FLUFFY COTTAGE EGG CASSEROLE | CRUSTLESS QUICHE

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 a stand-out. One is a method and one is an ingredient.

1. Cottage Cheese! – Yes, cottage cheese makes this recipe creamy. It adds richness without making the eggs ‘heavy’.
2. As well, 1 and 3/4 of cottage cheese is a 16-ounce container.
3. The second secret to this recipe is whipping the eggs. I used the whisk attachment on my KitchenAid mixer and whisked the eggs until they were pale yellow and foamy.
4. 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.
5. 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.

Fluffy Cottage Egg Casserole | Crustless Quiche

CAN I ADD OTHER VEGETABLES?

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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Print Recipe

4.8 from 5 votes

Fluffy Cottage Egg Casserole | Crustless Quiche

Delicious and easy to make, Fluffy Cottage Egg Casserole | Crustless Quiche is not only perfect for Easter brunch, but it's fabulous year round!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Breakfast

Cuisine: American/Southern

Keyword: baked egg casserole, casserole, cheese, cottage cheese, eggs

Servings: 8 servings

Calories: 227kcal

Ingredients

• 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.

Tried this recipe? I'd love to hear from you. Comment below or mention & tag me on InstagramMention @Paula_callmepmc or tag #callmepmc!

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 227kcal | Carbohydrates: 7g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 240mg | Sodium: 403mg | Potassium: 187mg | Vitamin A: 965IU | Vitamin C: 12mg | Calcium: 257mg | Iron: 1.8mg

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

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