This post may contain affiliate links. Please see our disclosure policy.
This egg breakfast casserole is loaded with protein from an egg and cottage cheese blend! Perfectly fluffy and flavorful with some added veggies. You’ll love how this high protein breakfast is so easy to make with just a handful of ingredients in less than 40 minutes!
This cottage cheese egg bake makes such a fantastic meal prep project for the weekend! I’ve been been diligent about making a healthy breakfast casserole on the weekend that I can enjoy throughout the week. It’s an easy way to have easy breakfasts on hand for those busy weekday mornings. This one is different than my crustless quiche or egg muffins or Frittata Bowls in that I added cottage cheese.
Cottage cheese as a great source of protein!
Why cottage cheese? Cottage cheese is having a moment right now and I am here for it! It’s loaded with protein, it can be whipped as a sour cream or Greek yogurt option, and it creates a delicious fluffy texture for eggs. I’ve been experimenting with ways to add more protein to meals, and cottage cheese keeps coming out on top. You can also add it to breakfast recipes like my Baked Blueberry Cottage Cheese Breakfast Bowls my Easy Cottage Cheese Waffles, which are high in protein, fluffy, and perfect for a sweet or savory morning boost. Using low-fat cottage cheese is a great way to increase protein without feeling too full.
As a nutritionist, I have been ensuring that my protein intake is well over 100 grams a day. Higher protein is also helping me with my goals of building muscle and strength. As a woman in my early 40s, I know how important it is to maintain muscle as we age! Finding sneaky ways to increase protein is important. Cottage cheese is also a high calcium food which is fantastic for bone health. Just one serving (square) of this dish is 17 gm of protein!
How to make this easy egg casserole
Here are the simple ingredients you need for this egg bake recipe:
- Whole eggs: use large eggs in this recipe
- Cottage cheese: can use full fat or low fat cottage cheese
- Shredded parmesan cheese: you can also use cheddar cheese or even omit the cheese altogether
- Cherry tomatoes: you can also use bell pepper in place of tomatoes
- Loose basil leaves: I love the addition of basil with the tomatoes!
- Garlic powder
- Salt and pepper
To start, lightly grease a 9×13 baking dish. Preheat the oven to 375 degrees. Place the tomatoes and fresh basil at the bottom of the dish.
In a large mixing bowl, whisk together eggs, cottage cheese, and milk. Next add in parmesan and remaining ingredients. Bake for approximately 35 minutes or until puffy and eggs are set.
Variations
One of the best parts of this egg casserole is that it’s customizable! You can add in your own veggies and up the protein with some sausage, bacon, or ham to also enhance the flavor. A few of my other favorite additions include diced purple onion, spinach, zucchini, butternut squash, kale, and fresh herbs. Adding in some shredded mozzarella or cheddar cheese on top is also fantastic!
Serving and Storing
I cut this casserole into large squares and serve, especially if you have a crowd to feed. For meal prep, cut into squares, place in an air tight container, and gently re-heat for 1 – 2 minutes in the microwave. These make a fantastic base for egg sandwiches on an English muffin. It will last around 5 days in the fridge. This recipe is also perfect to freeze and enjoy at a later date!
Another great high-protein breakfast option is my Asparagus and Feta Egg Muffin Cups, made with a creamy cottage cheese egg base and fresh spring asparagus.
High Protein Egg Casserole with Cottage Cheese
Ingredients
- 14 large eggs
- 2 cups cottage cheese , (low fat or full fat)
- 1/2 cup milk
- 1/2 cup shredded parmesan cheese, (optional)
- 1.5 cups cherry tomatoes
- 1/2 cup loose fresh basil leaves
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9×13 casserole dish. Arrange the tomatoes and fresh basil along the bottom of the dish.
- In a large bowl, whisk together the eggs, cottage cheese, and milk. Add parmesan if using. Sprinkle in the salt, pepper, and garlic powder. Pour on top of the basil and tomatoes.
- Bake for approximately 35 minutes, or until casserole is puffy and the eggs are set. Let cool for at least 15 minutes before cutting into squares and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
could I substitute tofu for cottage cheese?
I have not tried it with tofu. I would say that it changes the texture and taste of eggs and would be different than cottage cheese.
Good to know. Thanks so much. I made it with the cottage cheese yesterday and it was delicious!
Glad you loved it!
Quick and easy to make. And delicious. I had eggs and I had cottage cheese and a google search sent me to this 😍
I don’t see the answer to the question and I wonder the same thing.
Could you prepare this the night before and bake in morning?
I don’t see the answer to the question and I wonder the same thing.
If you are asking about making ahead, yes you can!
Yes, thanks!
Hi Amy, I actually made this recipe last evening for a change in a traditional dinner. Bill and I really enjoyed it. I had trouble finding the full fat cottage cheese, but the 4% worked. I also mixed tomatoes and green peppers together. I love your recipes. Thank you.
Could this be done in the crockpot?
I have never tried this in a crockpot, but I assume it would work! You could try four hours on low with all ingredients.