This post was sponsored by Cabot. As always, all thoughts and opinions are my own. We had a fun and busy weekend with parties, school events and some garden work. But I’m ready to dive right in to today’s recipe. Today I’m sharing my cheesy baked eggs, which are a morning sanity saver! It’s a great one to make-ahead on the weekends so that your morning routine goes a little more smoothly. (Sorry, I can’t help with lost homework or missing shoes.) They are loaded with two kinds of cheese and they bake up beautifully! They’re creamy, soft and fluffy but hold together great for slicing and eating. It’s a perfect way to have eggs ready to go in the morning without any fuss! Plus, these are really quick and easy to put together. This egg bake recipe is just 5 ingredients (and that’s including the salt!) and 10 minutes to prep. We love it on its own, served with any toppings (read on for ideas on those) to sit and eat with a fork. You can also make a delicious breakfast sandwich with these eggs. Just cut them into squares, layer them with bacon and any other fillings and put them into an English muffin, bagel or roll. (They’d be great in these easy homemade biscuits, too!) Or make breakfast burritos with these eggs instead of using scrambled eggs. Delicious breakfast eats - that are portable too! If you are an egg lover like me, you should definitely check out this collection of the 12 best egg recipes, which includes this one and many other breakfast, brunch and lunch favorites. And try homemade egg wraps, which are just 1 ingredient and perfect for wrapping up your favorite fillings. You might also love these cottage cheese pancakes, which are high in protein and lower in carbs than regular pancakes. I’m so thrilled, too, to be partnering with Cabot to bring you this recipe. They make my absolute favorite cheese in the world. ❤️ The Vermont Sharp white cheddar cheese is my go-to/must-have/always on hand cheese. I use it in all of my cooking when I need sliced or shredded cheese and it’s my favorite to snack on as well. We generally have at least 2 blocks of it in the fridge at all times. Sometimes 4. I also really love that Cabot is a co-op, meaning the 800 farm families throughout New England who raise the cows who make the milk that’s used for the cheese and other products… they own the company. Happy to support that! OK, though, let’s take this cheese love and make some yummy breakfast! Now, I’ve got some notes, tips and substitutions coming up below on how to make cheesy baked eggs. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Cottage cheese: You can blend your cottage cheese if you want the eggs really smooth. As is, it breaks down and incorporates really well while baking. Regular or reduced fat cottage cheese are both fine in this recipe. Cheddar: I use a sharp white cheddar cheese, but you could substitute a different cheddar or a pre-shredded cheese or cheese blend instead if you prefer. Flour: I use white whole wheat flour, but all-purpose flour is fine too. A gluten-free flour blend should also work just fine here if you’d like to try that.
I should mention, too, that this should bake in a 9x13 pan. It takes 50-60 minutes to bake at that size and it makes a great size for enjoying or making into breakfast sandwiches. However, I’ve also used an 8x12 pan, including for these photos. (It’s prettier than my 9x13.) This worked fine too and the eggs took 60-65 minutes in my oven using that size pan. They are of course a bit thicker this way, but we didn’t mind one bit! (You could also do a half-batch of this recipe if you’d rather and use an 8x8 inch pan.) Now you know, I’m absolutely going to share with you some topping ideas so you can dress these up if you’d like!
Topping Ideas:
Salsa or pico de gallo Sliced avocado or a dollop of guac Sour cream or Greek yogurt Chopped fresh cilantro or chopped fresh dill Chopped chives or green onions Hot sauce or sriracha
You could also add a fun sauce, like pesto or tomato jam, to go with these eggs. Toppings just make everything better, don’t you think?! Now, let’s get down to eating.
Serving Ideas:
You can slice and serve these baked egg squares with any desired toppings and eat them up with a fork. This is the go-to for our kids. Breakfast sandwiches are another fun way to serve these (and my favorite). Layer an English muffin with some Canadian bacon or regular bacon topped with a slice of the baked eggs. You can even add a slice of cheese on top if you want them super duper cheesy! Or use bagels to make a sandwich with these eggs and any other fillings. Make a wrap or breakfast taco with these eggs, broken up a little to fill in your shell.
And if you are making these for brunch and need to round out your meal, try my mixed greens salad with fruit and champagne brunch punch. Since this makes a big batch, I also wanted to share some storage tips for the leftovers.
Storage Tips:
You can keep the leftover baked egg squares in the refrigerator, in a plastic zip-top bag or covered container, for up to 5 days. You can also freeze the extras. Place the squares in a freezer-safe zip-top bag, that’s labelled, and freeze for up to 3 months. (You can get 4 large squares into a standard quart-size freezer bag.) You can also assemble your sandwiches and then refrigerate or freeze those. I wrap each sandwich in aluminum foil, then label and date it, and keep in the freezer for up to 3 months. You can add a layer of plastic wrap or put the aluminum foil wrapped sandwiches in a plastic bag for extra protection from freezer burn if you’d like. Thaw them in the fridge overnight then heat in the microwave in the morning (without the aluminum foil) and you are ready to go!
(I’ve made these multiple times for friends with a new baby or facing surgery and they’ve been a huge hit.) Whether it’s for back-to-school season, brunch or meal prep, I hope you give these cheesy baked eggs a try. Enjoy! XO, Kathryn P.S. Stay tuned, because I’ve got a fun twist on these baked eggs coming up next week that are every bit as delicious. (Update: check out these Mexican baked eggs for a tasty variation.) You can also sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you! Cottage cheese: You can blend your cottage cheese if you want the eggs really smooth. As is, it breaks down and incorporates really well while baking. Regular or reduced fat cottage cheese is fine in this recipe. Cheddar: I use Cabot’s Vermont Sharp cheddar cheese, which is a white cheddar, and I shred it myself from the block. However, you could substitute a different cheddar or a pre-shredded cheese instead if you prefer. You could even mix this up with a cheese blend or a mix of two different cheeses if you would like. Flour: Regular all-purpose flour or a whole wheat or white wheat flour are all fine to use in this recipe. A gluten-free flour blend should also work just fine here if you’d like to try that (but I haven’t tested it that way). Serving: You can serve this as squares with any favorite toppings or use it to make a breakfast sandwich. Topping ideas:
Salsa or pico de galloSliced avocado or a dollop of guacSour cream or Greek yogurtChopped fresh cilantro or chopped fresh dillChopped chives or green onionsHot sauce or sriracha
