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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Angela says
This would be great for the weekend.
Andrea says
Love this recipe! For anyone wondering about making it ahead, here is my feedback. If you make it overnight and keep in the fridge to serve the next day, 100% yes, it still tastes good as new warmed up. I tried baking and cutting mine into servings to freeze for the week. This one didn’t work out so great. It’s super watery after reheating and each bite tastes like a wet sponge that seeps out water. I hope this helps any curiosity on the meal prep! But this recipe is a keeper for me for a same day meal!!
Paula says
Thank you so much for this!! I haven’t tried freezing it so that’s great feedback.
Maria says
Hi! I plan on using this recipe for an upcoming event I have. I need to do a half tray. how should I follow the recipe above for a half tray?
Em says
Hi. Can I make this in a 9×13?
Paula says
Yes, it’ll be thinner and cook quicker than stated.
Cindy says
I just made this. This is absolutely amazingly delicious!
Roberta Dean says
Can bacon be added to recipe?
Paula says
Yes, it will be wonderful. Actually, I’m doing it with bacon for Easter brunch. 😊
Celine says
I put in bacon and chopped green onions. Delicious!!
Sue johansen says
I have always made this with Low Fat Sm. Curd Cottage cheese, but have No Fat on hand. Will it be the same? Hate to ruin this wonderful dish. Thank you.
Paula says
I usually don’t recommend no-fat ingredients, but in this case I think it’ll be fine.
Janice says
Could these be made without flour?
Paula says
In this case the flour is stirred in with the egg to give it body. It won’t be as fluffy and thick without the flour in it.
Marge says
Can you prepare the day before and refrigerate
Paula says
The eggs will lose some fluffiness if you mix them a day before.
Karen says
How do you think ricotta would be in place of cottage cheeses?
Paula says
I haven’t tried it, but it’d probably be good.
Desi says
Loved it!! Sent it to a few family members! I used gluten free flour due to celiac, still very good
Lena says
Thank you! I am currently making this dish wondering if I can omit or substitute the flour (celiac, too).
You answered my question. 🙂
Liren | Kitchen Confidante says
Love how fully this casserole is! Perfect for feeding a crowd!
Lindsay Cotter says
Perfect for a weekend brunch! Looks delicious!