Cottage Cheese Egg Bake (High-Protein Casserole)
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If you’re looking for an easy, high-protein, make-ahead breakfast, my deliciously customizable cottage cheese egg bake (also known as a cottage cheese egg casserole) is exactly what you need. Made with fewer than 10 ingredients and just 15 minutes of prep, this fluffy, creamy egg bake packs around 12g of protein per serving and is sure to become a family favorite.
In the last few years, I’ve become enamored with cottage cheese as an ingredient. From savory high protein cottage cheese egg bites and this cottage cheese egg casserole to sweet cottage cheese brownies and cottage cheese chocolate mousse, this humble kitchen staple finds its way onto my plate nearly every day! And, with over a dozen cottage cheese recipes on the site, you can trust my savvy and expertise using it to the fullest, yummiest degree possible.
Ingredients & Substitutions
- Large Eggs – If you’re using a different size of eggs or liquid eggs from a carton, you’ll need about 2 ¼ cups total. (Each large egg is approximately 3 tablespoons.)
- Cottage Cheese – Feel free to use large or small-curd cottage cheese depending on your preference. I recommend using full-fat cottage cheese for the richest consistency, but you’re welcome to swap in low-fat cottage cheese for a lighter meal.
- Garlic Powder – For sweet garlicky flavor without having to peel papery skins! You can also use 4 cloves of fresh minced garlic.
- Onion – I recommend using red or yellow onions for the softest texture and sweetest flavor. Shallots work, too!
- Bell Pepper – Any color will work. Green offers more of an earthy flavor, whereas yellow, orange, and red are sweet.
- Mushrooms – Button or cremini mushrooms are what I typically reach for, but you’re welcome to branch out and use wild mushrooms (e.g. shiitakes or oyster mushrooms) if you prefer.
- Spinach – If you’re using baby spinach, just give it a rough chop. For mature spinach, make sure to remove any woody stems first.
- Low-Moisture Mozzarella – Reach for the kind that comes in a block and is good for shredding, not the fresh variety that is packed in water.
- Parmesan – Optional, but nice for a salty, umami punch.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Cottage Cheese Egg Casserole: Video Recipe
Watch the full video recipe to learn how to make the BEST High-Protein Cottage Cheese and Egg Casserole.
Prefer the written recipe? Scroll down to the recipe box 👇
How to Make Cottage Cheese Egg Bake: Step-By-Step
What are the best mix-ins for a cottage cheese egg bake?
One of the best things about a cottage cheese egg bake is how customizable it is. You can truly make it your own depending on what you have on hand or what you’re craving! Here are a few ideas to get you started:
- Veggies: For a classic, savory flavor, you can’t go wrong with sautéed vegetables. Think onions, bell peppers, mushrooms, spinach, or zucchini. Be sure to cook off excess moisture first so your egg bake stays fluffy and not watery. Roasted vegetables like broccoli, asparagus, or sweet potatoes also add deeper flavor and a slightly caramelized edge.
- Meats: If you’re looking to boost protein and make it more filling, add cooked meats like crumbled sausage, diced ham, shredded chicken, or crispy bacon.
- Cheese lovers can take things up a notch by mixing in shredded cheddar, mozzarella, feta, or goat cheese. Even though cottage cheese already adds creaminess, a second (or third!) cheese brings extra flavor and an irresistibly melty texture.
- Greens: For a fresh, bright finish, don’t forget herbs and greens. Chopped fresh parsley, chives, basil, or dill can add big flavor. You can also stir in greens like wilted kale, spinach, or arugula for added nutrients and a pop of color.
- Salty, Umami Punches: For something a little unexpected, try mix-ins like sun-dried tomatoes, olives, or even a sprinkle of everything bagel seasoning.
It’s impossible to get bored of this cottage cheese breakfast casserole when there are so many variations. Just use the recipe below as a template, then keep riffing to your heart’s content!
Optional Variations & Dietary Adaptations
- Creamier Texture: If you prefer a creamier, more custard-like texture, blend the cottage cheese with the eggs in a high-speed blender until smooth before mixing in the other ingredients.
- Lightened Up: You can replace some or all of the whole eggs with egg whites for a lighter, lower-fat version. You can also swap in low-fat cottage cheese to further reduce the calorie count. Keep in mind this may slightly reduce richness.
- Seasonings: I used very basic seasoning in the base recipe, but you’re welcome to add other herbs and spices like paprika, chili flakes, Italian seasoning, or fresh herbs to customize the flavor.
- Smaller Batch: I used a 9×13-inch (23×33 cm) pan, which yields about 12 servings. If you prefer a smaller batch, you can easily halve the recipe and bake it in a smaller pan (e.g. 8×8-inch), just keep an eye on the baking time, as it may cook slightly faster.
Expert Tips & Tricks
- Cooking the Vegetables: You can use raw vegetables, but I strongly recommend cooking them beforehand. Cooking helps remove excess moisture, which prevents the casserole from becoming watery and ensures a better texture. It also enhances the flavor and helps the vegetables cook evenly inside the egg mixture.
- Easy Removal: Grease the baking dish thoroughly with butter or non-stick cooking spray to prevent sticking.
- Temperature & Timing: Bake the casserole at a moderate temperature (350°F) to allow the center to set without overbrowning the edges. Once it’s out of the oven, let the cottage cheese and egg bake rest for 5-10 minutes before slicing to allow it to firm up.
Storage & Reheating
- Refrigeration: Store leftover cottage cheese egg bake in an airtight container in the refrigerator for 3-4 days.
- Freezing: Allow the bake to cool completely, then cut into individual portions. Wrap each piece tightly in plastic wrap or foil and freeze for up to 3 months.
- Reheating: You have a few options when it comes to reviving this cottage cheese and egg bake:
- From the refrigerator: Cover with foil and reheat in a 350°F oven for 10-20 minutes until warmed through.
- From frozen: Thaw in the refrigerator overnight. Then cover with foil and reheat in a 350°F oven for 15-25 minutes until heated to your liking.
- For individual portions: Microwave in 30-second intervals until heated through, being careful not to overcook. Note that eggs can get rubbery in the microwave, so this is my least-preferred option.
Make-Ahead & Meal Prep Tips
- Prep ahead: Mix everything the night before, cover, and refrigerate. Bake fresh in the morning.
- Meal prep: Bake once, slice into portions, and store in the fridge for up to 4 days.
- Reheat: Warm individual portions for a quick, high-protein breakfast during the week.
- Freeze: This cottage cheese egg casserole freezes well—perfect for longer storage.
More Make-Ahead Breakfast Recipes
- Savory Cottage Cheese Muffins
- High-Protein Cottage Cheese Egg Bites
- Healthy Apple Oatmeal Muffins
- Pistachio Overnight Oats
More Cottage Cheese Recipes
Cottage Cheese Egg Bake
This cottage cheese egg bake is a healthy, high-protein breakfast. Also known as a cottage cheese egg casserole, it’s perfect for meal prep.
Equipment
Ingredients
For the base:
- 12 Eggs large
- 1 cup (225 g) Cottage cheese
- Salt to taste
- Pepper to taste
- 1 teaspoon Garlic powder
For the mix-ins:
- 2 tablespoons (30 ml) Olive oil
- 1 Onion chopped
- 1 Bell pepper diced
- 7 oz (200 g) Mushrooms sliced
- 2 cups (60 g) Spinach chopped
- 1½ cups (150 g) Mozzarella shredded
- 2 tablespoons Parmesan for topping *optional
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with olive oil or butter.
- Prepare the mix-ins: Heat olive oil in a large skillet over medium heat.
- Add the chopped onion, diced bell pepper and sliced mushrooms, and cook for 8-10 minutes, until the vegetables are tender and most of the moisture has evaporated.
- Make the egg base: In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
- Combine everything: to the egg mixture, add shredded cheese, freshly chopped spinach, and cooked vegetable mixture. Stir until evenly combined.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle Parmesan cheese over the top. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.
- Cool and serve: Let the casserole cool for at least 10–15 minutes before slicing. This helps it set and makes clean slices easier. Serve warm or at room temperature.
Video
Notes
- Egg whites: You can replace some or all of the whole eggs with egg whites for a lighter, lower-fat version. Keep in mind this may slightly reduce richness.
- Cottage cheese: Use full-fat for the best flavor and creaminess. Low-fat works too, but the texture will be slightly less rich.
- Texture: If you prefer a smoother, more custard-like texture, blend the cottage cheese with the eggs before mixing in the other ingredients.
- Seasoning and Spices: I used very basic seasoning, but this recipe is very versatile, add paprika, chili flakes, Italian seasoning, or fresh herbs to customize the flavor.
- Mix-ins: Swap or add ingredients like cooked bacon, sausage, zucchini, cherry tomatoes, broccoli, asparagus, kale, or fresh herbs. This recipe is very flexible, so use what you have on hand. If you’re using vegetables that contain a lot of moisture (like mushrooms, zucchini, spinach, or tomatoes), I highly recommend cooking them first to release excess water.
- Cooking the vegetables: You can use raw vegetables, but I strongly recommend cooking them beforehand. Cooking helps remove excess moisture, which prevents the casserole from becoming watery and ensures a better texture. It also enhances the flavor and helps the vegetables cook evenly inside the egg mixture.
- Cheese: Mozzarella gives a mild, melty texture. You can also use cheddar, feta, goat cheese or a combination of several cheeses.
- Pan size: I used a 9×13-inch (23×33 cm) pan, which yields about 12 servings. If you prefer a smaller batch, you can easily halve the recipe and bake it in a smaller pan, just keep an eye on the baking time, as it may cook slightly faster.
Nutrition
Calories: 158kcalCarbohydrates: 4gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 176mgSodium: 235mgPotassium: 214mgFiber: 1gSugar: 2gVitamin A: 1134IUVitamin C: 15mgCalcium: 155mgIron: 1mg
FAQs
What to serve with egg cottage cheese breakfast casserole?
Honestly, a slice is usually all I need, maybe with a dollop of Greek yogurt, creamy guacamole and a few shakes of hot sauce. That said, you’re welcome to get creative! Use it as the filling for a breakfast sandwich, crumble pieces into a breakfast burrito, or fill out your plate with breakfast-y sides like fruit salad, crispy potato fritters, and high-protein cottage cheese bagels.
What’s the difference between an egg bake and an egg casserole?
They’re essentially the same dish. “Egg bake” is a more modern term, while “egg casserole” is more traditional.
Can I make this cottage cheese egg bake ahead of time?
Yes! This cottage cheese egg bake is perfect to make ahead or for meal prep. You can prepare it the night before and bake in the morning, or bake it fully and reheat it throughout the week.
Is cottage cheese egg bake healthy?
Yes! It’s high in protein, low in carbs, and packed with nutrients from eggs and vegetables.
Made this for Easter Brunch, easy as promised, very good!
I added feta cheese, spinach, sun dried tomatoes, parsley, olives and cheddar cheese on top. It was a really good, and all three kids loved it.
Made this today and wow, so easy and so good! I love that it’s high in protein and perfect for meal prep. Already planning to make it again next week but with different toppings 😊