Cheese and Egg Casserole

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Golden, bubbly, and irresistibly cheesy—this Cheese and Egg Casserole is the ultimate comfort dish that brings warmth to any table. With its creamy texture and a perfect balance of fluffy eggs and melted cheese, this baked beauty is a beloved favorite for breakfast, brunch, or even a light dinner. The way the cheese caramelizes on top while staying gooey inside makes every bite satisfying and hearty.

Whether you’re hosting a holiday brunch, feeding a hungry family on a lazy weekend, or just meal-prepping for the week, this casserole is a winning choice. You can prepare it the night before and pop it in the oven in the morning. It’s a versatile dish—delicious on its own or paired with a fresh salad, toast, or fruit for a more rounded plate.

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Ingredients for Cheese and Egg Casserole

• 10 large eggs
• 2 cups shredded cheddar cheese (sharp or mild)
• 1 cup cottage cheese
• ½ cup milk (whole or 2%)
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup chopped green onions (optional)
• 2 tablespoons butter (melted)
• Extra chives or herbs for garnish (optional)

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Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your casserole won’t stick and makes cleanup easier.

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Step 2: Whisk the Eggs

In a large mixing bowl, crack in all 10 eggs. Whisk them thoroughly until the yolks and whites are fully combined. This will give the casserole that fluffy, even texture.

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Step 3: Add Dairy Ingredients

To the whisked eggs, add the shredded cheddar cheese, cottage cheese, and milk. Stir well until the mixture is evenly combined. The cottage cheese helps create a creamy and rich consistency.

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Step 4: Mix in Dry Ingredients

In a separate small bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually stir the dry ingredients into the egg and cheese mixture. This helps bind the casserole and adds a touch of lift.

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Step 5: Finish the Batter

Add in the melted butter and chopped green onions (if using). Mix everything until fully incorporated. The butter gives richness, and the onions add a subtle, savory bite.

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Step 6: Pour and Bake

Pour the batter into the prepared baking dish. Spread it evenly with a spatula. Bake uncovered in the preheated oven for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

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Step 7: Cool and Serve

Let the casserole cool for 5–10 minutes after removing it from the oven. This rest time helps the dish set and makes slicing easier. Garnish with fresh chopped chives or your favorite herbs before serving.

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Storage Instructions

To keep your Cheese and Egg Casserole fresh and flavorful, allow any leftovers to cool to room temperature before storing. Transfer slices to an airtight container or cover the baking dish tightly with plastic wrap or foil.

• Refrigerator: Store in the fridge for up to 4 days. Reheat individual servings in the microwave for 60–90 seconds or warm the whole dish in the oven at 325°F until heated through.
• Freezer: For longer storage, wrap individual slices in foil and place them in a zip-top freezer bag. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 280
• Protein: 18g
• Fat: 21g
• Carbohydrates: 6g
• Fiber: 0g
• Sugar: 2g
• Cholesterol: 220mg
• Sodium: 430mg

Note: Values may vary depending on specific brands and ingredient swaps.

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Frequently Asked Questions

1. Can I make this casserole ahead of time?

Yes! You can assemble it the night before, cover it, and refrigerate. Just pop it in the oven in the morning—add 5–10 extra minutes to the baking time if cold.

2. Can I use a different kind of cheese?

Absolutely. Monterey Jack, Swiss, mozzarella, or pepper jack all work well and bring different flavor profiles.

3. Is it okay to skip the flour or baking powder?

The flour and baking powder help the casserole rise and stay together, but you can skip them for a more custardy, crustless quiche-style result.

4. What vegetables go well in this casserole?

Chopped bell peppers, spinach, mushrooms, or tomatoes are great additions—just sauté and drain them first to avoid extra moisture.

5. Can I add meat?

Definitely! Cooked bacon, sausage, or diced ham blend wonderfully into the mix.

6. How do I know when it’s done baking?

The top should be golden, and a knife inserted into the center should come out clean. The center should feel firm, not jiggly.

7. Can I make this dairy-free?

You can substitute plant-based cheese, milk, and omit cottage cheese, but texture and flavor will vary. Try a vegan egg alternative if needed.

8. What’s the best way to serve this casserole?

It’s delicious as-is or with a side of fruit, toast, or a green salad. It also pairs great with salsa or hot sauce for a spicy kick!

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