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This ricotta egg casserole can be made with ricotta cheese or cottage cheese.

Ricotta Egg Casserole

Eggs and two different types of cheese are front-and-center in this ricotta egg casserole.
5 from 2 votes
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Course Breakfast
Cuisine American

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 9x13 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.
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