This cheesy baked eggs casserole is perfect for brunch and meal prep and makes mornings so easy! Slice into squares and enjoy or use to make breakfast sandwiches!
This post was sponsored by Cabot. As always, all thoughts and opinions are my own.
Today I'm sharing my cheesy baked eggs, which are a morning sanity saver!
It's a great one to make-ahead on the weekends so that your morning routine goes a little more smoothly.
(Sorry, I can't help with lost homework or missing shoes.)
They are loaded with two kinds of cheese and they bake up beautifully! They're creamy, soft and fluffy but hold together great for slicing and eating.
It's a perfect way to have eggs ready to go in the morning without any fuss!
Plus, these are really quick and easy to put together.
This egg bake recipe is just 5 ingredients (and that's including the salt!) and 10 minutes to prep.
We love it on its own, served with any toppings (read on for ideas on those) to sit and eat with a fork.
You can also make a delicious breakfast sandwich with these eggs.
Just cut them into squares, layer them with bacon and any other fillings and put them into an English muffin, bagel or roll. (They'd be great in these easy homemade biscuits, too!)
Or make breakfast burritos with these eggs instead of using scrambled eggs.
Delicious breakfast eats - that are portable too!
I'm so thrilled, too, to be partnering with Cabot to bring you this recipe.
They make my absolute favorite cheese in the world. ❤️ The Vermont Sharp white cheddar cheese is my go-to/must-have/always on hand cheese.
OK, let's get cooking!
Ingredient Notes:
Cottage cheese: You can blend your cottage cheese if you want the eggs really smooth. As is, it breaks down and incorporates really well while baking. Regular or reduced fat cottage cheese are both fine in this recipe.
Cheddar: I use a sharp white cheddar cheese, but you could substitute a different cheddar or a pre-shredded cheese or cheese blend instead if you prefer.
Flour: I use white whole wheat flour, but all-purpose flour is fine too, I've also made it that way before.
I should mention, too, that this should bake in a 9x13 pan. It takes 50-60 minutes to bake at that size and it makes a great size for enjoying or making into breakfast sandwiches.
However, I've also used an 8x12 pan, including for these photos. (It's prettier than my 9x13.) This worked fine too and the eggs took 60-65 minutes in my oven using that size pan. They are of course a bit thicker this way, but we didn't mind one bit!
You can also do a half-batch of this recipe if you'd rather and use an 8x8 inch pan.
Serving Ideas:
You can slice and serve these baked egg squares with any desired toppings and eat them up with a fork. This is the go-to for my kids.
Breakfast sandwiches are another fun way to serve these (and my favorite). Layer an English muffin with some Canadian bacon or regular bacon topped with a slice of the baked eggs. You can even add a slice of cheese on top if you want them super duper cheesy!
Or use bagels to make a sandwich with these eggs and any other fillings.
Make a wrap or breakfast taco with these eggs, broken up a little to fill in your shell.
I've made these countless times to take to a friend or family in need, such as after a new baby or surgery, and they are a huge hit. They're easy to freeze and pull out as needed. It's so nice to have a breakfast option ready to go!
I've got detailed storage tips in the recipe card below.
They're also great for a brunch party, especially as a meatless egg casserole that everyone can dig into! If you need to round out your meal, try my mixed greens salad with fruit and champagne brunch punch.
Whether it's for back-to-school season, brunch or meal prep, I hope you give these cheesy baked eggs a try.
Enjoy!
XO,
Kathryn
P.S. Looking for a fun twist? Check out these Mexican baked eggs for a tasty variation.
Cheesy Baked Eggs
Ingredients
- 12 large eggs
- 3 cups shredded cheddar cheese
- 16 oz. cottage cheese (low-fat is fine)
- ½ cup white wheat flour or all purpose flour
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 glass pan with cooking spray and set aside.
- In a large bowl, whisk eggs until well mixed. Add the shredded cheese, cottage cheese, flour and salt and whisk until well combined.
- Pour the egg mixture into the prepared pan.
- Bake at 350 for 50 minutes to 1 hour, until the top is set and golden brown and the eggs are cooked through.
- Let sit for 5 minutes before cutting into squares and serving. (See notes below for topping ideas and serving suggestions.)
- Store leftovers in the fridge for up to 4-5 days or in the freezer for up to 3 months.
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Notes
- Salsa or pico de gallo
- Sliced avocado or a dollop of guac
- Sour cream or Greek yogurt
- Chopped fresh cilantro or chopped fresh dill
- Chopped chives or green onions
- Hot sauce or sriracha
Video
Nutrition
If you are an egg lover like me, you should definitely check out this collection of the 12 best egg recipes, which includes this one and many other breakfast, brunch and lunch favorites.
And try homemade egg wraps, which are just 1 ingredient and perfect for wrapping up your favorite fillings.
You might also love these cottage cheese pancakes, which are high in protein and lower in carbs than regular pancakes.
Barbara says
Sounds delicious! Thinking that I’ll make half. What is the estimated cooking time?
Kathryn Doherty says
You could definitely halve the recipe. I would suggest using an 8x8 pan and the cooking time would probably be about 25 minutes. Hope you enjoy it!
lisa says
can u make the night before?
monika says
would this work without flour?
Kathryn Doherty says
I haven't tried it that way Monika, but would love to hear if you do!
acbosss says
yeah probs
Angela says
Hey! Just tried this! I had no cottage cheese so I used Ricotta! Nice sub!
Kathryn Doherty says
So glad you enjoyed it and good to know that substitution works well. Thanks for sharing! 😊
Mike says
Any recommendations on how to reduce tge fat content. I won't lie, I make this into 6 servings. Perfect for my work week. I've added bacon, turkey sausage, veggies, and jalapeño jack cheese. All delicious, but high on points for a WW meal. Would it hurt the the recipe to cut it down to 2 cups of cheese? Use low fat cottage cheese and reduced fat cheeses.
Michael says
Those meats and veggies were not in the same meal. Tried a different item every week.
Kathryn Doherty says
A low-fat cottage cheese is absolutely fine; it's usually what I use. And a reduced fat cheese should be OK as well. And yes, if you want to reduce the amount of cheese from 3 cups to 2 cups, that should be fine, too. Less cheesy of course, but should cook up fine and still taste great. Would love to hear how those substitutions go for you!
lisa says
can u make the night before cover in fridge and heat in oven in the morning?
Kathryn Doherty says
You can definitely make it ahead! I bake it all the way through, let it cool and refrigerate it and then reheat portions in the morning. It's very liquidy and it takes a really long time to bake, so just mixing the ingredients together the night before might not help save a lot of time, but you could certainly try it that way. Hope that helps!
debbie says
I love this recipe but my oven is currently on the blink - the burners still work though but is there ANY way I could make this in my crockpot?
debbie says
PLEEEESE let me know if I can make this in my crockpot - 2nd request
Kathryn Doherty says
Hi Debbie! Second request in 3 hours late on a Saturday night in my time zone! Whew, that makes me laugh! Unfortunately, I do not think this can easily translate to a slow cooker recipe. I think multiple rounds of testing and adjusting would be needed to ensure it works well and has the right texture. I would recommend you look up a slow cooker egg-based dish. I make a slow cooker strata sometimes at the holidays and those are delicious and can be adjusted for plain, cheesy, veggie-filled, etc. That might be a good place to start and to use while your oven is on the fritz. I had to go without my oven once for several months as repairs and replacements were lagging and it was such a pain, so I feel you. One other thought - you could make a half batch of these cheesy baked eggs if you have a toaster oven. (And if you don't, you might want to consider one - I use mine ALL the time and it was a huge help while the oven was out.) Good luck!
Charlie says
Would I be able to microwave the refrigerated portions, or would it be better to reheat it in the oven?
Kathryn Doherty says
Yes! You can absolutely microwave the refrigerated portions (or the thawed frozen portions). That's exactly what I do to make a quick breakfast on busy mornings - super fast and so tasty!