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Cottage Cheese Egg Bake Casserole

A fluffy and protein-packed breakfast casserole combining creamy cottage cheese and melty cheddar, perfect for busy mornings or brunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 large large eggs
  • 2 cups cottage cheese
  • 1.5 cups shredded cheddar cheese or cheese blend of choice
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried oregano optional
Optional Add-Ins
  • 1 cup fresh spinach, chopped optional add-in
  • 0.5 cup diced bell peppers optional add-in
  • 0.5 cup cooked chicken ham or turkey bacon, diced optional add-in

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Crack the eggs into a large mixing bowl and whisk until yolks and whites are fully combined.
  3. Stir in the cottage cheese until the mixture is smooth and creamy.
  4. Add in the shredded cheddar cheese, salt, black pepper, garlic powder, onion powder, and dried oregano (if using). Mix until well combined.
  5. Fold in optional add-ins like spinach, bell peppers, or turkey bacon. Stir gently.
  6. Pour the mixture into the prepared baking dish and spread evenly with a spatula.
Baking
  1. Bake for 45-55 minutes, or until golden brown and the center is firm. Check doneness with a knife—if it comes out clean, you’re good to go!
  2. Remove from the oven, let cool for 5 minutes, and then slice into squares. Serve warm.

Notes

This casserole keeps well in the fridge for up to 5 days. For longer storage, freeze it for up to 3 months. Reheat in the oven or microwave until warm. Experiment with spices like chili flakes or different cheese varieties for added flavor.