Sausage and Egg Casserole with Cottage Cheese
Whether you’re looking to add more protein to your diet or need an easy make-ahead breakfast, this cheesy egg casserole delivers every time. It’s the perfect breakfast for holiday brunch, weekend mornings, or meal prepping for the week ahead. This recipe is sure to get your morning off to a great start.
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Servings: 8
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.