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.