Beth’s Cheesy Herby Egg Bake Casserole | ENTERTAINING WITH BETH

Beth’s Cheesy Herby Egg Bake Casserole | ENTERTAINING WITH BETH

– Hey guys today I’m
gonna show you how to make a fantastic egg dish, if you need to feed a crowd. This is a great one for Easter Sunday or any brunch you might be
hosting this time o’ year. It is my Cheesy Herby Egg Bake. It takes just a few
ingredients to put together, but the results are so light,
so fluffy, so decadent, people will be begging you for the recipe. It is that good. Let me show you how to make it. So we’re first gonna
grease a 12 inch skillet with some butter, and
you can set that aside. And then in a large bowl
you’re gonna crack 10 eggs. And then you’re also gonna add, and this is the secret ingredient, 12 ounces of ricotta cheese. Now if you couldn’t get ricotta cheese, you could also use cottage cheese. That’s another good one. And this might sound like a
strange thing to add to eggs but I’m telling you, this is what makes it so light and fluffy, that it almost takes more
of like a souffle texture, and less of a frittata texture. So it’s a really great thing to add. So you just wanna whisk up the
eggs with the ricotta cheese, until it’s nice and blended. And then we’re gonna add a
quarter cup of melted butter, a third of a cup of flour, one teaspoon of baking soda, and a half a teaspoon of salt, and some freshly cracked pepper. And then you can whisk that together. And then we are going to add our cheese. So I like to add one cup of
freshly grated Parmesan cheese. And one cup of crumbled Goat cheese. Now if you’re not a fan of Goat cheese, I know there are those people
that don’t like Goat cheese, ha, you could swap it with
just more of the Parmesan. And then the final step is
we wanna use a half a cup of a combination of springtime herbs. We wanna have some fresh dill, some fresh parsley, and some fresh chives. So you can just take equal
parts of all of those until you get a half a cup. Or you could just do a
half a cup of any one kind. And then you just wanna mix
that all up until combined, and then you are going to
pour it into your skillet. And at this stage you could
do all of this ahead of time and just take the bowl, cover
it, and put it in your fridge until ready to serve. I have done that before
and it’s super easy because then 20 minutes
before you wanna serve it you just pop it in the skillet
and put it in the oven. And then you’re gonna
bake for about 20 minutes is all it takes. So you just wanna make sure
that those eggs are set and that it’s not runny in the middle. And then you can go ahead
and bring them to the table. And you can either spoon it
out, or cut it into wedges, whatever you prefer. I’ve done both to be on it. It is one spectacular egg dish I promise. And this also pears really well
with some roasted asparagus and some roasted potatoes. To just kind of round out the meal. And I’ll leave you those
recipes in the description. I hope you guys give this one a try and let me know what you think. Subscribe for more quick and easy recipes, and I will see you back here
next week with another one. Until the, bye.

44 thoughts on “Beth’s Cheesy Herby Egg Bake Casserole | ENTERTAINING WITH BETH”

  1. Your videos are my favorite part of my Saturday mornings! Love your videos, Beth! Thank you. Hugs, Lucia

  2. Looks amazing Beth! Thanks for sharing. Just wondering if it's okay to use an ordinary baking pan instead of the skillet?

  3. What a beautiful and gorgeous casserole, Beth. My birthday is on April 19. You are truly beautiful, sweet, adorable, and enthusiastic. What's the best way to boil eggs? Have a good day, Beth. 💗💗💗

  4. Looks delicious! Love all the tips you left in the description for the potatoes! Would love to see a video of your tips and tricks in the kitchen you've learned over the years! Have a great weekend😊

  5. Lovely recipe! Cannot wait to veganize this with some yummy V-Egg and almond ricotta! I love fresh herbs for the spring 🙂

  6. Will definitely try this, and maybe I'll add a few chopped or grated garlic in them! Like Cheesy Garlic & Herbs Egg Bake oh sounds delicious already!

  7. The hardest part of this recipe has to be waiting for it to be done! We host Saturday Brunches June-July for our friends and are always looking for a different 'hot' entree for the table. This is ideal, thanks Beth!!

  8. atlast a wonderful savoury dish thats also easy to prepare. loved it and have a great day and thanks a lot for the effort u put into making it

  9. I don't know if this has been asked, but what if I don't have a pan that can go in the oven. can I use a glass pie dish?

  10. Beth, this is a wonderful recipe. I love the texture almost like a souffle. I´m sure that your brunchs are so elegant when you serve them!

    Have a beautiful sunday my friend,


  11. Beth!! Love all of your recipes. I always look forward to watching your latest episodes. Are you planning on doing anymore full menu videos anytime soon. Those are my absolute favorite. You are the one who taught me how to cook and how to be a wonderful hostess. I feel like you are my virtual mentor. Lol.
    Any chanc for a Home tour in the future. Your style is impeccable and I think we would all love some of your home decor tips.
    Thanks !!
    Love Steph❤️

  12. can we please please have a kitchen tour. So that we know what goes where. Hopefully you will do that soon. 🍽🍽🍽

  13. My mouth is seriously watering.. I am salivating. Are you kidding me..OMG..this is beyond decadent. Beth you always..always come with it…I wish I were your neighbor but no, would probably move. I love this..thanks 💘

  14. This looks delicious but its the tongues you were using to pick up the asparagus at the end that stole my heart, they are super pretty! 😍

Leave a Reply

Your email address will not be published. Required fields are marked *