ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garden-Fresh Egg Casserole

Yield 8 to 10 servings
Make an easy breakfast casserole that’s great for a crowd by combing eggs,  cheese, spinach, and chopped tomato in a single baking dish.  It’s a great make-ahead choice for breakfast or brunch entertaining. 


  • 1 cup buttermilk
  • 1/2 cup onion, grated
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup cottage cheese
  • 1 cup spinach, chopped
  • 1 cup tomatoes, chopped
  • 1/2 cup butter, melted
  • 18 eggs, beaten

How to Make It

  1. Mix all ingredients together; pour into a greased 13"x9" baking pan. Cover; refrigerate overnight. Bake at 350 degrees for 50 minutes to one hour. Serves 8 to
Best-Ever Casseroles Cookbook