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Cheesy Egg Casserole is the perfect baked eggs recipe for brunch! This buttery, easy breakfast casserole is full of cheese and spices, and because it’s vegetarian, everyone can enjoy it. I make this recipe for every brunch (and sometimes just because) and it always disappears first!

Buttery Cheesy Egg Casserole - this recipe is the perfect baked egg recipe for brunch! It's full of cheese and spices and everyone loves it.


Egg and Cheese Casserole

If you’re looking for the perfect brunch egg recipe, THIS IS IT. It’s a family favorite and it’s so easy – it comes together in minutes. None of my family are huge egg lovers, but we devour this breakfast casserole, so you know it has to be good.

Why you’ll love this recipe

  • Easy Breakfast Casserole can be made the night before
  • It’s egg casserole without bread – just eggs and cheese!
  • It’s perfect for holiday brunch – we make it every year for Christmas breakfast.
ingredients in egg casserole

Ingredients Needed

  • The eggs get their body and rise from a combination of all purpose flour and baking powder.
  • Then you add double the cheese: cottage cheese and 2 full cups of your favorite cheese. I use mozzarella most often because I think it pairs well with the Italian seasoning.
  • The butter gives it great flavor and helps it all melt together perfectly.

How to make Egg Casserole

  • Whisk eggs until slightly beaten then whisk in melted butter.
  • Whisk in flour, baking powder, and seasonings until smooth.
  • Mix in cottage cheese and shredded cheese.
  • Pour into a 9×13-inch baking pan and bake for 30-40 minutes at 400°F until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
Buttery Cheesy Egg Casserole - this recipe is the perfect baked egg recipe for brunch! It's full of cheese and spices and everyone loves it.

Tip From Dorothy

Expert Tips

  • You can assemble the entire casserole the night before and allow to come to room temperature before baking the next morning.
  • Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
  • Don’t be freaked out about cottage cheese. I don’t like cottage cheese (neither does anyone in my family) but we love this recipe. You don’t taste it – it’s just there to add body and a little extra protein.
  • Make a gluten free breakfast casserole with 1:1 AP GF flour
  • You can add bacon or sausage, make it a hash brown casserole, or even add green chiles.
  • Use any kind of cheese you want: Cheddar cheese, Mozzarella, or Monterey Jack all melt perfectly in this recipe.
Buttery Cheesy Egg Casserole - this recipe is the perfect baked eggs recipe for brunch! It's full of cheese and spices and everyone loves it.

FAQs

Is egg casserole gluten free?

This recipe can be made gluten free by substituting GF 1:1 AP flour in place of the all purpose flour.

Can you make egg casserole in advance?

You can assemble this the night before and bake it the morning of. Remove it from the refrigerator to come to room temperature while the oven preheats.

Can you substitute something for the cottage cheese?

I have never tried swapping this out, but others have tried ricotta cheese with success.

Cheesy Egg Casserole

Cheesy Egg Casserole

4.99 from 260 votes
Buttery Cheesy Egg Casserole – this recipe is the perfect baked egg recipe for brunch! It’s full of cheese and spices and everyone loves it.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving

Ingredients
 

  • ½ cup (113g) unsalted butter, melted (I use Challenge Butter)
  • 1 16 ounce container (453g) cottage cheese
  • 2 cups mozzarella cheese (approzimately 8 ounces/226g)
  • ¼ cup (31g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 10 large eggs lightly beaten
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Instructions

  • Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
  • Stir together butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
  • Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
  • Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.

Recipe Video

Recipe Notes

  • You can assemble the entire casserole the night before and allow to come to room temperature before baking the next morning.
  • Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.
  • Don’t be freaked out about cottage cheese. I don’t like cottage cheese (neither does anyone in my family) but we love this recipe. You don’t taste it – it’s just there to add body and a little extra protein.

Recipe Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 2g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 171mg | Sodium: 267mg | Potassium: 98mg | Vitamin A: 560IU | Calcium: 134mg | Iron: 0.9mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Favorite Breakfast Recipes

Last Updated on February 19, 2024



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating




124 Comments

  1. Always looking for quiche like recipes without spinach and meat that add a little protein. This is wonderful. Having just had dental surgery this is soft enough to enjoy while
    Giving me more of what I need to heal. Thank you!

  2. The pros of this recipe: It’s very easy to put together, comes from the oven a beautiful golden brown, and the casserole is fluffy deliciousnes! The cons: When reheated after refrigeration or freezing, the dish looks unappealing. Its flat and there’s a lot of butter oils around the dish on the plate. I will definitely save this recipe for special occasions when it can be gobbled up!

  3. Wonderful brunch recipe. We host a Christmas morning brunch for our family and I usually include a breakfast casserole. This year I wanted to try one that was made with eggs only, no meats or breads. Since we always serve sausages and bacon as a side dish on the buffet table, as well as waffles and rolls, wanted a simpler, lighter casserole. This one was just perfect. Made the recipe exactly as given and it came out great and was very popular. We even finished off all of the leftover which reheated nicely in the microwave (typically, we tire of the leftovers before they’re completely gone. The recipe is quick and easy to prepare and I made mine the day before Christmas and it worked just fine. We’re already thinking about using it again next year–maybe with pepper cheese and some chopped green chilis. Loved it!