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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.
Would hash browns or tater tots work in this casserole too? If so, would it be necessary to defrost or cook first?
You can use this recipe instead: https://www.crazyforcrust.com/easy-hashbrown-casserole/
If planning to add bacon, ham, or sausage, should any of them be pre-cooked?
Hi Jenny, yes precook the meat then add to the casserole for baking.
We have used this recipe so often and in a variety of ways! It is a great way to use alot of our fresh eggs and we enjoy adding spinach, along with meat for non- vegetarian.
I was skeptical about the cottage cheese, but there is no evidence once baked.
I enjoy making on Saturday evenings for breakfast options before church and I also us it for meal prep buy making it in muffin cups (I like it in brownie pan for the square, flat dimensions for freezing).
Lastly, because I learn primarily by errors, if you forget the butter but use a heavier cheese such as extra sharp white cheddar, the oil will cover the error 😬.
You might say I am a fan 😉!!
Thank you!
So glad you like this recipe, Janine. Thanks for sharing!
Yummy! Very easy! Perfect when cooking for a group of people. Definitely will be making this again. I used a mixture of cheeses instead of just mozzarella. But I used the cottage cheese and everything else that it called for. Absolutely delicious.
Glad you like this recipe, Lisa! Thank you for taking the time to rate and comment 🙂
Delicious! I made this recipe a few times with varying cheese and spices. It came out great every time! And so easy
Hi Joan, glad you like the recipe! It’s definitely so versatile. Thank you for taking the time to rate and comment!
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