This post may contain affiliate links. Read our full disclosure.
It’s my go-to every time I need to use up cottage cheese!
This breakfast casserole calls for the best of both, eggs and cottage cheese. It’s more hearty and the perfect breakfast for our farming family!
Everyone eats this casserole, no problem. Even my pickiest eater! We also really enjoy this breakfast quiche pie and french toast recipe.
I like to wake up early and quickly throw this together, but I can see this being a make-ahead casserole if you melt the butter in a saucepan instead and then layer the ingredients.
Cutting into my favorite cottage cheese breakfast casserole. Look at those crisp edges!
This egg casserole is called the “Egg and Cheese Bake” from the Mennonite cookbook that I got the recipe from.
It is packed with flavor. It never really occurred to me how onion powder makes this amazing!
I slightly adapted the recipe using my homemade Bisquick mix (mentioned in the recipe notes). Which literally takes a few extra seconds to make. I just crumble the mixture briefly with my hands and move on.
The edge pieces, get so crisp and the filling turns out so moist!
I guess I was eating a high-protein breakfast way before the trend ☺️
Anyways, I hope you enjoy this breakfast recipe as much as we do. Breakfast casseroles are the way to go when you have a family to feed that do animal chores.
This recipe is always on rotation with my Amish Breakfast Casserole (another family-favorite).
INGREDIENTS for Breakfast Casserole with Eggs and Cottage Cheese:
- 1 cup Bisquick (I always use the homemade mix in the notes)
- 1 1/2 cups of cottage cheese (half of a 24 oz container)
- 1 cup cheese
- 1 tsp dried onion
- 1 tsp dried parsley
- 1/4 tsp salt
- 6 eggs, lightly beaten
- 1 cup milk
- 6 tbsp butter
How to make Eggs and Cottage Cheese breakfast casserole:
1. Preheat the oven to 400°F. Place the cold butter into a 9×13″ pan and put it into the oven for the butter to melt.
2. Meanwhile whisk all the other ingredients together to make a wet lumpy batter. I just dump everything together in the order given (starting with the homemade Bisquick mixture). Pour mixture evenly over the melted butter and bake for 28-35 minutes.
Quick Homemade Bisquick Mix Substitute: 1 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 Tbsp of shortening or butter.
More Favorite Breakfast Casseroles:
I love breakfast casseroles! They’re easy to feed my family of 8 and taste delicious! Here are a few of my favorites!
Join My Weekly Newsletter
New recipes, homesteading, family life, what we eat in a week, and hospitality tips.
Pin this now to find it later
Eggs and Cottage Cheese Breakfast Casserole
Equipment
Ingredients
- 1 cup Bisquick*, (see notes for the homemade mix)
- 1 1/2 cups cottage cheese, (half of 24 oz)
- 1 cup shredded cheddar cheese
- 1 tsp onion granules
- 1 tsp dried parsley
- 1/4 tsp salt
- 6 eggs, lightly beaten
- 1 cup whole milk
- 6 tbsp unsalted butter, (I mostly use salted Irish Butter)
Instructions
- Preheat oven to 400°F. Place butter into a 9×13" pan and put in the oven for the butter to melt.
- Meanwhile whisk all the other ingredients together. Pour mixture evenly over the melted butter and bake for 24-30 minutes. The edges should be golden brown.
Notes
- Homemade Bisquick Mix Substitute: In a small bowl mix together: 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 Tablespoon of cold butter. Briefly make a crumbly mixture.
- I have made this with freshly milled flour, just add 1/4 cup more of fresh ground soft or hard white wheat.
Nutrition (per serving)
Tried this recipe?
Mention @alyonascooking or hashtag #alyonascooking.