Creamy Egg and Cheese Casserole

1.Preheat your oven to 350°F (175°C).

2.Grease a 9x13-inch baking dish evenly with the unsalted butter to prevent sticking.

3.In a large mixing bowl, crack all 8 eggs and whisk thoroughly until the yolks and whites are fully combined and slightly frothy.

4.Slowly pour in the 2 cups of whole milk while continuing to whisk, ensuring a smooth mixture.

5.Add the 2 cups of shredded sharp cheddar cheese to the egg and milk mixture, reserving about 1/4 cup of cheese for topping later. Stir gently to combine.

6.Season the mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix well to evenly distribute the seasonings.

7.Pour the egg, milk, and cheese mixture into the prepared baking dish, spreading it out evenly.

8.Sprinkle the reserved 1/4 cup of shredded cheddar cheese evenly over the top of the casserole for a golden cheesy crust.

9.Place the baking dish in the preheated oven and bake uncovered for 35 to 40 minutes, or until the casserole is set in the center and the top is lightly golden.

10.To check doneness, insert a knife or toothpick into the center; it should come out clean without any liquid egg mixture.

11.Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving to allow it to firm up slightly.

12.Cut into squares and serve warm. This casserole pairs wonderfully with fresh fruit or a light green salad for a complete brunch.