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Ultimate High Protein Cottage Cheese Egg Bake Casserole

A close-up slice of fluffy egg bake with sausage crumbles and spinach on a white plate.

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Make this protein-packed cottage cheese egg bake casserole for a satisfying breakfast that keeps you full. This recipe delivers a truly fluffy breakfast bake perfect for busy weekdays or brunch gatherings.

Ingredients

Scale
  • 12 large eggs
  • 1 cup low-fat cottage cheese
  • 1/2 cup milk (any kind)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked, crumbled breakfast sausage or diced ham
  • 1 cup fresh spinach, chopped
  • 1/2 cup chopped onion
  • 1 tablespoon butter or cooking spray for the dish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter or cooking spray.
  2. In a large bowl, whisk together the eggs, cottage cheese, and milk until the mixture is mostly smooth. A few small lumps of cottage cheese are fine for texture.
  3. Stir in the salt, pepper, 1/2 cup of the cheddar cheese, cooked sausage or ham, spinach, and onion into the egg mixture. Mix well to distribute ingredients evenly.
  4. Pour the entire mixture into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  6. Bake for 30 to 35 minutes, or until the egg bake is set in the center and the top is lightly golden brown. A knife inserted near the center should come out clean.
  7. Let the egg bake rest for 5 minutes before slicing and serving. This is a great make ahead breakfast option.

Notes

  • For a low carb egg bake or keto egg bake, skip any bread or hash browns you might usually add to other casseroles.
  • This recipe is freezer friendly; cool completely, slice, wrap portions individually, and freeze for up to three months. Reheat from frozen at 350 degrees Fahrenheit for about 30 minutes.
  • To achieve a fluffier egg bake, ensure your eggs and milk are well combined before adding the heavier ingredients.

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