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Cheesy Egg Casserole is the perfect baked eggs recipe for brunch! This easy breakfast casserole is full of cheese with no bread so it’s just eggs! I make this recipe for every holiday (and sometimes just because) and it always disappears first!
Why You’ll Love THIS Casserole
If you’re looking for the perfect brunch egg recipe, THIS IS IT. It’s a family favorite and it’s so easy – it comes together in minutes – without bread! None of my family are huge egg lovers, but we devour this breakfast casserole, so you know it has to be good.
- Easy Breakfast Casserole can be made the night before
- It’s egg casserole without bread – just eggs and cheese!
- It’s perfect for holiday brunch – we make it every year for Christmas morning breakfast.
Ingredients Needed
- The eggs get their body and rise from a combination of all purpose flour and baking powder.
- Then you add double the cheese: cottage cheese and 2 full cups of your favorite cheese. I use mozzarella most often because I think it pairs well with the Italian seasoning.
- The butter gives it great flavor and helps it all melt together perfectly.
Variations
- Simply stir some pre-cooked veggies, like chopped mushrooms, green onion, broccoli, zucchini, or bell peppers, into the egg mixture.
- Make a gluten free breakfast casserole with 1:1 AP GF flour
- You can add bacon or sausage, ham, make it a hash brown casserole, or even add green chiles.
- Use any kind of cheese you want: Cheddar cheese, Mozzarella, or Monterey Jack all melt perfectly in this recipe.
How to make Egg Casserole
- Whisk eggs until slightly beaten then whisk in melted butter.
- Whisk in flour, baking powder, and seasonings until smooth.
- Mix in cottage cheese and shredded cheese.
- Pour into a 9×13-inch baking pan and bake for 30-40 minutes at 400°F until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
Expert Tips
- Don’t be freaked out about cottage cheese. I don’t like cottage cheese (neither does anyone in my family) but we love this recipe. You don’t taste it – it’s just there to add body and a little extra protein.
- You know it’s done baking when it’s light golden on top and looks set when the pan is tapped (no jiggle).
Storage & Make Ahead Instructions
- You can assemble the entire breakfast casserole recipe the night before and allow to come to room temperature before baking the next morning.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
FAQs
Is egg casserole gluten free?
This recipe can be made gluten free by substituting GF 1:1 AP flour in place of the all purpose flour.
Can you substitute something for the cottage cheese?
I have never tried swapping this out, but others have tried ricotta cheese with success.
Cheesy Egg Casserole Recipe
Buttery Cheesy Egg Casserole – this recipe is the perfect baked egg recipe for brunch! It’s full of cheese and spices and everyone loves it.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Ingredients
- ½ cup (113g) unsalted butter, melted (I use Challenge Butter)
- 1 16 ounce container (453g) cottage cheese
- 2 cups mozzarella cheese (approzimately 8 ounces/226g)
- ¼ cup (31g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 10 large eggs lightly beaten
Instructions
- Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
- Whisk eggs in a large bowl.
- Stir in butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt (mixture will be lumpy).
- Pour into prepared baking dish and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
Recipe Video
Recipe Notes
- You can assemble the entire casserole the night before and allow to come to room temperature before baking the next morning.
- Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
- Don’t be freaked out about cottage cheese. I don’t like cottage cheese (neither does anyone in my family) but we love this recipe. You don’t taste it – it’s just there to add body and a little extra protein.
Recipe Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 2g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 171mg | Sodium: 267mg | Potassium: 98mg | Vitamin A: 560IU | Calcium: 134mg | Iron: 0.9mg
Nutritional information not guaranteed to be accurate
Our hens are laying like crazy and I was looking for a tasty way to use up a quick dozen. This was fabulous! Instead of spices I added salt-and-oil-preserved red peppers with green onions and roasted elephant garlic, and used half mozzarella, half cheddar, and topped it with Parmesan. Oh man. Two of us killed the whole pan in only two days. I will be making it again tomorrow, this time with basil pesto and Parmesan for flavoring.
It was wondering if I can do this egg casserole the night and keep it in the refrigerator and bake it off the next morning?
Yes you can!
Made this twice and love it! Very versatile. Want to make it for Easter Sunday, but just realized I don’t have cottage cheese. Anyone use anything as a substitute before?
Do you drain the cottage cheese? What type of cottage cheese – low fat, regular, etc? It sounds delicious!
No I don’t – and you can use any fat content. I’ve used all of them over the time of making this recipe.
Lots of good egg casserole recipes out there, but few that are great! Adult grandchildren called late last evening and invited themselves for breakfast this morning. Saw the recipe from earlier post this week and decided to give it a try. Ended up with rough chopped, zucchini, yellow squash, kale and tri-color sweet peppers. Used both mozzarella and fiesta blend cheese. Off the chart, good, easy and requests for ‘take home’ portions. This is a real keeper to make for those breakfast for dinner nights with a handful of shrimp or crab thrown in, just for fun.
Love the adding in veggies! How much did you use? Thanks
I’d say about 1 cup of chopped – your favorite. You can use frozen that have been thawed.
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