Egg and Cottage Cheese Bake
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This Egg and Cottage Cheese Bake is a more nutritionally balanced, healthy alternative to your typical breakfast casserole! 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.
Speaking of casseroles and bakes that are delicious and reheat like a dream, be sure to check out my High Protein Chicken Parm Casserole for a healthy dinner and lunch option!
Quick Look: Egg & Cottage Cheese Bake
- 🕒 Total Time: 1 hour
- 👥 Servings: 12
- 📊 Calories: 224 per serving
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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!
I have so many great breakfast ideas in my post Easy On the Go Breakfast Ideas so be sure to check those out!
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Select Ingredients
- 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.
- 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.
See the recipe card for full information on ingredients and quantities.
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.
How To Make Egg and Cottage Cheese Bake
Step 1: 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 then add the chopped meats.
Step 2: Next blend the cottage cheese until smooth. Then beat in the 12 eggs until well-combined. Season with salt and pepper as desired.
Step 3: 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 FAQs
Great question! Blending it makes it more smooth and creamy whereas the small curds that give extra texture. It's up to you!
Absolutely! This recipe is flexible. Mushrooms would be a great addition. Keep in mind that watery vegetables like zucchini may change the texture of the recipe.
Yes! Simply store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Check out my meal planning app Wholesome Meals Made Easy for more easy, healthy recipes your whole crew will actually love. It's like having a dietitian in your back pocket - quick, balanced, and family-approved
More Delicious Bakes & Casseroles
If you tried this Egg and Cottage Cheese Bake or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below! Thanks for visiting today!
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!
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!