Cottage cheese is the protein-packed superstar of this breakfast casserole, helping it tip the scale at 13 grams of protein per slice! But don’t worry, this veggie-packed cottage cheese egg bake tastes creamy and cheesy with plump pieces of sausage and veggies in every bite. It’s the easiest way to start your days with plenty of protein and is crave-worthy enough to meal prep every week!

Table of Contents
Cottage Cheese Breakfast Bake
If you’re anything like me, you prefer a warm breakfast over a cold one. Don’t get me wrong – I have lots of recipes for smoothies, protein balls, and grab-and-go breakfast options, but there’s nothing quite like a serving of warm, cheesy baked eggs.
This easy cottage cheese egg bake gives you all those classic textures and flavors in one pan, yet is formulated by a Registered Dietitian to make it higher in protein and nutrients, and lower in fat, sodium, and calories. It’s the perfect way to start any day!
For more protein-packed cottage cheese recipes, you’ll also want to check out this Cottage Cheese Egg Salad, Cottage Cheese Egg White Bites, and this Cottage Cheese Queso!

Elysia’s Recipe Recap

Texture: Soft and creamy with lots of pops of texture from the sausage and veggies
Taste: Full flavored – eggs, cheese, savory sausage, and lots of veg
Ease: Pretty simple to make and you end up with 9 generous slices!
Nutrition: The low fat cottage cheese, sausage, and eggs offer an extra dose of protein without all the fat, yet you still get a rich, creamy flavor. It’s lower in calories than many alternatives and offers some fiber and nutrient-rich veggies to boot to keep you full.
Recommended? 10/10; Easily a new meal prep favorite! Just reheat the leftovers on busy mornings and go!
Would I make it again? I’d gladly eat this recipe every week! Plus, it’s easily customizable with different meats and veggies, so you can switch up the flavors!
Ingredient Notes

The add-ins for the bake
- Veggies: Start with red bell pepper, diced spinach, and green onions for plenty of color and flavor.
- Breakfast sausage: I like to use turkey or chicken sausage for a leaner dish. You can also use turkey bacon or ham for a different flavor profile.
For the egg mixture
- Eggs: I use large eggs. If you use larger or smaller eggs, the volume of the egg filling will vary.
- Cottage cheese: This is blended with the eggs, flour, and seasonings to make it rich and creamy. It doesn’t even taste like cottage cheese, yet it’s packed with extra protein!
- Flour: You need something to help stabilize the texture of the egg mixture and absorb extra moisture. That can be oat flour, whole wheat flour, etc.
- Garlic powder
- Salt
- Grated cheddar cheese: This is an easy, crowd pleasing option, but you can also use Monterey jack, pepper jack, crumbled feta cheese, or any good melting cheese. For an Italian-inspired flavor profile, try some parmesan cheese and mozzarella cheese. So good!
How to Make Cottage Cheese Egg Bake – Step-by-Step Instructions






- Heat the oven to 350 degrees F. Line a square 9×9 inch baking pan with parchment paper, leaving some hanging over the sides for easier removal.
- Heat some oil in a skillet over medium heat. Add the peppers and spinach and cook for 4-5 minutes until softened. Evenly distribute in the bottom of the lined pan along with the green onions.
- In the same frying pan, cook the turkey sausage for 3-4 minutes until browned, breaking up with a wooden spoon. Set aside.
- In a blender, combine the eggs, cottage cheese, flour, garlic powder, salt and pepper until smooth. Add the cheddar cheese and pulse a few times to distribute.
- Transfer the egg mixture to your prepared baking dish and sprinkle the top evenly with cooked crumbled sausage. Carefully stir the mixture with a spoon to distribute the vegetables. Bake for 35-40 minutes, or until the center is set.
- Allow to cool for about 15-20 minutes, then slice into squares. Serve or store in the fridge for later. Enjoy!

Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
For easy serving, be sure to prepare the pan well. I like to use parchment paper to be able to lift the whole thing out of the pan for slicing.
Recipe FAQs
This recipe is based on adding thick, creamy blended cottage cheese into the egg mixture. You can replace it with another thick, creamy dairy product, like plain Greek yogurt or sour cream but the final texture, flavor, and macros will be different.
Liquid egg whites are a great, high protein alternative to regular eggs and very convenient for many people. Although you can use them instead of eggs in almost any recipe, using them will also reduce the fat content and the creaminess of the dish. Consider replacing half of the eggs with egg whites to keep a similar texture and flavor while reducing the fat and calories.
If you’re all about getting those protein macros every day, I can understand the desire to add more to everything that you can. Although you can add unflavored whey protein powder instead of the flour, I’m not too sure how great that would taste. It may be easier to simply enjoy your protein powder as a smoothie on the side or later on in the day instead of baking it into the casserole.
Storage Guidelines
To refrigerate: Allow the egg casserole to cool to room temperature, then transfer the leftovers to an airtight container or individual meal prep containers.
To reheat: Microwave for 1-2 minutes or warm in the oven or air fryer at 350 degrees F for 5-10 minutes.

Serving Suggestions
This easy egg bake with cottage cheese is the perfect breakfast as it contains plenty of protein and veggies to start your day off right!
Feel free to eat it on its own, or offer it with some whole wheat toast, a cottage cheese bagel or almond flour bagel, fresh fruits, or a refreshing green smoothie to make it more of a balanced meal.
Recipe Variations
- Try different types of meat: Use whichever type of sausage you like. Italian chicken sausage, turkey breakfast sausage, etc. You can even make it without sausage for a vegetarian option.
- Heat it up: Use a spicy sausage, canned green chiles, and a dash of red pepper flakes for extra heat.
- Play around with different veggies: You can really add almost any type of vegetables you’d like! The more veggies, the more satisfying and filling it will be, too. Try adding sauteed mushrooms, diced onions, different colors of bell peppers, halved cherry tomatoes, roasted sweet potatoes, etc. There are so many options!

More High Protein Recipes
- Egg White Breakfast Casserole
- High Protein Breakfast Casserole
- Make Ahead Breakfast Burrito Casserole
- Spinach and Sun-Dried Tomato Quiche
- High Protein Breakfast Burrito Recipe
Did you make this recipe? Scroll down to leave a star rating and review!

High Protein Cottage Cheese Egg Bake with Sausage
Ingredients
- 1 red bell pepper, seeded and finely chopped
- 1 cup finely diced spinach
- 4 green onions, chopped
- 8 breakfast turkey or chicken sausages, casing removed
For the egg mixture
- 8 large eggs
- 1 cup cottage cheese (I used 1%)
- 1 tablespoon flour (oat flour, whole wheat flour, etc.)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon each salt and pepper
- 1/2 cup grated cheddar cheese
Instructions
- Heat the oven to 350 degrees F. Line a square 9×9 inch baking pan with parchment paper, leaving some hanging over the sides for easier removal.
- Heat some oil in a skillet over medium heat. Add the peppers and spinach and cook for 4-5 minutes until softened. Evenly distribute in the bottom of the lined pan along with the green onions.
- In the same frying pan, cook the turkey sausage for 3-4 minutes until browned, breaking up with a wooden spoon. Set aside.
- In a blender, combine the eggs, cottage cheese, flour, garlic powder, and salt until smooth. Add the cheddar cheese and pulse a few times to distribute.
- Transfer the egg mixture to your prepared baking dish and sprinkle the top evenly with cooked crumbled sausage. Carefully stir the mixture with a spoon to distribute the vegetables. Bake for 35-40 minutes, or until the center is set.
- Allow to cool for about 15-20 minutes, then slice into squares. Serve or store in the fridge for later. Enjoy!
Notes
- For easy serving, be sure to prepare the pan well. I like to use parchment paper to be able to lift the whole thing out of the pan for slicing.
- The nutritional information is based on 1/9th of the recipe. I’ll usually have 1 1/2 – 2 slices for a meal or 1 slice for a snack.
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