Baked Eggs + Brunch for Mom


This recipe has been in my arsenal for over 20 years and it is one of my biggest crowd pleasers. It’s perfect for a crowd, can be assembled the day before, requires one bowl, easily uses cooking staples and the left overs are a welcome treat.

Tomorrow is Mother’s Day and I actually detest going out on “big box” holidays. The crowds are overwhelming and I often find myself thoroughly disappointed. I have learned that in order for me to not feel disappointed – I must let go of the expectation of that day or situation and staying home, with my family of 6 is way more satisfying.

My mom is 86 and still a very big part of my life. Although she is still fully present and aware and of full mind and body, navigating her from here to there has become more challenging. Thus, staying home, creating a meal, possibly watching a movie (mid day), going for a walk is way more my speed…and hers.

So as you all bring in the day with what ever traditions you may inhabit – enjoy. And if you’re up for a really great breakfast option that won’t make you feel as though you slaved or put in hard work – this dish is for you. I suggest you, like me, add this to your arsenal. You won’t be sorry!

Baked Eggs – A Crustless Quiche


57 grams | 4 oz. | 1/2 cup unsalted, grass-fed butter, melted
70 grams | 2.5 oz. | 1/2 cup all-purpose flour
10 large organic, whole eggs, well-beaten
1 tsp. baking powder
1/2 tsp. kosher salt
1 7 oz. can diced green chilies
2 cups small curd cottage cheese
1 pound grated Monterey Jack cheese

serves 12-15 


• preheat oven to 350*
• generously butter a 9×13 inch glass baking dish.
• combine all ingredients except for the eggs. mix well
• add beaten eggs and mix thoroughly
• pour into prepared baking dish
• melt 2 additional tablespoons of butter and drizzle over the top of the egg mixture.
• place in the middle of your pre-heated oven and bake for 45 minutes or until lightly brown and bubbly on the sides. 
• let rest for 5-7 minutes before cutting and serving.

serves 10-12

note: this can be made and assembled the day before. place in fridge, covered and when ready to bake, take out of fridge 1 hour before so it can come to room temperature.

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