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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.
Yes, i made it with a few adjustments. I used 2 c. white and yellow cheddar, 1 c. cottage cheese, and added 1 c. chopped ham. The size, timing and taste were perfect.
Delicious. Love this dish paired with an overnight French toast. Awesome
Absolutely delicious! I did make some modifications. Only because I didn’t have everything on hand. However this came out delicious and my family loved this recipe.
My modifications were, no cottage cheese.
Unfortunately we seem to go through cottage cheese like water and I didn’t realize we were out. This still was so yummy. I absolutely will make it again with cottage cheese.
I didn’t use mozzarella I used Gouda. As I didn’t have mozzarella, but had Gouda on hand.
I added raw green and red peppers I also added left over Christmas ham.
I personally love baking cottage cheese into a flat bread and was disappointed not to have that on hand. I wanted a little carb so I cooked up a sweet plantain as a side (toast if u will)
That combo was genius. If I might say so myself. A little salt on the sweet plantains and voilà!
Lastly, I cut ingredients in half as I didn’t need as much. I wish I hadn’t as this was so good I already want more!! 😂
Have you ever added a crust to this? If so, what did you do? If not, what would you recommend?
I have not, but that sounds delicious – if you make it as a pie you’d need to half the recipe. Or if you still used the 9×13 you’d need to do 2 pie crusts. I may have to add that to my list for easter!
How long would you bake this at 350 degrees? I have 2 other brunch dishes that all need to be in the oven at the same time = thx
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