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 stomach's desire.
Originally 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 and friends alike.
Lydia's Baked Eggs & Cheese Casserole
A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of 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).
Note: 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, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled.
Yield: serves 6-8
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