Name: Egg Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Ingredients: 14 large eggs; 1 cup cottage cheese (or ricotta cheese); 1 tablespoon melted butter; up to 2 cups meats and/or vegetables (see note); ⅔ cup grated cheddar cheese (or another cheese of your choice); softened butter (for greasing the pan); salt and pepper

This fluffy egg casserole is perfect for busy mornings or serving a crowd. Add your favorite meats, vegetables, or cheeses and choose from a large or small recipe.

Serve this egg casserole with pancake casserole and you have the perfect sweet and savory breakfast pair!

Egg casserole, sliced into squares, in a white baking dish.

Jump to:

What sets this recipe apart
How to make egg casserole
What mix-ins to use
Make-ahead tips
More breakfast recipes
Recipe

What sets this recipe apart

Flavor options: This recipe can be made with a variety of mix-ins to suit your taste. The base recipe stays the same and you can add the meat, vegetables, or cheese you like!

Two sizes: Choose from a larger 9×13 pan or make a smaller recipe in an 8×8 pan.

High protein: This recipe is made with eggs and cottage cheese making it a high protein and lower carb alternative than some other egg casserole recipes.

How to make egg casserole

Eggs and cottage cheese in a glass bowl next to a blue striped napkin.

Step 1

Whisk the eggs, cottage cheese, melted butter, salt, and pepper.

Hashbrowns, sausage, peppers, and cheese in a white square baking dish.

Step 2

Place vegetables, meat, and/or cheese in the bottom of a greased baking dish.

Eggs being poured into a white baking dish filled with sausage and vegetables.

Step 3

Add the egg mixture.

Egg casserole in a white square baking dish.

Step 4

Bake for 20-30 minutes.

What mix-ins to use

Add your favorite meat, vegetables or cheese to the eggs before baking. Here are some ideas:

MEAT: Bacon, sausage, or ham. All meat should be cooked before adding it to the eggs.

VEGETABLES: Bell peppers, frozen hashbrowns, onion, spinach, broccoli, zucchini, asparagus, mushrooms etc. Vegetables should be pre-cooked. If you are using something with high water content (like spinach or mushrooms), pre-cook and pat dry with a paper towel. Frozen hashbrowns should be thawed and patted dry.

CHEESE: Cheddar, mozzarella, gouda, pepperjack, parmesan, goat cheese, or feta are all delicious. You can even use a combination of cheeses. I like to mix some cheese directly into the eggs, and top the eggs with additional cheese a minute or two before removing the pan from the oven.

A serving of egg casserole topped with cheese and green onions on a purple spatula.

Make-ahead tips

This is a great make-ahead recipe for busy mornings. I often make this at the start of the week and reheat individual portions in the microwave as needed.

Note: If serving company, I prefer to bake this recipe fresh. The eggs are extra thick and puffy straight from the oven which makes for a nicer presentation.

Get a head start on this recipe

Chop and cook your meat and vegetables a day or two in advance. Then all you have to do is whisk up the eggs and add the mix-ins to the baking dish right before baking.

More breakfast recipes

Free Baking Guide!

Join thousands of other bakers and subscribe to our newsletter!

Recipe

Egg Casserole

This fluffy 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!

4.99 from 56 votes

Print Pin Save

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 30

Servings: ( recipe can be halved, see note)

Calories: 130kcal

Author: Allison Mattina

Ingredients

▢ 14 large eggs
▢ 1 cup cottage cheese, or ricotta cheese
▢ 1 tablespoon melted butter
▢ up to 2 cups meats and/or vegetables, see note
▢ ⅔ cup grated cheddar cheese, or another cheese of your choice
▢ softened butter, for greasing the pan
▢ salt and pepper

Instructions

Preheat oven to 375° with a rack in the center of the oven. Generously grease a 9×13 baking dish with softened butter.
In a large bowl, use a whisk or immersion blender to combine the eggs, cottage cheese, melted butter, ½ teaspoon salt, and ¼ teaspoon black pepper. The mixture should be well combined. If some curds of cottage cheese remain, that's fine.
Sprinkle the meat, vegetables, and cheese evenly around the bottom of the greased baking dish. Note: I reserve some of the cheese to add to the top of the eggs near the end of cook time. Pour the egg mixture over the meat and vegetables.
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 wet. A minute or two before you pull it from the oven, top with additional cheese. Serve immediately.

Notes

Add your favorite meat, vegetables or cheese to the eggs before baking. Here are some ideas:

MEAT: Bacon, sausage, or ham. All meat should be cooked before adding it to the eggs.

SMALLER RECIPE:

8 large eggs
½ cup cottage cheese
½ tablespoon melted butter
Up to 1 cup meat and/or vegetables
⅓ cup cheese
¼ teaspoon salt, ⅛ teaspoon black pepper

Prepare as directed and bake in a greased 8×8 square baking pan (this makes about 6 servings). Cook time should be similar; start checking it around 20 minutes.

*COOK TIME: If you use eggs that are extra-large or jumbo you will likely need to increase the cook time. If your meat and veggies are cold (from the fridge) this can add several minutes to the cook time as well. I recommend checking the casserole after 25 minutes, if the center is still underdone, continue to cook, checking it every few minutes until the center is set. It can go from underdone to done in a short period of time. The less mix-ins you use the faster the eggs will cook.

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.