Easy Protein-Packed Cottage Cheese Breakfast Casserole
If you’re looking for a breakfast that’s both satisfying and nutritious, this Easy Protein-Packed Cottage Cheese Breakfast Casserole is the answer. Loaded with savory sausage, fluffy eggs, and creamy cottage cheese, this dish is the perfect way to start your day. It’s not just filling but also packed with protein to keep you energized and full throughout the morning. Whether you’re prepping for a busy week or hosting a weekend brunch, this casserole is a breeze to make and will quickly become a favorite in your breakfast rotation. Dive in and discover how delicious healthy eating can be!
PERFECT MAKE-AHEAD BREAKFAST FOR THE HOLIDAYS:
Cottage cheese breakfast casserole is perfect for making ahead, especially during the hectic holiday season. It’s a hearty, protein-rich dish that works great for family gatherings and festive mornings. Prepare it in advance, and all you need to do on the day is bake or reheat individual portions, which saves you time and reduces stress. Plus, it keeps well in the fridge for a few days and can be frozen for even longer, making it an easy, delicious solution for holiday meals.
INGREDIENTS YOU’LL NEED:
- 1 lb. Breakfast Sausage (cooked and crumbled): A savory and flavorful sausage like Jimmy Dean’s adds richness and protein to the casserole, providing a hearty base.
- 12 Eggs: These provide structure and bind all the ingredients together, while also adding a good amount of protein to this breakfast dish.
- 16 oz Cheddar Cheese (shredded, divided): Cheddar cheese melts beautifully, adding creaminess and a slightly sharp flavor throughout the casserole. Half is mixed in, and the other half is reserved for a golden topping.
- ½ Cup Parmesan Cheese (shredded): This cheese adds a nutty and salty flavor that complements the richness of the dish.
- 10 oz Frozen Spinach (thawed, moisture squeezed out): Spinach not only adds a boost of nutrients but also a pop of color, balancing the richness of the casserole with its earthy flavor.
- 24 oz Cottage Cheese (4% milk fat): Creamy cottage cheese contributes to the casserole’s moisture and provides a tangy undertone, while also boosting its protein content.
- 1 Stick Unsalted Butter (melted): Butter adds richness and helps to keep the casserole moist and flavorful, while also helping to bind the ingredients together.
- 1 Cup Red Bell Pepper (diced): Adds a sweet crunch and vibrant color, making each bite more flavorful and visually appealing.
- ½ Cup Onion (minced): Onions bring a subtle sweetness and depth of flavor that enhances the overall taste of the casserole.
- ¾ Cup Flour: This helps to thicken the casserole, ensuring that it has the perfect consistency once baked.
- 1 Tsp Oregano: Oregano adds a fragrant, herbal note that complements the sausage and cheese, enhancing the overall flavor profile.
- 1 Tsp Onion Powder: Boosts the onion flavor, adding a subtle, savory depth to the casserole.
- 1 Tsp Garlic Powder: Adds a hint of garlic flavor that pairs perfectly with the sausage and cheese.
- Salt and Black Ground Pepper (to taste): These basic seasonings bring out the flavors of all the other ingredients, ensuring the casserole is well-balanced and delicious.
HOW TO PREPARE PROTEIN COTTAGE CHEESE CASSEROLE?
Time needed: 1 hour and 15 minutes
- Preheat Oven and Cook Sausage:
Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking.
In a large skillet over medium heat, cook 1 lb. breakfast sausage until browned and crumbled. Drain any excess fat and set the sausage aside to cool slightly. - Prepare the Vegetables:
While the sausage is cooking, dice 1 cup of red bell pepper and mince ½ cup of onion. Thaw 10 oz. of frozen spinach and squeeze out any excess moisture.
- Mix the Eggs and Cheeses:
In a large mixing bowl, crack 12 eggs and whisk until beaten. Add 24 oz. of cottage cheese, ½ cup of shredded Parmesan cheese, and 12 oz. of shredded cheddar cheese (reserving the remaining 4 oz. for topping). - Combine the Ingredients:
To the egg mixture, add the cooked sausage, diced red bell pepper, minced onion, thawed spinach, 1 stick of melted unsalted butter, ¾ cup of flour, oregano, onion powder, and garlic powder. Season with salt and black ground pepper to taste. Mix until all ingredients are well combined. - Pour into Baking Dish:
Grease a 9×13-inch baking dish, then pour the mixture into the dish, spreading it out evenly. - Bake in Two Steps:
Cover the casserole dish with foil and bake for 25 minutes. Remove from the oven, uncover, and sprinkle the reserved 4 oz. of shredded cheddar cheese over the top. Return the baking dish, uncovered, to the oven and bake for an additional 30 minutes, or until the center is set and no longer jiggly. - Cool and Serve:
Let the casserole cool for about 10 minutes before cutting into squares. Serve warm and enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can assemble the casserole the night before and store it in the refrigerator. Just cover it tightly with plastic wrap or foil, and bake it fresh the next morning.
Yes, adding diced potatoes or hash browns can make the casserole heartier. Just be sure to cook the potatoes first or use pre-cooked hash browns.
Yes, feel free to experiment with cheeses like Swiss, mozzarella, pepper jack, or feta for different flavors.
The casserole is done when the center is set and no longer jiggles. You can also insert a knife or toothpick into the center—if it comes out clean, the casserole is ready.
Bake the casserole at a lower temperature, like 350°F (175°C), and check for doneness regularly. Removing it from the oven when the center is just set will keep the eggs tender.
Let the casserole rest for about 10-15 minutes after removing it from the oven. This helps the ingredients set, making it easier to slice and serve.
HOW CAN COTTAGE CHEESE CASSEROLE BE MADE GLUTEN-FREE?
To make the cottage cheese breakfast casserole gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or use a gluten-free thickening agent like cornstarch or arrowroot powder. Ensure all other ingredients, like the sausage and cheese, are certified gluten-free. This way, you can enjoy the same delicious, protein-packed breakfast casserole without any gluten, making it suitable for those with gluten sensitivities or celiac disease.
WHAT IS COMMONLY SERVED WITH BREAKFAST CASSEROLE?
Egg and sausage breakfast casserole is a hearty dish that goes great with a variety of sides, making for a perfect breakfast or brunch. Fresh fruit salad or a simple green salad adds a refreshing contrast, while buttermilk biscuits, toast, or hash browns offer that classic comfort. If you’re looking for something lighter, yogurt parfaits or sautéed veggies are great choices, and for a bit of indulgence, pancakes or waffles are a delicious match. These sides enhance the rich, savory flavors of the casserole, making it a standout at any table.
COTTAGE CHEESE EGG CASSEROLE RECIPE ADD-INS AND VARIATIONS:
- Turkey Sausage: Swap out traditional pork sausage for lean turkey sausage to reduce fat content without sacrificing flavor.
- Low-Fat Cheese: Use low-fat cheddar or mozzarella cheese instead of full-fat options for a lighter version.
- Vegetarian: Replace the sausage with sautéed mushrooms, bell peppers, and onions for a veggie-packed casserole.
- Dairy-Free: Substitute regular cheese with dairy-free alternatives and use plant-based butter for a lactose-free version.
- Gluten-Free: Use a gluten-free flour blend instead of regular flour to accommodate gluten sensitivities.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the mix for a spicy twist.
HOW DO YOU STORE AND REHEAT LEFTOVER BREAKFAST CASSEROLE?
To store leftover breakfast casserole, let it cool completely, then place it in an airtight container. It’ll stay fresh in the fridge for 3-4 days. If you want to keep it longer, cut the casserole into portions and wrap each one in plastic wrap. When you’re ready to eat, reheat the casserole in a 350°F oven for 15-20 minutes if it’s been in the fridge. You can also use the microwave for individual portions, though the texture might be a bit softer.
CAN LEFTOVER EGG AND COTTAGE CHEESE CASSEROLE BE FROZEN FOR LATER CONSUMPTION?
To freeze leftover cottage cheese breakfast casserole, let it cool completely first. Then, cut it into individual servings for easy reheating. Wrap each portion tightly in plastic wrap to keep it from freezer burn, and place the wrapped pieces in a freezer-safe bag or container. Don’t forget to label the bag with the date and contents. When you’re ready to eat, just thaw it in the refrigerator overnight and reheat in the oven or microwave. This method keeps your casserole fresh for up to 2-3 months.
LOOKING FOR MORE BREAKFAST RECIPES? TRY THESE!
Easy Egg and Chorizo Mexican Breakfast Skillet Recipe: This is a flavor-packed journey to the heart of Mexican cuisine, where zesty chorizo and perfectly cooked eggs come together in a harmonious symphony of taste.
Sweet French Crepes: Crafted with a handful of simple ingredients, these delicate delights promise both taste and tradition. Whether adorned with a sprinkle of sugar, a drizzle of maple syrup, or a burst of fresh berries.
Easy Kodiak Cakes Protein Waffles Recipe: Made with simple ingredients like milk, eggs, vanilla, cinnamon, and real butter, these waffles are not only delicious but also nutritious.
Easy Protein-Packed Cottage Cheese Breakfast Casserole
Equipment
- 9 x 13 baking dish
Ingredients
- 1 lb. Breakfast Sausage (cooked and crumbled)(Jimmy Deans)
- 12 Eggs
- 16 oz Cheddar Cheese (shredded)(divided)
- ½ Cup Parmesan Cheese (shredded)
- 10 oz Frozen Spinach (thawed)(moisture squeezed out)
- 24 oz Cottage Cheese (4% milk fat)
- 1 Stick Unsalted Butter (melted)
- 1 Cup Red Bell Pepper (diced)
- ½ Cup Onion (minced)
- ¾ Cup Flour
- 1 Tsp Oregano
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- Salt and Black Ground Pepper (to taste)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking.
- Cook the Sausage: In a large skillet over medium heat, cook 1 lb. breakfast sausage until browned and crumbled. Drain any excess fat and set the sausage aside to cool slightly.
- Prepare the Vegetables: While the sausage is cooking, dice 1 cup of red bell pepper and mince ½ cup of onion. Thaw 10 oz. of frozen spinach and squeeze out any excess moisture.
- Mix the Eggs and Cheeses: In a large mixing bowl, crack 12 eggs and whisk until well-beaten. Add 24 oz. of cottage cheese, ½ cup of shredded Parmesan cheese, and 12 oz. of shredded cheddar cheese (reserving the remaining 4 oz. for topping).
- Combine the Ingredients: To the egg mixture, add the cooked sausage, diced red bell pepper, minced onion, thawed spinach, 1 stick of melted unsalted butter, ¾ cup of flour, oregano, onion powder, and garlic powder. Season with salt and black ground pepper to taste. Mix until all ingredients are well combined.
- Pour into Baking Dish: Grease a 9×13-inch baking dish, then pour the mixture into the dish, spreading it out evenly.
- Bake in Two Steps: Cover the casserole dish with foil and bake for 25 minutes. Remove from the oven, uncover, and sprinkle the reserved 4 oz. of shredded cheddar cheese over the top. Return the dish, uncovered, to the oven and bake for an additional 30 minutes, or until the center is set and no longer jiggly.
- Cool and Serve: Let the casserole cool for about 10 minutes before cutting into squares. Serve warm and enjoy!