Egg Casserole
This fluffy egg casserole is perfect for busy mornings or serving a crowd. Add your favorite meats, vegetables or cheeses to create an egg casserole you will love!
Ingredients
- 14 largeeggs
- 1 cupcottage cheese (or ricotta cheese)
- 1 tablespoonmelted butter
- up to 2 cups meats and/or vegetables (see note)
- ⅝ cupgrated cheddar cheese (or another cheese of your choice)
- softened butter (for greasing the pan)
- salt and pepper
Directions
- 1
Preheat oven to 375° with a rack in the center of the oven. Generously grease a 9x13 baking dish with softened butter.
- 2
In a large bowl, use a whisk or immersion blender to combine the eggs, cottage cheese, melted butter, ½ teaspoon salt, and ¼ teaspoon black pepper. The mixture should be well combined. If some curds of cottage cheese remain, that's fine.
- 3
Sprinkle the meat, vegetables, and cheese evenly around the bottom of the greased baking dish. Note: I reserve some of the cheese to add to the top of the eggs near the end of cook time. Pour the egg mixture over the meat and vegetables.
- 4
Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer wet. A minute or two before you pull it from the oven, top with additional cheese. Serve immediately.