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Egg and cheese casserole

Egg and cheese casserole

Ingredients:

7 eggs
3/4 cup whole milk
1/4 cup flour
1 tsp Baking powder
4 ozs cheddar cheese
4 ozs shredded Swiss cheese
4 oz shredded buffalo mozzarella
1/2 cup cooked asparagus and mushrooms
2 Tbsp or more pickled jalapeno
1/2 tsp salt

Method:

In a large bowl, whisk eggs, milk, flour and baking powder for about 3 minutes. Then add the cheeses and cooked asparagus and mushrooms and combine well.

Pour into greased casserole dish and bake in a 350 degree F oven or about an hour or until a skewer comes out clean when inserted in the center. Serve slightly warm with a garden salad.


Recipe Summary

  • 8 slices bacon
  • 1 medium onion, chopped
  • 1 loaf Italian bread, cut into 1-inch cubes
  • 2 cups shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cottage cheese
  • 5 eggs
  • 1 ½ cups milk
  • ½ teaspoon McCormick® Ground Mustard
  • ½ teaspoon McCormick® Ground Nutmeg
  • ¼ teaspoon McCormick® Black Pepper, Ground

Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels crumble and set aside. Add onion to drippings in skillet cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.


Recipe Summary

  • 2 tablespoons vegetable oil
  • 3 summer squash, sliced
  • 1 small onion, diced
  • 4 eggs, beaten
  • 2 tablespoons milk
  • 3 cups shredded Cheddar cheese, divided
  • 2 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons butter, melted

Preheat oven to 375 degrees F (190 degrees C).

Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.

While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.

Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.


HOME TOUR

A few years ago I switched from making cinnamon pull-apart bread on Christmas morning to buying morning buns from William Sonoma. Game changer for my sanity. But this homemade savory egg and cheese casserole is a go-to for brunch. It was my momma’s recipe and making it just feels right. Now I take off my dietitian hat to eat this because it doesn’t qualify as plant-based or “healthy” but there’s room for everything in a healthful eating pattern. Especially with those family recipes because the memories are worth it. With cheese, butter and eggs it’s a crowd-pleaser. If you’re looking for Christmas brunch recipes this blog post is for you. Scroll down to see all my friend’s brunch ideas and our savory egg and cheese casserole recipe.

As far as ingredients, it’s got some basics in it. I always keep those small cans of mild green chiles in my pantry. I get mine at Trader Joes. What I don’t usually have on hand is Monterey Jack cheese or cottage cheese–the texture freaks me way the heck out. The good news is, you don’t taste the cottage cheese once it’s cooked. It bakes into a souffle-like perfection. I suppose you could sub different kinds of cheese instead of Monterey Jack but I haven’t tried anything else and can’t vouch for it.

INGREDIENTS

8 oz Grated Monterey Jack Cheese

1 lb Cottage Cheese (I used Whole Milk Cottage Cheese)

1 Tbsp Canned Mild Green Chiles (I put my 1 Tbsp of chiles, juice and all, on a cutting board and finely mince)

INSTRUCTIONS

Start by preheating your oven to 350 degrees. Grease baking dish, I use a few spritzes of olive oil spray from Trader Joes. I used my small Emile Henry baker which is approx. 7 x 10″.

Melt the stick of butter in large mixing bowl. Using mixers, add in flour, baking powder, salt, eggs. Stir in the cottage cheese, Monterey Jack cheese and finely minced green chiles with a spatula. Mix just until combine.

Fill the greased baker and put in the oven. My mom’s recipe calls for a 50-55 min bake time but I found mine was ready after 45 minutes. Check to see if it is set. It’s ready when the top is nicely browned, the center isn’t jiggly and it springs back when pressed. It does sink just a bit as it cools.

I hope you’ve enjoyed this savory egg and cheese casserole and I hope you get a chance to make it. It’s a delicious one. Make sure to visit my friend’s Christmas brunch recipes.


Bacon, Egg and Cheese Breakfast Casserole

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Falling somewhere between a frittata and a tortilla española, this breakfast casserole has everything you love about a classic bacon, egg and cheese sandwich: smoky bacon, perfectly set eggs, sharp Cheddar and, if you want (and you definitely do), tangy hot sauce. Thinly sliced potatoes are added for structure and heft, and cooking them will be the most time-consuming part of this whole dish. The great news is that it’s as delicious (if not more so) the next day, rewarmed or not. If you like, you can bake the casserole the night before and refrigerate, covered, when cool. To reheat, cover with foil and place in a 325-degree oven until warmed through, 25 to 30 minutes.


Taylor Ham Egg and Cheese Breakfast Casserole

  • Author: Dan
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1 x

This Taylor Ham Egg and Cheese Breakfast Casserole is the perfect brunch dish! If you’ve never tried taylor ham before, now is the time!

Ingredients

  • 1 loaf brioche bread 14 ounces, sliced into thick pieces and cubed
  • 1 1/2 pounds taylor ham, sliced into 1/2 inch pieces and cubed
  • 2 cups shredded cheddar cheese
  • 1 cup frozen spinach, defrosted and liquid squeezed out
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 eggs
  • 3 cups whole milk
  • 4 tablespoons butter, melted and cooled

Instructions

  1. Preheat the oven to 375 degrees and butter a 9″ x 13″ baking dish.
  2. Add the bread, ham, cheese, spinach, salt and pepper to a large bowl.
  3. Beat the eggs together with the milk and butter then pour over the bread mixture. Toss together gently to coat all the ingredients then pour into the buttered baking dish.
  4. Cover and refrigerate overnight or at least 2 hours or up to overnight.
  5. Bake the casserole at 375 degrees for 45 minutes, covered. You can uncover the casserole and bake another 15 minutes if you want the top to brown.
  6. Slice into squares and serve.

Keywords: breakfast casserole, easy breakfast casserole, casserole recipe, ham and egg casserole, christmas morning breakfast idea, breakfast strata recipe


Frequently Asked Questions About Sausage Egg And Cheese Casserole

The recipe is just a little further below. First, I wanted to answer a few questions I get about breakfast casseroles like this one.

Can I add anything else to my sausage egg casserole?

Aside from sausage, eggs, and cheese, you can add other things to make your casserole more filling, nutritious, and tasty. For instance, you could add veggies like broccoli or cauliflower to add texture and flavor to your dish. I recommend lightly roasting the veggies before adding to bring out their flavor.

If adding a watery vegetable, like zucchini, mushrooms, or tomatoes, dehydrate them first, or it could make your dish a soggy mess.

Take a look at some of my recommendations for different variations of this recipe up above.

Can I use any meat for my keto sausage, egg, and cheese casserole without bread?

More meats are welcomed in this keto sausage, egg, and cheese casserole. I love pairing the classic sausage and bacon sometimes for a random breakfast surprise!

Just remember to use unprocessed meats that contain no sugar or starchy fillers.


Sausage Egg and Cheese Breakfast Casserole

Here are the ingredients that you&rsquoll need:

  • Breakfast Sausage
  • Dried Minced Onion
  • 1 Dozen Eggs
  • Whole Milk
  • Salt
  • Ground Black Pepper
  • Grated Sharp Cheddar Cheese

Brown sausage in a skillet breaking up as it cooks. Next, add dried minced onion to the sausage as it browns.

Crack the dozen eggs into a mixing bowl and whisk. Add milk, salt and black pepper and whisk together to combine.

Add 3/4 of the cooking sausage to the bottom of a casserole dish.

Top the sausage with 1/2 of the grated cheese.

Pour the egg mixture over the sausage and cheese.

Cheesy Breakfast Casserole

Place into your preheated oven and bake for 30 minutes. After 30 minutes top the casserole with the remaining cheese and top with the reserved cooked sausage. Return to the oven and bake an additional 10-15 minutes so that the cheese is well melted.


Breakfast Casserole Egg Bake Recipe Formula

For a 13 x 9-inch baking pan (3-quart) I add:
serves 8-10

  • 1 dozen eggs
  • 1 cup milk
  • 2 cups shredded cheese (combination)
  • 4 &ndash 4 1/2 cups fresh mixed vegetables (onion, peppers, broccoli, zucchini, tomatoes, asparagus, potatoes-shredded, spinach, kale, etc.)
  • 1 cup meat, optional (bacon, sausage, ham)
  • seasoning (salt, pepper, spices like basil, oregano, red pepper flakes, thyme, rosemary, garlic, tarragon)

For an 11 x 7.5 baking pan (2-quart) I add:
serves 4-6

  • 6 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese (combination)
  • 3 cups fresh mixed vegetables
  • 1/2 cup meat
  • seasoning


Tater Tot Breakfast Casserole

You may have had the pleasure of eating crispy Tater Tots in a hearty casserole for lunch or dinner, but what about enjoying them for breakfast? Our Tater Tot Breakfast Bake is quick and easy to whip up for a lazy weekend or Sunday brunch. Not a morning person? That&rsquos okay. This dish can be assembled the night before and put in the oven the next morning, so breakfast will be ready and waiting for you, with minimal effort required on your part. This bake is full of early morning favorites, like eggs, cheese, potatoes, and bacon, making it the perfect one-dish meal. And you&rsquoll love the fact that even more Cheddar cheese is added on top for a rich and gooey bite. We love how easy this recipe is to prepare. With just a handful of simple ingredients you probably already have on hand, you can bake this layered bake in two easy steps, using just one baking dish. First, whisk together eggs, cheese, milk, and seasonings in a large bowl. Then arrange the Tater Tots evenly in a lightly greased dish. Pour the egg mixture over the Tater Tots and top with Cheddar cheese. Bake in the oven until the breakfast bake is set. Lastly, sprinkle crumbled bacon on top for a savory crunch. Both kids and adults alike are sure to enjoy this crowd-pleasing favorite.