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Cheesy Egg Casserole is one of the best egg casserole recipes ever. This easy breakfast casserole is full of cheese with no bread so it’s just eggs! I make this recipe for every holiday (and sometimes just because) and it always disappears first!
Why You’ll Love THIS 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 – without bread! None of my family are huge egg lovers, but we devour this breakfast casserole, so you know it has to be good.
- 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 morning breakfast.
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.
Variations
- Simply stir some pre-cooked veggies, like chopped mushrooms, green onion, broccoli, zucchini, or bell peppers, into the egg mixture.
- Make a gluten free breakfast casserole with 1:1 AP GF flour
- You can add bacon or sausage, ham, 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.
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Expert Tips
- 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.
- You know egg casserole is done baking when it’s light golden on top and looks set when the pan is tapped (no jiggle).
- I have never tried swapping out the cottage cheese, but others in the comments have tried ricotta cheese with success. You can also blend the cottage cheese first if the lumps of it are what you don’t like about it.
Cheesy Egg Casserole Recipe
Video
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.
- Whisk eggs in a large bowl.
- Stir in butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt (mixture will be lumpy).
- Pour into prepared baking dish 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Egg Casserole
- Always whisk the eggs before adding anything so that the yolks can be incorporated with the whites.
- I always add the dry ingredients before adding the cheese so they can get mixed in properly.
- The cottage cheese will make the batter a bit lumpy.
Instead of cottage cheese do you think neufchatel cheese would work?
I have not tried that – I don’t see why not except that it would be harder to mix in. If you try it let me know how it works!
I want to serve this Christmas day but would love to cook it ahead so I’m not rushed. How many days in advance can I make it?
Unbaked – 24 hours. Baked – 2-3 days in the refrigerator.
Is ricotta cheese an option instead of cottage cheese?
The ingredients list states 1/2 cup butter. The first time I made this that is what I used. Now I’m making it again and just realized the picture looks like 1/2 a stick.
Can you please verify which one? Thank you!!
1/2 cup, one stick
I am cool with Mozzarella, but I have a whole brick of Gruyère cheese starting at me from the fridge drawer. Would this cheese work or is it just one of those fancy cheeses you only buy to make a complicated recipe (that you never actually make)? Asking for a friend, obviously.
Yes any hard cheese like that will work!
I make this egg bake over and over. My go to recipe for company.
Try it!
We loved it and it’s so easy! Did recipe as written except I added 1/4 tsp each of garlic and onion powder. A couple of turkey sausage patties and a slice of sourdough toast completed supper. Thanks!
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