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    Home > Breakfast > Three Cheese Egg Casserole

    Three Cheese Egg Casserole

    Published: Sep 14, 2018 · Modified: Jul 28, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Three cheese baked egg casserole.

    This is a recipe for a baked three cheese egg casserole. Savory with roasted red bell pepper, three of your favorite cheeses and a hint of onion, this is an easy egg and cheese casserole perfect for your next Sunday Brunch or breakfast.

    Three cheese baked egg casserole served with orange juice and tomatoes.

    The simplest way to make any morning better is with a good breakfast.

    And a breakfast egg bake can be one of the easiest ways to serve up eggs that certainly won’t disappoint. And it’ll help you get that day started off on the right foot.

    What makes a baked egg casserole a great egg casserole? Certainly a beautiful custard texture, a blend of amiable cheeses and a touch of savory.

    The savory ingredient for this breakfast egg bake is chopped roasted red bell pepper. They add a bit of smoky sweet flavor. A touch of chopped green onion and you’re got an easy egg casserole to spoil your family.

    Baked egg casserole in a square le creuset baking dish

    This three cheese egg casserole recipe is easy enough to prepare on a lazy Sunday morning. About thirty minutes prep time and a 35 minute bake in the oven. While the casserole is baking, grab a package of frozen hash browns, and fry some bacon or sausage and breakfast is served.

    The Custard Base For This Casserole

    A slice of three cheese egg casserole on a spatula.

    We absolutely adore the custard for this egg and cheese casserole. The texture and the creaminess offers such a soid base that you could switch this recipe up and use about any variety of vegetables and seasonings.

    Eggs, combined with creamy soft cheeses, flour and baking powder add thickness and creaminess. The baking powder brings the “puff” to this casserole.

    Variations

    • Picture this breakfast egg bake with with chopped asparagus and shallots.
    • Add Southwestern flare with jalapeno peppers, or a tablespoon of adobo sauce from canned chilles in adobo.
    • Or a simple mixture of mushroom and chives. Just be careful with the moisture content in mushroom. Fry and lightly salt them to draw out moisture before adding.
    3-cheese egg casserole on white dish with heirloom cherry tomatoes

    Of course you can roast your red bell peppers for this egg and cheese casserole, but check out the olive bar at your local market. You’ll more than likely find a bin of beautiful roasted red bell peppers that are ready to bring home and chop. A jarred version should be in the olive section of your store.

    I hope you give this baked egg casserole a try. You’ll be glad you did.

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    And if you’re looking for even more breakfast recipes, don’t miss my Breakfast Category. You’ll find lots of eye opening recipes including the most popular on my site for this Blueberry Overnight French Toast.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Three Cheese Egg Casserole

    This is a recipe for an oh-so cheesy baked egg casserole. Savory with roasted red bell pepper, three of your favorite cheeses and a hint of onion, this is an easy egg and cheese casserole perfect for your next Sunday Brunch or breakfast.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 434kcal
    Author: Lea Ann Brown

    Ingredients

    • 3 medium red bell peppers roasted, skinned and diced
    • 1/4 cup plus 2 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 3/4 teaspoon baking powder
    • 9 large eggs
    • 3 tablespoons unsalted butter melted
    • 1 1/2 cups Medium Cheddar Cheese grated
    • 1 cup whole-milk ricotta
    • 1 cup Parmigiano-Reggiano grated
    • 3 green onions finely chopped (1/2 cup)
    Prevent your screen from going dark

    Instructions

    • To roast your own red bell peppers: Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
    • When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
    • Or purchase red bell peppers at the olive bar or in jars in the olive section of the grocery store. – Big Time Saver.
    • Preheat oven to 350°F.
    • Sift together flour, salt, and baking powder into a small bowl.
    • Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and green onion.
    • Pour into a buttered 8 x 8 casserole dish and bake in middle of oven until top is golden brown and a tester comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.
    • To serve, cut in squares and garnish with a dollop of sour cream and fine chopped heirloom tomatoes.

    Nutrition

    Calories: 434kcal | Carbohydrates: 10g | Protein: 27g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 322mg | Sodium: 962mg | Potassium: 369mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3050IU | Vitamin C: 77.1mg | Calcium: 555mg | Iron: 2.3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Three Cheese Egg Casserole … It’s What’s For Breakfast.

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    • A platter of pan fried biscuits with sausage patties.
      Buttery Pan Fried Biscuits
    • Mexican omelette with chorizo and cheese.
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    Reader Interactions

    Comments

    1. Gail C Richards says

      July 28, 2019 at 10:32 am

      The recipe calls for baking powder but the narrative talks about baking soda. Which is correct?

      Reply
      • Lea Ann Brown says

        July 28, 2019 at 12:07 pm

        Hi Gail – thanks so much for your note. It’s baking powder. You don’t know how much I appreciate you catching that.

        Reply
    2. MJ says

      September 25, 2018 at 9:12 pm

      I love being retired because it allows me to make delicious dishes like this one any day of the week. And since we both LOVE eggs, this dish is perfect for us. Happen to have a jar of roasted reds that need to be used so great timing. Thanks Lea Ann!

      Reply
      • Lea Ann Brown says

        September 26, 2018 at 9:39 am

        Retirement does have it’s cooking benefits. 🙂 Thanks MJ

        Reply
    3. John / Kitchen Riffs says

      September 19, 2018 at 8:11 am

      This looks like it’s loaded with flavor and goodness. Breakfast casseroles are always so good, and don’t know anyone who doesn’t like them. I’d love to have this for dinner, too. Good stuff — thanks.

      Reply
    4. Susan says

      September 16, 2018 at 3:40 pm

      I, too, love egg casseroles and use them especially during the holidays when you need to feed a few people but still enjoy the holiday. This one looks especially tasty with the ricotta and parm!

      Reply
    5. KalynsKitchen says

      September 16, 2018 at 6:42 am

      I’m such a fan of this kind of baked egg dish! Thanks for the shout-out for my Swiss Chard, Mozarella, and Feta Egg Bake!

      Reply
    6. Larry says

      September 15, 2018 at 7:40 am

      I love breakfast casseroles and this looks delicious Chef, and sounds even better with your suggested sides. The peppers give it a great pop of color and I like the baking soda tip.

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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