Easy & Delicious Egg Casserole Recipe For Breakfast or Brunch
This delicious recipe for egg casserole for breakfast is sure to be a hit at your next breakfast, brunch, or even dinner! The cheesy goodness makes it the perfect potluck dish or for a special occasion brunch, like on Mother’s Day.
Hey y’all, Tiffany here.
A few years ago, on Mother’s Day, the women at church provided us with breakfast during our Sunday meeting.
Having Crohn’s disease means that I typically don’t get to eat what’s served at social functions. I’m sensitive to fiber, acidic foods, and spicy foods.
(The last time I ate a few bites of salad, I was in so much pain I ended up in the ER a couple of days before Christmas.)
One of the women finally convinced me to try a few bites of the breakfast casserole, which I hesitantly agreed to.
I tentatively took a small bite, and then I almost died.
It was delicious! I took another bite and another, and another, until I had gone back for thirds. The delicious, cheesy concoction was like manna from heaven.
(I regretted it later, however, since I didn’t pick out the chilis or sausage.)
I begged for the recipe, and now I make it for almost every potluck breakfast/brunch I go to. It’s always a hit, and I’ve never taken home a breakfast casserole dish that wasn’t scraped bare!
If you like breakfast casseroles, you should also give this eggs benedict casserole a try!
It also goes perfectly with the world’s best pancakes. And if you want to be adventurous, try replacing the cottage cheese with this delicious Polish Homemade Farmer’s Cheese.
Breakfast Egg Casserole Ingredients
- (this is the secret ingredient!)
Breakfast Egg Casserole Directions
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that it’s ready for baking when your breakfast casserole is prepared.
2. Prepare the Baking Dish:
Take a 9×13-inch baking dish and grease it using a bit of melted butter or margarine. This prevents the casserole from sticking to the dish.
3. Cook the Sausage:
Cook the sausage in a pan first until it’s fully cooked. Once done, cut it into bite-size pieces. Drain any excess grease and set the sausage aside for the breakfast casserole.
4. Lightly Beat Eggs:
Crack the eggs into a large bowl. Using a whisk or fork, lightly beat the eggs. A whisk helps incorporate air in the egg mixture and ensures a fluffy texture in your easy breakfast casserole.
5. Blend Dry Ingredients:
In the same bowl with the beaten eggs, add the flour, baking powder, and a dash of salt. This combination forms the dry foundation of your easy breakfast casserole recipe.
6. Add Melted Butter:
Pour the melted butter into the egg and flour mixture. The melted butter not only adds richness but also contributes to a moist and tender weekend breakfast casserole.
7. Fold In the Curd Cottage Cheese:
Gently fold in the pint of small curd cottage cheese. This secret ingredient adds a delightful creaminess to the breakfast casserole.
8. Add Cheese and Chilis:
Mix in the cheese, preferably a pound of Mexican blend or Monterey jack or cheddar cheese, and the chopped mild green chilis. Ensure an even distribution of these flavorful ingredients throughout the mixture.
9. Stir in Cooked Sausage:
Stir in sausage to evenly distribute them throughout the casserole. I’ve also put in bacon, chicken, chopped ham, and turkey before, and they were all delicious!
10. Transfer the mixture to a Baking Dish:
Pour the complete mixture into the prepared baking dish. Spread it out evenly, ensuring a uniform thickness.
11. Bake:
Place the baking dish in the preheated oven. Bake in a 9×13 pan at 350* for 45 minutes, or until eggs are done or until the easy breakfast casserole is set and has a golden brown top (Lightly browned on top and set in the middle.)
12. Serve:
Once done, allow the breakfast casserole to cool for a few minutes before slicing. For an extra burst of freshness, consider topping it with bell peppers and green onions. Serve it warm, and enjoy a flavorful and satisfying easy breakfast casserole!
You can make ahead this delicious breakfast casserole, an amazing recipe! If you want to prep it a day early, just follow the steps until baking, cover it up, and pop it in the fridge overnight. Bake it fresh in the morning, as the recipe says. And if you’re thinking long-term, freeze it! Put it in your pan, cover it well with plastic wrap and foil, and toss it in the freezer for 2–3 months. When you’re ready, let it thaw in the fridge overnight, bring it to room temperature, and bake it up according to the recipe.
I like cooking it in these cute casserole dishes.
You can also cook it in muffin tins and turn it into delicious egg casserole frittatas!
An earlier version of this post Tiffany wrote is published on The Crazy Shopping Cart.
Breakfast Egg Casserole
This delicious breakfast egg casserole recipe is sure to be a hit at your next breakfast, brunch, or even dinner! The cheesy goodness makes it the perfect potluck dish.
Ingredients
- 1 stick butter or margarine, melted
- 10 eggs
- 1/2 cup flour
- 1 tsp baking powder
- Dash of salt
- 1 pint small curd cottage cheese (this is the secret ingredient!)
- 1 pound shredded cheese: Mexican blend or Monterey jack/cheddar blend
- 8 oz chopped mild green chilis (2 small cans)
- 1 lb sausage, bacon, or other meat
Instructions
- Cook the sausage and cut it into bite-size pieces.
- Lightly beat eggs in a bowl, then blend the flour, baking powder, and salt into the eggs.
- Add melted butter, chilis, shredded cheese, and cottage cheese. Mix until just blended.
- Stir in sausage.
- Bake in a 9×13 pan at 350* for 45 minutes, or until eggs are done. (Lightly browned on top and set in the middle.)
Pin this breakfast egg casserole!
Share the recipe for this delicious breakfast egg casserole on Pinterest!
Check out our breakfast egg casserole recipe webstory!
