Fluffy Baked Egg and Ricotta Casserole with Herbs and Cheese

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 32–38 minutes
• Total Time: 55 minutes (includes 10 minutes resting)

Quick Ingredients

• 1 tbsp unsalted butter (for the baking dish)
• 8 large eggs
• 1 1/2 cups (340 g) whole-milk ricotta
• 1/2 cup (120 ml) whole milk
• 1 cup (100 g) shredded mozzarella
• 1/2 cup (50 g) grated Parmesan, plus 2 tbsp for topping
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Pinch of red pepper flakes (optional)

Do This

• 1. Heat oven to 350°F (177°C). Butter a 9×9-inch baking dish.
• 2. Whisk eggs with milk, salt, pepper, and red pepper flakes (if using) until very smooth.
• 3. Whisk in ricotta until mostly blended (small soft curds are fine).
• 4. Stir in mozzarella, Parmesan, and herbs.
• 5. Pour into the dish, level the top, and sprinkle with remaining 2 tbsp Parmesan.
• 6. Bake 32–38 minutes until puffed and set (center should read 165°F / 74°C).
• 7. Rest 10 minutes, slice, and serve warm.

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Why You’ll Love This Recipe

• Light and fluffy like a soufflé, but simple enough for any home cook.
• Rich, creamy ricotta keeps the eggs tender (no dry, rubbery casserole).
• Flexible for breakfast, brunch, or a quick “breakfast-for-dinner” night.
• Great warm, and still tasty at room temperature for leftovers.

Grocery List

• Produce: fresh parsley, fresh chives, fresh thyme (or dried thyme)
• Dairy: large eggs, whole-milk ricotta, whole milk, shredded mozzarella, grated Parmesan, unsalted butter
• Pantry: kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the baking dish

• 1 tbsp unsalted butter (to grease the dish)

For the egg and ricotta mixture

• 8 large eggs
• 1/2 cup (120 ml) whole milk
• 1 1/2 cups (340 g) whole-milk ricotta
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch of red pepper flakes (optional)

For flavor and cheesy richness

• 1 cup (100 g) shredded mozzarella
• 1/2 cup (50 g) finely grated Parmesan, plus 2 tbsp for topping
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1 tsp finely chopped fresh thyme (or 1/2 tsp dried thyme)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the dish

Arrange a rack in the center of your oven and preheat to 350°F (177°C). Grease a 9×9-inch baking dish (or a similar 2-quart baking dish) with 1 tablespoon unsalted butter, making sure you coat the corners well. This helps prevent sticking and gives the edges a little extra flavor.

Step 2: Whisk the eggs until smooth and airy

Crack the 8 eggs into a large mixing bowl. Add the 1/2 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if you like a gentle heat.

Whisk vigorously for 45–60 seconds until the mixture looks uniform and slightly foamy on top. This quick whisking helps the casserole bake up lighter.

Step 3: Blend in the ricotta

Add the 1 1/2 cups (340 g) ricotta to the bowl. Whisk again until the ricotta is mostly incorporated. It’s fine if you still see a few small, soft ricotta curds; those melt into creamy pockets as it bakes.

Step 4: Stir in herbs and cheeses

Switch to a spatula or wooden spoon. Stir in the 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, and 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme).

Mix just until evenly combined. Over-mixing isn’t a big issue here, but a gentle stir keeps the mixture airy.

Step 5: Fill the dish and add the topping

Pour the egg mixture into the prepared baking dish. Use a spatula to level the surface so it bakes evenly.

Sprinkle the top with the remaining 2 tablespoons grated Parmesan. This creates a lightly browned, savory top layer.

Step 6: Bake until puffed, set, and safe to eat

Bake at 350°F (177°C) for 32–38 minutes, or until the casserole is visibly puffed, the edges are lightly golden, and the center no longer looks wet.

For best accuracy, check the center with an instant-read thermometer; it should reach 165°F (74°C). If the top is browning faster than the center is setting, loosely tent with foil for the last few minutes.

Step 7: Rest, slice, and serve

Remove the dish from the oven and let it rest for 10 minutes. This gives the eggs time to finish setting and makes cleaner slices.

Cut into 6 squares and serve warm. It’s great on its own, or alongside a simple salad, roasted potatoes, or toasted bread.

Pro Tips

• Use whole-milk ricotta: It gives the most creamy texture and keeps the casserole tender.
• Whisk the eggs well: That minute of whisking adds air, which helps the bake come out lighter and fluffier.
• Don’t overbake: Pull it when the center is set and hits 165°F (74°C). Overbaking is the main cause of dry eggs.
• Let it rest: The 10-minute rest makes a big difference in texture and sliceability.
• Grate your own Parmesan if you can: It melts smoother and tastes nuttier than shelf-stable grated cheese.

Variations

• Spinach and garlic: Stir in 1 cup (30 g) packed baby spinach and 1 small garlic clove, finely grated. (If using mature spinach, sauté and squeeze dry first.)
• Tomato and basil: Add 1/2 cup (85 g) halved cherry tomatoes and swap the herbs for 2 tbsp chopped fresh basil. Reduce milk to 1/3 cup (80 ml) if your tomatoes are very juicy.
• Smoky ranch-style: Add 1/2 tsp smoked paprika and replace half the mozzarella with 1/2 cup (50 g) shredded smoked cheddar.

Storage & Make-Ahead

Let leftovers cool to room temperature for no more than 2 hours, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave at 50% power for 60–90 seconds (gentler heat keeps eggs tender), or warm in a 325°F (163°C) oven for 10–12 minutes.

Make-ahead option: You can whisk the egg mixture (including cheeses and herbs), cover, and refrigerate for up to 12 hours. Before baking, whisk briefly to re-combine, then pour into the buttered dish and bake as directed.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F (163°C) until warmed through.

Nutrition (per serving)

Approximate, based on 6 servings: 310 calories, 21 g protein, 6 g carbs, 23 g fat, 1 g fiber, 2 g sugar, 520 mg sodium.