This delicious breakfast egg casserole is one of my favorite egg recipes! It’s super easy to make, and perfect for those busy mornings when you don’t have a whole lot of time! You can make it ahead of time and store in your refrigerator until you are ready to bake it. This is great for Christmas morning or when you have lots of company. It is super easy to make and it packs in a lot of taste. We use regular Ortega Chilies for ours but you could spice it up with some spicy chilies or jalapenos instead. We like to serve this Breakfast Egg Casserole with some delicious fresh fruit.

Egg Casserole, Breakfast Casserole, Breakfast Egg and Bacon Casserole, by Rosevine Cottage Girls egg casserole

Breakfast Egg Casserole

Ingredients:

10 Free Range Organic Eggs

1/2 Cup Organic Flour

1 Teaspoon Celtic Sea Salt

1 Pint Organic Cottage Cheese

2-3 oz Chopped Ortega Chilies

1 lbs Shredded Cheddar Cheese
1 lbs Bag of Shredded Potatoes

Directions:

Mix eggs, flour, salt, cottage cheese, Ortega chilies, and cheddar cheese in a large bowl. Lay shredded potatoes over bottom of a casserole dish, pour egg mixture over the top. Bake at 350 for 35-40 minutes or until a toothpick comes out clean.

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Print Breakfast Egg Casserole Recipe

Print Recipe

Breakfast Egg Casserole

Course: Breakfast

Cuisine: American

Keyword: Egg

Ingredients

Ingredients:

10 Free Range Organic Eggs
1/2 Cup Organic Flour
1 Teaspoon Celtic Sea Salt
1 Pint Organic Cottage Cheese
2-3 oz Chopped Ortega Chilies
1 lbs Shredded Cheddar Cheese
1 lbs Bag of Shredded Potatoes

Instructions

Directions

Preheat oven to 350F
Mix eggs, flour, salt, cottage cheese, Ortega chilies, and cheddar cheese in a large bowl.
Lay shredded potatoes over bottom of a casserole dish, pour egg mixture over the top.
Bake for 35-40 minutes or until a toothpick comes out clean.

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