Cheesy Breakfast Egg and Polenta Casserole

A comforting, indulgent breakfast casserole featuring creamy polenta as a savory base, topped with perfectly baked eggs and melted cheese, ideal for weekend brunches or gatherings.

Recipe Details

• Total Time: 30–40 minutes (variable based on egg doneness)

• Servings: 6–8 (adjust portions as needed)

Ingredients

For a balanced, flexible base; optional additions are noted for customization.

Core Ingredients

• 2 tablespoons unsalted butter, plus extra for greasing

• 1 cup quick-cooking polenta (or pre-sliced polenta roll, see notes)

• ½ teaspoon fine sea salt

• 1 cup whole milk (3.25% fat)

• ½ cup (2 ounces/57g) fontina or mozzarella, shredded (or a blend)

• 5 ounces thinly sliced cured meat (optional: hot/sweet Italian sausage, salami, or ham)

• 1 packed cup (50g) spinach, kale, or other leafy green (optional, torn/chopped)

• 8 large eggs (room temperature, optional but recommended)

• ½ cup (2 ounces/57g) grated Parmesan cheese

• Freshly ground black pepper (to taste)

• ¼ cup packed basil leaves (optional, larger leaves torn)

Instructions

Step 1: Prep the Baking Dish

Preheat oven to 400°F (200°C) with the rack positioned in the center for even heat distribution. Generously grease a 9×13-inch (23×33 cm) baking dish with unsalted butter, ensuring all interior surfaces (including corners) are coated to prevent sticking.

Step 2: Prepare the Polenta Base

In a medium saucepan, bring 4 cups (960ml) water to a rolling boil over high heat. Gradually whisk in the quick-cooking polenta and salt, stirring vigorously with a heat-resistant spatula to prevent lumps. Reduce heat to medium-low and cook, stirring constantly, until the polenta thickens slightly and pulls away from the pan sides (about 3–4 minutes).

Add the whole milk and butter, stirring continuously until the butter melts and the mixture is smooth and uniformly creamy (it will appear loose—this is intentional for egg incorporation). Fold in the shredded fontina/mozzarella, ensuring full integration.

Step 3: Assemble the Casserole

Transfer the polenta mixture to the prepared baking dish, spreading it evenly to form a 1-inch (2.5 cm) thick layer.

• Optional Pre-Sliced Polenta: If using a pre-sliced roll (e.g., Trader Joe’s), brush each slice with butter, broil for 1–2 minutes until golden-brown, then layer and proceed.

• Layer Additions: Arrange cured meat in overlapping strips; distribute torn greens over the polenta for color and texture.

• Egg Wells: Use the back of a large spoon to create 8 evenly spaced wells across the polenta surface (one per egg). Crack an egg into each well, ensuring yolks are centered.

Step 4: Bake to Perfection

Sprinkle the grated Parmesan cheese over the entire surface. Place the dish on the center rack and bake for 10–15 minutes for jiggly, set whites (yolks runny) or 15–20 minutes for fully set whites (no runny yolks). The polenta edges should bubble slightly, and the top golden-brown.

Adjustments: For faster baking (to ensure whites are opaque), increase oven temperature to 425°F (220°C) and reduce time by 5–7 minutes. For richer polenta, use a 2:1 milk-to-water ratio (or add ¼ cup heavy cream to the base).

Step 5: Rest & Serve

Remove from the oven and let rest 5 minutes to set. Season with freshly ground black pepper, torn basil, or hot sauce (per preference). Slice into 2×3-inch (5×7 cm) portions and serve warm.

Community Variations & Pro Tips

• Runny Egg Lovers: Reduce baking time to 10–12 minutes for a creamy center.

• Vegetarian Upgrade: Replace meat with ½ cup cooked lentils or 1 cup roasted mushrooms.

• Gluten-Free Adaptation: Use pre-sliced polenta or certified gluten-free cornmeal (ensure no cross-contamination).

• Richness Boost: Add 2 tablespoons of heavy cream to the polenta for silkiness or 1 teaspoon garlic powder to the egg wells.

• Leftover Handling: Refrigerate for up to 3 days; reheat at 350°F (175°C) for 10–12 minutes.

"This has become my go-to for birthdays and brunch gatherings! The polenta base is sturdy, and the cheese melts into a golden crust—so much better than plain scrambled eggs." — Repeat user

Enjoy this adaptable, crowd-pleasing casserole with fresh fruit or a side of roasted veggies for a complete meal!