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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.

Variations

Think of this egg bake as a blank canvas – you can make it so many ways!

  • Make a gluten free breakfast casserole with 1:1 AP GF flour
  • Add bacon for a Bacon Egg Casserole
  • Make a sausage breakfast casserole by adding cooked bulk breakfast sausage.
  • I’ve even turned this into hash brown casserole by adding frozen hash browns!
  • Throw in some chopped red bell pepper or green chiles.
  • Switch up the shredded cheese change the flavor combo: Monterey Jack or cheddar cheese both go great 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.

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.

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 138 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

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 May 2, 2023

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




94 Comments

  1. Fantastic! Wanted an egg dish that didn’t have bread. This was perfect and easy. Will definitely make it again. Big hit!

  2. Made this twice, and both times it was EXCELLENT! First time through made according to recipe. Served with a simple tomato/caper sauce. Second time I put in a small can of green chilis (drained) instead of the Italian seasoning and used Monterey Jack cheese. Served with fresh salsa, sour cream and green onions with sliced avocado on the side.

    1. I’ve made this for large brunches so many times! So forgiving and buttery soft. The Italian seasoning adds a delicious flavor

  3. I’d like to know if this works well if you prepare it the night before? Refrigerate overnight and bake in the morning?

  4. I made this tonight and am not real excited about it. I made a mistake and added 1 teap. of baking soda, in addition to the baking powder in the recipe. It just seem like a very bland dish, and not sure how the baking soda maybe affected the outcome.? It was a trial run for Christmas, but would need to add a few things I think, if I made it again.