Rich and tender, this High Protein Egg Bake with Cottage Cheese is an easy make-ahead breakfast that sets you up for the week. Packed with breakfast sausage, bell pepper, mushrooms and cheddar, it delivers hearty flavor and about 20g of protein per serving.
Why You’ll Love This Recipe
- Makes 8 servings with roughly 20g of protein each, so it’s ideal for weekly meal prep—simply reheat portions in the microwave for a fast morning meal.
- Breakfast sausage, mushrooms, bell pepper and sharp cheddar create bold, satisfying flavors while cottage cheese keeps the texture creamy and tender in addition to boosting protein.
- This dish is naturally gluten-free if you use a gluten-free breakfast sausage—check labels to be sure.
Chef’s Tips
- Swap or add fillings as you like—anything that works in a quiche, frittata or omelette will work here. It’s a great recipe for clearing out the fridge.
- Slices are tasty on their own or dressed with hot sauce. For a larger breakfast, serve with fresh fruit or a smoothie.
More Delicious Breakfast Ideas You’ll Love
- High Protein Cottage Cheese Blueberry Muffins
- High Protein Cottage Cheese Scrambled Eggs
- Keto Breakfast Casserole with Sausage
- Country Omelette with Bacon and Potatoes
- 10-minute Instant Pot Oatmeal
- Healthy Omelette with Avocado
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High Protein Egg Bake with Cottage Cheese
Prep: 15 minutes
Cook: 1 hour 5 minutes
Cooling Time: 10 minutes
Total: 1 hour 30 minutes
A flavorful, protein-packed egg bake that’s simple to assemble and great for make-ahead breakfasts.
Cheryl Malik
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8
Ingredients
- 12 eggs
- 1 pound bulk breakfast sausage
- 16 ounces cottage cheese
- 1 ½ cups sharp cheddar cheese shredded
- ½ onion diced small
- 2 cloves garlic minced
- 1 cup mushrooms chopped
- 1 red bell pepper diced small
- ½ teaspoon salt
- ¼ teaspoon black pepper
Equipment
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9 x 13 inch casserole dish
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immersion blender or regular blender
Instructions
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Preheat the oven to 375°F. Heat a little oil in a medium skillet over medium heat. Add the breakfast sausage and cook about 10 minutes, until fully cooked. Transfer the sausage to a bowl and set aside.
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In the same skillet, add the diced onion, minced garlic, chopped mushrooms and diced red bell pepper. Sauté 4–5 minutes until vegetables are softened. Remove from heat and let cool briefly.
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While the sausage and vegetables cool, combine the eggs, cottage cheese, shredded cheddar, salt and pepper in a medium bowl. Blend until smooth using an immersion blender or a regular blender.
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Stir the cooked sausage and sautéed vegetables into the blended egg mixture until evenly combined.
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Pour the mixture into a lightly oiled 9×13-inch casserole dish (or a slightly larger dish if needed).
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Bake 40–50 minutes, until the center is set. If the top browns too quickly, cover loosely with foil for the final 10 minutes.
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Let the egg bake cool at least 10 minutes before slicing into even portions.
Notes
- Feel free to substitute cooked bacon, ham, spinach, zucchini, or other vegetables—this recipe is flexible and forgiving.
- Serve warm slices with hot sauce, fresh fruit or a smoothie for a more substantial breakfast.
Nutrition Information
Calories: 434 kcal
| Protein: 20 g
| Fat: 16 g
| Total Carbs: 7 g
| Protein: 20 g
| Fat: 16 g
| Total Carbs: 7 g
Servings and nutrition are estimates based on the ingredients listed and may vary with brand or portion size.
© Author: Cheryl Malik