Egg and Cottage Cheese Bake
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Packed with lean meats, plenty of veggies, and blended cottage cheese for an extra boost of protein, this Egg and Cottage Cheese Bake is a satisfying and nourishing way to start your day. With balanced calories and tons of flavor, it's perfect for a high protein breakfast on those busy mornings - plus, it reheats like a dream, making it ideal for meal prep all week long.
Why You'll Love This Egg and Cottage Cheese Bake
- High Protein Breakfast - Starting the day off with a high protein breakfast is the best way to start your day. This recipe is 40% protein which is impressive for a casserole dish!
- Nutrient-Packed- Not only is this packed with protein, it also has plenty of antioxidants from the bell peppers which help fight infection and keep your immune system in tip top shape.
- Customizable - You can swap out the peppers for any veggies you'd like!
Nutrients in Egg and Cottage Cheese Bake
Vitamin C - The bell peppers provide an excellent source of vitamin C which helps fight off infection and keep your immune system in tip top shape.
Zinc - The turkey sausage is a good source of zinc which helps with healing, immunity, and even metabolism.
Choline - Eggs are packed with choline which can help with athletic performance, memory, and reducing blood pressure.
The Ingredients:
- Veggies - Red bell pepper, green bell pepper, & red onion
- Meat - Use the pre-cooked refrigerated turkey sausage and Canadian bacon to keep it quick and easy! You can cook up turkey sausage as well if you prefer.
- Eggs
- Cottage cheese - I recommend using a lower fat cottage cheese like 2-4% to keep the calories lower. You can leave it in the curds if you don't want to blend, but it will change the texture.
- Cheese - I recommend shredding your own cheese. Freshly shredded cheese will melt better and it just tastes better too.
- Salt & pepper - The meats and cottage cheese are naturally salty, so keep this in mind before seasoning!
How To Make Egg and Cottage Cheese Bake
(Full Recipe Below)
First preheat the oven to 350 degrees Fahrenheit. Heat olive oil in large skillet then saute the chopped veggies for about 6 minutes or so. Add the minced garlic for the last 2 minutes.
While the vegetables are softening, chop the pre-cooked meats then add to the vegetables. Shut off heat.
Next blend the cottage cheese until smooth. Then beat in the 12 eggs until well-combined. Season with salt and pepper as desired.
Grab a large bowl and place the veggie & meat mixture, egg mixture, and shredded cheese and stir until combined.
Add the mixture to a lightly greased 9x13 pan and bake at 350 degrees Fahrenheit for about 45 minutes or until fully cooked.
Recipe Tips & Variations
➡️ Swap the veggies - I think this is delicious with the sauteed bell peppers and onion, but feel free to add other veggies instead! Think mushrooms, small chopped broccoli florets, etc.
➡️ Bulk it up - For your athletes or those in your family who may need more carbohydrates, you could certainly add 1-1.5 cups of shredded hash browns to this mixture.
➡️ Egg and cottage cheese muffins - For easy, on-the-go access, make these into muffins! Bake time will vary depending on the size of the muffin cups. This will likely take about 20-25 minutes, but be sure to check for doneness using a toothpick. The toothpick should come out clean when the muffins are fully cooked.
Baking Dishes
Need a baking dish that will last? This is my favorite Pyrex Baking Dish that is perfect for this recipe. You'll use it all the time!
Want more meals like this planned out for you (and your family) each week - without the stress?
Check out my for easy, healthy recipes your whole crew will actually love. It's like having a dietitian in your back pocket - quick, balanced, and family-approved!
Looking for more high protein breakfast ideas?
Easy On the Go Breakfast Ideas
Quick & Nutrition Breakfast Ideas for Busy School Mornings
Egg and Cottage Cheese Bake
Ingredients
- 1 tablespoon Olive oil
- 1 Red bell pepper chopped
- 1 Green bell pepper chopped
- ½ Sweet onion chopped
- 1 tablespoon minced garlic
- 12 Eggs
- 16 oz Low fat cottage cheese
- 1 lb Turkey sausage pre-cooked, chopped
- 6 oz Canadian bacon chopped
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the chopped red bell pepper, green bell pepper, and onion. Sauté until the veggies are soft, about 6 minutes or so. Stir in the garlic during the last 2 minutes of cooking.
- While the vegetables are cooking, chop the sausage and Canadian bacon, if you haven't already. Once the veggies are tender, remove the skillet from heat and stir in the chopped meats.
- In a blender or using an immersion blender, blend the cottage cheese until smooth. Add the eggs and blend until fully combined. Season with salt and pepper to taste.
- Pour the egg mixture into a large mixing bowl and stir in the veggie and meat mixture and the shredded cheese until everything is well incorporated.
- Lightly grease a 9x13-inch baking dish and pour in the mixture, spreading it out evenly.
- Bake for 45 minutes, or until the eggs are fully set. You can test doneness by inserting a toothpick in the center - it should come out clean.
- Let the casserole rest for 10-15 minutes before slicing, allowing it to set up. Serve warm and enjoy!
Nutrition
Nutrition Disclaimer:
Nutrition facts are estimates and may vary based on specific ingredients and brands used, as well as portion sizes. I calculate these values using my own ingredients and tools, but please treat them as a general guide-not a guarantee. For the most accurate results, consider using your own preferred nutrition calculator.
Breakfast casseroles can really come in handy but some are so high in fat and calories! I love that this one is much more nutritionally balanced and the flavor is on point! So delish!