Holiday Brunch Egg Casserole

This is the casserole that solves Christmas morning. Mix it the night before, slide it in the oven while the coffee brews, and feed a crowd without standing at the stove flipping eggs.

The combination is what sets it apart from a generic egg bake. Cottage cheese gives the custard a soft curd in every forkful, Monterey Jack melts into stretchy ribbons, and a generous load of mild green chiles cuts the richness with gentle heat. The flour and baking powder do quiet work, lifting the eggs into something between a frittata and a soufflé.

Beating the eggs until they go light and lemon-colored is the move that gets you that puff. Skip it and the texture goes flat and dense.

Chef Tips

• Beat the eggs until truly pale and frothy, this is what gives the casserole its lift.
• Squeeze excess liquid from canned green chiles before adding, otherwise the casserole goes watery.
• The knife test is the only reliable doneness check, the center should come out clean and the top should be golden and slightly puffed.
• Assemble up to a day ahead, cover, refrigerate, and bake straight from cold (add 10 to 15 minutes to the bake time).
• Let it rest 10 minutes after baking so the custard sets enough to slice cleanly.

Variations

• Swap the ham for crumbled cooked breakfast sausage and sharp cheddar for a Tex-Mex morning version.
• Use pepper jack instead of Monterey Jack and add diced jalapeño for a spicier brunch.
• Skip the meat entirely and add sautéed spinach and roasted red peppers for a vegetarian version.