Cottage Cheese Egg Bake (High Protein)
This Cottage Cheese Egg Bake is made with eggs, cottage cheese, turkey sausage, cheddar, peppers, and onions for a hearty make-ahead breakfast with over 20 grams of protein per serving. Blending the cottage cheese into the eggs keeps the finished bake soft and fluffy.
Servings: 9
Ingredients
- 12 eggs
- 12-16 oz 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
- 2 cloves garlic minced
- 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 9x13" 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 9-12 slices.
Notes
- Cottage cheese: Full-fat cottage cheese gives the softest, richest texture, but 2% works well too. Blend it thoroughly with the eggs and cheddar until smooth.
- Don’t overbake: Start checking the egg bake at 40 minutes. The center should be set and no longer look wet. Overbaking can make the eggs dry or rubbery.
- Expect some settling: The egg bake may puff up a little while it’s in the oven and settle slightly as it cools.
- Let it rest: Allow the egg bake to sit for at least 10 minutes before slicing so the center can finish setting and the slices hold together better.
- Pan size matters: This recipe was tested in a 9×13-inch baking dish. A larger pan will make a thinner egg bake and may shorten the baking time.
Nutrition
Serving: 1slice | Calories: 276kcal | Carbohydrates: 5g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 277mg | Sodium: 657mg | Potassium: 304mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 30mg | Calcium: 183mg | Iron: 2mg
