Easy Egg Casserole

I can’t wait for you to try this Easy Egg Casserole. It’s light, fluffy, and has delicious flavors of green peppers, green chiles, and cheese. Lots of cheese.

Easy Egg Casserole is a delicious and beautiful addition to your breakfast or brunch table.

I love a recipe that makes for some great leftovers, and this is one of them.

First, I have a hot piece right from the oven, then I re-heat pieces for lunch.

Chunks of green pepper, pimiento, and corn mingles with the cheese in this delicious breakfast.

Making an Easy Egg Casserole

This is so wonderfully easy, it’s a joy to make.

Ok, start by turning the oven on to 350° and buttering an 8 x 8″ or 9 x 9″ baking dish.

Then, in a large bowl, beat the eggs until light and fluffy.

Next, just add the rest of the ingredients to the eggs, and stir.

Yep, that’s it. No mystical magical order of things here, just dump and stir.

Easy Egg Casserole is simple to put together and comes out great every time.

Pour the egg mixture into the prepared baking dish and bake uncovered for 50 – 55 minutes, or until puffy and golden brown on top.

Also, you can check for doneness by inserting a knife into the center. It should come out clean if done.

If there’s still some wet egg on the knife, it’s not done. After 50 – 55 minutes, though, it should be done.

Helpful Hints

Using pre-shredded cheese is easy, but shredding it yourself will give your casserole a better texture.

Store bought shredded cheese has a starch on each piece of shredded cheese, which is why they don’t stick together in the bag. It also prevents the cheese from melting as smoothly; it’ll have a different texture. Still good, though, but your choice.

When choosing which cheese, a Monterey Jack is a smoother, more mild flavor, whereas a Pepper Jack cheese has jalapeño in it for a bit of heat.

I chopped the green peppers and pimiento to roughly be the same size as the corn and green chiles for consistency.

Lastly, you don’t have to defrost the frozen corn before adding it to the mix. They heat up real quick.

Easy Egg Casserole is flavorful and pretty on your breakfast or brunch table.

Serving your Easy Egg Casserole

As this casserole has “south of the border” flavors with the green chiles and Pepper Jack cheese, it’s nice to serve with some salsa.

It’s also a beautiful presentation with all those colors of pimiento, corn, and green peppers, so you’ll want this recipe for special occasions.

If you serve on a breakfast or brunch table with fresh fruit, bacon, cinnamon rolls (spiked or otherwise), and toast, you can get six pieces out of it. Serving it by itself, however, makes more like four servings.

Also, easily double the recipe in a 13 x 9″ baking dish, then baking for the same amount of time.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

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Easy Egg Casserole

A flavorful dish made with eggs, green bell peppers, green chiles, cottage cheese, and Jack cheese. A delicious and colorful addition to any breakfast or brunch table.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Lunch
Cuisine: American, Mexican
Keyword: 8 x 8″, 9 x 9″, cheesy, easy, tasty
Servings: 6
Calories: 358kcal
Author: Sweet Ordeal

Ingredients

  • 6 large eggs
  • 2 cups Monterey or Pepper Jack cheese
  • 1 1/2 cups small curd cottage cheese
  • 1/2 cup frozen corn
  • 1/4 cup butter, softened
  • 1/2 medium green bell pepper, chopped
  • 2 Tbsp. green chiles, chopped and drained
  • 2 Tbsp. pimiento, chopped and drained
  • 1/4 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Instructions

  • Preheat oven to 350°. Butter an 8 x 8" or 9 x 9" baking dish.
  • In large bowl, beat eggs until light and fluffy. Add all remaining ingredients and stir until combined.
  • Pour into prepared dish and bake for 50 – 55 minutes, or until puffy and brown on top. A knife inserted in the center will come out clean when done.
  • Serve hot. Enjoy!

Notes

To double, simply double all ingredients and bake in a 13 x 9″ baking dish.

Nutrition

Calories: 358kcal | Carbohydrates: 13g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 244mg | Sodium: 713mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 975IU | Vitamin C: 16mg | Calcium: 388mg | Iron: 2mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

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In the meantime, I hope you have yourself a blessed day.

A golden brown topped breakfast with flavors of cheese, green chiles, and pimiento.

My Collected Recipes:

Perfect for Christmas, kids leaving for college, someone who has everything, and super great for bridal showers. Give the gift of this blank recipe book along with a special recipe written in your own handwriting. Fill in one recipe (or many), and you can have other friends and family add their own recipes to it, too. Personalize it with the time and effort it takes to write out a recipe. There’s also room in the Notes section where you can say why it’s special to you. (I make no money from any sales of this book, but I think it’s a lovely idea.)

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