Cheesy Egg Casserole

Cheesy Egg Casserole

I’ve had lots of interesting egg dishes at brunches and big breakfast get-togethers. Everything from frittatas to quiches to big piles of scrambled eggs with fresh herbs. One of my favorite egg brunch dishes is this cheesy egg casserole, which is packed with creamy cheese, can be made in advance, and serves a crowd of at least a dozen people with ease. Casseroles get a bed rep some of the time, but anything baked in a large baking dish and can be served as a main course can be a casserole, and many of them (the good ones, of course), can be great options for entertaining.

This recipe is based on a similar dish that is – or, at least, was – served at the Washington School Inn in Park City, Utah. My parents had it there several years ago and asked for the recipe. I’ve made some modifications to the cheese content of the recipe and always make a much bigger batch than the printed-out copy they shared with my parents. The basic recipe I work with is below, and it’s the one I turn to again and again. From time to time, I’ll use different types of cheeses – Gruyere, Havarti – and or I’ll add in chopped jalapeno peppers if I really want to play with it. Otherwise, I’ll put out a side of fresh salsa and just serve it as-is.

Cheesy Egg Casserole, slice


Cheesy Egg Casserole
12 large eggs
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups milk (any kind)
16-oz cottage cheese
8-oz cream cheese, cut into 1/2-inch cubes
1/3-1/2 lb shredded Monterey jack cheese

Preheat oven to 350F. Lightly grease a 9×13-inch baking/casserole dish.
In a large bowl, or the bowl of a stand mixer, beat together eggs, flour, baking powder, salt and milk. Stir in cottage cheese, cream cheese and shredded Monterey jack cheese. Pour into prepared baking dish.
Bake for about 45 minutes, until eggs are set and casserole is not “wet” in the middle.
Dish will deflate slightly as it cools. Cool for at least 10 minutes before serving to make slicing easier.
Dish can be served hot or cold.

Serves 12-16

25 comments

  1. I make a crockpot egg casserole :) It’s yummy.

  2. Mmm, cheesy egg casserole totally sounds like a wonderful breakfast item to me. I don’t have an army of people to feed, but I still want to make this! Delicious!

  3. I got this recipe from a friend (LOVE it!) and one time I went to make it and didn’t have cottage cheese, but had ricotta, and didn’t have plain monterey jack cheese, but had pepper jack. It was even better than the original! YUM! :)

  4. Great timing for this recipe! I’m having a brunch for 20+ in a few weeks. This looks perfect–thank you!

  5. Sounds delish!

    If I were to half the recipe for a smaller group of people, what size pan would I use?

  6. Kelly – This recipe halves very well. You can use either an 8×8-inch pan or a 9×9. I usually use an 8×8.

  7. Looks really good I’m going to try this out soon

  8. This sounds delicious! This is definitely going on my stuff to make list. Thanks for sharing it with us.

  9. This looks great — I was wondering about making it in advance. Did you mean that it should be made in advanced and baked before eating, or made *and* baked in advance and warmed before eating?
    Thanks!!

  10. Kelly – I think it’s good when served hot of cold, so I would make it in advance, cool it down (either chilled or to room temperature) and then serve it so you don’t need to do any work during a big brunch

  11. This looks so much better than the egg casseroles I’ve tried before. And the ingredients are quite different from those recipes. I can’t wait to make this!

  12. I made this and it and it would be great to make for a breakfast carry in or when you have a group to feed a breakfast and want to serve something just a wee bit different, but still please the mainstream crowd.

    It was not overpoweringly cheesy like I thought it might be with having 3 different types of cheese; it was more eggy with cheese subtlety and interesting bites of texture and smooth cheese flavor from the cream cheese bites.

    It was just as good fresh out of the oven as it was reheated or at room temperature (I didn’t care for it chilled though) and great when served with traditional breakfast fare.

  13. This looks wonderful. I am serving a large group at 8am and will need to make two. Can this be put together the night before, refrigerated and baked the next morn?

  14. I must say I was not very happy with this recipe. My husband liked it, fortunately, but I found it almost unpleasant. Certainly not edible cold. I could only eat it smothered with salsa. Disappointing.

  15. Hi there! I just wanted to say that I made this last night & we loved it!! It was like a Souffle without all the drama of separating the eggs…great recipe!!!! I added about 1/2 cup of Green Onions to it (that would be 1 cup , if you are making the full recipe, I cut it in half cause it’s just 2 of us) & they really complimented the cheeses. This will become our new family favorite for sure!!!!

  16. making this for a post wedding brunch tomorrow- can I make it the night before or will the baking soda lose its leavening power?

  17. SO glad to found your recipe. Great breakfast idea

  18. Yumm! made for Christmas breakfast because it is a one dish meal. We added green chili in half. We used muffin tins

  19. Chanced making this for a group and it was fluffy and delicious. The only addition I incorporated were 1/2 c. chopped scallions. It was awesome! I’m sure that you could add really anything you wanted. Thought about making it with bacon too…Thanks for this great recipe. Both my mother and mother-in-law wanted the recipe. Easy to halve too! Will definitely make again and again…made it the day before, left in fridge and only had to cook it the next day. Super easy!!

  20. I made it this morning for brunch, served it with strawberry preserves which gave it a little sweetness, blended perfectly with the savory cheesy egg casserole. Will make it again, and again, and share it too.

  21. I guess this is a very VERY vegan free recipe lol!

  22. We make this all the time for company or tailgating and always get rave reviews. Tip with salsa and it’s perfection!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top