Cheddar Egg Bake

4.84 from 6 votes

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This creamy and 🧀 cheesy Cheddar Egg Bake 🍳 is a go-to for my mornings. More importantly, this recipe reminds me that I can enjoy a healthy breakfast with a hectic schedule.

What I love about it is that it brings together ingredients you probably already have in your kitchen: eggs, cheese, onion, salt, flour, and baking powder.

The creamy and cheesy combination of cheddar and ricotta (or cottage cheese), combined with the fluffy eggs and a hint of finely diced onion, will make this dish a go-to for you too!

Why You’ll Love Cheddar Egg Bake

Simplicity: The real beauty of this recipe is its simplicity because you don’t need elaborate culinary skills to enjoy this homemade, wholesome meal.

Minimal Effort: With just a handful of ingredients and minimal effort, you can create my Cheddar Egg Bake.

Versatile: This Cheddar Egg Bake offers so many options for customization.

Meal Prep: I love making a big batch for meal prep, so I can have 🍳 breakfast ready for the entire week.

Creativity: You can surely enjoy it as a filling for breakfast 🌮 tacos, add it to a breakfast sandwich with an English muffin, or savor it alongside a side salad for a quick and healthy lunch.

How to Prepare Cheddar Egg Bake

🥚 Ingredients: eggs, ricotta (or cottage cheese), good quality cheddar cheese, diced onion, flour, and baking powder.

⏲️ Preheat and Prepare: First, preheat the oven to 400°F and then line a 9×13 baking dish with parchment paper (or grease it) to prevent sticking.

🥄 Combining Ingredients: Then, in a bowl, combine the eggs, ricotta or cottage cheese, salt, cheddar cheese, and finely diced onion. Mix until well combined.

🍞 Flour & Baking powder: Following this, stir in two heaping tablespoons of flour and baking powder.

🔥 Bake Time: Pour the mixture into the prepared baking dish and bake for 20-30 minutes or until the eggs have set and are golden on top.

🍴 Serve and enjoy: Once baked, remove it from the oven and allow it to cool for a few minutes.

Variations and Substitutions

One of my favorite things about this recipe is how much you can customize it. It’s wonderful as is, but there are so many options if you want to change it up!

  • Veggies: Add diced bell peppers, spinach, mushrooms, or almost any other favorite vegetables to the egg mixture for added nutrients.
  • Add Meat: Incorporate cooked 🥓 bacon, ham, or sausage crumbles for a savory, protein-packed version.
  • Spice it Up: Add a dash of hot sauce, red pepper flakes, or diced jalapeños for spice.
  • Add Some Herbs: Mix in fresh herbs like chives, parsley, or cilantro.
  • Cheese Variety: Experiment with different types of cheese, such as manchego, mozzarella, feta, or Swiss.
  • Muffin Tin Bites: Use a muffin tin to create individual 🍳 egg bake muffins, perfect for portion control and on-the-go.
  • Dairy-Free: If you’re lactose intolerant or following a dairy-free diet, use dairy-free alternatives for the ricotta, cheddar, and cottage cheese.
  • Gluten-Free: opt for gluten-free flour to replace regular flour for a gluten-friendly version.
  • Low-Carb: Substitute almond or coconut flour for a lower-carb alternative, and reduce the 🧅 onion content for fewer carbs.
  • Low-Salt: Omit the salt for a lower-sodium option, or use low-sodium cheese and cheese alternatives.

Best Served With

  • Fresh Salad: A simple green salad 🥗 with a light vinaigrette dressing
  • Salsa: A homemade salsa (like my Easy Roasted Salsa) or pico de gallo.
  • Avocado: You could try some slices of creamy avocado 🥑 with the Cheddar Egg Bake, as they would pair nicely.
  • Fruit: Add a serving of fresh fruit, such as sliced melon or berries to the side of this dish.
  • Toast or Bread: Serve your Cheddar Egg Bake with whole-grain toast, baguette slices, or even a warm English muffin.

Other Easy Breakfast Recipes

Common Questions

Can I make Cheddar Egg Bake ahead of time?

Yes, Cheddar Egg Bake is great for meal prep and you can certainly make it in advance, store it in the refrigerator, and reheat slices as needed throughout the week.

Is there a healthier version of this?

You can certainly make this healthier by using low-fat cottage cheese, removing some of the egg yolks (and using more egg whites), and cutting the cheese in half. You could also add veggies to increase the nutrient density.

Can I freeze Cheddar Egg Bake?

Yes, you can certainly freeze Cheddar Egg Bake. After baking and cooling, slice it into portions, wrap them in plastic wrap, and store them in a freezer-safe container. Thaw and reheat as needed.

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.

How can I make this recipe gluten-free?

Yes, you can certainly use any 1-1 gluten-free flour that is for baking such as Bobs Red Mill or Caputo.

A plate with cheddar egg bake

Cheddar Egg Bake

My delicious cheddar egg bake is the perfect high-protein meal or snack for any time of day. This is my take on a frittata!
4.84 from 6 votes
Course: Breakfast
Cuisine: American
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

  • 8 large eggs
  • ½ cup ricotta , or cottage cheese
  • salt, to taste
  • 1 cup cheddar cheese, good quality , (75 grams)
  • ½ onion, finely diced
  • 3 tablespoons flour, (30 grams)
  • 1 teaspoon baking powder, (3 grams)

Instructions 

  • Preheat the oven to 400F (200C).
  • In a large bowl, crack the eggs. Add the ricotta cheese, pinch of salt, cheddar cheese and onion. Mix well.
  • Add the flour, and baking powder, and mix well.
  • Line a 9×13 baking dish with parchment paper and pour in the egg mixture.
  • Spread the mixture out evenly with a spatula or the back of a spoon and bake for 20-30 minutes or until set (the eggs should not jiggle). A skewer/fork/toothpick should come out clean once inserted.
  • Let cool for 5 to 10 minutes, slice, and enjoy!

Video

Nutrition

Calories: 321kcal, Carbohydrates: 8g, Protein: 25g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 371mg, Sodium: 389mg, Potassium: 202mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 896IU, Vitamin C: 1mg, Calcium: 347mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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12 Comments

  1. 5 stars
    This recipe was very easy to make and it was delicious. Thank you for adding how to make it gluten free.

  2. This recipe looks delicious and easy. I want to make it but I have questions about serving size/nutrition info – The recipe states it serves 4. In an answer to someone in the comments, you stated that you cut the egg bake into 16 even slices. So – does this serve 4 or 16? Is the nutritional information based on the serving of 4 or the 16 slices? Thank you.

    1. Hi Stacey, great question! The amount of servings is different from the amount of slices. The full recipe serves about 4 people assuming each person consumes about 4 pieces (16 pieces in total). The nutritional value is based on 4 slices (1 serving). Keep in mind these are all approximations generated by the software once I enter the list of ingredients and serving size. Happy cooking!

  3. Hi! Can you give a little guidance on how to best reheat these as well as what size you slice them into? Microwaving a 3×3 in piece is different than air frying a 5×5, ya know? Looking forward to making these and want to plan to store them correctly for easy reheating through the week 🙂 Thanks!

    1. Hi Miranda,
      I just reheat mine in the oven at 350F until warm as I don’t own a microwave. You can slice them into 16 equal squares (I didn’t measure mine)