Easy Cottage Cheese Egg Bake (High-Protein Breakfast)

cottage cheese egg bake cut into squares

5 from 9 votes

Easy Cottage Cheese Egg Bake (High-Protein Breakfast)

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

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 9x13 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

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.

One serving = ⅛ of the casserole.

Nutrition