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Customizable Cheesy Egg Bake Casserole

A thick slice of vegetable egg bake with colorful peppers served on a white plate.

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Make this simple, protein-packed egg bake casserole for an easy breakfast, brunch, or meal prep. It is fluffy, cheesy, and freezer friendly.

Ingredients

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  • 12 large eggs
  • 1 cup milk (any kind)
  • 1 cup cottage cheese (small curd preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups shredded cheese (Cheddar, Monterey Jack, or a blend)
  • 4 cups cooked fillings (choose from: cooked sausage, diced ham, spinach, broccoli florets, diced peppers)
  • 1 (10 ounce) package frozen hash browns, thawed and squeezed dry (optional, for a crust)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. If using hash browns, spread them evenly over the bottom of the prepared dish.
  3. In a large bowl, whisk together the eggs, milk, cottage cheese, salt, pepper, and garlic powder until well combined and slightly frothy.
  4. Stir in 1.5 cups of the shredded cheese and your chosen cooked fillings (meat and/or vegetables). Mix gently to distribute ingredients evenly.
  5. Pour the egg mixture over the hash browns (if using) or directly into the baking dish.
  6. Sprinkle the remaining 1/2 cup of cheese over the top.
  7. Bake for 35 to 45 minutes, or until the center is set and a knife inserted near the middle comes out clean. The top should be lightly golden brown.
  8. Let the casserole rest for 5 to 10 minutes before slicing and serving.

Notes

  • For a low-carb version, skip the hash browns entirely.
  • You can prepare this casserole the night before; cover it and refrigerate. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • To freeze, cool the baked casserole completely, cover tightly with plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

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