Easy High Protein Cottage Cheese Egg Bake Casserole

This high protein cottage cheese egg bake is the perfect way to make busy mornings easier. It’s packed with nutritious ingredients, tons of natural protein, and that creamy, fluffy texture you get when cottage cheese is blended right into the egg mixture. Whether you’re meal prepping for the week or need a simple breakfast that reheats beautifully, this cheesy egg bake fits the bill!

I love using cottage cheese in baked egg dishes because it gives you all the comfort of a classic egg casserole with a little extra staying power. When it bakes, the cottage cheese melts right into the eggs, making everything fluffy, creamy, and so satisfying. Plus, you can toss in whatever veggies or sausage you have on hand, which makes this one of those recipes that always works no matter what’s in your fridge.

If you’re someone who likes having breakfast ready for the week, this bake is such a reliable option. Slice it into individual portions, tuck them into containers, and you’re set for busy mornings. And if you’re cooking for someone who isn’t totally sure about cottage cheese, this is the perfect “first try” recipe because the texture blends right into the eggs and cheese, so all you taste is a really good breakfast.

​If you are looking for more high protein breakfast recipes that you can make ahead, try this everything bagel casserole, sausage & egg casserole, breakfast sliders, or these kale & mushroom egg bites that also use creamy cottage cheese and are all perfect options to meal prep and enjoy on a busy weekday morning.

Why You'll Love This Egg Casserole Recipe

• It is high protein. Combining eggs, creamy cottage cheese, and sausage gives you a ton of protein that keeps you full on busy mornings.
• Easy to make ahead. You can meal prep it ahead, store leftovers in an airtight container, and reheat all week for the easiest way to stay consistent with your routine.
• It uses simple ingredients like bell peppers, onions, sausage, and cheddar cheese making it a great breakfast the whole family will love.

Cottage Cheese Egg Casserole Ingredients & Tested Substitutions

• Eggs. The base of the casserole. Whisked into a fluffy blend of eggs that bakes up light and custardy.
• Cottage cheese. Use full-fat cottage cheese or low-fat cottage cheese both work. The cottage cheese blend adds creaminess and a boost of additional protein. (Any cottage cheese brands you love will work, I personally love Good Culture.)
• Turkey sausage. Adds savory flavor without being heavy. Substitute pork sausage, italian chicken sausage, or maple breakfast sausage.
• Red bell pepper. Adds sweetness, fiber and color. Use any bell peppers you prefer.
• Red onion. Adds savory depth; yellow or white onion works too. Omit for easy to digest.
• Fresh spinach. Wilts beautifully into the egg mixture and adds nutrients.
• Cheddar cheese. For more cheesey-ness! Swap with Monterey Jack or pepper jack cheese for a kick of heat.
• Garlic powder & onion powder. Simple seasonings that complement the creamy cottage cheese and add more flavor.
• Black pepper & salt. Essential for the best results.
• Milk. Milk helps create a softer, fluffier texture. You can use whole milk, skim milk or milk like Fairlife for a little extra protein.
• Green onion. I like to add in a handful of diced green onions for extra flavor and color.

Cottage Cheese Egg Casserole Step by Step Instructions

1. Prep the baking dish. Preheat oven to 350°F. Lightly grease a baking dish or line with parchment paper.

2. Cook the sausage. If your sausage isn't already pre-cooked, in a skillet over medium heat, cook sausage until browned. Set aside.

3. Mix the egg mixture. In a large mixing bowl, whisk eggs, cottage cheese, whole milk, garlic powder, onion powder, salt, and black pepper until smooth. Add in shredded cheese, diced red peppers, sausage, onion & green onion if using.

4. Assemble the casserole. Pour the mixture into the casserole dish and top with chopped spinach, gently mixing in with a fork. Sprinkle on additional cheese and green onion if desired.

5. Bake. Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.

6. Cool & slice. Let cool 10 minutes for the fluffy eggs to set before slicing into individual portions.

Expert Tips & Tricks

• Blend Cottage Cheese. Blend your cottage cheese in the food processor for 1-2 minutes for an ultra-smooth cottage cheese blend if you dislike curds.
• Add Heat. Add pepper jack cheese and hot sauce for a delicious kick of heat.
• Cook Veggies First. Cooking veggies first removes moisture and prevents a watery egg bake. A quick sauté in a pan with 1 tsp. of oil or microwave them for 3-5 minutes (in 1 minute spurts) in a microwave-safe bowl first and squeeze out any excess liquid.
• Don't Over-Bake. For best results, don’t over-bake the casserole, pull it when the center is just set.

Cottage Cheese Egg Bake FAQS

Can I make this ahead of time?

Yes, this egg bake actually made for meal prep. Bake it, cool it, slice it, and store the portions in the fridge so breakfast is already done for the week. You can also mix the egg base the night before and pour it into the dish in the morning.

Why is my egg bake watery?

It's almost always the vegetables. Peppers, onion, and spinach release a lot of moisture, so give them a quick sauté or microwave them for 3-5 minutes (in 1 minute spurts) first and squeeze out any excess liquid. Over baking can cause weeping too, so pull it as soon as the center is set.

Can I make it vegetarian?

Yes, skip the sausage and add more vegetables. I like adding veggies like mushrooms, broccoli, or even zucchini. Same thing applies here: cook them first a little so they don't water the egg bake down.

How do I know when this egg bake done?

The center should be set and no longer jiggly, and the top will be lightly golden, usually 35 to 40 minutes at 350°F. Let it cool for 10 minutes before slicing so it holds together neatly.

How to Store & Reheat This Cottage Cheese Egg Casserole

• Refrigerate: Store leftovers in an airtight container 4 to 5 days.
• Freeze: Store slices in a freezer-safe container 1 to 2 months.
• Reheat: 15-20 minutes in a 300°F oven or microwave 60-90 seconds.

If you liked this easy breakfast recipe, you might also enjoy

• Easy Overnight High Protein French Toast Casserole
• Easy Overnight Everything Bagel Breakfast Casserole
• Easy Sheet Pan Pancakes Recipe Made With Box Mix
• Quick & Easy Air Fryer Breakfast Sausage
• Easy Healthy Cinnamon Roll Baked Protein Oatmeal
• Easy Ham Egg & Cheese Breakfast Sliders Gluten Free
• or any of these 25+ Easy Gluten Free Breakfast Ideas for Busy Mornings

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!