High Protein Cottage Cheese Egg Casserole: My Favorite Make-Ahead Breakfast Bake
This Cottage Cheese Egg Casserole is one of those reliable breakfast recipes I turn to when I want something warm, hearty, and easy to share. It brings together fluffy eggs, creamy cottage cheese, sharp cheddar, sweet bell peppers, and fresh spinach for a dish that feels both satisfying and comforting.
It’s the kind of meal that works beautifully for holiday mornings with family, slow weekend brunches, or planning ahead for busy weekdays. Baked in one pan and easy to slice, this gluten-free breakfast casserole is simple to prepare and just as easy to enjoy, with all the flavors of a cozy, homemade breakfast.
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Why Cottage Cheese Egg Casserole is a Staple in My Kitchen
I love having this cottage cheese egg bake in my rotation because it’s dependable, adaptable, and always satisfying. The cottage cheese keeps it moist and tender without feeling heavy, while the eggs bake into a light, airy custard that holds its shape beautifully.
It’s naturally gluten-free, making it easy to share at potlucks or brunch gatherings where I want everyone to feel welcome at the table. It also keeps well in the fridge for a few days, so it’s perfect for meal prep breakfasts. And while my recipe is meat-free in this version, it’s easy to customize with cooked sausage or bacon if you want to make it even heartier. This is the kind of savory breakfast casserole I know I can count on to make any morning feel a little more special.
Pro Tip: Don’t skip the salt! Eggs need enough seasoning to shine. For a casserole this size, aim for 1.5–2 teaspoons of salt and one teaspoon of black pepper to bring out all the cheesy, savory flavors. Underseasoned eggs can taste flat and bland once baked.
Serving Ideas and Variations
Serve this cottage cheese egg bake warm with toast, roasted potatoes, or fresh fruit for a balanced breakfast. It slices beautifully for meal prep. Store leftovers in the fridge for up to 4 days and reheat as needed.
Variations are easy: swap cheddar for Monterey Jack, add diced jalapeños for heat, or sprinkle fresh herbs like chives or parsley on top. For a heartier version, you can also stir in cooked sausage or bacon, but it’s equally satisfying without meat for a vegetarian-friendly egg casserole.
This recipe truly shines for meals with cottage cheese and is perfect for anyone wanting easy breakfast dishes that feel special without extra work.
If you try this Cottage Cheese Egg Casserole, rate it and leave a comment below to let me know how it turned out! I’d love to hear your favorite twists and serving ideas for this best egg bake breakfast casserole.
Equipment
- Baking dish (9×13 inches)
Ingredients
- 14-16 large eggs
- 2 cups cottage cheese full-fat or low-fat
- 1 cup cheddar cheese shredded
- 1 cup milk dairy or non-dairy
- 1-1½ teaspoon kosher salt adjust as per taste
- 1 teaspoon black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups bell peppers diced (red, green, or yellow)
- 1 cup spinach chopped
- ½ cup green onions chopped, for garnish
Instructions
- Preheat oven to 375℉ and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together eggs, cottage cheese, milk, salt, black pepper, garlic powder, and onion powder until well combined. Stir in shredded cheddar cheese, diced bell peppers, and chopped spinach.
- Pour the mixture into the prepared dish, spreading evenly.
- Bake for 40–45 minutes, or until the eggs are set and the top is lightly golden.
- Let the casserole cool for a few minutes before slicing. Garnish with chopped green onions and serve warm.
Notes
- Check doneness by inserting a knife in the center. It should come out clean or with slight moisture but no raw egg.
- For extra heat, add ½ teaspoon crushed red pepper or diced jalapeños.
- Excellent for meal prep: cool completely, slice, and store in the fridge for up to 4 days. Reheat in the microwave or oven.
- Swap cheddar for other cheeses like Monterey Jack or mozzarella.
- Don’t skip the salt! Eggs need enough seasoning to shine. For a casserole this size, aim for 1.5–2 teaspoons of salt and 1 teaspoon of black pepper to bring out all the cheesy, savory flavors. Underseasoned eggs can taste flat and bland once baked.
