Swanky Egg and Cheese Casserole

A Crowd Pleaser!

by Karen Ekstrom

Light and lovely, this swanky egg and cheese casserole will empress the biggest “foodie” you know!

Swanky Egg and Cheese Casserole


8 large eggs, at room temperature

1 cup heavy cream

1 tsp. kosher salt

2 oz. white cheddar cheese, shredded

2 oz. gruyere cheese, shredded

2 oz. brie cheese, cut into pieces

2 large tomatoes, sliced thick

1 package of good bacon, cooked


Preheat oven to 350 degrees.

Grease a 9 x 13-inch casserole pan.

In a large bowl, whisk eggs, cream and salt together.

Pour mixture into pan.

Sprinkle cheese on top and stir.

Bake for 30 minutes.

Let stand for 15 minutes before serving.

(I’m a cheese lover so I alway sprinkle on a little more cheese.)

Serve with cooked bacon.

Want a little zip?  I add Herdez Guacamole Sauce.  Enjoy!


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