (or almond flour for low-carb)

• ¼ cup grated Parmesan

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ½ tsp black pepper

For the Egg Mixture:

• 6 large eggs

• ½ cup milk or heavy cream

• 1 cup shredded cheese (cheddar, mozzarella, or blend)

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• 2 tbsp chopped green onion or chives

• Salt & pepper to taste

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Instructions

1. Prepare the Meatballs
   In a bowl, combine ground meat, egg, breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper. Mix well and roll into small balls (about 12–16). Place them in a greased 9×13-inch baking dish.

2. Make the Egg Mixture
   In another bowl, whisk together eggs, milk or cream, shredded cheese, chopped peppers, green onions, and a pinch of salt and pepper.

3. Assemble
   Pour the egg mixture evenly over the meatballs in the baking dish, making sure they’re well covered.

4. Bake
   Preheat oven to 375°F (190°C). Bake uncovered for 35–45 minutes, or until the top is golden and the meatballs are cooked through.

5. Cool and Serve
   Let cool slightly before slicing. Serve warm and enjoy!

Notes

• Make-ahead: Assemble the night before and bake in the morning.

• Cheese options: Try feta, gouda, or Monterey Jack for variation.

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.

• Freezer tip: Freeze baked and cooled casserole in portions for up to 2 months.

• Low-carb version: Use almond flour instead of breadcrumbs in meatballs.