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.
NEVER MISS A RECIPE!
SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
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. 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, about 25 minutes. A minute or two before you pull it from the oven, top with grated cheese, if desired. Cut into squares and serve immediately.
Ann says
LOVE the fact that there are only 3 ingredients !! ( with the options to add!☺️)
I halved the recipe today but am anxious to make it again tomorrow with more eggs. I am, however, making it ahead to make it easy for a family the following morning. Haven’t decided whether to bake it ahead and let them heat it up?
Thx for sharing! So easy!!
Celebrating Sweets says
Hi, Ann! I’m glad you enjoyed this. I have made it in advance many times, and we reheat individual portions in the microwave. Thanks for stopping by!
Suzy says
Hi, I have a guest arriving very early in two days. Is it okay to mix this the night before, keeping it in the fridge overnight, so that all I must do in the morning is bake it? This dish sounds perfect for an early breakfast. Thank you.
Celebrating Sweets says
Hi, Suzy. You can mix up the eggs, cottage cheese and melted butter in advance, but I recommend refrigerating it in a large bowl so that it can be vigorously whisked right before pouring it into the casserole dish to bake (this makes it fluffy). So, mix it up and refrigerate, then the day of: whisk well, pour into baking dish, add mix-ins and bake. Enjoy!
Suzy says
Thanks so much! That’s what I’ll do.
Suzy
Viana B. says
How many days will the keep in the refrigerator?
Celebrating Sweets says
We usually eat it within 4 days.
Viana Chambers says
I added feta cheese, spinach, bell peppers, tomato, kalamata olives, onions, and fresh parsley. It was AMAZING, thank you!
Celebrating Sweets says
That sounds delicious! Thanks for taking the time to comment. Enjoy! -Allison
maryann joye says
Wow so EASY and I added cooked ham, diced green chilies, and cheese.
And yes Allison I did add more cheese at the end. Thank you =)
Celebrating Sweets says
That sounds delicious! Thanks for taking the time to comment. Enjoy!
Sharon says
Do you know if I could substitute yogurt for the cottage cheese. I don´t eat cow dairy, only goat dairy and it´s easy to find goat yogurt. Thank you.
Celebrating Sweets says
Hi, Sharon. I’m not sure, I’ve only made this recipe as written. If you give it a try, I suggest reducing the amount of yogurt to 2/3 or 3/4 cup, just in case the flavor is strong. Best of luck playing around with it.
Becki says
Make some soft goat cheese from goats milk if you can…same way you’d make cottage cheese really. It’s fairly easy.
Elaine says
Can I freeze this casserole?
Celebrating Sweets says
Hi, Elaine. I have never tried freezing it before. If you need a smaller portion there are instructions for halving the recipe in the recipe card notes. Enjoy!
Michele says
I’ve been making egg casseroles forever but never thought to use cottage cheese. I’m trying this for dinner tonight!
Celebrating Sweets says
Great! Enjoy!