Egg Bake

Last updated: March 2022

I served this egg casserole for dinner, but it also will make a great breakfast or brunch meal. Cream cheese, and diced avocado, and handful of other ingredients help make this dish savory and fulfilling without being too heavy.

Servings: 4
Serving size: approximately 1 to 1 ½ cup


  • 8 large eggs
  • 1 cup canned diced tomatoes, drained
  • 1/2 avocado, diced
  • 1 cup shredded carrots
  • 4 oz. cream cheese
  • 1 cup part skim mozzarellacheese (divided in half)
  • 2 tbsp. milk
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees
  2. Grease 9”13” baking dish
  3. Use a handheld mixer or stand mixer to combine eggs, tomatoes, avocado, carrots, cream cheese, ½ cup mozzarella, milk, salt, and pepper
  4. Mix on low to medium speed until all ingredients are well combined
  5. Pour mixture into baking dish
  6. Top mixture with ½ cup mozzarella cheese
  7. Bake casserole at 350 degrees for approximately 40 minutes(until eggs are set)
  8. Enjoy!

Note: If less saturated fat is desired, try one the following substitutions:

  • Sour cream in place of cream cheese
  • avocado and omit cream cheese

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Nutrition facts

Per Serving

  • calories: 386
  • carbohydrates: 11g
  • fat: 28g
  • fiber: 3g
  • protein: 24g
  • sugars: 4g

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