This breakfast casserole made with eggs and cottage cheese elevates a simple morning meal into something special. It bakes up fluffy and moist with a cakey texture and plenty of cheesy flavor. It’s easy to make, feeds a crowd, and often becomes a family favorite.
Preparing a hot breakfast on busy mornings can be a challenge, but this casserole is forgiving and quick. You can mix it the night before and pop it into the oven while everyone gets ready. The edges become slightly crisp while the interior stays tender and moist. Make a full pan for a gathering or halve the recipe for a smaller household — either way, it reheats well and freezes nicely.
Ingredients for Breakfast Casserole with Eggs and Cottage Cheese
- 1 cup Bisquick (or use the quick homemade substitute below)
- 1 1/2 cups cottage cheese (about half of a 24 oz container)
- 1 cup shredded cheese (cheddar works well)
- 1 tsp dried onion
- 1 tsp dried parsley
- 1/4 tsp salt
- 6 eggs, lightly beaten
- 1 cup milk
- 6 tbsp butter
Instructions
- Preheat the oven to 400°F (200°C). Place the butter in a 9×13-inch baking pan and put the pan in the oven just long enough for the butter to melt.
- While the butter melts, whisk together the Bisquick, cottage cheese, shredded cheese, dried onion, dried parsley, salt, beaten eggs, and milk until combined.
- Remove the pan from the oven and swirl the melted butter to coat the bottom. Pour the egg-and-cheese mixture evenly over the melted butter.
- Bake for 28–35 minutes, until the casserole is set in the center and lightly golden on top. Allow it to rest a few minutes before slicing and serving.
Quick Homemade Bisquick Mix Substitute
To make a quick Bisquick-style mix, combine: 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 tbsp cold butter (or shortening) cut into the dry ingredients. Use this in place of commercial Bisquick.
Notes and Tips
- Customize the cheese: swap or combine cheddar, Monterey Jack, or a milder cheese depending on your preference.
- Add-ins: stir in cooked crumbled sausage, diced ham, or sautéed vegetables for variety. If adding extra ingredients, drain any excess moisture first to avoid a soggy casserole.
- Make-ahead: assemble the mixture the night before, cover, and refrigerate. Bake in the morning, adding a few extra minutes if the casserole is cold from the fridge.
- Serving: this casserole serves about 12 small portions; scale the recipe up or down as needed.
This simple, comforting breakfast casserole is a reliable option for busy mornings, brunches, or holiday breakfasts. Its creamy cottage cheese and eggs create a tender, satisfying texture that pairs well with fresh fruit, a green salad, or toast.
