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Baked eggs are your new breakfast best friend! It takes only minutes to whip up, and it comes out perfectly cheesy and fluffy every time.
An EASY BAKED Breakfast!
We LOVE quick and easy breakfast ideas so much that we have Brinner (breakfast for dinner) every Wednesday night.
Baked eggs are one of our go-to’s. They are similar to frittatas except that a frittata is more of an egg custard and a quiche is a frittata with a pie crust shell. Because it’s baked, the eggs come out perfectly cooked every time, and the consistency is extra cheesy (our recipe has 3 kinds of cheeses) and fluffy!
This egg bake recipe is super simple to throw together! It takes almost an hour to cook, but the prep is a breeze (just 5 minutes to mix!) Depending on how many you’re serving and the occasion, they can be baked in anything from smaller ramekins to larger casserole dishes. Plus, you can add your favorite proteins and veggies to change up the flavor.
We love to make oven baked eggs because it’s the easiest of them all!
Ingredients
PREP TIME: 5 minutes COOK TIME: 55 minutes
- 1 tablespoon butter, melted – Unsalted or salted butter can be used.
- 12 whole eggs – room temperature
- 2 cups Mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
- 1 (16-ounce) container cottage cheese
- ½ cup all-purpose flour
- 1 teaspoon salt
- optional ingredients – cooked crumbled bacon or sausage, fresh herbs, or veggies like mushrooms, onions, and bell peppers
- optional garnish – sour cream, chives, Salsa, Guacamole, or hot sauce
How to Make Baked Eggs
- PREP. Preheat oven to 350°F. Brush the melted butter onto a 9×13 casserole dish and set aside.
- WHISK. Add 12 eggs to a large bowl and whisk. Whisk in 2 cups Mozzarella cheese, 2 cups cheddar cheese, 16 ounces cottage cheese, ½ cup flour, and 1 teaspoon salt and pour into the baking dish.
- BAKE. Bake for 55-60 minutes. The baked eggs are done when it puffs up and springs back when pressed. Another way to test for doneness is to insert a thermometer into the eggs. They should reach about 160°F.
- Sprinkle green onions on top and serve it warm! Save this recipe for the holidays and weekends.
KRISTYN’S Baked Egg TIPS
- MAKE IT IN A MUFFIN TIN: Bake at 350°F for 15-20 minutes. We have a similar recipe you can use Healthy Egg Muffins.
- CHANGE IT UP: This recipe is a great base for other flavor variations.
- GREEK: Add chopped spinach, halved cherry tomatoes and feta
- MEXICAN: Add salsa, chopped bell peppers, chorizo
- MEAT LOVERS: Add chopped bacon, crumbled sausage + cubed ham
- VEGGIES: Add chopped veggies: onions, bell peppers, tomatoes, spinach
Complete The Meal
Drinks
Egg Breakfast Casseroles
Collections
Baked Eggs
Equipment
Ingredients
- 1 tablespoon butter, melted
- 12 eggs
- 2 cups Mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
- 1 (16-ounce) container cottage cheese
- ½ cup all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F. Brush the melted butter onto a 9×13 casserole dish and set aside.
- Add eggs to a large bowl and whisk. Whisk in mozzarella, cheese, cheddar cheese, cottage cheese, flour, and salt, and pour into the baking dish.
- Bake for 55-60 minutes.
Video
Notes
- Reheat. Remove the plastic and cover the casserole with foil. Bake the frozen casserole at 350°F for about 45 minutes. Remove the foil and bake until warm throughout, about another 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Whip up the egg mixture the night before and keep it covered in the fridge. Allow it to sit at room temperature while the oven preheats, then bake.
Freeze a fully baked casserole. Allow it to cool completely then wrap the pan with plastic wrap and again with foil. Store in the freezer for up to 2 months.
Reheat. Remove the plastic and cover the casserole with foil. Bake the frozen casserole at 350°F for about 45 minutes. Remove the foil and bake until warm throughout, about another 30 minutes.
Store leftovers in an airtight container(s) in the fridge for up to 3 days or freeze for 2 months. Reheat it for a minute or so in the microwave and serve!
Hello
This is a super easy recipe. I needed to get rid of eggs and this recipe got that done. My family of five all really liked it. Hard to please give people in one dish.
I crumbled bacon on top but next time I’m going to add it in.
Thanks for a great recipe.
CAN I PREP THE MIX THE NIGHT BEFORE AND LEAVE IN THE FRIDGE? I KNOW IT’S QUICK BUT I WOULD BE PUTTING THIS IN THE OVEN BEFORE 6AM AND THE REST OF THE FAMILY ISN’T UP YET AND THEY GET FUSSY. LOOK FORWARD TO TRYING THIS! THANK YOU
Yes, I think you could. You’d just want to give it a quick little mix before pouring into the baking dish in the morning.
Hi. Can I make this without flour? Or is that necessary?
Thanks
You know, I haven’t tried this recipe without adding the flour. So you could certainly give it a try. I’m not sure how it will turn out. If you do, you’ll have to let us know.
This cooked up great. I would bake it a little less time, maybe 45 minutes.
Thanks for the feedback and giving the recipe a try!
I don’t know where you got the name of this recipe from but it’s inaccurate. This is not “Baked Eggs”! This is a frittata or a casserole bake or what have you regardless… it’s NOT “Baked Eggs”! “Baked Eggs” is my favorite family recipe that has been passed down through generations amongst my relatives as well as through other families too and it consists of eggs that are baked in its original self form as it lies in the shell before cracking open …similar to a poached egg. Baked Eggs also are baked and served in personal, individual crocks and consists of a buttered saltine crust & cover while incorporating a crispy bacon & egg partnership. Not scrambled & all mixed up into a quiche like casserole consistency that you display here. Yes, your recipe looks delicious Lil’ Luna… but it’s not “BAKED EGGS”. Jus sayin…
Your a Karen quit complaining and get a life.
Shannon, what do you find inaccurate about the title “BAKED EGGS” ? These are baked, not fried. There are so many egg recipes on the internet (baked and other). It’s just a matter of personal preferences, taste, etc. JUS SAYIN…..
Thanks for your feedback Shannon. I’m sure there are probably many different names and titles for different dishes out there. It sounds like yours and ours share the same name, but are quite different in their end result. I imagine both recipes are quite delicious! 😉
Have you tried this recipe in muffin tins instead of the casserole? I’m thinking about making in jumbo muffin tins and letting each person pick their own add-ins.
Can I make this recipe a day ahead? I want to bring it on a weekend trip with friends.
Yes you could. Just reheat before serving!