Cottage Cheese Egg Bake Casserole – A protein-packed, fluffy breakfast bake you’ll love!
This Cottage Cheese Egg Bake Casserole is a protein-packed, fluffy breakfast dish that comes together easily with simple ingredients. Perfect for family breakfasts, brunch gatherings, or meal prep, it’s versatile, affordable, and always satisfying.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Ingredients
Scale
- 10 large eggs
- 2 cups cottage cheese
- 1 ½ cups shredded cheddar cheese (or cheese blend of choice)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano (optional)
- 1 cup fresh spinach, chopped (optional add-in)
- ½ cup diced bell peppers (optional add-in)
- ½ cup cooked chicken ham or turkey bacon, diced (optional add-in)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Crack the eggs into a large mixing bowl and whisk until yolks and whites are fully combined.
- Stir in cottage cheese until the mixture is smooth and creamy.
- Add shredded cheddar cheese, salt, black pepper, garlic powder, onion powder, and dried oregano (if using). Mix until seasonings are evenly incorporated.
- Fold in optional add-ins such as chopped spinach, bell peppers, mushrooms, chicken ham, or turkey bacon. Stir gently to distribute evenly.
- Pour the mixture into the prepared baking dish and spread evenly with a spatula.
- Bake for 45–55 minutes, or until the casserole is golden brown, edges are set, and the center is firm. Insert a knife into the middle to check doneness; it should come out clean.
- Remove from the oven and let cool for 5 minutes before slicing into squares. Serve warm.
Notes
You can prepare the mixture the night before and bake in the morning.
Leftovers store well in the refrigerator for up to 4 days or can be frozen in individual portions.
Customize with different vegetables, cheeses, or herbs to match your taste preferences.