Egg Casserole

Some time ago Brietta posted a recipe for egg casserole (it is a quick quiche-type fix-up) which has since become regular fare at my house. Perfect for those “last minute” meals.

This morning was one of those hoped for “snow days” – even the institutions of higher education canceled classes. The college boys woke up to text messages and e-mails alerting them of an instant holiday. This called for spontaneous celebration!

Off to the fridge I went. Hmmm… plenty of eggs, an assortment of cheese, and all the basics. Looks like we’ll take the ol’ standby recipe, tweak it to fit the ingredients on hand, and have a nice breakfast.

I’m including the original recipe below. The pics will include comments regarding today’s variations. This is how to cook on a budget – using basic recipes, replace the required ingredients with the things on your shelves. It will afford an inexpensive and interesting dish, guaranteed!

Egg Casserole

4 eggs, beaten
1/3c milk
1/4c all-purpose flour
1/2tsp baking powder
1/8tsp garlic powder
10oz shredded cheese
1c. pepperoni, sausage, spinach, broccoli, ham, and/or whatever you feel like!
1c light cottage cheese

1. Preheat oven to 375-degrees.

2. Combine eggs, milk, flour, baking powder & garlic powder in medium bowl; beat until combined. Stir in 8oz shredded cheese, pepperoni/sausage/spinach/etc. & cottage cheese.

3. Pour into greased 9-inch pie plate and sprinkle remaining shredded cheese on top. Bake, uncovered, 25-30 minutes or until golden and knife inserted into center comes out clean.


4. To serve, cut into wedges.


I typically make four recipes to feed my crew (there are alot of hungry mouths around here) and prepare them in a variety of ways: pepperoni and garlic, bacon and broccoli, red pepper and mushroom – but we had pizza last night and most of the fun things were gone.

I found instead an assortment of cheeses. Ricotta and feta cheeses were added to the cottage cheese. Mozzerella, colby, and cheddar comprised the shredded cheeses – even so I was still a bit short on cheese so there was none to sprinkle on the top. I added some leftover green beans to one of the cheese pies as well.

As they baked I remembered the container of leftover pizza sauce. Perfect accompaniment! It was quickly heated, grated Romano was set out as well, and we enjoyed our Egg Casseroles Italiano style! A fresh fruit salad, juice, and coffee rounded out our festive morning meal!





Comments are disallowed for this post.

  1. Great recipe to build off of!

    Thanks for sharing!

    Posted by Amanda | March 11, 2008, 9:38 am
  2. I love snow day brunches!

    Posted by Danica Dunphey | March 11, 2008, 9:54 am
  3. You always make the most simple things look so festive!!! I adopted this from Bri when she posted it and it has become a Sunday morning breakfast saver. I prepare it on Sat night after church and bake it while we are getting ready for church.

    Posted by Keila | March 11, 2008, 12:17 pm
  4. I am always looking for new ways to use our farm-fresh eggs.
    Thanks for sharing this one. We’ll give it a whirl!

    Posted by Judy | March 12, 2008, 6:12 am
  5. I also love this recipe. I often make it for dinner. I have some young brother in laws who are VERY enthusiastic about a pepperoni and mozzarella version!

    Posted by Abby Daniels | March 12, 2008, 7:40 am
  6. Dangerous post for a pregnant lady (especially at midnight!)

    Posted by LisaC. | March 13, 2008, 8:10 pm
  7. How wonderful! I just printed it out. Thrifty too! I love it. Thanks! Hope to see you all soon! =)

    Posted by Jennifer Trelease | March 14, 2008, 6:45 am
  8. For this evening’s “supper” we had breakfast.I made this egg casserole and put in lots of fresh spinich and served it with sausage links and warm blueberry muffins.It was simple and quick.My husband thought the casserole was delicious.Thanks Brietta!!

    Posted by Melisa Garber | March 15, 2008, 4:47 pm