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Cheesy Egg Casserole is the perfect baked eggs recipe for brunch! This buttery, easy breakfast casserole is full of cheese and no bread so it’s just cheesy eggs! I make this recipe for every brunch (and sometimes just because) and it always disappears first!
![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.](https://www.crazyforcrust.com/wp-content/uploads/2017/03/Cheesy-Egg-Casserole-7-of-8.jpg)
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
This recipe can be made gluten free by substituting GF 1:1 AP flour in place of the all purpose flour.
I have never tried swapping this out, but others have tried ricotta cheese with success.
Cheesy Egg Casserole Recipe
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.
I made this for the first time for a houseful of company. It was delicious and so easy.