Description

This Protein-Packed Cottage Cheese Breakfast Casserole is a nutritious, high-protein meal perfect for breakfast or brunch. Made with eggs, cottage cheese, breakfast sausage, and fresh vegetables, this dish is filling, flavorful, and incredibly easy to prepare. Whether you’re meal-prepping for the week or serving a family, this casserole is a delicious and satisfying way to start your day!

Ingredients

Scale

Protein & Dairy:

1 lb. breakfast sausage (cooked and crumbled)
12 large eggs
16 oz cheddar cheese (shredded, divided)
½ cup Parmesan cheese (shredded)
24 oz cottage cheese (4% milk fat)
1 stick unsalted butter (melted)

Vegetables:

10 oz frozen spinach (thawed, moisture squeezed out)
1 cup red bell pepper (diced)
½ cup onion (minced)

Dry Ingredients:

¾ cup flour
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
Salt and black pepper (to taste)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain any excess grease and set aside.
Mix the Dry Ingredients: In a bowl, combine the flour, oregano, onion powder, garlic powder, salt, and pepper. Set aside.
Prepare the Egg Mixture: In a spacious mixing bowl, beat the eggs thoroughly until the mixture is smooth and well-combined. Add the cottage cheese, melted butter, Parmesan cheese, and half of the shredded cheddar cheese. Mix well.
Combine Everything: Stir in the cooked sausage, spinach, diced red bell peppers, and minced onions into the egg mixture. Gradually mix in the dry ingredients until evenly incorporated.
Assemble the Casserole: Pour the mixture into the prepared baking dish. Top with the remaining shredded cheddar cheese for a golden, cheesy crust.
Bake the Casserole: Place the dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the casserole to cool for 5-10 minutes before slicing. Serve warm for breakfast or brunch, or refrigerate for meal prep and reheat as needed.

Notes

For a low-carb version, omit the flour or replace it with almond flour.
Make-ahead tip: Assemble the casserole the night before and bake it fresh in the morning.
Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat in the oven at 350°F for 10 minutes or microwave individual slices for 1-2 minutes.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American