This cottage cheese egg bake is has 28 grams of protein per slice and is made with all of your favorite delicious breakfast flavors like eggs, sausage and cheese. It’s the perfect breakfast to meal prep so that busy mornings are a little easier.
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Why you’ll love it
This easy cottage cheese egg bake is one of my favorite ways to get ready for the week. It stores and reheats really well so that you’ll have a high protein breakfast ready to go!
It’s also super flavorful and uses all of my favorite simple ingredients for breakfast- eggs, sharp cheddar cheese, turkey sausage and peppers and onions!
The secret ingredient that makes this healthy breakfast: cottage cheese!
Cottage cheese packs up to 28 grams of protein per cup and it’s perfect for egg bakes because it adds a fluffy texture and creamy cheesy flavor. You won’t even notice its there once its cooked.
If you’re someone who isn’t a fan of the traditional cottage cheese texture, don’t worry! The cottage cheese melts just like regular cheese in this simple recipe.
It’s a crowd pleaser for any time of year, but it’s also great for special occasions like brunch celebrations and holidays like Christmas morning.
This delicious cottage cheese egg bake recipe will keep you fueled and satisfied. Let’s get into what you need to make it!
Ingredients
The best part is that you only need a few basic ingredients for this easy breakfast casserole!
- Eggs: You’ll need a dozen eggs for this recipe! Eggs are nutrient powerhouse and the perfect way to start your day.
- Cottage cheese: For the best texture and flavor, I recommend using full-fat cottage cheese. Good Culture is my favorite, but any brand will work. The fluffy blend of eggs and cottage cheese is absolute perfection once it’s baked!
- Turkey breakfast sausage: I like to use turkey breakfast sausage or chicken sausage, but pork sausage will work too. You can buy it ground, or buy it in links and just remove from the casing (or chop). You can also grab frozen pre-cooked sausages and just chop them up.
- Bell peppers: For veggies, bell peppers work great here. I like to do a combination of one green pepper and then one sweeter pepper, like a red bell pepper.
- Sweet onion: I love the flavor and slight sweetness that sweet onion adds. You can also use yellow onion, red onion, green onion or any other varieties that you like.
- Garlic: Fresh garlic adds lots of flavor to this egg bake, but you can use garlic powder if you don’t have any fresh on hand.
- Sharp cheddar cheese: You can use any kinds of cheese that you like, truly! Sharp cheddar is usually my go to, but you can use monterey jack cheese, pepper jack cheese, parmesan cheese, mozzarella cheese, or even swiss cheese. You choose depending on your taste buds!
- Olive oil: For cooking the sausage and peppers.
- Salt and black pepper
How to make this egg and cottage cheese bake
- Preheat oven to 350 degrees.
- In a medium skillet, heat oil on medium heat. Add turkey sausage and cook until completely cooked through, about 10 minutes. Transfer to another dish.
- In the same skillet, add onion, garlic and bell peppers. Sauté on medium heat for 4-5 minutes until veggies are softened. Remove from heat.
- While the sausage and veggie mixture is cooling, make your cottage cheese and egg mixture by combining eggs, cottage cheese, cheddar cheese, and salt and pepper in a large mixing bowl. Blend using an immersion blender (or use a regular blender instead!).
- Add cooked turkey sausage and veggies to the blended egg and cottage cheese mixture, stirring until fully combined.
- Pour into to a large nonstick or lightly sprayed with cooking spray 9×13″ casserole dish (or a little larger will work too).
- Bake for ~40-50 minutes, until egg and cottage cheese bake is firm in the middle. If the top is browning too much, cover with aluminum foil for the last 5-10 minutes of baking. Note: Exact cook time will vary depending on oven.
- Allow to cool for at least 10 minutes and then cut into even slices.
How to store
Store extra egg bake slices in an airtight container in the fridge for up to 4 days.
Variation ideas
- Change up the cheese! You could use crumbled feta cheese, monterey jack, mozzarella, or any other shredded or crumbled cheese that you enjoy.
- Use any of your favorite meats like chopped ham, turkey, bacon or any other ground or chopped meat that you like instead of turkey sausage. You can also use chicken sausage. It’s also a great way to use up leftover breakfast meats.
- Add different chopped veggies like broccoli, cauliflower or mushrooms.
- Use yellow onion, green onions, or red onions instead for a different flavor!
- Bake in a muffin tin instead for cottage cheese egg muffins!
- Make it spicy by adding your favorite hot sauce, jalapeños or diced green chiles.
- Prefer egg whites? Try my crustless quiche next time!
More delicious breakfast recipes you’ll love
Cottage Cheese Egg Bake
Ingredients
- 12 eggs
- 1 lb turkey breakfast sausage ground or removed from casing (or use chopped pre-cooked/frozen)
- 1 tsp olive oil
- 16 oz cottage cheese
- 1.5 cups sharp cheddar cheese shredded
- 1/2 sweet onion diced small
- 1 green bell pepper diced small
- 1 red bell pepper diced small
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350 degrees.
- In a medium skillet, heat oil on medium heat. Add turkey sausage and cook until completely cooked through, about 10 minutes. Transfer to another dish.
- In the same skillet, add onion, garlic and bell peppers. Sauté on medium heat for 4-5 minutes until veggies are softened. Remove from heat.
- While the sausage and veggie mixture is cooling, make your egg and cottage cheese mixture by combining eggs, cottage cheese, cheddar cheese, and salt and pepper in a medium bowl. Blend using an immersion blender (or use a regular blender instead!).
- Add cooked turkey sausage and veggies to the blended egg and cottage cheese mixture, stirring until fully combined.
- Pour into to a large nonstick or lightly sprayed with oil 9×13" casserole dish (or a little larger will work too).
- Bake for ~40-50 minutes, until egg and cottage cheese bake is firm in the middle. If the top is browning too much, cover with aluminum foil for the last 10 minutes of baking.
- Allow to cool for at least 10 minutes and then cut into even slices.
