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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

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  • Baking Monster
    May 3, 2009


  • I make a crockpot egg casserole 🙂 It’s yummy.

  • Elyse
    May 3, 2009

    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!

  • bfmomma
    May 4, 2009

    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! 🙂

  • Ashley
    May 4, 2009

    Looks delicious!

  • Dee
    May 4, 2009

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

  • Cupcake Kelly
    May 4, 2009

    Sounds delish!

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

  • Nicole
    May 4, 2009

    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.

  • Heater
    May 5, 2009

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

  • Kathryn
    May 7, 2009

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

  • Kelly
    May 8, 2009

    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?

  • Nicole
    May 8, 2009

    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

  • Mamadallama
    May 12, 2009

    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!

  • Kathryn
    May 25, 2009

    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.

  • Cindy
    May 28, 2009

    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?

  • Erica
    May 14, 2010

    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.

  • 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!!!!

  • Cynthia
    August 20, 2011

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

  • WineDineDaily
    December 25, 2011

    SO glad to found your recipe. Great breakfast idea

  • Sofie
    December 28, 2011

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

  • MCM
    April 10, 2012

    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!!

  • Gail
    August 9, 2012

    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.

  • narf7
    September 1, 2012

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

  • Jules
    September 9, 2014

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

  • Mares
    November 22, 2016

    This egg dish look wonderful. What size curd of cottage cheese do you use (large or small curd)? Thank you

  • Nicole
    November 22, 2016

    You can use either large or small curd, though I typically use large.

  • Robin Cooks! « knavisknitchen
    December 12, 2011

    […] Cheesy Egg Casserole on Baking Bites Share this:TwitterFacebookLike this:LikeBe the first to like this post. ← Previous post Next post →   […]

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