Thank me later. No really, I know you will.
If you are scrambling for an easy, yet melt in your mouth, egg dish for company, look no further. Once you try this, is won’t be saved for just company, I promise, and you’ll wonder how these simple ingredients can be so delicious.
Since I’m actually a city-suburb girl turned county, we have our own chickens, which means our own eggs. Over the years I have experimented with a LOT of egg dishes and this one is always a request. It’s so easy to whip together, yet it is one of those creamy and rich egg dishes.
For my family, I serve without any topping, but if you want to dress up this recipe and present it like it’s garnered a five star reputation, serve in squares with a dollop of sour cream and a drizzle of raspberry sauce. Yes, then it’s truly elegantly gourmet.
If you would like to serve a Veggie option, try my Veggie Egg Casserole packed with garden vegetables.
Recipe: Elegant Egg Bake
Summary: These simple ingredients result in a melt in your mouth creamy egg bake that wins rave reviews every time.
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1 cup cottage cheese (if cottage cheese consistency is an issue, choose small curd and mash. No one will know it’s cottage cheese)
- 1 cup Monterey Jack Cheese, shredded (or favorite cheese)
- Salt, pepper or favorite seasoning salt
- sliced ham (optional)
Instructions
- Preheat oven to 350 degree.
- Grease 8×11 inch baking dish and cover the bottom with the shredded cheese.
- If you choose to use ham, then layer the slices of ham on top of the cheese.
- Mix eggs, milk, flour and the cottage cheese.
- Pour into pan.
- Sprinkle with a dash of seasoning salt
- Bake for 45 minutes.
- Serve hot.
For my large family and company, I double this recipe and prepare in large pan. It reheats very well in case of extras.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
(Edited to add: Today I mixed up the eggs when I realized I did not have any cottage cheese on hand. I experimented with a tub of Philadephia cooking cream in place of the cottage cheese and it was also wonderful – just another option in case you ever have that predicament.
This looks great! I know we’ll try it!
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Sounds yummy… I bet my guys would like this..
I wonder if using a different flour will change the outcome much. I have real issues with wheat so I try to avoid it most of the time, difficult as it is. 😉
I make a crustless quiche that is basically this same thing without the flour.. I just whip it all up in the food processor and bake in an 8×8 pyrex dish.
Thanks for sharing your recipe.. I’ll have to make it for my guys one of these days..
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Jen Reply:
April 7th, 2012 at 3:47 pm
I would think you could switch up the flours and it would still work well. If you try that, let me know. 🙂
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That does look really good! I’m sorta thinking about trying this with ricotta since I don’t have any cottage cheese on hand. Hrmmm 🙂
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Jen Reply:
April 7th, 2012 at 10:43 pm
oh my, ricotta would probably be even better. 🙂
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I am going to try this for tea tonight! Thanks! I am always looking for easy recipes! I need those fast prep ones for the days that have been chaos! (5 kids, they are often, lol) I will let you know how it goes! Thanks!
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You could add some diced green chilies and/or some pepper jack cheese to add a little bit of spice! Delicious casserole, thank you!!
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I made this last night for a couple VERY picky boys and we all LOVED it! This was such a simple recipe, and is definitely going in our “make every other week” file. 🙂 Thank you so much!
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Danielle Reply:
July 18th, 2012 at 12:14 pm
Oh, and I almost forgot – the reason I pinned this and checked it out was because I was a little tired and thought it was called “Elephant Egg Bake” and had to see what in the heck that was!
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Has anyone ever made it the night before? I’m going on a girls weekend and would like to make it before I leave.
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Making this for Easter morning! Thanks for sharing it looks yummy!
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This sounds amazing! I love that it can be a main course or a side dish. Cottage cheese, Cream cheese, Ricotta? Any of these should work right? I have one family member that’s picky about cheese but once cooked I’m hoping he won’t even be able to tell. So exited to try this and many variations, Thanks Much!
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Jen Reply:
February 24th, 2014 at 8:09 am
Melinda – you would be so surprised. A friend of mine made this and she said her hubby is a huge cottage cheese hater and he LOVED it! She never told him what was in it. haha. I bet if you used the small curd and just made sure you took your fork or even immersion blender to it, that person would never know. Although, that may not even be necessary because it blends in so well. 🙂
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2 questions.. how do we feel about ground flax seed rather than flour, and how do we feel about freezing it portioned out and reheated for breakfasts…
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I have a similar egg casserole recipe that I mix up and freeze before baking. I have used it successfully for years . I would recommend freezing in a glass baking pan rather than metal. I am looking forward to trying this NEW recipe!!
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Jen Reply:
April 17th, 2014 at 9:48 am
Great tip. Yes, glass for freezing is much better. 🙂
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This sounds so yummy and easy! Have you ever tried it in a crockpot? I’m a sucker for easy crockpot recipes. 🙂
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Jen Reply:
April 19th, 2014 at 10:40 am
OH Ashley, I am too. Honestly, this whips up so quickly that it’s one of those you don’t even need the crock pot.
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Someone above asked about using different flour. I used an all purpose gluten free flour and it turned out great! I used a little less than 1 cup, because sometimes gf flour can be really dense. I made this in two pie pans. We just ate one and the other is going in the freezer. 🙂 thank you for the super simple, yummy recipe!
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Jen Reply:
April 19th, 2014 at 7:21 pm
That is wonderful to hear, Amy. Thanks so much for answering that question. I will make sure and update letting people know your experience.
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amy Reply:
June 8th, 2014 at 3:14 pm
@amy, OI so last night I found this frozen in my freezer – I had forgotten all about it! It thawed overnight in the fridge and I microwaved it for brunch this morning. It turned out great! So, yes, it freezes very well!! 🙂
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Lisa Reply:
April 2nd, 2017 at 10:50 pm
@amy,
So you had put uncooked into freezer and then thawed overnight and cooked in microwave? I was wondering about freezing it and using later.
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I used gluten free flour and it didn’t make a difference. I added spinach on the bottom as I do with my quiche. Very yummy, thanks for sharing the recipe as there are many ways you can change this up.
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Jen Reply:
April 6th, 2015 at 1:08 pm
So glad to hear that you made it gluten free and I bet the spinach was delicious! Great addition. 🙂
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What size dish do you use? I’m guessing 8×8 since you mention doubling in a large pan, which I assume would be 9×13?
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