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!
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!
- 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
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.
MIX-INS: You can add your favorite meat, vegetables or cheese to the eggs before baking:
MEAT: All meat should already be cooked before adding it to the eggs (bacon, sausage, ham, etc.).
VEGETABLES: Vegetables are best if they have been pre-cooked. If you are using something with high water content (like spinach or mushrooms), pre-cook and pat dry with a paper towel so that the eggs are not runny.
CHEESE: You can mix some cheese directly into the eggs, but I prefer topping the eggs with grated cheese a minute or two before pulling them out of the oven.
Note: 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.
HALFING THIS RECIPE: Simply cut all the ingredients in half and cook in a greased 8x8 square baking pan (this makes about 6 servings). Cook time should be similar; start checking it around 20 minutes.