FLUFFY COTTAGE EGG CASSEROLE | CRUSTLESS QUICHE
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Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it’s fabulous year round!
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Perfect for busy mornings or serving a crowd, this casserole can be mixed together the night before and baked when you’re ready.
Fluffy Cottage Egg Casserole | Crustless Quiche is the perfect baked egg recipe for brunch and it’s packed with protein!
Fluffy Cottage Egg Casserole | Crustless Quiche
There are two things that make this recipe well-liked by everyone! One is a method and one is an ingredient.
- Cottage Cheese! – Yes, cottage cheese makes this recipe creamy. It adds richness without making the eggs ‘heavy’.
- As well, 1 and 3/4 of cottage cheese is a 16-ounce container.
- The second secret to this recipe is whipping the eggs. I used the whisk attachment on my electric mixer and whisked the eggs until they were pale yellow and foamy.
- I used a 4-ounce jar of diced pimentos. You can omit or use red, orange, or green bell pepper. You can also dice a jalapeno for a little spice.
- Finally, for the cheese, I used cheddar and Pepper Jack. You can use all cheddar or all Pepper Jack. As well, you can substitute your favorite cheese. Some options that would be delicious are Swiss, Gouda, Colby, or Fontina.
CAN I ADD OTHER VEGETABLES to Fluffy Cottage Egg Casserole | Crustless Quiche?
Yes! Mushrooms, broccoli, and spinach would all be delicious additions.
CAN I MAKE THIS AHEAD OF TIME?
To make this the night before, simply mix everything together, cover, and refrigerate. In the morning, pour into the baking dish and bake. Because the mixture will be cold, you’ll need to increase the baking time. Start with 5 additional minutes and watch it closely.
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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
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Fluffy Cottage Egg Casserole | Crustless Quiche
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Save To Your Recipe BoxIngredients
- 8 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 and 3/4 cup cottage cheese
- 2 cups cheese I used cheddar and Pepper Jack, shredded
- 4 ounces diced pimentos bell pepper or jalapeno can be substituted
- butter, vegetable oil, or shortening to grease baking dish
Instructions
- Preheat oven to 350 degrees F. Grease a 2-quart baking dish.
- In a large bowl, whisk eggs. I use an electric mixer with the whisk attachment.
- Add flour, baking powder, salt, and pepper and mix well. Stir in cottage cheese, shredded cheese, and pimento.
- Pour in egg mixture into prepared pan and bake for 45-55 minutes. Cook time will vary depending on the shape of your baking dish. Allow more time for deep dishes. Cover the top with foil if it starts getting more brown that you prefer.
- Let cool for 5-10 minutes before serving.
Notes
Nutrition
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Love this!!! Made a file called “dont lose this” just to make sure I don’t lose track of it.
I am thinking of baking it in muffin tins for quick grab and go in the mornings.
Also going to freeze some to see how they hold up.
Love your file!! 😆 I need one myself!! I hope you enjoy them!