Can the casserole be made ahead of time?

You can make the casserole the day before, cover it and place it in the refrigerator. The following day, bake it according to the instructions. Because the casserole dish is cold, it might take 5-10 minutes longer to cook.

Can this recipe be made with gluten-free flour?

Yes, I would recommend using an equal amount of King Arthur gluten-free flour instead of all-purpose flour.

Does the cottage cheese need to be drained?

The cottage cheese does not need to be drained.

Does the recipe require a specific milk fat level of cottage cheese?

No, cottage cheese with any amount of milk fat can be used in the recipe.

Can I use cottage cheese that is made with larger curds?

You can use cottage cheese with larger curds; however, I recommend getting cottage cheese with the smallest curds so that they will melt better during baking.

Is the cottage cheese required in this recipe or can I make it without it?

The cottage cheese helps give the casserole a smooth and light texture. The casserole will not be the same if the cottage cheese is not included. I highly recommend including it in the recipe.

Can I use pre-shredded cheese?

No, pre-shredded cheese has stabilizers in it that prevent it from melting in this dish.

The Best Egg and Cheese Casserole for Brunch

Easy Egg and Cheese Casserole for Breakfast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 2 reviews

Author: Gitta Grether-Sweeney
Prep Time: 15 minutes
Cook Time: 35
Total Time: 50 minutes
Yield: 6 1x

Description

This easy egg and cheese casserole is perfect for a special occasion or weekend brunch. Make it in one bowl in under 10 minutes. Serve the dish with fruit salad, freshly baked breakfast bread, and great coffee, and you have a scrumptious brunch that everyone will love.

Ingredients

Units Scale

1 tablespoon unsalted butter
1 cup (1/2 pint) small curd cottage cheese
6 large eggs
8-ounces Monterrey Jack Cheese (Not pre-shredded. See note below).
1 4-ounce can dice mild chiles
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

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Instructions

Preheat the oven to 350°F.
Spray an 8-inch x 8-inch casserole pan with cooking spray. Set aside.
Melt the butter over low heat in a small saucepan. Set aside to cool slightly.
Place the cottage cheese in a stand or hand mixer with either the whisk or paddle attachment, and beat on high for about 3 minutes to break up the curds.
Add the eggs and beat until well combined.
Add slightly cooled melted butter, Monterrey Jack cheese, diced green chiles, flour, baking powder, and salt. Beat until well combined.
Pour the mixture into the prepared casserole dish.
Bake for about 35 minutes until the center is firm and when a toothpick is inserted in the middle comes out clean.
Cool 5 minutes before cutting it into squares. Serve plain or topped with sour cream, salsa, guacamole, or cilantro.