Cheesy Corn and Egg Casserole with Sharp Cheddar

Have you ever added corn to an egg bake? If not, you’re missing out. This corn and cheddar egg bake is easy to make and full of bright flavor from red bell pepper, onion, corn, cheddar, and scallions. It’s perfect for family breakfasts, meal prep, or a quick brunch. Serve with toast, bacon, or breakfast sausage for a complete meal.

Corn with eggs?

Yes — it works wonderfully. The natural sweetness and slight crunch of corn kernels pairs beautifully with sautéed red bell pepper and onion, which infuse the eggs with extra flavor. The finished bake has a subtle Southwestern vibe that goes great with toast and a side of smoky bacon or sausage. The recipe is also simple to scale for meal prep.

Ingredients

The ingredient list is straightforward and uses pantry staples. I often use frozen corn so I always have what I need on hand.

• 1 cup corn kernels (frozen works well)
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 scallions, chopped
• 1/2 teaspoon kosher salt
• 6 eggs
• 1 cup liquid egg whites
• 1 cup fat-free cheddar cheese
• 2 tablespoons plain nonfat Greek yogurt
• 1 teaspoon seasoned salt (or a mix of paprika, onion powder, and garlic powder with kosher salt)

Prepare the vegetables

Preheat the oven to 350°F. While it heats, chop the red bell pepper, onion, and scallions. Heat a frying pan over medium-high, spray with cooking oil, then add the chopped peppers, onion, and the kosher salt. Sauté for about 5 minutes until they begin to soften.

After 5 minutes, add the corn kernels and continue cooking for another 5 minutes, or until the vegetables are tender and any excess moisture has reduced.

When the vegetables are cooked through, transfer them to a greased baking dish and spread into an even layer on the bottom.

Make the egg mixture and assemble

In a bowl, whisk together the eggs, liquid egg whites, Greek yogurt, seasoned salt, cheddar, and the chopped scallions until smooth.

Pour the egg mixture over the vegetables in the baking dish, spreading gently so it covers the layer evenly.

Bake at 350°F for 35–40 minutes, or until the center is set and the top is lightly golden. Let it rest a few minutes before cutting into four servings.

Equipment

• Frying pan
• Rectangular baking dish (for example 9″ x 13″)

Ingredients (summary)

• 1 cup corn kernels (I use frozen)
• 1 red bell pepper
• 1 onion
• 2 scallions, chopped
• 1/2 tsp kosher salt
• 6 eggs
• 1 cup liquid egg whites
• 1 cup fat-free cheddar cheese
• 2 tbsp plain nonfat Greek yogurt
• 1 tsp seasoned salt

Instructions

1. Preheat oven to 350°F.
2. Chop the red bell pepper, onion, and scallions.
3. Heat a frying pan over medium-high and add cooking spray.
4. Add the chopped peppers, onion, and 1/2 tsp kosher salt. Cook 5 minutes.
5. Add the corn and cook another 5 minutes, until vegetables are tender.
6. In a bowl, combine eggs, egg whites, cheese, yogurt, scallions, and seasoned salt; whisk well.
7. Spray the baking dish with cooking spray and spread the vegetable mixture in an even layer.
8. Pour the egg mixture over the vegetables.
9. Bake 35–40 minutes, or until the center is firm.
10. Cut into 4 servings. Store covered in the refrigerator and reheat in the microwave or air fryer.

Nutrition & notes

Serving: 1 slice (recipe yields 4). Approximate nutrition per serving: 229 kcal, 16 g carbs, 26 g protein, 7 g fat. Adjust ingredients or portion sizes as needed for your dietary goals.

You might also enjoy:

Zucchini Quiche with Hashbrown Crust

Crispy Delicious Breakfast Eggrolls

Veggie Egg Bake