Even if you haven't hopped on the cottage-cheese-in-everything bandwagon, this cottage cheese egg casserole isn't trying to convert you--just give you a really delicious breakfast option for busy mornings and even the holidays.
Think of this as a crustless quiche. The cottage cheese blends right into the eggs, adding extra protein and a silky, custard-like texture. Add in savory sausage, melty cheese, and plenty of veggies, and you've got a breakfast that actually feels satisfying and substantial without tasting like you're eating something "healthy."
What really makes this high protein cottage cheese egg bake shine is how effortlessly it fits into your real life. You can make it ahead for a holiday brunch, bake it fresh for a slow weekend morning, or portion it out for easy weekday breakfasts. (Those overly priced egg bites from Starbuck's have nothing on this cheesy egg bake.)
It reheats beautifully, pairs well with just about anything on the table, and works whether you're feeding a crowd or planning ahead for the week. In other words: this is the kind of healthy breakfast that makes mornings easier and a whole lot more delicious. Now that's music to my ears!
Side note: if you are on the cottage cheese bandwagon (like my husband and I are), you'll also love this cottage cheese fruit smoothie. It's the perfect way to add extra protein to the start of your day.
One of my family's favorite meals, especially on busy weeknights, is breakfast for dinner. This is the perfect recipe for that. Serve it with my Marsh Hen Mill cornbread recipe or sweet potato cornbread and a salad like my Brussels sprout salad, broccoli salad recipe with bacon, winter citrus salad with honey dressing, or beetroot and watermelon salad, and you're good to go.
Have I convinced you to make this egg casserole recipe yet? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this egg bake recipe:
- breakfast sausage
- large eggs
- yellow onion
- red bell pepper
- fresh spinach
- sharp Cheddar cheese
- Parmesan cheese
- kosher salt and freshly ground black pepper
- crushed red pepper flakes
- cottage cheese
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the sausage in a large skillet over medium-high heat until browned and crumbly. Remove from the skillet with a slotted spoon, reserving the drippings in the skillet.
- Then, add the onion and bell pepper to the skillet and cook for 5 minutes or until softened. Add the spinach and cook 1 minute until wilted.
- Next, process the cottage cheese in a food processor until very smooth. Add the eggs, salt, black pepper, and red pepper flakes and pulse until combined.
- Finally, combine the sausage, vegetables, and cheeses in a 13- x 9-inch baking pan coated with cooking spray. Pour the cottage cheese mixture over the top. Bake at 350°F for 40 minutes or until set. Let stand for 5 minutes then cut into squares to serve.
Hint: If you don't have a food processor, you can use a blender instead. Depending on the capacity of your blender, you may need to blend the mixture in two batches.
Substitutions
Out of something? Need some ingredient substitutions? I've got you covered:
- Pork breakfast sausage - Instead of pork sausage, swap it out with turkey sausage, chicken sausage, or plant-based sausage crumbles for a vegetarian option.
- Cottage cheese - For this recipe, I use 4% milk fat, small curd cottage cheese. Use whole milk full-fat cottage cheese for the creamiest texture. Or, low-fat cottage cheese works too but will be slightly less rich.
- Cheddar cheese - Sharp Cheddar is my cheese of choice for this recipe but try Colby Jack, Monterey Jack, Gruyère, or a sharp white Cheddar if you'd like.
- Parmesan cheese - Pecorino Romano or Asiago are great alternatives to Parmesan cheese. You can also use all sharp Cheddar cheese.
- Spinach - Any hearty green will work for this recipe. Substitute with finely chopped kale or Swiss chard.
- Bell pepper - I love to use sweet red bell peppers but yellow, orange, or green bell peppers work too. You could also use a poblano pepper.
Variations
Check out these additional ways to change up this egg and cheese casserole:
- Southwestern Style Breakfast Casserole - Use pepper jack cheese, add canned diced green chiles, and garnish with cilantro for a Tex-Mex twist.
- Vegetarian - Skip the sausage and double the vegetables. Sautéed mushrooms, zucchini, and onions work beautifully.
- Bacon, Cheddar, and Potato Egg Bake - Replace the sausage with cooked, crumbled bacon and go with all sharp Cheddar. Add a couple of cups of shredded hash browns too and garnish with green onions or chives.
- Mini Breakfast Casseroles - Bake the casserole mixture in a greased muffin tin for grab-and-go portions just like the ones you find at Starbucks.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- cheese grater
- dry measuring cups
- measuring spoons
- large skillet
- food processor
- 13- x 9-inch casserole dish
- large slotted spoon
Storage
To refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To freeze: Let the casserole cool completely, then wrap tightly with aluminum foil or plastic wrap or store in a freezer-safe container in the freezer for up to 2 months.
Tasty Tip
For a silky, smooth casserole, be sure to blend the cottage cheese fully before adding the eggs and seasonings.
Frequently asked questions
It doesn't! It just adds creaminess without a strong cottage cheese flavor.
You can, but the texture will be less rich and likely watery. If you want to use more egg whites, I recommend using a mix of whole eggs and egg whites for the best results.
Yes! Isn't that the best? Assemble, cover, and refrigerate overnight before baking the day-of. If you do plan to make it ahead, I recommend waiting to stir in the salt until just before baking. That will prevent any weird texture issues.
Nope! A blender works just as well for mixing the cottage cheese and eggs to a smooth consistency. Depending on the size of your blender, you may need to process it in two batches.
For sure! Make it on a Sunday (or whenever you meal prep) for the whole week. It reheats beautifully and keeps well for several days.
Cover the casserole loosely with aluminum foil for the last 10 minutes of baking time if it's browning too quickly.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this easy cottage cheese egg bake:
🍽Get the recipe
Sausage and Egg Casserole with Cottage Cheese
Equipment
- chef's knife
- cheese grater
- dry measuring cups
- measuring spoons
- large skillet
- food processor
- 13- x 9-inch baking pan
- large slotted spoon
Ingredients
- 1 small yellow onion, diced (about 1 cup)
- 1 small red bell pepper, diced (about 1 cup)
- 1 (5-ounce) package baby spinach
- 1 (16-ounce) package breakfast sausage
- 1 (8-ounce) block sharp Cheddar cheese, shredded
- 1 cup shredded Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 (16-ounce) container cottage cheese
- 12 large eggs
Instructions
- Preheat the oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray.
- Brown the sausage in a large skillet over medium-high heat for 6 minutes or until the sausage crumbles and is no longer pink. Remove the sausage from the skillet using a slotted spoon, reserving the drippings in the skillet.
- Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in the spinach and cook for 1 more minute or until wilted. Set aside.
- Process the cottage cheese in a food processor until very smooth. Add the eggs, salt, black pepper, and crushed red pepper and pulse until combined.
- Arrange the sausage and vegetables in the bottom of the prepared baking dish along with the cheeses. Pour the egg mixture over the top.
- Bake for 40 minutes or until the casserole is set. Let stand 5 minutes before cutting into wedges to serve.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave the casserole sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended. Ovens vary, so keep an eye on the casserole as it cooks.
- Always have good ventilation when using a gas stove.
Lathiya says
This is my type of meal done in a pan. Protein rich, delicious, cheesy and kid-approved.
Rosie says
Made this for breakfast and it was a hit! The cottage cheese makes it so creamy. Easy to throw together too!
Swathi says
Sausage and egg casserole with cottage cheese is delicious and perfect treat. I am going to make it again.
Lora says
This cottage cheese egg casserole sounds like an easy, satisfying breakfast for busy mornings or holidays. Simple, filling, and crowd-friendly.
Nadia says
My kitchen smelled amazing the whole time it baked. And I'm already looking forward to making it again next weekend.