Egg Casserole

Rebecca McCright


After having an egg casserole at a brunch, I wanted to make one for my family. I didn't have the recipe, so I just created this recipe. It was surprisingly delicious--even better than the one at the brunch. My whole family loved it!


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • 6
    frozen hashbrown patties, thawed
  • 10
  • 2 c
    shredded cheese, divided
  • 1/2
    onion, finely chopped
  • 1 c
    grape tomatoes, coursely chopped
  • 1 c
    cottage cheese

How to Make Egg Casserole


  1. Preheat oven to 400. Brush bottom and side of 9x13 inch pan with oil. Break hashbrowns apart and create an even layer on the bottom of the pan. Sprinkle hashbrowns with half of the shredded cheese.
  2. Crack 10 eggs in a large mixing bowl. Add onions and tomatoes. Mix well.
  3. In a blender or food processor, process cottage cheese. You can process until completely smooth or you may have some curds. Add to the eggs and mix well. You may add salt and pepper to taste.
  4. Pour the egg mixture over the hasbrown and cheese layer. Sprinkle the remaining cheese over the eggs.
  5. Bake for 40 minutes, or until set. Allow to cool for 10 minutes before cutting.

Printable Recipe Card

About Egg Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids

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