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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! 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 ( recipe can be halved, see note)
Calories 130kcal

Ingredients

  • 14 large eggs
  • 1 cup ricotta cheese or small curd cottage cheese
  • 1 tablespoon melted butter
  • 1 cup mix-ins, optional see note
  • cup grated cheddar optional
  • softened butter for greasing the pan

Instructions

  • Preheat oven to 375°. Generously grease a 9x13 baking dish with softened butter.
  • In a large bowl, whisk eggs, ricotta/cottage cheese, melted butter, ½ teaspoon salt, and ¼ 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. Cut into squares and serve immediately. 
    Leftovers can be stored in the refrigerator and reheated in the microwave.

Notes

MIX-INS: You can add your favorite meat, vegetables or cheese to the eggs before baking:
  • MEAT: Bacon, sausage, or ham. All meat should already be cooked before adding it to the eggs.
  • VEGETABLES: Diced bell peppers, potatoes, onion, spinach, kale, green chiles, mushrooms etc. 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: 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 grated cheese a minute or two before pulling them out of the oven.
HALFING THIS RECIPE: Cut all the ingredients in half (I use 8 eggs) 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. 
*COOK TIME: If you use eggs that are extra-large or jumbo you will likely need to increase the cook time. Also, if your mix-ins are cold (from the fridge or freezer) 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. 
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.

Nutrition

Calories: 130kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 227mg | Sodium: 192mg | Potassium: 112mg | Vitamin A: 405IU | Calcium: 94mg | Iron: 1.1mg