This post may contain affiliate links. Please read our disclosure policy.
Mornings are hectic, but this cottage cheese egg bake makes breakfast feel effortless. It's a fluffy blend of eggs, creamy cottage cheese, and sautéed veggies, baked into a golden brown casserole you can slice and reheat throughout the week. Packed with protein, easy to customize, and gluten-free-it checks every box for a delicious breakfast that works for you.
Mary’s Tip: This is one of my favorite meal prep breakfasts. I bake it on Sundays, then slice and store it in the fridge for quick, hearty breakfasts all week. Whether you’re heading out the door or feeding a crowd, this recipe has you covered.
Why You'll Love This Cottage Cheese Egg Bake
Whether you’re powering through busy mornings, meal prepping for the week, or feeding a crowd, this bake brings nutrition and convenience to the table. With simple ingredients and a quick blender step, it comes together in 10 minutes of hands-on time. You can use either turkey or chicken sausage-both work great, but the slightly sweet flavor of chicken sausage balances beautifully with the veggies and cheese.
Blending the eggs and cottage cheese creates an ultra-smooth texture, even if you don't normally like curds. It also helps prevent watery results, which is a common complaint with other egg bakes.
If you're a fan of cottage cheese recipes, try these fluffy Cottage Cheese Protein Pancakes for a grab-and-go option, or this Easy Berry Cheesecake Cottage Cheese Smoothie if you’re craving something fruity and high-protein.
Ingredients You'll Need
- Large eggs: Provide structure and protein. Make sure they're at room temperature for best blending.
- Cottage cheese: Use 2% or full-fat for creaminess. Blending makes the texture smooth.
- Cheddar cheese: I prefer finely shredded sharp cheddar, but you can also use mozzarella, pepper jack, or parmesan cheese.
- Chicken sausage: I like using Applegate or Aidell's, but turkey or pork sausage work too-just make sure they're fully cooked.
- Veggies: A mix of bell peppers, mushrooms, zucchini, red onion, and garlic adds texture, nutrients, and flavor.
- Seasonings: A touch of onion powder, black pepper, and salt keep it balanced.
Swap Ideas: Use turkey or pork sausage, sub your favorite cheese, or add veggies like fresh spinach, green onions, sun-dried tomatoes, or cherry tomatoes.
How to Make This Cottage Cheese Egg Bake
Step 1: Preheat your oven to 350°F. Lightly spray a 9×13-inch casserole dish with avocado oil. In a large mixing bowl or blender, combine eggs, cottage cheese, 1 cup cheddar, onion powder, salt, and pepper.
Step 2: Blend on high for 30 seconds until smooth and frothy.
Step 3: In a skillet, heat olive oil over medium-high. Sauté the chicken sausage, bell pepper, mushrooms, zucchini, red onion, and garlic for 5-7 minutes, until sausage is browned and veggies are softened.
Step 4: Add sausage and veggies to the baking dish. Pour the egg mixture over top and gently stir to combine.
Step 5: Sprinkle the remaining cheese on top. Bake for 45-50 minutes or until the center is set and the top is golden brown. If it starts to brown too quickly, cover loosely with foil.
Step 6: Let cool for 10 minutes. Slice into individual portions and serve with avocado, hot sauce, or your favorite toppings.
Storage, Freezing & Reheating Tips
Let the bake cool completely, then slice and store in an airtight container in the fridge for up to 5 days. For freezer storage, wrap individual slices in parchment paper and place in a freezer-safe container. Reheat in the oven or toaster oven for best texture.
I've also prepped this bake the night before and baked it fresh in the morning-just give it 10 extra minutes from cold.
Recipe FAQs
Yes! Wrap individual portions in parchment paper and freeze in an airtight container for up to 3 months. Reheat directly from frozen or thaw overnight.
I love chicken apple sausage, but turkey sausage and even spicy pork sausage are great options. Just make sure they're fully cooked.
Blend your eggs and cottage cheese, and always sauté the vegetables first. This prevents excess moisture and creates that fluffy blend of eggs.
Absolutely. You can bake it fully and store it, or prep it in the dish the night before and bake it in the morning.
This easy cottage cheese egg bake is nourishing, make-ahead friendly, and endlessly customizable. Whether you're feeding your family or just looking for an easy win on a Monday morning, this one's a keeper.
Let me know in the comments how you customize yours! And if you need more high-protein breakfasts, these Western Omelette Egg Bites are perfect for grab-and-go mornings, and my Healthy Banana Protein Muffins make a sweet and satisfying option.
More Breakfast Favorites
Easy Cottage Cheese Egg Bake (High-Protein Breakfast)
Ingredients
- 12 eggs
- 16 oz 2% cottage cheese
- 1.5 cups finely shredded cheddar cheese
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- 6 chicken apple sausages, I like Applegate or Aidell's brand (the kind that look like hot dogs) sllced into ¼" rounds
- 1 red bell pepper, diced
- 4 oz mushrooms, diced
- 1 small zucchini , diced
- ½ onion, diced
- 3 cloves minced garlic
Instructions
- Preheat oven to 350 and spray a 9×13 inch casserole dish with avocado oil.
- Combine the eggs, cottage cheese, 1 cup of the cheddar cheese, onion powder, salt and pepper in a blender. Blend on high for 30 seconds until smooth. Set aside.
- In a large skillet, heat the olive oil over medium high heat. Add the sliced chicken sausage rounds, bell pepper, mushrooms, zucchini, onion, and minced garlic. Saute for 5-7 minutes until the sausage rounds are browned and the veggies have softened.
- Add the sausage and veggies to the prepared baking dish. Pour the blended egg mixture over the sausage and veggies. Use a spatula to mix until evenly combined. Sprinkle the top with the remaining ½ cup cheese.
- Bake for 45-50 minutes or until the top of the casserole is set. Check it at the 30 minute mark to make sure it's not getting too browned – if it is, cover with foil for the remaining baking time. Let it cool for 10 minutes.
- Slice into squares and serve topped with some avocado and your favorite hot sauce. Enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I love this recipe! I only changed to accommodate special needs for my autoimmune disease. I made it twice in three days (1/2 recipe each time) so I could have it ready at hand. Thank you so much – and no cream required!!
Oh, and I hate eggs, so this recipe is a way for me to get eggs in without cream.
Easy and delicious.. I used what I had on hand for veggies…broccoli & shredded cabbage.. also used half egg whites.
Omg!! This is the BEST egg casserole I’ve made!! My husband said don’t loose this recipe!
This recipe was not super easy for me to make due to disabilities and chronic illnesses but I am glad I made it! I set the timer around 50 minutes but it took around 40 minutes for it to cook in my oven. I was afraid to leave it in longer, I didn’t want burnt eggs. I added Italian sausage with Italian seasoning, paprika and cayenne pepper to the egg mixture. I added more pepper to the sausage and veggies + salt and I added some paprika in that as well. It was delicious! I think I needed to cook it until 45 minutes instead of 40 but the top of it was really brown at 12 minutes of baking. I added aluminum foil at 12 mins and let it cook a little bit longer. It was still tasty to me!
Definitely the best Egg bake I’ve had. I was a little concerned it was going to taste like an egg bite. So much better than that! Fluffy, flavorful, and easily customizable. I did substitute some of the whole eggs with egg whites. I will make again using different veggies and sausage just to play with different flavors- maybe Mexican or Mediterranean flavors.
This looks amazing. I just wanted to say I love all your recipes.
Thank you Susan! I appreciate you!
I think this is the best egg bake I’ve ever made and it’s not loaded with potatoes or bacon! It has so much flavor and has a stronger cheese taste than egg taste. 5 stars!
Yay! Thanks Jessica!
Thank you Jessica!!
Made this this morning, super easy, I did have to modify it with just egg as we cannot eat eggs in our house due to a sensitivity and it turned out great! Added some Valentina’s and avocado to serve.
Delicious and easy! I didn’t have any zucchini so I left it out, but followed the rest exactly. Perfect meal prep!