Made By Emily
Breakfast

Easy Eggs in a Bread Casserole for Breakfast

Easy eggs in a bread casserole topped with herbs for a delicious breakfast dish.

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 3
  • Cuisine: American
  • Course: Breakfast, Brunch, Dinner
  • Calories: Approximately 350 per serving

Ingredients

  • 3 slices of bread (about 90 g), cubed
  • 4 large eggs
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon dried garlic powder
  • 200 g (about 3/4 cup) plain yogurt
  • 1 bunch of spring onions, chopped
  • 1 can (about 150 g) tuna, drained
  • 1 medium tomato, sliced
  • 100 g (about 1 cup shredded) Parmesan cheese
  • 100 g (about 1 cup shredded) Cheddar cheese
  • 1 tablespoon vegetable oil

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Cut the bread into cubes and gently place them in the pan, stirring occasionally for about 2 minutes until they start to toast lightly.
  3. In a mixing bowl, whisk together the eggs, a pinch of salt, pepper, garlic powder, and yogurt until fully combined and creamy.
  4. Stir in the chopped spring onions and pour the egg mixture over the toasted bread cubes in the skillet. Cook for 5-7 minutes or until the eggs begin to set around the edges.
  5. Layer the drained tuna, sliced tomato, and sprinkle the Parmesan and Cheddar on top of the egg mixture.
  6. Lower the heat and cover the pan. Continue cooking for another 5-7 minutes until the cheese is bubbly and golden brown, and the eggs are fully set in the center.
  7. Serve hot and enjoy!

Recipe Notes

  • For extra flavor, consider adding fresh herbs like basil or parsley.
  • Keep an eye on the bottom of the casserole to prevent it from burning—it will cook faster near the heat source.
  • Letting the casserole cool slightly before serving allows it to set better, making it easier to cut into portions.

Nutrition Estimate

Calories: 350 | Protein: 22 g | Carbs: 25 g | Fat: 18 g per serving