Sprinkle the shredded cheddar evenly on top.
In a bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika (if using), salt, and pepper.
Pour the egg mixture evenly over the casserole.
Bake for 50–60 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
Let the casserole rest for 10 minutes before slicing. Garnish with green onions if desired.
Optional Add-Ins
Diced bell peppers
Sautéed onions or mushrooms
Crumbled bacon
Chopped spinach
Diced jalapeños for a spicy kick
Make Ahead
Assemble the casserole the night before, cover, and refrigerate. The next morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You may need to add 5–10 minutes to the baking time if it’s still quite cold.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator and
reheat in the microwave or a 175°C oven until warmed through.
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