Egg Foo Young Casserole (Better than Takeout)
Easy to make Egg Foo Young Casserole that’s as versatile as you want it to be!
We love Chinese food but take-out versions are often filled with some not-so-great ingredients, are often deep fried and can be expensive. This Egg Foo Young Casserole is the perfect, easy recipe to enjoy all the flavors of Chinese takeout but with healthier, whole food ingredients — no deep frying required! It’s also a wonderFULL way (pun intended) to use up leftovers.
To simplify things and minimize time spent in the kitchen, this version of Egg Foo Young is baked as a casserole dish, rather than pancake-sized patties. With little-to-no effort or cleanup, you’ll come back to this meal time and time again.
What is Egg Foo Young?
Traditional Egg Foo Young is a light and fluffy Chinese omelet-style pancake packed with protein and veggies, and topped with a savory gravy or sweet and sour sauce. While eggs are often thought of as a breakfast food, this recipe has a solid spot in the dinner rotation.
So we can toss our Egg Foo Young Casserole together in 10 minutes flat, we often cook our protein (such as chicken) on our meal prep day or the day before. Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights. Another option is to prep the casserole ahead, cover and refrigerate up to 8 hours or overnight.
We know, we know, we’re always talking about meal prep, but it truly is the holy grail to healthy eating!
Easily customizable + a great way to use up leftovers
When initially recreating this recipe at home, we looked up all the fillings and styles of Egg Foo Young and found an array of ingredients. What we discovered is that Egg Foo Young can be made with almost any vegetable and protein because it’s a recipe that evolved as a way to use up leftovers. So, if you don’t have one of the vegetables in the recipe or prefer a different protein, simply swap it out. Got leftover chicken in the refrigerator? You can mix and match any ingredients (or leftovers) that you have on hand.
Vegetables often used in Egg Foo Young:
- Bell peppers
- Water chestnuts
- Bean sprouts
- Bamboo shoots
Proteins often used in Egg Foo Young:
- Chicken (personal fav)
- Shrimp (personal fav)
Make sure your meat is cooked ahead of time.
Let’s talk gravy
Neither of us (Pam or Kalie) are huge gravy people but our husband’s absolutely LOVE it, and for this meal, we always make an exception! Feel free to make the gravy recipe included below to add to the top of your dish or eat your Egg Foo Young Casserole with a splash of soy sauce, hot sauce or as is.
What should I serve my Egg Foo Young Casserole with?
This recipe is so delicious and filling that it doesn’t necessarily need a side. If you’re feeling extra hungry or want a side that complements the flavors of your Egg Foo Young Casserole, brown rice or cauliflower rice will do just the trick (again, something we often prepare on meal prep day). Drizzle a little gravy over top and you’ve got yourself one heck of a meal!
How should I reheat my Egg Foo Young Casserole?
To reheat, we often put it in the (toaster) oven at 350 degrees for 15 minutes. When we’re strapped for time, we’ll cut it into smaller bite-sized pieces and microwave it for a minute. If using leftover gravy, you may want to add a little water to it to bring back that gooey texture.
Can I freeze my Egg Foo Young Casserole?
You certainly can! This is a great prep-ahead recipe because you can freeze your casserole in individual easy-to-thaw portions and get them out for lunch the night before. Thaw your Egg Foo Young Casserole in the refrigerator overnight and eat it cold or reheat in the (toaster) oven.
Pro tip: Store your sauce and casserole in separate airtight containers.
Ways to reinvent leftovers:
Burrito style! Place a piece of your leftover Egg Foo Young Casserole in a wrap, add a slice of avocado and some salsa, roll it up and you just turned your meal into a Southwest-inspired dish.
Pour the leftover sauce on a steamy bed of white rice and dig in!
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Hi beautiFULL, We’re Pam and Kalie
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