March 15, 2025

High Protein Cottage Cheese Egg Casserole

Name: High Protein Cottage Cheese Egg Casserole
Prep time: 5 min
Cook time: 45 min
Ingredients: 170 g Cottage Cheese; 150 g eggs ((about 3 large eggs)); 160 g home fries/ hash browns; 100 g sausage, bacon, or ground beef ((most leftover meats taste great)); 30 g peppers & onions ((optional)); 1-1.5 cups shredded cheddar cheese ((optional)); 1 tsp seasoning salt; 1/2 tsp black pepper

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This delicious egg casserole is simply made by blending up cottage cheese, mixing with eggs, protein (ham, steak, sausage, ground beef, etc.), homemade home fries, and seasonings.

Throw in the oven for 40-45 minutes and you’ll have an insanely delicious, high protein egg casserole!

This delicious cottage cheese egg casserole is extremely healthy and easy to make! This is great for meal prepping as you can make multiple pans or increase the size of the pan. This egg casserole is perfect for busy weekends, vacations, or even holidays or long weekends!

Kids reviews of Cottage Cheese Egg Casserole

7 year old- Would not try it (in a picky phase currently)

5 year old- (shrugs shoulders) Okay

3 year old- Super duper good (Loves all things eggs)

Why You’ll Love Cottage Cheese Egg Casserole

This egg casserole is a delicious breakfast dish with a blend of flavors that will not disappoint. It is extremely versatile as there are thousands of delicious combinations between different types of protein, veggies, and cheeses.

These cottage cheese protein muffins are perfect for:

Meal prepping (can make several pans at once, lasting your family all week)
Family Gatherings
Great for using up leftovers (I have even used leftover arm roast!)

Cottage cheese egg casserole is one of my go-tos for meal prepping as it tastes just as good reheated in the toaster oven over the course of a week! It’s a simple, delicious recipe that can be enjoyed quickly in the morning throughout a busy work week!

Recipe Ingredients

These ingredients can be modified based on your preferences. I’ve made these with several types of protein such as ground beef, steak, ham, sausage, etc. I’ve also made it with or without various vegetables (peppers, onions, mushrooms, spinach, etc.). The best part about this egg casserole is it is tasty enough without cheese, but taste great with cheddar cheese, pepper jack, Monterey jack, etc. Here is what you will need to make the cottage cheese egg casserole.

Cottage Cheese: The main ingredient, the blended cottage cheese gives the casserole a smooth, creamy rich base.
Eggs: The eggs give you a boost in healthy nutrients and a high quality protein.
Hash Browns/Home Fries: I usually use leftover home fries to give the casserole a starchy, satisfying taste. Frozen shredded hash browns work just as well here!
Protein: Add sausage, bacon, ground beef, etc. to make this a healthy, satiating meal that will keep you full for hours. I have even had great tasting casseroles with leftover meats like taco meat, sloppy joe, and leftover pot roast!
Sautéed Veggies: Some of my favorites to use are yellow onion, peppers, spinach, mushrooms, and garlic. I’ve found that peppers and onions are a simple, yet delicious way to make your egg casserole a little healthier. Slice them up small with an onion slicer & the kids will barely notice there’s veggies in the egg casserole!
Cheese: Optional, but will give it a rich, cheesy flavor that brings this casserole’s flavor up another level! You can mix some into the casserole as well as the top, but sprinkling it on top will get the job done if you are looking at decreasing calories.

See recipe card below for complete list of ingredients and quantities.

The Directions:

This cottage cheese egg casserole is quick and easy to make. I love making several pans at a time, giving my family several days worth of breakfasts that I can quickly heat up in the oven!

Step 1: Preheat oven to 350F. Grease glass pan (this recipe calls for 9″x9″, however you can increase the size of the recipe for a 9″x13″, it will just take 10-15 minutes longer to bake).

Step 2: (Optional) Sautée the onions until soft, then add peppers and garlic and cook for 2 minutes. If adding spinach, add after the 2 minutes and cook until spinach starts to wilt. Also if you need to cook protein (sausage, bacon, ground beef, etc.) do it at this point.

Step 3: Blend cottage cheese in a blender until smooth.

Step 4: Whisk eggs in a large mixing bowl and add cottage cheese until it is well mixed.

Step 5: Assemble the casserole! Put potatoes in the bottom of the glass bowl, followed by your sautéed veggies and protein. Top it off with the egg & cottage cheese mixture along with cheese. There is little to no difference in taste or texture from mixing all ingredients together in step 4 or layering it in step 5 (outside of the cheese, important to keep that the top layer)

Step 6: Bake for 45-55 minutes, or until eggs are set and toothpick passes through casserole cleanly. Let it cool for 2-5 minutes and cut up portions using a spatula. (If you use too much cottage cheese, it may take longer for middle to cook).

Step 7: Enjoy as a main dish for breakfast, even a perfect meal for lunch or dinner!

Tips for Delicious Cottage Cheese Egg Casserole:

Make sure the cottage cheese is blended well. I have tried casseroles without blending the cottage cheese, and they aren’t near as fluffy and the chunky texture of the cottage cheese may throw some people off.
Do not bake at too high of temperature. I know it may seem like you can save time by cooking at 425-450F, but it results in a casserole that gets crisp/burnt on the outer layer and not completely cooked on the inside.
You can make these with Greek Yogurt, however I have found that cottage cheese makes the casserole a little fluffier and better tasting.
Too much cottage cheese/Greek yogurt will give you a casserole that will not fully bake in the middle. Too little of cottage cheese is often better than too much.
You can make so many delicious variations of this casserole. If you’re looking for more nutrients, load it up with healthy proteins and vegetables. You can even make a delicious blueberry egg casserole similar to one of my favorite breakfasts- blueberry egg muffin!
If you are meal prepping these, you can decrease the cooking time 5 minutes as you will heat these up at 350F for about 10-15 minutes reheating the casserole.

Recipe FAQS:

How to Store Egg Casserole

Cooked potatoes can be kept in the fridge for 3 to 4 days, according to the USDA. Store in a glass jar or airtight container.
Cooked potatoes can also be frozen for up to 1 year, although the quality of cooked potatoes suffers with freezing.

What vegetables can I put into my egg casserole?

I have tried several vegetable combinations (including almost all of them!). My go to combination for ideal flavor and nutrient profile is spinach, peppers, onions, and mushrooms. You can also use garlic, zucchini, tomatoes, asparagus, chives, scallions, etc.

What sides go with egg casserole?

For breakfast, serve it with some fresh fruit. Lunch and dinner, serve with a green salad or baked veggies. If the egg casserole is meatless, serve with some chicken sausages or crispy bacon.

What meat taste best with eggs?

Most meats taste great with eggs, even the ones you would not expect! The obvious answers are sausage, ham, and bacon. I’ve had great success using ground beef, ground turkey, steak, roast beef, chicken, and even shrimp!

More Egg Casseroles to Try

More to come! You can use this same recipe and vary it to make egg muffins or casseroles with leftover veggies and meats. These are thousands of combinations you can make by using leftover meat (steak, taco meat, ground turkey, sausage, ham, etc.) and veggies (peppers, onions, mushrooms, tomatoes, etc.). These would go great with fresh fruit or banana pancakes on a Saturday morning! The combinations are endless, I haven’t had a bad one yet!