Cottage Cheese Egg Bake (High Protein Recipe)

This Cottage Cheese Egg Bake is a high-protein breakfast casserole made with fluffy eggs, cheddar cheese, cottage cheese, and breakfast sausage. With simple ingredients and easy prep, it’s a crowd-pleasing, make-ahead meal perfect for busy mornings.

Ingredients

Large Eggs: Use standard large eggs.

Whole Milk: Stick with full-fat milk for the best richness and consistency.

Cottage Cheese: Use full-fat cottage cheese—curd size doesn’t matter.

Oregano: Dried oregano is best for even flavor distribution. If using fresh oregano, triple the amount and chop it finely, then stir it in after blending.

Bread: Soft sandwich bread absorbs the egg mixture best—avoid dense or crusty loaves.

Cheddar Cheese: Shred your own for better melting, but pre-shredded will work fine. White cheddar gives the casserole a cleaner look, but there’s no real difference in flavor.

Breakfast Sausage: Go for bulk sausage or remove the casings from links for easy cooking. Medium has the best balance of flavor, but if you're making this for kids, mild is the safer bet.

See recipe card for quantities.

1. Set the oven to the correct temperature and lightly grease a casserole dish with cooking spray to prevent sticking.

2. Remove the crusts from white bread, cut into cubes, and arrange in an even layer in the prepared baking dish to create the base.

3. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up into crumbles. Drain excess grease, then spread the cooked sausage evenly in a single layer over the bread.

4. Sprinkle the shredded cheddar cheese. in an even layer over the top of the cooked sausage.
   

5. In a blender, combine the eggs, cottage cheese, whole milk, oregano, salt, and black pepper. Blend until smooth to create a uniform, creamy base for the casserole. Pour the egg mixture evenly over the cheese, sausage and bread.

6. Transfer the casserole dish to the oven and bake until the eggs are fully set and the top is golden brown. Let rest before slicing and serving.

See full recipe for ingredient quantities.

Substitutions

Large Eggs: No substitute. The structure and texture of the casserole rely on whole eggs for binding and richness.

Whole Milk: Use an equal amount of half-and-half for a richer texture or 2% milk for a slightly lighter result. Avoid skim milk, as it lacks the necessary fat.

Cottage Cheese: Use an equal amount of ricotta cheese for a similar creamy texture.

Oregano: Substitute with an equal amount of Italian seasoning or dried thyme.

White Bread: Use brioche or challah for a slightly richer result. Avoid dense, crusty bread like sourdough, which won’t absorb the egg mixture as well.

Cheddar Cheese: Swap for an equal amount of Swiss, Monterey Jack, pepper jack cheese, or Colby cheese.

Breakfast Sausage: Substitute with turkey sausage, Italian chicken sausage, or crumbled turkey bacon. If using vegetarian sausage, cook it first to remove excess moisture.

Variations

Gluten-Free: Swap the white bread for a soft gluten-free sandwich bread.

Dairy-Free: Not recommended. Milk, cottage cheese, and cheddar cheese are essential for the texture and flavor of this recipe. For a dairy-free alternative, consider a different egg casserole recipe designed without dairy.

Vegetarian: Replace the breakfast sausage with a plant-based alternative or add sautéed vegetables like red bell peppers, mushrooms, red onion and spinach for extra flavor.

Extra Protein: Increase the cottage cheese to ¾ cup or add 4 extra egg whites for a protein boost without altering texture.

Feed a Crowd: Double the recipe and bake in two 9x13” casserole dishes to serve more people.

Make-Ahead: Assemble up to a day in advance, cover, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the cook time.

Storage

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Let the casserole cool completely before storing to prevent condensation.

Freeze: For best results, freeze before baking. Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

Reheat: For the best texture, warm room temperature casserole in a 350°F oven, covered loosely with aluminum foil to prevent drying out. Remove the foil during the last 5-10 minutes to help the top crisp up slightly. To reheat individual portions, place them in an oven-safe dish and heat until warmed through, or microwave in 30-second intervals, covering with a paper towel to retain moisture.

FAQs: Cottage Cheese Egg Bake Recipe