Oven egg casserole with cheese

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   Prepare the indicated products for making an egg and cheese casserole. I use hard cheese, I use Parmesan. The eggs are medium size. If you prefer lightly salted food, then it is better not to add salt to the casserole: the cheese itself is salty, and mayonnaise also contains salt. It is better to make the casserole in small, tall ramekins - it rises a lot, you can take a whole one, or you can use portioned ramekins. Turn on the oven to preheat to 180 degrees.

2. STEP 2

   

   Break eggs into a deep bowl, one at a time, add salt and ground black pepper to taste. Stir everything with a fork. You just need to mix the ingredients, not beat the eggs until fluffy. You can add other favorite spices to taste. I think both Provençal herbs and smoked paprika would be appropriate here.

3. STEP 3

   

   Grate the selected hard cheese on a coarse grater. Add mayonnaise to the eggs and mix all the ingredients together. Add half the cheese to the egg-mayonnaise mixture and mix.

4. STEP 4

   

   Grease the selected baking containers with vegetable or butter. Pour the egg mixture, filling the molds not to the very edge, leaving at least a centimeter and a half. Place the remaining grated cheese on top of the molds. Place the molds with the casserole in the oven for 20 - 25 minutes, or until golden brown. The casserole rises very much, but then falls. After the baking time has ended, do not open the door immediately.

5. STEP 5

   

   Serve the finished egg and cheese casserole hot. As it cools, such a casserole loses only in appearance - it completely sag and becomes gloopy. The hot casserole is fluffy, aromatic and delicious.

Comments on the recipe

Moderator Ksenia

19.08.2023

5

I came across the recipe for casserole of eggs in the oven with cheese when I was looking for dishes where, among other ingredients, there were eggs and cheese. This casserole is very easy to prepare. I made it from six eggs. Baked in clay pots. I made three servings with baked meat to make it more filling for adults. And two servings according to the recipe without additives for children. The casserole took about 20 minutes to cook. I didn’t cover the pots with lids. Absolutely everyone liked the egg casserole with cheese. The consistency is like a casserole, but also like an omelette. Its taste is delicate. I didn’t add anything else from spices other than salt and pepper. The casserole actually increased in size very much and, by the way, after cooling, it didn’t fall off that much. Thank you very much for the recipe!