Healthy Cottage Cheese Egg Bake Recipe – High Protein & Easy

This healthy cottage cheese egg bake is a high protein breakfast recipe from both eggs and cottage cheese! Our fluffy and flavorful breakfast casserole is so easy to make with just a handful of ingredients (eggs, cottage cheese, tomatoes, basil cheese, and roasted red bell pepper) in less than 50 minutes!

I eat eggs multiple times a week in many different forms. While I’m not opposed to making scrambled eggs or a fried egg on a daily basis, I love prepping a batch of spinach, sausage and egg casserole or a cheesy monterey jack souffle  (one of our most popular breakfast casserole recipes) to have on hand during the week.

My favorite egg casserole with cottage cheese is the perfect meal prep recipe for the weekend! I love making a healthy breakfast casserole on the weekend that I can enjoy throughout the week. It’s such a great way to have easy breakfasts on hand for those busy weekday mornings and lunches when I need something quick, easy and good for me.

Cottage Cheese is a Great Source of Protein!

Um, cottage cheese is totally having a moment right now and I am here for it! I have vivid memories of my parents eating a bowl of peaches or pears with cottage cheese and now I see why.

It’s loaded with protein! I’ve been experimenting with ways to add more protein to meals, and cottage cheese is a major winner. Using low-fat cottage cheese is a great way to increase protein without feeling too full. Try my 7 Minute Savory Oatmeal, VIRAL High-Protein Cottage Cheese Beef & Sweet Potato Bowl, or these fluffy cottage cheese pancakes!

Diet for Perimenopause

Being in my 40’s I’m fully aware of all the women dealing with Perimenopause. Because of this, I ensure my protein intake is well over 100 grams a day.

Higher protein helps me with my goals of building muscle and strength as it’s important to maintain muscle as we age. Cottage cheese is also a high calcium food which is fantastic for bone health. Just one serving of this dish is 17 grams of protein!

Ingredients for the Best Cottage Cheese Egg Bake

• Whole Eggs: The star of the casserole. Eggs provide structure, richness, and that fluffy, custard-like texture when baked. They also add protein to keep the dish filling.
• Cottage Cheese: Adds creaminess, moisture, and a protein boost without making the casserole heavy. Use low fat or full-fat cottage cheese.
• Shredded Mozzarella Cheese: Brings a mild, melty cheesiness to balance the tang of the cottage cheese. It adds richness and helps the top brown beautifully. You can use cheddar cheese or parmesan cheese or even omit the cheese altogether if you want.
• Cherry Tomatoes: Juicy, slightly tangy bursts of flavor that cut through the richness of the eggs and cheese. They also add brightness and bursts of fresh flavor.
• Roasted Red Bell Peppers: Adds a sweet, smoky flavor and a pop of color. Peppers also bring extra moisture and natural sweetness to balance the eggs. Can be omitted if desired.
• Fresh Basil Leaves: Brings fresh, aromatic flavor and a touch of sweetness. Basil pairs especially well with tomatoes and mozzarella, and obviously I had to include basil!
• Garlic Powder: Adds depth and a savory background flavor without overpowering the fresh ingredients.
• Salt: Enhances all the flavors in the casserole. Eggs especially need salt to avoid tasting bland.
• White Pepper (or Black Pepper): Adds a gentle heat and balances the creaminess. White pepper keeps the look of the casserole clean, while black pepper adds a little more bite.

How to Make a Protein-Packed Breakfast Casserole

Here are the simple ingredients you need for this egg bake recipe:

1. Prep: Preheat the oven to 375 degrees F and spread a 9×13 baking dish with cooking spray.
2. First Layer: Place the tomatoes and fresh basil at the bottom of the prepared baking dish. They will float up throughout the eggs.
3. Whisk: Mix together the remaining egg casserole ingredients. Pour the egg mixture over the tomatoes and basil.
4. Bake: Bake until puffy and eggs are set, no liquid remaining.

Variations and Add-Ins for Egg Casserole

We love that this egg casserole is customizable! You can add in your own veggies like sauteed asparagus, onions, broccoli, zucchini or mushrooms. Up the protein with some sausage, bacon, or ham. It’s really open whatever flavor combination you love!

Make-Ahead and Storage Instructions

Meal Prep

This egg casserole can be served all week long or it makes a fantastic base for egg sandwiches on an English muffin or focaccia. You can mix everything together and store it unbaked and covered in the fridge overnight and bake it fresh in the morning.

You can also bake it, let it cool and then reheat in the oven (350 degrees F for about 15 min) the next morning. It keeps and reheats beautifully!

Storage

Wrap the dish well in plastic wrap or place in an airtight container. It will last around 5 days in the fridge.

This recipe is also perfect to freeze after baking! I like to cut in slabs and freeze in freezer bags!

Our viral breakfast cottage cheese bowl is a great one if I have time to chop and assemble, but this healthy egg and cottage cheese recipe is made one day and enjoyed all week long. Fuel your mornings with this protein-packed breakfast egg casserole with cottage cheese—easy, make-ahead, and full of wholesome ingredients.

Watch How This Healthy Egg Casserole is Made…

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