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.
Ingredients
For the Meatballs:
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1 lb (450g) ground beef (or turkey/chicken)
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1 egg
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¼ cup breadcrumbs (or almond flour for low-carb)
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¼ cup grated Parmesan
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp salt
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½ tsp black pepper
For the Egg Mixture:
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6 large eggs
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½ cup milk or heavy cream
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1 cup shredded cheese (cheddar, mozzarella, or blend)
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½ red bell pepper, chopped
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½ green bell pepper, chopped
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2 tbsp chopped green onion or chives
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Salt & pepper to taste
Instructions
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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. -
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. -
Assemble
Pour the egg mixture evenly over the meatballs in the baking dish, making sure they’re well covered. -
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. -
Cool and Serve
Let cool slightly before slicing. Serve warm and enjoy!
Notes
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Make-ahead: Assemble the night before and bake in the morning.
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Cheese options: Try feta, gouda, or Monterey Jack for variation.
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Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Freezer tip: Freeze baked and cooled casserole in portions for up to 2 months.
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Low-carb version: Use almond flour instead of breadcrumbs in meatballs.