Eggs and three different types of cheese are front-and-center in this ricotta egg casserole. I’ve combined those essentials with a few extra ingredients to give this egg bake the most amazing casserole taste and texture. This breakfast or brunch crowd pleaser has all the flavors of a delicious, cheesy omelet but it’s baked in a simple casserole for easy entertaining.
Make ahead ricotta egg casserole
This is one of my favorite breakfast recipes when we have guests because I can do most of the work ahead of time. If you’re preparing this casserole the day prior to serving it, assemble the ingredients in the baking dish and cover it with foil and refrigerate. The next morning, remove it from the fridge while you preheat the oven. Give it a stir with a whisk to ensure all the ingredients are thoroughly combined and pop it in the oven and follow the baking instructions in the recipe.
Bring on the omelet toppings for added flavor
This easy breakfast casserole is versatile. It’s excellent on its own but if you prefer to add some additional omelet toppings…even better. Here are a few variations that I’ve tried.
- Replace the 16 ounces of ricotta cheese with cottage cheese and the shredded Parmesan and mozzarella cheese with shredded Monterey Jack cheese or cheddar cheese to give this egg bake a slightly different but equally delicious consistency and flavor.
- 1 lb cooked sausage
- 1 lb cooked bacon crumbles
- 1 lb deli ham slices cut into bite sized pieces
- Vegetables: 1/2 small onion + 1/2 bell pepper, chopped and sautéed
- To make this casserole festive for the holidays: 1/2 red bell pepper + 1/2 green bell pepper + 1/2 onion, chopped and sautéed. The vibrant green and red colors make this the perfect breakfast casserole for the holidays!
- Add fresh herbs: Diced fresh parsley and diced fresh chives are delicious
Ricotta Egg Casserole
Ingredients
- 4 tablespoons butter melted
- 12 eggs
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- ½ cup flour To make this recipe gluten free replace the flour with a 1-to-1 gluten free substitute like King Arthur Baking or Bob's Red Mill
- 1 teaspoon baking powder
- 16 ounces ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 degrees while you assemble the ingredients.
- Pour the melted butter into a standard 9×13 casserole dish and use a spatula to spread the butter to cover the bottom and sides of the dish.
- Add the eggs, shredded cheese, flour, baking powder and ricotta cheese to a large bowl and mix throughly with a whisk.
- If you're using add ons (bacon, sausage, ham, sautéed onions, sautéed peppers), fold them into the mixture.
- Pour egg mixture into the buttered casserole dish and bake at 400 degrees for 15 minutes. Reduce the heat to 300 degrees and bake for another 20-25 minutes. The total cook time will vary depending on the add-ons but be sure to cook until the center of the casserole is no longer runny.
- Allow the casserole to cool and set on the counter for 5-10 minutes before serving.
Ooof. A lot of work for a mediocre, lousy-tasting casserole. And secondly, I don’t believe you made this recipe before posting it, because there is no way to “whisk” cooked scrambled eggs with the other ingredients unless you are an extremely muscled individual (I finally put the scrambled eggs in a food processer). I even added in 2/3 cup of sauteed red pepper, 2/3 cup of green pepper, and a cup of cooked bacon bits. It still mostly tasted more like flour than eggs – and I used a brand new bag of all-purpose flour. It also took A LOT more time to cook than you describe. A total waste of 12 eggs, ricotta cheese, etc., and my time.
I’m so sorry to hear this recipe didn’t work out. It sounds like you cooked the eggs prior to mixing them with the other ingredients before baking. I first beat the raw eggs. Then, I whisk the raw eggs with the other ingredients. I’ll circle back and make sure this is clear in my instructions. I truly appreciate your feedback.
This was a great hit at a work potluck. I added onion, green bell pepper, mushrooms, potatoes, smoked paprika and thyme to the basic recipe. Turned out absolutely fantastic.
That sounds delicious! So happy you enjoyed it!
This was phenomenal when you add sautéed onion, green pepper, mushrooms, potatoes, smoked paprika, thyme and a generous amount of black pepper. Baked exactly as described in recipe. I chose to use whole milk ricotta (15oz) for a richer taste and used 6oz shredded Parmesan and Romano cheese. I wasn’t sure about the flour and baking powder at first, but it gave the casserole a light and soft texture.
Yum! I’ll have to try that flavor combo. Sounds incredible. …and I’m a huge fan of whole milk ricotta too (BelGioioso is my absolute favorite).