Can I really not taste the cottage cheese in this recipe?

Trust me on this one—the cottage cheese completely melts into the casserole, contributing amazing texture and protein without any of that distinctive cottage cheese taste or texture. Even devoted cottage cheese haters will be none the wiser!

Can I use different cheeses in this casserole?

Absolutely! While mozzarella provides that classic stretchy cheese pull, cheddar, Gruyère, or Monterey Jack work beautifully too. Just make sure to use a good melting cheese for best results.

How do I know when the casserole is fully cooked?

The casserole is done when the edges are set and golden brown, and the center is mostly set but still has a slight jiggle when you gently shake the pan. A knife inserted in the center should come out mostly clean.

Is this recipe gluten-free?

Not as written, but you can easily substitute a gluten-free flour blend for the all-purpose flour to make it gluten-free. The rest of the ingredients are naturally gluten-free.

Cheesy Egg Casserole Recipe

Description

This Cheesy Egg Casserole is the perfect make-ahead breakfast or brunch option. Packed with protein, gooey mozzarella cheese, and a hint of Italian seasoning, it’s flavorful, filling, and delightfully fluffy. Whether you’re serving it fresh out of the oven or reheating leftovers, this dish is sure to please even the pickiest eaters. The best part? It’s incredibly easy to prepare and can even be prepped the night before for busy mornings!

Ingredients

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Wet Ingredients

10 large eggs, lightly beaten
1/2 cup (113g) unsalted butter, melted
1 16–ounce container (453g) cottage cheese

Dry Ingredients

2 cups mozzarella cheese (approximately 8 ounces/226g)
1/4 cup (31g) all-purpose flour
1 teaspoon baking powder
1 teaspoon Italian seasoning
1/2 teaspoon salt

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Instructions

Preheat the oven
Preheat your oven to 400°F (200°C). Prepare a 9×13” baking dish by spraying it thoroughly with nonstick cooking spray. This will ensure your casserole comes out easily once baked.
Whisk the eggs
In a large mixing bowl, whisk the eggs until they are fully beaten. This step ensures the casserole will have a smooth, fluffy texture.
Combine the ingredients
Stir in the melted butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt into the eggs. The mixture may appear slightly lumpy due to the cottage cheese, but this is expected and completely normal.
Pour into the baking dish
Pour the prepared mixture into the greased baking dish. Spread it evenly to ensure even cooking.
Bake the casserole
Place the dish in the preheated oven and bake for 30-40 minutes. The casserole is ready when it is golden brown and set in the middle. To check, insert a knife or toothpick into the center—if it comes out clean, the casserole is done.
Cool before serving
Once baked, allow the casserole to cool for 5-10 minutes before slicing and serving. This resting period helps the dish set and makes it easier to slice.
Store leftovers, if any
This dish is best served fresh, but leftovers can be sliced and stored in individual containers. Freeze for later use and defrost in the microwave when ready to enjoy.

Notes

You can assemble the casserole the night before to save time. Simply store it in the refrigerator and allow it to come to room temperature before baking the next morning.
If you’re not a fan of cottage cheese, don’t worry—you won’t notice it in this recipe. It only enhances texture and boosts the protein content.
This casserole is versatile and pairs well with a fresh fruit salad or a side of toast for a complete meal.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 1g
Sodium: 370mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 14g
Cholesterol: 175mg