Cheesy Egg Breakfast Casserole

A hearty breakfast casserole made with eggs and cheese. Breakfast can be diversified not only with new recipes and products, you can prepare breakfast with familiar ingredients, but in an unusual way. This hearty egg and cheese casserole is proof of that.
cook time: 20 min
Freya Ashford
Cheesy Egg Breakfast Casserole

Nutrition Facts (per serving)

278
Calories
24g
Fat
1g
Carbs
13g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Ground black pepper to taste
Hard cheese 50 g
Mayonnaise 50 g
Chicken eggs 4 pc

Recipe instructions

Step 1

Step 1
Prepare the indicated products for making egg and cheese casserole. I use hard cheese, I use Parmesan. The eggs are medium size. If you prefer lightly salted food, then it is better not to add salt to the casserole: the cheese itself is salty, and mayonnaise also contains salt. It is better to make the casserole in small, tall ramekins — it rises a lot, you can take a whole one, or you can use portioned ramekins. Turn on the oven to preheat to 180 degrees.

Step 2

Step 2
Break eggs into a deep bowl, one at a time, add salt and ground black pepper to taste. Stir everything with a fork. You just need to mix the ingredients, not beat the eggs until fluffy. You can add other favorite spices to taste. I think both Provençal herbs and smoked paprika would be appropriate here.

Step 3

Step 3
Grate the selected hard cheese on a coarse grater. Add mayonnaise to the eggs and mix all the ingredients together. Add half the cheese to the egg-mayonnaise mixture and stir.

Step 4

Step 4
Grease the selected baking containers with vegetable or butter. Pour the egg mixture, filling the molds not to the very edge, leaving at least a centimeter and a half. Place the remaining grated cheese on top of the molds. Place the casserole pans in the oven for 20 — 25 minutes, or until golden brown. The casserole rises very high, but then sinks. After the baking time has ended, do not open the door immediately.

Step 5

Step 5
Serve the finished egg and cheese casserole hot. As it cools, such a casserole loses only in appearance — it completely sag and becomes gloopy. The hot casserole is fluffy, aromatic and delicious.

Additional rubrics

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