This fluffy and tender Egg Casserole is perfect for busy mornings or serving a crowd. Add your favorite meats, vegetables or cheeses to create an Egg Casserole you will love! Choose from a large or small recipe.
Let’s talk breakfast! Do you prefer sweet or savory? I love making sweet breakfasts, but I actually prefer eating a savory breakfast. Starting the day with protein and a fairly-low amount of carbs sets me up for an energetic day.
On weekday mornings, when we are rushing to get out the door, I rely heavily on make-ahead breakfasts. I was noticing that those make ahead breakfasts were always sweet (baked oatmeal, overnight oats, pumpkin muffins, banana bread), so I decided to turn our savory breakfast staple of scrambled eggs into a casserole that can be made ahead!
This is a super easy way to prepare eggs. This recipe allows you to cook scrambled eggs for a crowd without standing over a skillet (perfect for holiday mornings, too!). It also allows you to make a whole casserole dish of scrambled eggs that can easily be reheated on a busy morning. Bonus: reheating these eggs will not result in that rubbery texture you get from reheating regular scrambled eggs. Even after microwaving they are still moist and fluffy!
How to make Egg Casserole
- This casserole is made with only 3 ingredients: eggs, cottage cheese and melted butter.
- Eggs: I use 14 large eggs for the big version of this casserole. You can easily cut it down to 7 eggs for a smaller version.
- Cottage cheese: Did I lose you here? Wait! I am not usually a fan of cottage cheese, but when added to the eggs it helps make this casserole moist and fluffy. You won’t even know it’s in there.
- Melted butter: I always cook my eggs in melted butter, so this recipe is no different. Melted butter gets mixed into the eggs and plenty of softened butter greases the baking dish. This adds an underlying buttery flavor that can’t be beat!
- Mix-ins: Prefer your eggs with something in them? Add your favorite mix-ins before baking. Vegetables, meat, cheese, and herbs would all be delicious! See the recipe itself with tips for adding mix-ins.
How to Make Eggs Fluffy
Two things make this Egg Casserole fluffy:
- The cottage cheese! Don’t skip it.
- Whisking the eggs and cottage cheese really well to incorporate some air into the mixture.
When the eggs are baking they will puff up quite a bit. If you like them puffy and thick, serve them immediately, piping hot from the oven. As they cool they will sink down a bit, but they will still maintain a light, fluffy texture when reheated.
So, there you have it. Now there is no excuse not to have a protein-packed breakfast waiting for you on even the busiest mornings.
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Egg Casserole
Ingredients
- 14 large eggs
- 1 cup small curd cottage cheese
- 1 tablespoon melted butter
- 1 cup mix-ins, optional see note
- 2/3 cup grated cheddar optional
- softened butter for greasing the pan
Instructions
- Preheat oven to 375°. Generously grease a 9x13 baking dish with butter.
- In a large bowl, whisk eggs, cottage cheese, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined. The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, but that's fine.
- Pour the eggs into the greased casserole dish. Sprinkle your mix-ins around evenly. Note: if adding cheese, I prefer to add some into the eggs and the rest to the top of the eggs near the end of cook time.
- Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer jiggly. A minute or two before you pull it from the oven, top with additional grated cheese, if desired. Cut into squares and serve immediately.
Jamie Starns says
Mine has currently been in for 35 minutes and is still not set up. What did I do wrong?
Celebrating Sweets says
Did you use a different sized baking dish? If your dish is smaller it will take longer to bake through. Or if your eggs were jumbo or extra large that could add to the bake time as well. Also, the very center can go from uncooked to set in a matter of minutes, so you’ll want to keep an eye on it.
Jane says
Generally, this was really good. However, I too found that it was not nearly ready after 25 minutes. I didn’t read the comments, but a heads up that it takes longer for larger eggs etc. would be helpful. Thankfully I had given myself extra time before I had to leave for a girlfriend reunion brunch, that I could cook it an extra 15 minutes. Not sure if maybe I overcooked it… but I do think it is better right out of the oven and not an hour or more later. They all still liked it. Either way, it’s a great base and I like that there’s no bread in it. Thank you from San Diego!
Celebrating Sweets says
Hi, Jane. Thanks for your feedback. I went ahead an updated the recipe with a slightly longer cook time since I received a few comments about it taking longer. Ovens, bakeware and the variety of mix-ins can all have an affect on the final cook time. I’m glad you enjoyed it! Thanks for stopping by. 🙂
Violet says
I used ricotta cheese. now normally I am not a fan of ricotta cheese at all. But I had actually bought it for a different recipe. I had no cottage cheese but had some leftover ricotta cheese. It turned out amazing!!!! I tried making this recipe a few days later when I had some cottage cheese. And I actually prefer it with the ricotta!
Celebrating Sweets says
That’s fantastic! Thanks for sharing. I’m going to try that!
Traci says
Hi! Can you prepare this recipe the night before?
Celebrating Sweets says
You can mix up the eggs, cottage cheese, salt, and pepper in a large bowl and refrigerate overnight. Right before baking, whisk vigorously and transfer to a casserole dish. The whisking helps to incorporate air and make the eggs fluffy. Enjoy!
HANNAH FOX says
I tried this recipe for Christmas and it was a hit! So easy, and delicious! I used ricotta instead of cottage cheese because of Violet’s comment, and for the fact that I love ricotta-it was incredible! I’ll be making this regularly. Thank you.
Celebrating Sweets says
Perfect! Thanks for taking the time to comment. Enjoy!
Lin says
Made this for a family brunch and added chopped ham. My husband doesn’t like like cheese but he couldn’t taste the cottage cheese. This recipe was great! Thank you.
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Courtney Masrud says
You mentioned that you reheated it. Did you use a microwave or oven?
Celebrating Sweets says
Hi, Courtney. I reheat individual servings in the microwave. Enjoy!