This egg breakfast casserole (otherwise known as sorbian eggs) is an easy cheesy mix and pour breakfast casserole perfect for brunch for a crowd!
Have you ever wondered why in the world a dish has it’s name? I’ve been wondering that a lot lately as I’ve been updating old family favorite recipes like this one. Why Sorbian Eggs? Or Pollo El Greco? Or Loco Pollo? Who the heck named these things?!
I’ve thought about changing the names but to be honest it just didn’t seem right! Although there is the one dish name I changed although sometimes I regret it. The original name of Sausage and Veggie Spaghetti is actually Spaghetti Fest! I still go back and forth on that one.
What do you think? Good change or bad?
Does your family have a special holiday breakfast dish? My family’s tradition is these sorbian eggs. As long as I can remember they have been a staple for either Christmas morning or New Years Day.
They are an amazing mix and dump casserole recipe which is I’m sure why it was such a staple at the holidays. I love mine heaped with salsa while my mom loves hers topped with avocado. My kids love it just plain which I’m pretty sure is how I ate it as kid.
I remember the one year I made this for a family reunion with my husband’s family. I made 3 or 4 pans of it and everyone kept coming back for seconds and thirds and fourths. One rather health conscious aunt finally asked what was in it and when I told her she groaned and grabbed another slice. It’s just that good!
What pairs well with this egg breakfast casserole?
Some amazing toppings for this egg breakfast casserole are:
- salsa
- sliced avocado
- hot sauce
- guacamole
Want to add other ingredients into the breakfast casserole?
Here are some really tasty additions:
- tomatoes
- ground sausage
- chopped bacon
- cooked spinach (squeeze out all of the extra water!)
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Other easy breakfast recipes:
Easy Egg Breakfast Casserole (Sorbian Eggs)
This egg breakfast casserole (otherwise known as sorbian eggs) is an easy cheesy mix and pour breakfast casserole perfect for brunch for a crowd!
- 6 eggs lightly beaten
- 1 lb. grated monterey jack cheese
- 1 lb. fat free cottage cheese
- 1 cup bisquick or homemade whole wheat bisquick
- 1 cup 1% milk
- 1 cup melted butter
- 1 tsp dry minced onions
- 1 tsp parsley flakes
- 1/4 tsp salt
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Preheat oven to 350 degrees F.
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Butter or grease a 9 x 13 baking dish.
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Mix all of the ingredients together in large mixing bowl. Pour the mixture into the prepared pan and spread out evenly.
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Bake for 40 minutes or until mixture feels firm to the touch.
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Our favorite toppings are salsa or avocado.
Hi, I’m wondering where your family is from. My grandmother had a similar recipe with breakfast sausage in place of cottage cheese. She didn’t call it Sorbian Eggs, however, we are of Sorbian descent. she called it breakfast eggs or something like that. Man was it good- and terrible for you. Where did your recipe come from?
I have no clue where this recipe came from. My grandmother has been making it for as long as I can remember but I should see where she got it from. I’ve never understood why it was called Sorbian eggs in the first place but that is so cool that you are of Sorbian descent. I have ancestors who came from Germany so it’s entirely possible they brought it with them and then modified it a little.
These were so tasty! I didn’t have Monterey Jack we used cheddar instead but next time I’ll try the jack! It came out fluffy and delicious. My whole family loved it and my eight year old enjoyed mixing all the ingredients together.
I’m glad you loved the dish and how sweet that you got to make it with your 8 year old. I think the shredded cheese is really open to whatever you have on hand.
A family favorite recipe, soooo good with avocado on top!
So decadent! Not an everyday breakfast for sure but so wonderful for special occasions.
These eggs are definitely great with salsa!
The best, easiest recipe for a delicious breakfast. We’ve had this for MANY Christmas morning breakfasts! Deelish!!!