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sliced of baked egg and cheese casserole on a green plate with cilantro scattered on top

Easy Egg and Cheese Casserole for Breakfast

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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. 


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


  1. Preheat the oven to 350°F.
  2. Spray an 8-inch x 8-inch casserole pan with cooking spray.  Set aside.
  3. Melt the butter over low heat in a small saucepan.  Set aside to cool slightly.
  4. 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.  
  5. Add the eggs and beat until well combined.
  6. Add slightly cooled melted butter, Monterrey Jack cheese, diced green chiles, flour, baking powder, and salt.  Beat until well combined.
  7. Pour the mixture into the prepared casserole dish.
  8. Bake for about 35 minutes until the center is firm and when a toothpick is inserted in the middle comes out clean.  
  9.  Cool 5 minutes before cutting it into squares.  Serve plain or topped with sour cream, salsa, guacamole, or cilantro.  


*Nutrition Disclaimer

Don't use pre-grated cheese because it has stabilizers in it that prevent the cheese from melting in this dish.


  • Serving Size: 1 serving
  • Calories: 285
  • Sugar: 2.5 g
  • Sodium: 529.5 mg
  • Fat: 19 g
  • Carbohydrates: 8 g
  • Protein: 20 g
  • Cholesterol: 229.2 mg