-
-
My review
Fast-and-Fabulous Egg and Cottage Cheese Casserole
OLGA HUNT
"This is the easiest and best egg casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at the time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chilies make it pop!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 489 calsOriginal recipe yields 10 servings (1 10x13-inch casserole dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
- Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.
Footnotes
- Cook's Notes:
- For a healthier version, I use low-fat, low-moisture shredded mozzarella and skip the butter and meat. It tastes just as amazing!
- Casserole can be made a night ahead and refrigerated or frozen for later use.
- You can use turkey bacon or Canadian ham in place of bacon, if you wish.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 489 calories; 35.8 g fat; 8.7 g carbohydrates; 32.8 g protein; 274 mg cholesterol; 1130 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4654 Ratings
-
-
-
-
-
Most helpful positive review
5/11/2015
Followed the recipe to the T with the bacon and thought it was quite good and full of flavor. A little cheesy (might try half the amount of shredded cheese next time) - maybe it's because I used...
Most helpful critical review
6/11/2017
Sorry to go against the great reviews this has, but i cant understand how it has 5 stars. With 1lb of cheese and 2 lbs cottage cheese to 10 eggs, how did i not know that this would result in a ...
Most helpful
Most positive
Least positive
Newest
5/11/2015
Followed the recipe to the T with the bacon and thought it was quite good and full of flavor. A little cheesy (might try half the amount of shredded cheese next time) - maybe it's because I used...
2/8/2015
This recipe is a blast from the past! It was all the rage in the late 1970's but we called it 'Chile Cheese Appetizers'. (I still have the hand written recipe card from my friend Tonia.) Ofte...
9/23/2015
A fabulous and easy dish. Best I have ever tasted. I think the cottage cheese is the secret to light and fluffy. I halved the recipe and it worked. I did add chopped green onions and diced fr...
4/14/2016
Really very good. I put the cottage cheese in a colander and pressed out excess liquid with paper towels. I used maple glazed ham instead of bacon. It also reheated well. May try with Cheddar or...
6/11/2017
Sorry to go against the great reviews this has, but i cant understand how it has 5 stars. With 1lb of cheese and 2 lbs cottage cheese to 10 eggs, how did i not know that this would result in a ...
1/3/2016
Very good. I made this a day ahead of time. Use an electric mixer to mix eggs, flour and baking powder before adding other ingredients. I also cut back on the amount of shredded cheese. I wi...
10/29/2016
I did make some changes due to what I had on hand. I adjusted recipe to 6 servings. Used turkey sausage diced, frozen onion & frozen bell pepper diced. 6 eggs any cheeses I had. Used 1/4 c s...
5/15/2016
A friend brought this for breakfast because my husband does low carb and this doesn't call for bread or hash browns. It was a huge hit. I have been looking for a breakfast casserole that I lik...
7/21/2016
Made it again but added 1 cup spinach that I squeezed all the water out of, 12 eggs , 1/2 pound cheddar 1/2 cup feta, 1/2 cup bacon bits and cooked in regular size muffin tin 15 minutes at 400, ...