Cheesy Egg Casserole

This was on the menu today, and it was delicious! Since many asked for the recipe, here you are. Perfect for Christmas morning, too.

By Christina Pillot

This recipe is based on a similar dish that is – or, at least, was – served at the Washington School Inn in Park City, Utah. My parents had it there several years ago and asked for the recipe. I’ve made some modifications to the cheese content of the recipe and always make a much bigger batch than the printed-out copy they shared with my parents. The basic recipe I work with is below, and it’s the one I turn to again and again. From time to time, I’ll use different types of cheeses – Gruyere, Havarti – and or I’ll add in chopped jalapeno peppers if I really want to play with it. Otherwise, I’ll put out a side of fresh salsa and just serve it as-is.

Cheesy Egg Casserole
12 large eggs
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups milk (any kind)
16-oz cottage cheese
8-oz cream cheese, cut into 1/2-inch cubes
1/3-1/2 lb shredded Monterey jack cheese

Preheat oven to 350F. Lightly grease a 9×13-inch baking/casserole dish.
In a large bowl, or the bowl of a stand mixer, beat together eggs, flour, baking powder, salt and milk. Stir in cottage cheese, cream cheese and shredded Monterey jack cheese. Pour into prepared baking dish.
Bake for about 45 minutes, until eggs are set and casserole is not “wet” in the middle.
Dish will deflate slightly as it cools. Cool for at least 10 minutes before serving to make slicing easier.
Dish can be served hot or cold.

Serves 12-16

Leek and Potato Frittata

by Christina Pillot

Yield:  4 to 6 servings

• 1/4 cup extra-virgin olive oil
• 3 medium leeks, white and tender green parts only, cleaned, thinly sliced (3 cups)
• 3 tsp coarse sea salt or kosher salt
• 1 tbsp finely chopped fresh thyme leaves
• 1 pound small red or white potatoes, scrubbed and thinly sliced (about 3 cups)
• 6 large eggs
• Freshly milled black pepper
• 1 tbsp minced fresh parsley for garnish

1.  Set a rack on the middle shelf of the oven and preheat to 400 deg. F

2.  In a large ovenproof skillet over high heat, warm the oil.  Add the leeks and 2 tsp of salt and sauté until softened and lightly browned, about 3 minutes.   Lower the heat, add the thyme, cover, and cook for 10 minutes.

3.  Meanwhile, place the potatoes in a medium saucepan with enough water to cover by 1/2 inch.  Cook over medium heat, covered until the potatoes are tender, but not falling apart, 8 - 10 minutes.  Drain and transfer to the skillet.


4.  In a medium bowl, whisk together the eggs and the remaining tsp of salt.  Season with black pepper.   Add the eggs to the skillet and stir to combine.   Transfer the pan to the oven and bake until firm and slightly puffed, about 20 minutes.

5.   Sprinkle with parsley, cut in wedges, and serve hot or warm.