Cheesy Italian spiced egg casserole
I make this delectable egg casserole every year for Christmas morning. It’s a big hit with anyone who tries it, even with people who are not really huge fans of egg dishes, so you know it’s good! Everyone raves about it and I am pretty much guaranteed to have zero leftovers! Although, re-heated the next morning, it hold up very well and the Italian seasoning seems to sink in a bit more so left overs aren’t really a bad thing!
This dish has great body from the addition of flour and a little baking powder. It’s wonderfully fluffy and does that magical thing when you cut a piece off and the cheese gently stretches itself from the dish to your mouth. That’s when you know you have a creamy and well-bodied casserole!
If you are looking for the perfect brunch food then look no further than this cheesy Italian egg casserole! It pairs well with mimosas and bloody marys too so you can easily impress your guests with a thoughtful spread! Speaking of easy….this dish is quite easy to prepare. And best of all you can play with the recipe with other outstanding results to suite your tastes and needs! I think that is one of the best parts of cooking egg dishes, so much room for experiment!
CHEESY EGG CASSEROLE
- 1/2 cup unsalted butter melted
- 1 16 ounce package cottage cheese
- 2 cups mozzarella cheese
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 10 eggs lightly beaten
- 2 tablespoons fresh cut chives
Pre-heat the oven to 400°F and grease a 9 x 13 baking pan.
Whisk all the eggs in a large bowl then add and blend the rest of the ingredients.
Pour mixture into greased baking dish.
Cook for 30 to 40 minutes or until golden brown with a firm middle.
Once removed from oven, sprinkle freshly chopped chives on top of casserole.
I like to wait a good 15 to 20 minutes before serving to allow it to cool and settle.
Let me know if you try this and how it worked for you!