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Close-up of a fluffy crustless cheese and herb egg bake with a golden top, garnished with fresh thyme on a white plate.

Fluffy Crustless Cheese & Herb Egg Bake – Easy Breakfast Casserole

A light, cheesy, and herb-filled crustless egg bake that’s perfect for breakfast, brunch, or meal prep. Easy, gluten-free, and delicious hot or cold!
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Prep Time 10 minutes
Cook Time 40 minutes
Cuisine American
Servings 6
Calories 210 kcal

Ingredients
  

  • 8 large eggs
  • 1 cup 240 ml milk (or half-and-half for creamier texture)
  • 1 cup 120 g shredded mozzarella cheese
  • ½ cup 60 g shredded cheddar cheese
  • ½ cup 60 g ricotta or cottage cheese (optional for extra creaminess)
  • 2 tbsp all-purpose flour or almond flour for gluten-free
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped chives
  • 1 tsp fresh thyme leaves plus extra for garnish
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder

Instructions
 

  • Preheat oven: to 375°F (190°C) and grease a 9-inch baking dish.
  • Whisk eggs: In a large bowl, whisk together eggs and milk until smooth.
  • Add cheese and herbs: Stir in mozzarella, cheddar, ricotta, herbs, flour, salt, pepper, and garlic powder.
  • Pour into dish: Pour mixture evenly into the prepared baking dish.
  • Bake: for 35–40 minutes, or until puffed, golden, and a knife inserted in the center comes out clean.
  • Cool and serve: Let cool slightly before slicing. Garnish with extra thyme or parsley.

Notes

Tips & Variations

Add-ins: Mix in cooked bacon, ham, or sautéed veggies like spinach, onions, or bell peppers.
Cheese swaps: Try feta, Swiss, or goat cheese for different flavors.
Dairy-free: Use plant-based milk and cheese substitutes.
Mini bakes: Pour into muffin tins for portable egg cups.
Make-ahead: Assemble the night before, refrigerate, and bake in the morning.

Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze slices for up to 2 months. Thaw overnight and reheat.
Reheat: Microwave for 45–60 seconds or bake at 325°F (160°C) for 10 minutes.
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