Easy Cottage Cheese Egg Bake

by Ashleu Schuering on March 19, 2025 0 comments

Hosting a spectacular brunch is a snap with my simple, customizable Cottage Cheese Egg Bake recipe! This meal-prep-friendly, protein-packed breakfast casserole is perfectly fluffy, loaded to the brim with veggies, cheese, and chicken sausage, and is big enough to serve a crowd.

As much as I love brunch—honestly, who can resist a meal where it’s acceptable to order jammy eggs, big mac tacos, a cocktail, a coffee, and cinnamon monkey bread, all before noon?!?—waiting in line and spending my weekly grocery budget for a single meal is not my style. So what’s a foodie to do? Bust out a cottage cheese egg bake at home, of course!

Whether you’re gathering the family for a holiday or simply hanging with your besties for a bottomless mimosa-filled Sunday Funday, this brunch recipe is for you. You only need 35 minutes of easy prep, 5 basic ingredients, and the mix-ins of your choice—like all the random bits and bobs of veggies and meats left in the fridge at the end of the week.

Best of all, augmenting your eggs with cottage cheese simultaneously boosts the protein, adds a luscious souffle-like wobble, and helps stretch your eggs—a serious boon for your wallet these days. So, are you ready to get your brunch on? Let’s get to it!

Need some more make-ahead brunch recipes? Try my sweet potato veggie egg bake, egg white spinach frittata, or broccoli cheddar egg bake next!

Why You’ll Love This Egg Bake Recipe

Fabulously Filling – With a stunning 24 grams of protein per slice, this egg-based breakfast recipe is an excellent way to fuel up for the rest of the day.
Endlessly Adaptable – In the recipe card below, I add chicken sausage, sauteed peppers, onions, and spinach, and plenty of melty cheddar to this cottage cheese egg bake, but that’s just one flavor combo of many. Read on below for tons more ideas!
Lazy Weekend Approved – After the hustle and bustle of the work week, the last thing I want to do is get up early on a Saturday to slave in the kitchen. Luckily, this egg bake casserole is perfectly primed for meal-prep so all you have to do is reheat it!

Nutritional Deep Dive

If you split the cottage cheese and egg bake into 10 generous portions, each one will set you back only 308 calories. That means you’ll have plenty left in the budget for a mimosa, a side dish, and a sweet treat at the end! It’s also beautifully balanced from the macro perspective, with 24 grams of protein, 19 grams of fat, and 10 grams of carbs (1 from fiber) per serving.

Need to make some tweaks to make it fit your diet? Not to worry! Here are a few things to try:

For even more protein, consider swapping in seasoned ground turkey for the chicken sausage, which has about 25% more protein. You can also opt for protein-heavy sides like Greek yogurt topped with protein granola, cottage cheese with fruit, or even protein powder coffee.
For fewer calories, consider replacing some (or all) of the eggs with egg whites—you’ll need roughly 2 whites to replace a full egg. This will also have the added benefit of a small protein boost!
For more fiber, you can swap out the chicken sausage for extra veggies. Alternatively, serve with a side of stone fruit salad, black bean and corn salsa, roasted veggies, a side salad, or some whole grain toast.

INGREDIENT SPOTLIGHT: Even though they’re a bit spendy at the moment, eggs are one of my favorite vegetarian proteins. First, they’re a complete protein, meaning they have all 9 amino acids. Second, they’re an excellent source of nutrients like vitamin A, D, E, B12, riboflavin, and folate, plus minerals like selenium, phosphorous, iron, and zinc.

Third, contrary to long-held beliefs, eggs may actually help improve good cholesterol levels and lower triglycerides. Finally, eggs have been shown to improve eye health, pregnancy health, and decreased risk of stroke—all while being one of the most sustainable forms of animal protein. Not too shabby!

Ingredients & Substitutions

As promised, you don’t need a ton of ingredients to make this healthy egg bake with cottage cheese. Here’s what to grab:

Eggs, Cottage Cheese, & Milk – These form the basis of our egg custard. I used whole eggs and low-fat dairy. Egg whites and nonfat or full-fat cottage cheese and milk will also work. Also, feel free to use either large or small curd cottage cheese.
All Purpose Flour – Just a smidge of flour helps give the egg cottage cheese bake some structure, helping it stay puffy and fluffy. Cake flour or bread flour will also work.
Red & Green Bell Pepper – I like the mix of sweet red bell peppers and earthy green bell peppers, but feel free to use the colors you prefer. You can also swap in other types of peppers (e.g. poblano or jalapeño) if you prefer a bit of heat.
Yellow Onion & Garlic – Sautéed alliums give this healthy egg bake a sweet complexity that I love. Feel free to swap in alternatives like red onion, shallot, or ramps.
Baby Spinach – Dark leafy greens are packed with nutrients, and even kids won’t mind them in this breakfast bake. You’re welcome to swap in defrosted, drained chopped spinach, or other fresh greens like peppery arugula or hearty kale.
Chicken Sausage – I used a sweet Italian flavor, but you can use whatever variety you like. You can also use my homemade chicken breakfast sausage!
Shredded Cheddar Cheese – Any melty cheese variety can be used here—fiery pepper jack, mild colby, smoked gouda, and low-moisture mozzarella are all great choices.
Olive Oil, Kosher Salt & Black Pepper – Just the basics!

How To Make A Cottage Cheese Egg Bake

This fast and easy breakfast recipe comes together in just a few simple steps:

Prep. Preheat the oven to 350ºF. Spray a 9×13 baking dish with nonstick cooking spray.

Step 1: Sauté Aromatics. Add the olive oil to a large skillet over medium heat. Once the oil is hot, add in the red and green bell peppers and onion. Saute for 5-7 minutes or until softened.

Step 2: Wilt Greens. Add the garlic and baby spinach to the pan with the sauteed vegetables and continue to cook while stirring constantly for 2-3 minutes or until the spinach has wilted. Transfer the vegetables to a bowl or plate to cool for a few minutes.

Step 3: Brown Sausage. Add the chicken sausage to the same pan and cook it until browned. If you are using links, as I am, break them into smaller pieces. If the sausage sticks, add a little more olive oil to the pan. Once the sausage is cooked through, transfer it to the bowl with the vegetables.

Step 4: Make Egg Casserole Base. Crack the eggs into a large mixing bowl. Use a whisk to beat the eggs until they are well mixed. Add the cottage cheese, milk, flour, salt, and pepper to the eggs and stir it together.

Step 5: Assemble & Bake. Finally, stir in the cooled vegetables and sausage, and 1 cup of cheddar cheese. Pour the egg mixture into your prepared baking dish. Top with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes uncovered.

diced onions and peppers in a sauté pan with oil.

spinach and garlic added to the pan with the softened onions and peppers.

Optional Variations

Gluten-Free: If you’re gluten-sensitive, try using your favorite cup-for-cup all-purpose gluten-free flour blend. If you do this, make sure to let the batter hang out in the fridge for about 30 minutes to an hour before baking to give the flour time to rehydrate—this will prevent a gritty texture.
Other Proteins: Any breakfast meat (or vegetarian alternative) will work! Other good options include Canadian bacon, ham, turkey bacon, or spicy soy-rizo. You can also omit the protein in favor of plant-based options like drained beans or extra veggies.
Blended – Not a fan of cottage cheese curds? Simply blend the egg casserole base until smooth.
Other Flavor Combos: Friends, the options here are endless. This is the time for your creativity to shine! Here are just a few ideas to get you started:
- Tex-Mex – Swap out the green bell pepper for a poblano, trade the sautéed spinach for ½ cup of drained black beans, use leftover taco meat or chorizo in place of the sausage, and try pepper jack or Mexican blend cheese. Serve with a dollop of greek yogurt, some pico de gallo, and fresh cilantro.
- Spinach & Mushroom – Replace the peppers with sliced button, cremini, or portobello mushrooms and sauté until deeply browned. Feel free to omit the sausage if you prefer a vegetarian option. Any cheese will work, but I particularly like a mix of swiss cheese and parmesan with this flavor combo.
- Denver-Style – Model your egg cottage cheese bake after a Denver omelet, swapping the chicken sausage for diced ham.
- Fridge Clean-Out – You can use pretty much any mix of cooked veggies, cheese, and meat (if using) that you like, so use what you’ve got on hand. (If you come up with a brilliant combo, let me know about it in the comments!)

Expert Tips

Grease Well – Baked eggs have a tendency to stick to whatever they’re baking in, so make sure you thoroughly grease your pan before adding the egg mixture.
Trade Pans – Don’t have a 9×13? You can swap in 2x 8” round pans, 2x 9” round pans, a 3-5 quart casserole dish, or even 2 muffin tins. Note that the baking time will vary depending on how thick and large the egg casserole is, so adjust accordingly.
Stay Golden – If the top of your cottage cheese egg bake is browning too quickly before the middle has time to set, lightly tent the top with foil.
Cool It – Make sure to let your cooked mix-ins chill out for a while before mixing them into the egg base. This will prevent the eggs from scrambling from the heat.
Grate Your Own Cheese – Not only is block cheese more economical, it also melts much better than the pre-shredded kind.

Serving Suggestions

The great thing about this egg and cottage cheese bake is it’s a complete meal in one—there’s no need for anything else. That said, there are plenty of ways to get creative! Here are just a few ideas to get you started:

Starchy Sides. What are some good side dishes for egg casseroles? Since we already have protein and veggies covered, I recommend some carby goodness like air fryer hash browns, sautéed sweet potatoes, or garlic parmesan roasted potatoes.
Make It A Sandwich – Slide a slice of this protein packed egg bake between a split and toasted english muffin slathered with some sriracha mayo. You can also use it as the filling for high-protein breakfast burritos!
Something Sweet – In my mind, brunch isn’t complete without a little treat at the end. I love my easy Nutella puff pastry rolls, air fryer cinnamon rolls, or cinnamon sugar French toast bites.
Sip on a Smoothie – Get some extra fiber in the mix with a healthy mint chocolate chip smoothie or dreamy orange banana smoothie as your drink.

Storage and Reheating Instructions

This cottage cheese egg bake recipe is primed for meal-prep. After baking, allow it to cool to room temperature (this prevents condensation build-up). Wrap well with plastic wrap and refrigerate for up to 5 days. Alternatively, divvy into individual grab-and-go airtight containers for easy meals throughout the week.
To freeze, wrap in several layers of plastic wrap and foil before placing the casserole dish in the freezer. (If you’re freezing individually, I recommend wrapping each slice in plastic wrap before transferring to a freezer container or freezer bag as added protection against freezer burn.) Frozen egg bake should keep well for up to 2 months.
To reheat the entire egg casserole, allow to defrost overnight in the fridge. Remove any plastic wrap, cover with foil, and warm in a 350ºF oven for about 15-20 minutes, or until warmed all the way through.
To reheat individual slices, you can either use the warming function on a toaster oven ~or! microwave them, covered lightly with a damp paper towel, at 70% in 1 minute increments. Note that the microwave can cause the eggs to get kind of rubbery if you overdo it, so make sure to keep a close eye on it.

FAQs

Can I put cottage cheese in an egg bake? Why put cottage cheese in egg bakes?

Heck yeah, you can! It’s a great way to add a custardy texture and additional protein, plus it’ll help you use fewer eggs to feed a larger crew.

Does cottage cheese melt when you bake it?

Cottage cheese curds will become softer in the oven, but they won’t melt like cheddar. (They act more like feta or bread cheese.) If you’re not a fan of the curds, just blend the egg mixture until smooth.

Which is healthier: eggs or cottage cheese?

That’s like comparing apples and oranges—they’re both healthy, but in their own way! Both eggs and cottage cheese are good sources of high-quality complete proteins; eggs have about 12.6 grams per 100 gram serving, while cottage cheese has slightly less with 11.6 grams. Cottage cheese is higher in sodium, while eggs have more saturated fat.

Low-fat cottage cheese is slightly less caloric and lower fat than eggs—98 calories and 1.7 grams of fat vs 143 calories and 3.1 grams of fat per 100-gram serving, respectively. They’re also both rich in nutrients—eggs have significant amounts of vitamins A, D, E, B, and choline, while cottage cheese is a good source of calcium, phosphorous, and selenium.

In short, they’re both generally considered healthy! Just make sure to consult with a registered dietician if you’re not sure what is right for your diet.

Can you make an egg casserole the night before and bake it the next day?

Absolutely! Hop back up to the “storage & reheating” section for more details.

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