Creamy, soothing and satisfying, this tasty Baked Eggs and Cheese recipe from the Starbuck Inn epitomizes flexible breakfast casseroles.
Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you’ve got the makings of an entree that is sure to fulfill your heart’s (and stomach’s) desire.
Originally entitled Lydia’s Baked Eggs and Cheese and serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you’re looking for a basic egg casserole, I hope you’ll consider this one. Dressed up or paired down, it’s sure to please the palates of family, friends and guests alike. Enjoy!
Starbuck Inn’s Baked Eggs and Cheese
(featured on Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast, Kent, Connecticut)
- 5 large eggs
- 1/2 cup milk
- 1 teaspoon granulated sugar
- 8 ounces (2 cups) Monterey Jack or Muenster cheese
- 2 ounces cream cheese, cubed
- 8 ounces small curd, low-fat cottage cheese
- 2 tablespoons unsalted butter, cut into small cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of fresh chives
- salt and fresh-ground black pepper to taste
- optional – 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies
Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F.
In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean).
This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap and bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven cold.
Yield: serves 6-8
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that’s a lot of eggs and a lot of cheese (making this an aptly-named casserole) and i think it looks just wonderful! what a way to kickstart a day!
This would be one way to get me to eat those eggs…it reminds me of quiche which I also find delicious.
I’m always appreciative of recipes for egg casseroles. Sounds like yet another goody!
What a great egg casserole! It’s similar to one of mine that I need to cut down. I love the addition of cottage cheese!
Yummy. This looks so very good and tempting.
Now, how could I not love something that shares its name with mine?! I adore breakfast casseroles as the centerpiece of a weekend breakfast or brunch menu.
Cheesy goodness indeed!
What a perfect dish for a Sunday brunch!
Grace – I agree. Cheese & eggs makes for 1 delicious morning!
Val – Quiche…I love a good quiche! Have a recipe you’d like to share?
Denise – Egg casseroles are blessing when feeding a crowd—so easy & so time-saving (especially when they are put together the night before).
Lynda – Me too—love cottage cheese in eggs. I have a few recipes that call for cottage cheese as an ingredient in breakfast dishes and have always experienced delightful results (especially in conjunction with eggs & broccoli—seems to make a great combination).
Trish – Thank you.
Lydia – I thought of you when I read the title of the original recipe. How could I turn it down?
Maris – “It ain’t easy bein’ cheesy”
Chef Aimee – A great addition to casual weekend brunches. Thanks for stopping by!
This was delicious. I lightened it quite a bit and still found it plenty rich. Used 2 eggs + 3 egg whites, only 1 cup of grated cheese, and nonfat cottage cheese. I think you could probably lighten it even more without compromising the taste. Perfect for brunch or dinner!