Baked Eggs
Baked Eggs that are breakfast made with simple ingredients. Eggs, cottage cheese, and Pepperjack cheese which gives them a little kick. Everyone asks for this casserole recipe when I make this delicious breakfast. . This is a great side to this a classic French Toast, Blueberry Croissant Puff, these French Toast Roll-Ups, or this Bananas Foster French Toast.
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BAKED EGGS RECIPE
We just got back from our cruise and I’m feeling the jiggle if you know what I mean. Unfortunately, the food was just meh. Not the worst food I’ve ever eaten but not the best either.
When your cooking for 8,000 people I know I can’t expect it to be top notch but I think they error on the side of bland to accommodate more palettes.
We ate more eggs on our cruise than anything else because how can you screw up a fresh omelette or fried eggs? They had the fake scrambled egg thingy at the buffet which wasn’t doing it for any of us at our morning breakfasts.
OVEN BAKED EGGS
No joke we eat so many eggs at our house. Boiled Eggs, Deviled, Egg Omelets, Eggs in Cookies…what???? (that totally counts)
When I have company over I don’t like slaving over a skillet as people trickle downstairs. These Cheesy Baked Eggs are the perfect breakfast recipe or weekend brunch dish.
WHAT ARE BAKED EGGS
The ingredients in the egg mixture are simple: Eggs, cottage cheese, a little flour, salt, and Pepper Jack Cheese. The cottage cheese completely disappears in these baked eggs. Trust me! Because I’m not a cottage cheese fan when it’s plain.
The great thing about these is that you can totally half it in an 8×8 or 9×9 inch pan.
EGG BAKE RECIPE
The first time I made this simple baked eggs recipe my husband ate them for lunch and dinner. Me like protein.
One time I left the pan of these eggs cooling on the counter when we were headed out for a date. My babysitter texted me, “What is that in the pan on the counter?”
“Why? Did you have some?” “You totally can have some, ” I said.
“Oh yes,” she said. “It was delicious. Can I get the recipe? My boys would love it.”
HOW TO MAKE BAKED EGGS
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Preheat oven to 350 degrees and brush a 9×13 baking pan with melted butter.
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Whisk together the eggs, Pepper Jack cheese (or any other cheese you like), cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
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Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, onions, fresh herbs or Parmesan cheese. Store leftovers in the fridge.
VARIATIONS:
- Add a chopped cherry tomato or sun-dried tomatoes.
- Add a handful of spinach.
- Finish it with a sprinkle of Parmesan or feta cheese.
- Spice it up with red pepper flakes.
- Add some bacon bits on top.
- Add some chopped veggies.
- Top with some herbs like chopped parsley, chives, or basil.
- Spice it up with some hot sauce.
FREEZER FRIENDLY
Freeze for up to 3 months.
BAKED RECIPES WITH EGGS
- Confetti Bacon and Hash Brown Casserole
- Mini Frittatas
- Huevos Rancheros
- Martha’s Breakfast Casserole
- Cottage Cheese Egg Bites
- Overnight Ham and Cheese Enchiladas
- Cheesy Overnight Bacon and Egg Casserole
- Bacon, Asparagus Frittata
- Sheet Pan Hash Browns
OTHER EGG RECIPES
- Classic Deviled Eggs
- Egg Salad Recipe
- Horseradish Deviled Eggs
- Bacon, Egg, and Breakfast Potatoes
- How to Boil an Egg
- Chicken Salad Sandwiches
- Keto Cauliflower Potato Salad
- Deviled Egg Salad
Ingredients
- 1 tablespoon butter, melted
- 12 eggs, beaten
- 1 lb (16 ounces) shredded Pepper Jack cheese, (other types of shredded cheese can be used like cheddar cheese)
- 1 (16 ounce) container cottage cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
Equipment
Instructions
- Preheat oven to 350 degrees and brush a 9x13 baking pan with the melted butter.
- Whisk together the eggs, Pepper Jack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, or onions if desired.
Notes
This was perfect! I’ve made many egg bakes in my years of cooking & this one tops them. I did add ham cubes. We now have picky grandkids & this was a hit! Everyone had 2nds. I will make this from now on.
Thanks Rhonda!
Sounds delicious and perfect to make for Easter morning (along with your French toast casserole). My question is about the cottage cheese. What kind do you recommend? Full fat? Small curd, etc….what works best? Thanks for all your scrumptious recipes!
I personally like small curd but it doesn’t matter. It all works.
So I wanted to meal prep breakfast sandwiches and ran across this recipe. Flour and cottage cheese in eggs? I have baked many eggs with lots of exciting ingredients (Kimchi), this was new. So I just pulled this egg thing out of the oven. Damn! Great and unexpected find. Thank you!
Ooh glad you liked it!
What size eggs do I use for the baked egg recipe?
I always use large!
Can the easy baked egg recipe be reheated
Without the eggs turning green & rubbery
Yes I reheat all the time
I love this recipe. I cut it in half, grease an 8×8 Pyrex dish with butter, and add to the mix minced onion, a can of green chilis and I use grated mozzarella, Parmesan, and on top I sprinkled grated Gruyère. I made different variations every time based on what I have on hand. It is SO scrumptious! And easy to make.
So glad you liked it!
This sounds so good! Plan on bringing to a church brunch, can it be cooked the night before and reheated in the morning? If so ideas on best way to do it?
Thanks can’t wait to try it!
Yes you can totally make it the night before and reheat at 350 until warm about 15-20 minutes.
I need to take eggs to a neighborhood breakfast and I’m thinking this would hold up better than scrambled. Would it still taste good if it cools to room temp before some people get to it – kinda like quiche? Thanks!
Yes! I think it’s better warm but doesn’t have to be piping hot.
I’ve made this six times. I’ve made it in oven, and in convection toaster oven. I’ve added meats, and I’ve sometimes added kale/spinach and peppers, and I’ve made it exactly per recipe with no special additions. Sometimes I’ve maade it without the flour. It is a winner! It comes out perfectly every time and everyone always asks for the recipe. Only heads up is that you might want to cover with aluminum foil part way through to control browning. I love this rewcipe!
Thank you Nina!
So easy to make and tasted amazing. No need to blend – the cottage cheese is completely unnoticeable so great way for extra protein. I used Mexican cheese as a few folk don’t like spicy. Next time I’m going to reduce the Mexican cheese a bit and I’m sure it will still taste great. I did 1.5x recipe and it was a brown and bubbly on top.
So glad you liked it!
Absolutely delicious and So easy to make. I added spinach and mushrooms. Left out flour since I’m gluten free! Shared recipe with my daughter and she loved it too!
Thank you!
Put some French’s canned onions on the top of the casserole. Gives a nice texture and flavor to the dish.
Thank you!
Is it really 1 pound of cheese and not 2 cups? 2 cups would be 8 oz. by weight but 16 oz. by measuring. Your recipe very clearly said 1 lb., so I’m guessing that’s what it is. I just want to make sure before making. Thanks!
YEs it’s a lot of cheese
What can I use if I don’t have cottage cheese? Or can I make without the cottage cheese.
The cottage cheese just gives it the creaminess. Otherwise it’s just eggs with cheese
I have always made this recipe in my blender, and it was awesome! Never thought much about the blender part, it just seemed like the easiest way to do it. This weekend I doubled the recipe, so it no longer fit in my blender. No problem, just whisked it as per the recipe.
It is still pretty good, but I didn’t realize how much the blender was adding to the recipe. So much smoother and fluffier. Highly recommend!
Good to know. Thanks for the tip!
Halved the recipe for 2 of us. Have another couple servings which I’ll freeze. I did turn the heat up to 375 the last 15 minutes to make sure the middle firmed up. We don’t like runny eggs.
We loved it.
So happy to hear that!
Can you use tapioca flour instead of all purpose flour?
Sure! Or I’ve left it out for my Keto husband
Easy and yummy! Going to use leftovers for “breakfast on the go” during the week either in a warmed tortilla or on an English muffin!
Great idea!
I made the baked eggs this morning and they were delicious! Since there were only 3 of us here this morn I halved the recipe and it turned out perfectly. So easy! Merry Christmas!
Thank you!
Do you think this could be made without the shredded cheese (but still using the cottage cheese)? I want to serve this with a cheesy hash brown casserole, and so I want the eggs to be a little lighter and less cheesy. Heresy, I know, but if I’m trying to cut down on cheese, do you think the texture of the bake would still hold up reasonably well?
I haven’t tried it but I think it would work
My 9 year old grandson loves this and requests it often!
AW that’s awesome
I always come back to this. Love it.
Thanks Katie!
Easy. Delicious. Had all ingredients on hand. Only addition was fresh marjoram to give a little visual interest. Delicious. Will make again. Puffed and golden out of the oven. Big hit at table. Recipe to keep.
AW Thank you!
Can this be prepared ahead of time and baked the next day?
Yes!
Forgot to rate!
Thank you!
Just made this and divided the recipe in half for a 9×9 Pyrex. Delicious. Added chopped cherry tomatoes, chopped onion and chopped portobello mushrooms. VERY GOOD. Needed no meat. Josie – NW MN
Thank you!
Did you or could you add the veggies into the egg mixture or are you saying you served mushrooms, etc on the side?
This recipe was delicious. My son and husband enjoyed it.
Thank you!
Great recipe!! Thank you for sharing. Quick question- do you have any information on the nutritional analysis? Would love to know so I can make over and over or when I eat half the pan 🙂
Yes. It’s at the bottom of the recipe card
This is absolutely great
I will definitely be making this again soon…
I can’t wait to try more recipes from the girl who ate everything
Thank you!
This was very good! Can I make this in a crock pot? How long would it take?
I haven’t tried it in a crock pot but I don’t see why not.
I’d like to make this for a family gathering but am trying to ensure I have enough oven space. Any advice on doing this in a slow cooker? LOVE this recipe btw! Yum 🙂
I have not tested this in a slow cooker. I’m sorry!
Forgot to add my rating–seriously this was so easy to make!
Thank you!
Just made it this morning–delicious and easy to make!
This recipe was delicious! Very filling and quick to make. Will be good to serve to weekend guests. I might add canned green chili next time. Keeper recipe! Thanks!
Thank you!
This is my family’s new favorite go-to recipe. I have made the recipe several times and experimented with different cheese and fillings. Easy recipe and foolproof every time I make it. Thank you for creating this!
You are welcome!
Forgot to rate, 5 stars for sure!
thank you!
This recipe is DELICIOUS! It’s so light & fluffy, even without the flour (wanted to reduce the carbs). Love the addition of cottage cheese to up the protein. Thanks so much for this recipe!
thank you!
Tried it in a 9” cake pan. Came out perfect after 30 minutes. Delicious!
6 filling helpings per cake pan.
Thank you! This recipe is a keeper!
thank you!
This is so delicious and easy to make!
thank you!
I’m stuck between giving this a four and a five star rating, so take my rating with a grain of sand.
I have to follow my gut, but the only tangible reason I can think to give less than five stars is because there are no instructions for how long to cool before refrigerating or if that’s a thing. Maybe one other thing is I’d like to know if adding stuff to the batter would alter the bake time and there seems to be no word on that within the recipe.
Anyway, the recipe works very well and I have no issues with it! So if that’s what you’re looking at, I’d give this a five star.
I did make some adjustments. Used about ten eggs, 3-4 of them had an extra yolk. I used just a smidge of less cheese on all three kinds. I had three kinds because I was working with what I had (aka one block of sharp cheddar, one block of extra sharp white cheddar, & the cottage cheese).
I halved the batter into 2 9×9 inch black pans. I adjusted the temperature of the oven to 325 to account for the black pans. Checked at 30 minutes, then ended up pulling them out ~7 minutes later. So far so good, and everyone liked it.
I’m also curious if less cheese could be used. Because man there is a ton in this lol.