If you are looking for a great brunch recipe that is as elegant as it is delicious, my Cheesy, Herby Egg Bake Casserole is the ticket! As far as egg casseroles go, this one might just be the easiest! And dare I say most delicious of all?
It’s the perfect thing to serve for a Mother’s Day breakfast or brunch because it can be made in advance and then baked off right as guests arrive. Just mix up the batter the night before, cover and refrigerate. Then pour into your skillet and bake! It’s that easy!
WATCH A VIDEO DEMO OF MY CHEESY EGG BAKE CASSEROLE RECIPE BELOW!
It can be baked in a large skillet and will easily feed 6-8 guests. Just make sure you grease your skillet well with either butter or cooking spray so it’s easy to slice and lift out of the pan.
TIP: If feeding a crowd this recipe is easy to double (see recipe card below and just click 2X) and distribute the batter across two skillets.
I love this recipe because it has the most delicate texture. It’s somewhere between a souffle and dare I say a cake? It also doesn’t have any of the heavy eggy-ness that a frittata might have. Consider this egg bake the “lady-like cousin” to the frittata.
STEP#1: Beat Eggs
OK, yes this egg casserole does call for a lot of eggs! Ten to be exact. But keep in mind that it serves 8 people so that’s roughly 2.25 eggs per person. Less than a 3-egg omelette at your favorite breakfast spot.
TIP: It helps to beat the eggs at this stage, before adding the other ingredients, otherwise it gets harder to make sure the yolks and whites are fully incorporated.
STEP#2: Add “The Secret” Ingredients
I’ve learned that for an egg bake casserole that doesn’t sink, limp or taste too eggy these “secret ingredients” are a must!
Yep. Ricotta cheese. I know it’s a bit weird, but the results are fantastic! The ricotta cheese makes the texture more like a souffle than an eggy frittata. It’s so light and airy!
TIP: Look for the full fat, ricotta cheese. I find it works best. If you have any leftover ricotta cheese you can also use it for my light and fluffy Lemon Ricotta Pancakes or my Crepe-Style Manicotti recipe.
A little bit of flour in your egg bake casseroles gives them great structure. This makes it easier to slice and prettier to present on a plate.
A little baking soda is also the ticket for a nice consistent lift for your egg casserole that doesn’t deflate as soon as you remove it from the oven. This also contributes to the light and airy texture as well.
STEP#3: Add The Cheese
At this stage, you really could use any cheese you like.
But I find the combination of crumbled goat cheese and freshly grated parmesan is a wonderful compliment to the fresh herbs.
I like to use a mixture of herbs (dill, parsley, and chives) but really even just one of these herbs will make this egg casserole taste great!
Make Ahead Tip:
At this stage, you could cover your mixing bowl with foil and place in the fridge overnight. Then all you have to do is pour it into your greased skillets and bake!
Bake your skillets until they are set in the center, golden brown and slightly risen. Place on a trivet and serve oven-to-table!
STEP#5: Slice and Serve!
I love how beautifully this egg casserole slices. Nice clean, even cuts that you can serve with a pie server.
MAKE IT A MEAL!
This egg casserole pairs beautifully with broiled asparagus and my Foolproof Roasted Potato Recipe
Broiled asparagus is such an easy side dish! Just toss a bunch of asparagus with a drizzle of olive oil, add salt and pepper and place under the broiler for 5-7 mins et voila!
MORE SPRING RECIPES FOR A STRESS-FREE BRUNCH!
Please let me know if you make this Egg Casserole recipe by leaving a rating and review below!
- 10 Eggs
- 12 ounces (340 g) of ricotta cheese
- 1/4 cup (60 ml) of melted butter + 1 tbsp (15 ml) for greasing skillet
- 1/3 cup (40 g) of flour
- 1 tsp (5 ml) baking soda
- ½ tsp (2.5 ml) salt
- freshly cracked pepper to taste
- 1 cup (90 g) of finely shredded parmesan cheese
- 1 cup (90 g) goat cheese crumbles
- ½ cup (120 ml) mixed fine herbs (dill, parsley, chives)
- Preheat oven to 350F (175C).
- Mix together the eggs and the ricotta cheese until combined.
- Add the flour, baking soda, salt and pepper, and melted butter. Mix until combined.
- Stir in parmesan and goat cheese, and fresh herbs.
- Pour batter into 12 inch (30 cm) oven safe skillet that has been greased. Bake for 20 mins until set. Serve with roasted potatoes and roasted asparagus. Or a nice tossed salad!
Look for the full fat, ricotta cheese. I find it works the best.
If feeding a crowd this recipe is easy to double (just click 2X on the recipe card) and distribute the batter across two skillets.
To make ahead: Mix up the batter, cover and refrigerate. Then all you have to do is pour into your skillets and bake!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 295mgSodium: 311mgCarbohydrates: 19gFiber: 0gSugar: 5gProtein: 31g