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For Meatless Friday, Kate Moreland whips up a dish that is kid-friendly, quick, and filling! Download our printable recipe card.

My kids love this meal. It started as a quarter size version of this one that I made as a single young college grad wanting something warm, healthy, and filling on a Saturday morning. We eat this often on Fridays, or those other lazy days when I am uninspired to make anything and we are tired of normal egg dishes.   




Egg Casserole (AKA Sweet Yorkshire Pudding or Dutch Baby)  

Prep time: 10 minutes 
Cook time: 25 minutes 
Makes: one 9x9 pan  


4T butter 
4 eggs 
2c flour, spooned and leveled 
2c milk 
1t salt 
1t vanilla 
1c blueberries, fresh or frozen (optional) 
Syrup and fruit for serving   


Preheat oven to 425.  Place butter in baking dish and put dish in oven to heat. Watch that the butter does not burn; remove dish when hot and butter is bubbly.   

Mix together eggs, milk, flour, salt, and vanilla until combined. Pour batter into hot pan.   

If using blueberries, sprinkle evenly across batter. Some will sink and some will float; that is okay.   

Bake 25-30 minutes, checking at the earlier time. This will puff quite high sometimes so allow for space above the pan.  Remove when center is firm, top is nicely browned, and butter is crispy. The puffs will fall somewhat as it cools.   

Serve hot with sliced fruit and drizzle with syrup.  



This can easily be doubled or reduced in size. Each eggs gets a half cup of flour and milk each, so the size is quite customizable. For an eight-egg serving, use a 9x13 cake pan.   

Do not freeze. Store sealed in the fridge up to five days.   

Batter can be made up to a day in advance of cooking. Refrigerate until needed, then mix it back together and bake as directed.  




Download printable recipe


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Copyright 2024 Kate Moreland
Images: copyright 2024 Kate Moreland, all rights reserved.