Edible films for food packaging application are an alternative approach to deal with the problem of disposal of plastic packaging materials. The edible films were prepared with varying proportions (0–100%) of pectin, casein and gelatin in the ratio of 100:0:0(F1), 0:100:0(F2), 0:0:100(F3), 50:0:50(F4), 50:50:0(F5), 0:50:50(F6), 50:25:25(F7), 25:25:50(F8), 25:50:25(F9). Among all the composite films, F7 film showed the best properties. The water solubility, moisture absorption and water vapor permeability of F7 film were reported as 40.59%, 17.75% and 1.07 × 10−12 g/Pa h m, respectively, and these were ahead of the other films. Color and tensile properties of F7 film were satisfactory and showed the high tensile strength of 8.63 × 105 Pa. Surface morphology of F7 film was found smooth, uniform and without cracks through SEM analysis. However, thermal decomposition of all composite films started above 200 °C. Clove essential oil is incorporated into the selected F7 film formatting solution at 0.5, 1 and 1.5% (v/v). The film incorporated with 1.5% clove essential oil showed the highest antimicrobial property against Escherichia coli. These composite films were biodegradable and possessed moderate mechanical properties and a low water vapor transmission rate.