This post may contain affiliate links that won’t change your price but will share some commission.

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

PIN this recipe to make it later!

For more scrumptious recipes, fun projects, and exciting news subscribe to Call Me PMc
Facebook, Instagram, Pinterest

 Cottage Egg Casserole

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!

 Crustless Quiche


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.

  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 electric 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.

  Cottage Egg Casserole

CAN I ADD OTHER VEGETABLES to Fluffy Cottage Egg Casserole | Crustless Quiche?

Yes! Mushrooms, broccoli, and spinach would all be delicious additions.


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.

You’ll enjoy these delicious recipes too

 Crustless Quiche

More yumminess

  1. How to make a quiche
  2. Easy Quiche Recipe
  3. Quiche Lorraine
  4. Bacon Havarti Quiche

  |  Quiche

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

REMEMBER TO SUBSCRIBE TO Call Me Pmc Newsletter  FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! You may also want to join my Facebook Group, Call Me Pmc- Easy Recipes.

 Fluffy Cottage Egg Casserole | Crustless Quiche

 Cottage Egg Casserole | Crustless Quiche

Fluffy Cottage Egg Casserole | Crustless Quiche

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!
Author: Paula
4.96 from 74 votes
Print Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings


  • 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


  • 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.


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.


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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes at Recipe Index 

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.


  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!