Egg Casserole Recipe
User Reviews
4.9
Egg Casserole Recipe
Description
The recipe starts by thoroughly blending large eggs with flour, baking powder, and salt to provide structure and lift. Adding cottage cheese and a shredded Mexican cheese blend contributes creaminess and a mix of mild and sharp flavors. Diced mild green chilies introduce a mild heat and bright contrast. Melted butter adds richness and moisture. The mixture is baked uncovered in a buttered baking dish until the edges develop a light brown color and the center is just firm to the touch.
Once baked, the casserole is cooled briefly before serving in squares. Its texture combines softness with a slight firmness, suitable as a hearty breakfast option or a brunch centerpiece. The cheese and green chilies add a balanced savory note. Leftovers can be refrigerated and reheated.
The recipe scales easily; halving it works well for smaller gatherings and shortens bake times. It can be prepared in advance and baked the next day, allowing flavors to meld. This dish is featured in the House of Nash Eats Everyday cookbook.
Ingredients
- 12 egg large
- 1/2 cup all-purpose flour scooped and leveled (70g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pint cottage cheese (about 2 cups)
- 3 cups Mexican cheese blend or any combination of cheddar, monterey jack, and pepper jack, shredded
- 6 Tablespoons butter melted, salted
- 8 ounces green chilies mild, diced
Instructions
- Preheat oven to 350°F. Butter a 9x13-inch baking dish.
- In a large bowl using an electric hand mixer or stand mixer, beat eggs until light.
- Add flour, baking powder, and salt. Mix well.
- Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight.
- Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.
Notes
- The recipe can be halved and baked in smaller dishes for fewer servings.
- Prepared casserole can be refrigerated overnight before baking.
- Edges turn browned and center sets when done; cool 5 minutes before slicing.
- Recipe sourced from the House of Nash Eats Everyday cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 658mg | 27% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 271mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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