Go Back

Creamy Four Cheese Egg Casserole (Easy Cheesy Breakfast Bake)

This rich and creamy Four Cheese Egg Casserole combines Monterey Jack, cheddar, cream cheese, and cottage cheese with fluffy eggs and fresh basil. Baked until golden and softly set, this comforting breakfast casserole has a moist, custard-like texture and plenty of cheesy flavor. Perfect for weekend brunches, holiday breakfasts, or feeding a crowd, it's an easy oven-baked dish made with simple ingredients.
Print Recipe Pin Recipe
Total Time 1 minute
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 7 large eggs
  • 1 cup milk
  • 2 teaspoons granulated sugar
  • 8 ounces Monterey Jack cheese grated
  • 8 ounces cheddar cheese grated
  • 3 ounces cream cheese at room temperature and cubed
  • 16 ounces small-curd cottage cheese
  • 6 tablespoons butter at room temperature
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon fresh basil chopped

Method
 

  1. Preheat the oven. Set your oven to 325°F (163°C). Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray.
  2. Beat the eggs. Crack the eggs into a large mixing bowl. Add the milk and sugar, then whisk until thoroughly combined.
  3. Add the grated cheeses. Stir in the shredded Monterey Jack and cheddar cheese, distributing them evenly through the egg mixture.
  4. Mix in the soft cheeses. Add the room-temperature cream cheese cubes and small-curd cottage cheese. Stir until well combined. Small pieces of cheese may remain.
  5. Add the butter and basil. Mix in the softened butter and chopped fresh basil until incorporated.
  6. Add the dry ingredients. Sprinkle in the flour and baking powder. Stir gently until the ingredients are combined and no large pockets of dry flour remain.
  7. Transfer to the baking dish. Pour the mixture into the prepared 9 × 13-inch baking dish and spread it evenly.
  8. Bake the casserole. Place in the preheated oven and bake for approximately 50 minutes, or until the casserole is set, lightly golden, and a knife inserted into the center comes out clean. The center should reach 160°F (71°C).
  9. Rest briefly. Remove from the oven and allow the casserole to rest for a few minutes so it firms up slightly before slicing.
  10. Slice and serve. Cut into portions and serve warm.

Notes

  • Four cheeses: Monterey Jack, cheddar, cream cheese, and cottage cheese create a rich, moist casserole with a custard-like texture.
  • Monterey Jack and cheddar: Grate both cheeses before adding them to the egg mixture.
  • Cream cheese: Use room-temperature cream cheese cut into small cubes to make mixing easier.
  • Cottage cheese: Small-curd cottage cheese is specified in the original recipe and contributes moisture and creaminess.
  • Butter: Allow the butter to soften to room temperature before mixing.
  • Fresh basil: The recipe uses fresh chopped basil, but another fresh herb can be substituted.
  • Ham variation: Add cooked, chopped ham for an additional savory flavor. Avoid adding too much, as it may affect the casserole's texture.
  • Flour and baking powder: These ingredients help give the rich egg mixture structure as it bakes.
  • Baking dish: Use a lightly greased 9 × 13-inch baking dish.
  • Baking temperature: Bake at 325°F (163°C).
  • Doneness: The casserole is ready when the center is set and a knife inserted into the middle comes out clean. Confirm the center reaches 160°F (71°C).
  • Texture: Expect a soft, creamy, custard-like interior rather than a firm, bread-based breakfast casserole.
  • Serving: Allow the casserole to rest briefly before slicing for cleaner portions.