Baked Egg and Cheese Casserole

4.91 from 22 votes

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.

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.

When I made this last week, Jordan got home from school and asked to taste it. She kept raving about how good it was and how she wanted more. I reminded her that she has already had these cheesy baked eggs several times before, on Christmas. I guess the monkey bread wins out over eggs. 😉

This cheesy egg casserole is what I make every year for Christmas breakfast. I always make monkey bread, so I want a baked eggs recipe that doesn’t have bread. So many egg casseroles have a biscuit or bread base but when you’re having sweet rolls with your meal you don’t need double the carbs. A friend of mine gave me this recipe years ago and I’ve been making it every year since.

Cheesy egg casserole = eggs, Italian seasoning, and lots of cheese … that’s the trio of champions!

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.

This recipe is super easy, which is a requirement for any brunch menu of mine. I refuse to spend time on Christmas or Easter morning (or any random day, for that matter) cooking over the stove when I could be relaxing with my family drinking a mimosa.

The eggs get their body and rise from a combination of 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.

Now, if you’re freaked out about cottage cheese, don’t be. I know it freaks me out and I would never just eat it plain, but baked into recipes, it adds body and flavor and some cheesy goodness.

Jordan ate two servings for snack that day, and I froze the rest, which she’s eating for breakfast and dinners.

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.

This brunch recipe is also super versatile because you can make the flavor profile your own. You’re not limited to Italian seasoning and mozzarella cheese. I’ve also made it with green chilis and Monterey jack cheese, as well as cheddar cheese with salsa or Italian seasoning. The sky is the limit! I’ve seen Mediterranean flavors used, like in this spinach artichoke egg casserole. For the meat lovers out there, there’s sausage, cheese and potato egg casserole or broccoli, ham and mozzarella baked with eggs.

In fact, I’m going to make it a point to make some new flavors for you, because I know you’ll need each and every one.

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.

Pin this cheesy egg casserole recipe to save for Easter, for Christmas…and any day you want to make cheesy brunch eggs!

A few tips and tricks for this easy egg casserole:

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Cheesy Egg Casserole

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.
4.91 from 22 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving


  • 1/2 cup unsalted butter, melted (I use Challenge Butter)
  • 1 16 ounce package cottage cheese
  • 2 cups mozzarella cheese
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 10 eggs lightly beaten


  • Preheat oven to 400°F. Spray a 9x13” 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

Nutrition Information

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
Keyword casserole, egg

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61 CommentsLeave a comment or review

  1. Our hens are laying like crazy and I was looking for a tasty way to use up a quick dozen. This was fabulous! Instead of spices I added salt-and-oil-preserved red peppers with green onions and roasted elephant garlic, and used half mozzarella, half cheddar, and topped it with Parmesan. Oh man. Two of us killed the whole pan in only two days. I will be making it again tomorrow, this time with basil pesto and Parmesan for flavoring.

  2. It was wondering if I can do this egg casserole the night and keep it in the refrigerator and bake it off the next morning?

  3. Made this twice and love it! Very versatile. Want to make it for Easter Sunday, but just realized I don’t have cottage cheese. Anyone use anything as a substitute before?

  4. Do you drain the cottage cheese? What type of cottage cheese – low fat, regular, etc? It sounds delicious!

    1. No I don’t – and you can use any fat content. I’ve used all of them over the time of making this recipe.

  5. Lots of good egg casserole recipes out there, but few that are great! Adult grandchildren called late last evening and invited themselves for breakfast this morning. Saw the recipe from earlier post this week and decided to give it a try. Ended up with rough chopped, zucchini, yellow squash, kale and tri-color sweet peppers. Used both mozzarella and fiesta blend cheese. Off the chart, good, easy and requests for ‘take home’ portions. This is a real keeper to make for those breakfast for dinner nights with a handful of shrimp or crab thrown in, just for fun.

  6. I’ve made this for a Christmas morning brunch for the past three years. My whole family loves it. It bakes up beautifully and is just delish!
    Thanks for sharing!

  7. I’ve been looking for a meatless egg casserole dish for awhile and was so happy to find this. I made it when a friend visited recently and we both loved it. I’ll be making it again this week for another friend and will be trying it with cheddar this time. Thanks for posting it!

  8. Delicious! Beautiful golden brown top. I added green onion and a little more salt and cooked for 40 minutes. Topped with small amount of sour cream and chives. Absolutely love it and will definitely make it again and again.
    Thank you!

      1. I am not familiar with almond flour (I don’t use it) so I’m not sure if it will work in this recipe.

  9. By far best egg bake I’ve ever made. Subbed cheddar for mozz cheese. Added some cubed ham. Didn’t cave in the center like alot of egg bakes. I’m so over the bread ones. I’m passing this on to all my friends, family!

  10. I made this for a baby shower brunch and it was a huge hit. I added scallions too. It can be fine tuned for anyone’s taste, add broccoli, sausage, ham, or whatever. And it is super easy. Thanks