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
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!
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.
Recipe Notes
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.
Gwen says
Loved this recipe! I halved it since it’s just me and then froze it in slices. The eggs came out with the perfect texture! So light and fluffy even microwaved. I added ham to it this time w/o cheese. I can’t wait to make this again. Thank you so much for the recipe.
Celebrating Sweets says
I’m so happy to hear that! Thanks for taking the time to comment. Enjoy! -Allison
Linda says
I loved this recipe!! I used the following addons: reduced fat Mexican cheese blend, diced grilled onions, diced bell peppers and low fat ham. I also used low fat cottage cheese and egg substitute (1/4 c per egg) for a lower fat option. I followed the tip in the recipe and put cheese in with the egg mix and topped it with a bit more at the end of the bake.
It was moist, flavorful and really delicious!!! My family loved it and told me it’s definitely one they want me to remake!! Thanks for the great tip.
Celebrating Sweets says
Hi, Linda. I’m glad that you enjoyed it. Thanks for taking the time to comment. 🙂
Pattie says
I’m curious about the lack of salt. Although its great to have a low salt recipe….just wondering if it needs seasoning of some type. My family is not exactly a no-salt family.
Celebrating Sweets says
Hi, Pattie. The salt and pepper is listed in step 2 of the recipe. I didn’t realize they weren’t also in the ingredient list. I apologize for the confusion. Enjoy!
Teri says
I made this egg casserole for a “Tea” I had for my friends. Everyone enjoyed these fluffy eggs!
Jacquelyn Hastert says
This would be perfect for feeding a hungry crowd. I am saving it for this weekend when the family starts arriving for the holiday.
Nneka Allen says
Hi,
For the add-ins, what measurements would you recommend? I want to add cheese and sausage, would a pound of sausage and say 1 cup of cheese, be too much or too little?
Celebrating Sweets says
I suggest one cup of “mix-ins”, which would be your sausage, plus an additional 2/3 cup cheese. Enjoy!
Theresa Fowler says
Can I put this together the night before? Thx!
Celebrating Sweets says
Hi, Theresa. I have never tried assembling it the night before, so I can’t say for sure. I think that it is important to give the eggs and cottage cheese a vigorous whisk right before baking so that they eggs are nice and fluffy. Losing that extra bit of air would be my main concern with letting it sit overnight. If you try it, please let me know how it turns out. Enjoy!
Sandi says
I haven’t tried this yet but I want to make it for my lunches at work. Can I put it in small microwave containers and freeze them and then take them to work and microwave them? If so how long would you microwave them?
Thanks for the recipe!
Celebrating Sweets says
Hi, Sandi. I’m assuming you are asking about reheating already cooked leftovers? I have never tried freezing them, so I’m not sure how they’ll hold up. When I reheat individual portions from the fridge, they usually reheat in 1-2 minutes. Enjoy!