Can I make this in a muffin tin for individual servings?u003cbr/u003e

Yes! Egg cups are great for meal prep. Lightly grease a muffin tin, then layer bread cubes, cooked sausage, and shredded cheese into each cup. Pour the blended egg mixture over the top, filling each cup about ¾ full. Bake at 350°F for 20-25 minutes, or until set.

Can I make this recipe without bread?u003cbr/u003e

Yes, but the texture will change. Instead of bread, try using chopped roasted cauliflower to help absorb the egg mixture while keeping the structure of the casserole. It tastes like a crustless quiche!

Why is my egg casserole watery?u003cbr/u003e

Excess moisture usually comes from undercooked vegetables or using a dense, slow-absorbing bread. If adding veggies, sauté them first to remove extra water. Stick with soft white bread for the best absorption.

Cottage Cheese Egg Bake (High Protein Recipe)

Name: Cottage Cheese Egg Bake (High Protein Recipe)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: White bread (7-8 slices); Breakfast sausage (1 lb | 454g); White cheddar cheese (1 ½ cups | 170g, shredded); Large eggs (8); Whole milk (1 ½ cups | 360ml); Cottage cheese (½ cup | 120g); Oregano (1 tsp | 1g); Salt (1 tsp | 5g); Black pepper (½ tsp | 1g)

Description

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

White bread (7-8 slices)
Breakfast sausage (1 lb | 454g)
White cheddar cheese (1 ½ cups | 170g, shredded)
Large eggs (8)
Whole milk (1 ½ cups | 360ml)
Cottage cheese (½ cup | 120g)
Oregano (1 tsp | 1g)
Salt (1 tsp | 5g)
Black pepper (½ tsp | 1g)

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Instructions

Preheat the oven to 325°F and lightly grease a 9x13” casserole dish * with cooking spray.
Remove the crusts from white bread (7-8 slices) and cut into cubes. Arrange the cubes in an even layer in the prepared casserole dish.
In a large skillet over medium-high heat, cook breakfast sausage (1 lb), breaking it into crumbles as it browns. Drain excess grease, then spread the cooked sausage evenly over the bread cubes.
Sprinkle cheddar cheese (1 ½ cups) evenly over the sausage.
In a blender, combine large eggs (8), whole milk (1 ½ cups), cottage cheese (½ cup), oregano (1 tsp), salt (1 tsp), and black pepper (½ tsp). Blend until smooth.
Pour the egg mixture evenly over the bread, sausage, and cheese, pressing down lightly with a spoon to help the bread absorb the liquid.
Bake for 35-45 minutes, or until the center is fully set and the top is golden brown. Let the casserole rest for 10 minutes before slicing and serving.

Notes

Casserole Dish Size: A 9x13” casserole dish creates a thinner casserole, while a 9x9” or 7x11” baking dish will yield a thicker result. Adjust baking time as needed.

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 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.

Make-Ahead: Assemble the casserole up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake straight from the fridge, adding a few extra minutes to the baking time if needed.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 418
Sugar: 4.7 g
Sodium: 1017.2 mg
Fat: 25.7 g
Carbohydrates: 16.8 g
Protein: 28.5 g
Cholesterol: 268.8 mg