Introduction

This Cottage Cheese Egg Bake Casserole is a protein-packed, versatile breakfast or brunch dish. It’s creamy, cheesy, and easy to customize with your favorite add-ins like spinach, bell peppers, or ham.

A close-up of a square piece of egg casserole sits on a white plate, resting on a white marbled surface. The casserole has two visible layers: the bottom layer is fluffy and white with some light yellow parts mixed in, while the top layer is a golden yellow with a slightly browned and bubbly texture. Small green herb leaves are scattered across the top layer, adding a fresh contrast to the warm yellow tones. The edges of the casserole are slightly browned, showing a crispy texture around the soft interior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, whisk together the eggs, cottage cheese, shredded cheddar, salt, black pepper, garlic powder, onion powder, and dried oregano until smooth.
Step 3: If using, fold in the chopped spinach, diced bell peppers, and cooked diced ham or turkey bacon until evenly combined.
Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
Step 5: Bake for 35-40 minutes, or until the casserole is set and the top is lightly golden.
Step 6: Remove from the oven and let it cool for a few minutes before slicing and serving.

Tips & Variations

Try adding sautéed mushrooms or onions for extra flavor.
Use a cheese blend like mozzarella and Parmesan for a different taste.
For a dairy-free version, substitute cottage cheese and cheddar with plant-based alternatives.
Make it vegetarian by omitting the ham or bacon and adding extra vegetables.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A square piece of baked egg dish with two visible layers sits on a white plate. The bottom layer is fluffy and creamy white with small green herbs mixed inside, while the top layer is a bright yellow, slightly browned and bubbly, with a few small green herb leaves sprinkled on top. The edges of the dish are slightly crispy and uneven. The white plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it, and bake it fresh in the morning. Just add a few extra minutes to the baking time if baking from cold.

Is it possible to use other types of cheese?

Absolutely! Cheddar works well, but feel free to use mozzarella, Swiss, or any favorite cheese blend you prefer for different flavors.

Cottage Cheese Egg Bake Casserole Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This Cottage Cheese Egg Bake Casserole is a protein-packed, savory breakfast dish that combines fluffy eggs with creamy cottage cheese and melted cheddar. Enhanced with optional mix-ins like spinach, bell peppers, and cooked meats, it makes a wholesome and customizable meal perfect for breakfast or brunch.

Author: Bella
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

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)

Optional Add-ins

1 cup fresh spinach, chopped
½ cup diced bell peppers
½ cup cooked chicken ham or turkey bacon, diced

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your casserole evenly.
Mix eggs and cottage cheese: In a large mixing bowl, whisk together the 10 large eggs and 2 cups of cottage cheese until fully combined and smooth.
Add seasonings and cheese: Stir in the shredded cheddar cheese, salt, black pepper, garlic powder, onion powder, and dried oregano (if using) to the egg mixture, ensuring everything is evenly distributed.
Incorporate optional add-ins: Fold in chopped fresh spinach, diced bell peppers, and cooked chicken ham or turkey bacon if you’re using them to add extra flavor and texture.
Prepare baking dish: Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
Pour mixture into dish: Transfer the egg mixture into the prepared baking dish, spreading it out evenly with a spatula.
Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is lightly golden.
Cool and serve: Remove the casserole from the oven and let it cool for about 5-10 minutes before slicing. Serve warm as a delicious breakfast or brunch centerpiece.

Notes

Feel free to substitute cheddar cheese with any cheese blend you prefer for different flavors.
Optional add-ins such as vegetables or meats can be customized according to your taste or dietary preferences.
To make this dish vegetarian, omit the ham or turkey bacon.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
If you want a lighter version, use low-fat cottage cheese and cheese.

Keywords: Cottage Cheese Egg Bake, Breakfast Casserole, High Protein Breakfast, Healthy Egg Bake, Cheesy Egg Casserole