Recipe from Lily Moore
Egg Casserole
Cooking time: 1 h. 10 min
Servings 8
This casserole makes for a very nutritious breakfast due to a large amount of eggs and cheese, known as protein-rich superfoods, and we all know how important it is to get all your nutrients before a hard day of work ahead.


  • Cottage cheese
    17,6 oz
  • Butter
    3,5 oz
  • Flour
    2,1 oz
  • Salt
    to taste
  • Soft cheese (cream cheese, Münster, Bel Paese, Fontina)
    17,6 oz
  • Egg
    10 oz
  • Green chili (canned or fresh)
    8,8 oz
  • Baking powder
    1 tsp

Nutrition facts per serving

  • Calories

    617 kcal

  • Protein

    36.40 g

  • Fat

    44.42 g

  • Carbohydrates

    17.96 g


  • Preheat your oven to 392℉. Melt the butter in a saucepan. Grate the cheese and dice the chilli if it's fresh, rinse and remove its seeds beforehand.

  • Lightly beat the eggs, then add the flour, baking powder and salt. Now add melted butter, chili peppers, cottage cheese, grated cheese and mix well. Season with salt.

  • Pour into a baking dish and cook at 392℉ in the oven for 15 minutes. Then lower the temperature to 347℉ and bake for another 35-40 minutes.


  • Vegetable salad goes well with this dish.

Bon Appetit!

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