Egg Casserole with Cottage Cheese
Egg casserole with cottage cheese is a simple recipe that is great for meal prep and makes the perfect breakfast on the weekends or a fun brunch dish.
The best part about this easy breakfast casserole is that you can make it in advance to enjoy on busy mornings or serve it up as a healthy breakfast on Christmas morning or other special occasions.
Oh yeah, no large mixing bowl needed because you’re going to make the best egg breakfast casserole IN A BLENDER!
You can almost think of it as a crustless quiche.
It has the same fluffy blend of eggs and other simple ingredients, but the blended cottage cheese gives an extra creamy texture.
Another cottage cheese recipe that is always a real crowd pleaser are my air fryer egg muffins, which are basically the Starbucks dupe.
It’s one of my favorite ways to enjoy a high-protein breakfast that comes together in just 15 minutes!
Ingredients Needed
eggs and egg whites – using both adds an extra fluffy texture and more grams of protein.
cottage cheese – 4% or can use reduced or full-fat cottage cheese.
mushrooms – fresh is best but canned will also work
red and yellow bell peppers – thinly sliced
onion – you can use yellow onion or white onion. Some like red onion, but it’s definitely has more of a punch.
cheddar cheese – mild or sharp cheddar will work.
garlic powder
salt and pepper
How to Make the Cottage Cheese Egg Bake Recipe
Grease an 8×8 baking pan with nonstick spray and preheat the oven to 350 degrees.
Blend the cottage cheese in a high speed blender until smooth.
Add the eggs and whites, garlic powder, salt, and pepper to the cottage cheese and blend for another 10 seconds.
Pour the mixture into the prepared baking dish.
Add the diced onions, mushrooms, and peppers. Stir in 3/4 cup of cheese.
Top the mixture with the remaining cheddar cheese.
Bake for 50-60 minutes or until the top is brown and the middle is cooked through.
Substitutions and Variations
Other veggies – feel free to use other vegetables such as green peppers, cherry tomatoes, or spinach.
Cheese – swap the cheddar for pepper jack cheese, parmesan cheese, mozzarella cheese, colby jack, monterey jack, or sprinkle the top with feta cheese before serving.
Make Ahead – prepare the fluffy egg casserole as directed and store in the fridge covered with plastic wrap. The next day, bring to room temperature and bake as usual.
Meats – you could always add your favorite meats such as chicken sausage, pork sausage, bacon, turkey sausage, or turkey bacon.
How to Store
This delicious cottage cheese egg bake reheats well!
Store leftovers in an airtight container in the refrigerator for to 4 days.
Reheat in the microwave until warmed through.
More High Protein Breakfast Recipes to Try:
- Chocolate Baked Oats (Vegan, Gluten Free, High Protein)
- High Protein French Toast
- 25 High Protein Desserts to Satisfy Your Cravings
- Chocolate Chip Blender Protein Pancakes
Egg Casserole with Cottage Cheese
Ingredients
- 6 eggs
- 4 egg whites
- 1 cup cottage cheese blended
- 1 cup mushroom roughly chopped
- ½ cup red bell pepper
- ½ cup yellow bell pepper
- ½ cup onion diced
- 1 cup cheddar cheese divided
- garlic powder
- salt
- pepper
Instructions
- Preheat your oven to 350F and spray an 8×8 baking pan with cooking spray. Set aside.
- To a blender, add your cottage cheese. Blend until smooth.
- Add your eggs, egg whites, garlic powder, salt and pepper to the blender and blend for 10 seconds.
- Pour cottage cheese egg mixture into the prepared pan then add your vegetables and ¾ cup cheese. Stir until mixture is evenly dispersed. Top with remaining ¼ cheddar cheese.
- Bake for 50-60 minutes or until fully cooked through and top is browned.
- Slice into 9 servings and serve warm.
- Freeze for later if you’d like.
