Easy Egg Bake Casserole

This Easy Egg Bake Casserole is a great brunch recipe that is as elegant as it is delicious. It’s the go-to breakfast casserole at our house for all special occasions! You’ll love the spring flavors coming from the fresh herbs and goat cheese. It also has a few secret ingredients in it that make it super light and fluffy! 

It’s one of my easiest breakfast recipes that is as light as my egg souffle casserole, but way easier! You can also make the egg mixture the night before, place it in an airtight container, and then all you have to do is bake it off the next morning.

A slice of Egg Bake Casserole with roasted potatoes and asparagus

Why You’ll Love This Recipe:

  • Uses simple ingredients you may already have in the fridge
  • It’s an easy breakfast casserole for hectic holiday mornings like Christmas morning, Easter Sunday, or Mother’s Day!
  • You can use this basic recipe and then add to it with your favorite meats, cheese, or vegetables. Various mix-ins suggested below


A blue and White Serving dish with a close up of roasted asparagus

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!

An Egg Bake Casserole in a white skillet with 1 slice cut out

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  • This breakfast casserole can be baked in a large skillet or oven-safe casserole dish and will easily feed 6-8 guests.
  • Just make sure you grease your skillet or dish well with either butter or cooking spray so it’s easy to slice and lift out of the pan.
  • If feeding a crowd this recipe is easy to double and distribute the batter across two skillets. Or you could also bake it in ramekins for individual portions too.

A slice of Egg Bake Casserole with a bite taken out to show the texture


In a large mixing bowl, you’ll whisk up the eggs. OK, yes this egg casserole does call for a lot of eggs! Ten large eggs 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 omelet at your favorite breakfast spot. 

10 eggs in clear bowl

Step#2: Add “The Secret” Ingredients

I’ve learned over the years that if you want an egg bake casserole that doesn’t sink, become limp, or taste too eggy these “secret ingredients” are a must! They will provide structure, lift, and lightness to your casserole.

Ricotta Cheese

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! 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. 

If you don’t have ricotta cheese you could also use full fat, small curd cottage cheese to get a similar effect.

Cottage cheese in a clear prep bowl


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 once it’s baked. It also helps the casserole keep its shape and avoid deflating or shrinking. 

Slicing egg casserole from a skillet and placing a wedge on a white plate

Baking Soda

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.

Measuring out baking soda from a can

Step#3: Add The Cheese

At this stage, you really could use any cheese you like, sharp cheddar cheese, swiss cheese or Monterey Jack would all be good choices. But I find the combination of crumbled goat cheese and freshly grated parmesan is a wonderful compliment to the fresh herbs. These cheese varieties also melt well without becoming too gooey which can also make your egg casserole too heavy. 

Grating fresh parmesean cheese onto a cutting board with a microplane

The Herbs

Eggs pair really well with light flavored spring herbs such as chives, dill, tarragon, and parsley. 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!

Adding chopped herbs with a chef's knife into an egg casserole batter

Additional Add-Ins:

To make this breakfast casserole even more filling consider adding a few more ingredients such as:

  • Diced red bell peppers
  • Cooked Italian sausage
  • Hash browns
  • Green onions
  • Cherry tomatoes

Make-Ahead Tips:

  • At this stage, you could cover your mixing bowl with plastic wrap and place it in the refrigerator overnight. Then all you have to do is pour the egg mixture into your greased skillet or oven-safe casserole dish and bake!
  • I would also suggest allowing the egg mixture to come up to room temperature in the bowl before transferring it to your baking dish. I have found this prevents over-browning on top, with a center that is still left uncooked.

Egg casserole batter in a skillet

Step#4: Bake

Bake the casserole until it is set in the center, golden brown, and slightly risen. Place it on a trivet and serve oven-to-table! I love how beautifully this egg casserole slices. Nice clean, even cuts that you can serve with a pie server..thanks to our secret ingredients!

I hope you enjoy this easy breakfast casserole recipe, and that it becomes a new holiday tradition at your house too! It’s definitely a recipe the whole family will love!

Slicing an egg casserole in a white skillet with a large Chef Knife

More Spring Brunch Recipes

Please let me know if you make this Recipe

by leaving a rating and review below!


Egg Bake Casserole in a white Skillet

Easy Egg Bake Casserole Recipe

Yield: serves 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A wonderful make-ahead egg bake casserole A great brunch recipe that will feed a crowd.


  • 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)


  1. Preheat oven to 350F (175C).
  2. Mix together the eggs and the ricotta cheese until combined.
  3. Add the flour, baking soda, salt and pepper, and melted butter. Mix until combined.
  4. Stir in parmesan and goat cheese, and fresh herbs.
  5. 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!

Additional Add-Ins:

To make this egg casserole even more filling consider adding a few more ingredients such as:

  • Diced Red Peppers
  • Cooked Italian Sausage
  • Hashbrowns
  • Green onions

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


Brownie cake scooped into a mug with ice cream

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  1. Hi Beth! Love your recipes and YouTube channel – been loving the episodes from France! I made this and it was perfect. I cut in squares and froze them between parchment paper and put them in large ziploc and have been taking slices to work many mornings. I’ve used dill but will try other herbs as well. Super nice recipe – love it better than Starbucks egg bites!

  2. Hi Beth! I love your recipes so much! I was wondering what kind of skillet you used for the egg casserole? I like the ideas of a round pan so I can serve pie-like slices!

    1. Oh sure, you could use something like this. I like the fact that it comes with a cover at this price! That way you can keep it warm with the top and easy to pop in the fridge for any leftovers! Hope you enjoy it! And so glad you enjoy the recipes!

  3. Beth, this was not only delicious on the day I made it but also on the day after – heated up and put in toasted English muffins. Definitely a keeper for us!

  4. Hi Beth! I feel like you have been kind of scarce. I hope every thing is well with you and your family. I just want to say I miss all of your videos and your subscription boxes. You challenged and inspired me. I would love it if you could bring back the subscritions. It is nice to get to try things you would not of otherwise and learn to appriceiate things through someone elses eyes that you admire. You widened my horizons and definatley helped me to step up my game 🙂 I am trying to learn to garden. A subscription with a quarterly growing project would be wonderful.

    1. Aww I would love a gardening box :). Especially during these days! I’ve been spending so much time in the garden 🙂 Unfortunately, the boxes became challenging when the company I partnered with, folded, and I just couldn’t do it on my own 🙁 We are thankfully all healthy and safe here. We live in CA so we are still under stay at home orders. As a result, I can’t shoot any new videos yet. But I’m doing some garden updates on IGTV and sending out my weekly newsletter with relevant recipes for these days. So you can always catch up with me there! 🙂 Here’s my latest garden tour you might enjoy! Stay healthy and safe! https://www.instagram.com/tv/B_afDVuh7DV/?igshid=pkrb3temvxgk

  5. HI, Beth in the recipe you put ricotta cheese, In the notes said cottage cheese? .Thanks you love your recipes

    1. I’ve made it with cottage cheese and it is delicious as that can be a replacement for the more expensive ricotta.

    1. I’m so sorry! It should be ricotta cheese. I just updated the post. Thanks for brining that to my attention! Again, my apologies for the confusion!