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 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 9x13 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.

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.

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 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. 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.

Nutrition