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.

Easy Cottage Cheese Egg Bake

Description

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.

Ingredients

Scale

2 Tablespoons Olive Oil
3/4 Cup Red Bell Pepper
3/4 Cup Green Bell Pepper
1 Cup Yellow Onion, diced
2 cloves Garlic, minced
2 Cups Baby Spinach
12 ounces Chicken Sausage
12 Eggs
16 ounces Cottage Cheese
½ Cup Milk
⅓ Cup All Purpose Flour
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper
1 ½ Cups Shredded Cheddar Cheese, divided

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Instructions

Preheat the oven to 350F. Spray a 9×13 baking dish with nonstick cooking spray.
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.
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.
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.
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.
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. Then remove the foil and bake for another 20-25 minutes uncovered.

Nutrition

Serving Size: 1/10 Egg Bake
Calories: 308
Fat: 19g
Carbohydrates: 10g
Fiber: 1g
Protein: 24g