Egg Casserole with Cottage Cheese That Breaks Breakfast: Fluffy, Protein-Packed, Zero Drama

You want the breakfast that keeps you full, tastes like a brunch flex, and doesn’t require a culinary degree? This is it. We’re talking creamy, fluffy, golden-topped greatness that you can assemble in 10 minutes flat and feed a crowd—or your ambitious meal-prep self.

The secret weapon is cottage cheese, which turns eggs silky without drowning them in heavy cream. It’s simple, it’s bold, and it hits like your favorite diner classic—minus the grease hangover. Ready to upgrade your morning routine without trying very hard?

What Makes This Special

Texture that wins. Cottage cheese melts into the eggs, giving a custardy bite that’s luxurious without being heavy.

It’s like your eggs went to finishing school.

Protein powerhouse. You get serious protein per slice—ideal for busy mornings, gym recovery, or pretending you’re the kind of person who plans meals.

Flexible and forgiving. This recipe welcomes whatever’s in your fridge: veggies, meats, herbs, cheeses. If you can chop it, you can use it.

Stress-free for crowds. Mix, pour, bake. No flipping, no babysitting, no drama.

Brunch for six or meal prep for the week in one pan. Boom.

Ingredients

• 10 large eggs
• 1 1/2 cups cottage cheese (small curd preferred)
• 1 cup shredded cheese (cheddar, Monterey Jack, or Swiss)
• 1/2 cup milk (whole or 2%; use unsweetened almond milk for lighter)
• 1 tablespoon Dijon mustard (optional but recommended)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup cooked breakfast sausage or diced ham (optional)
• 1 cup chopped veggies (bell peppers, spinach, onions, mushrooms)
• 2 tablespoons chopped fresh herbs (chives, parsley, or dill)
• 1 tablespoon olive oil or butter (for sautéing veggies)
• Cooking spray or butter (to grease the baking dish)

The Method – Instructions

1. Preheat the oven. Set to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. Cook the add-ins. Heat olive oil in a skillet over medium.Sauté veggies with a pinch of salt until softened and any moisture cooks off (5–7 minutes). Add cooked sausage or ham if using. Let cool slightly.
3. Blend the custard base. In a large bowl, whisk eggs, cottage cheese, milk, Dijon, salt, pepper, garlic powder, and onion powder until smooth.Want a super-smooth texture? Blend it with an immersion or regular blender for 10–15 seconds.
4. Add the cheeses and herbs. Stir in shredded cheese and herbs. Save a little cheese for the top if you want that golden, bubbly finish.
5. Assemble. Spread the veggie/meat mixture evenly in the baking dish.Pour the egg mixture over the top. Sprinkle remaining cheese.
6. Bake. Place on the middle rack and bake 35–45 minutes, until the center is set and a knife comes out mostly clean. It should puff slightly and jiggle just a bit—like a confident cheesecake.
7. Rest, then slice. Let the casserole rest 10 minutes.This helps it set and slice cleanly. Cut into 8–12 squares.
8. Serve. Top with extra herbs, a dollop of sour cream, or hot sauce if you’re that person. You do you.

Storage Tips

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Wrap individual slices tightly and freeze up to 2 months.Thaw overnight in the fridge.
• Reheat: Microwave 60–90 seconds per slice, or bake at 300°F (150°C) for 10–12 minutes until warmed through. Add a splash of water and cover if reheating to prevent dryness.

Why This is Good for You

High-protein, balanced energy. Eggs and cottage cheese deliver complete proteins that keep you full and steady—no carb crash at 10 a.m. IMO, that’s breakfast doing its job.

Customizable nutrition. Add fiber-rich veggies and swap cheeses to control fat and sodium.

Want lighter? Use reduced-fat cottage cheese and skip processed meats.

Blood sugar friendly. Low in refined carbs, this sets you up for stable energy—great for workdays, workouts, and general life competence.

Avoid These Mistakes

• Skipping the veggie sauté. Raw veggies release water and make the casserole watery. Cook them first until moisture evaporates.
• Overbaking. Dry eggs are a crime.Pull it when the center is just set with a soft jiggle. Carryover heat finishes the job.
• Too much salt. Cheese and meats are salty. Taste the mixture (yes, a little) or go lighter on salt if using ham/sausage.
• Wrong pan size. A smaller dish means deep layers that take forever and overcook on the edges.Stick with 9×13 or two 8x8s.
• Skipping rest time. Slicing too early = messy squares and steam-powered egg leaks. Give it 10 minutes. Patience pays.

Recipe Variations

• Mediterranean: Spinach, sun-dried tomatoes, olives, feta, oregano.Finish with lemon zest.
• Southwest: Green chiles, black beans (well-drained), pepper jack, cilantro. Serve with salsa and avocado.
• Veggie Supreme: Zucchini, mushrooms, bell peppers, onions, goat cheese. Add thyme for fragrance.
• Smoked Salmon Brunch: Chives, dill, capers, flaked smoked salmon, Swiss.Lux without the restaurant markup.
• Broccoli Cheddar Classic: Blanched chopped broccoli, sharp cheddar, paprika. Kid-approved and adult-respected.
• Low-Lactose Boost: Lactose-free cottage cheese and aged cheddar; use ghee instead of butter for sautéing.
• Spicy Behavior: Crumbled chorizo, pickled jalapeños, Cotija, and a drizzle of hot honey. FYI, it slaps.

FAQ

Can I make this ahead of time?

Yes.

Assemble the night before, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes. Or bake fully, cool, and reheat slices through the week.

Do I have to blend the cottage cheese?

No.

Small curd melts into the eggs nicely. If you want ultra-smooth custard, blend the wet ingredients briefly. Both versions taste great.

Can I use egg whites instead of whole eggs?

You can replace up to half the eggs with liquid egg whites.

All whites will work but yield a firmer, less rich texture. Consider adding an extra 1–2 tablespoons olive oil for tenderness.

What if I don’t have milk?

Use half-and-half, cream (reduce amount to 1/3 cup), or an unsweetened non-dairy milk. The goal is a little moisture for steam and silkiness.

How do I know it’s done?

The edges puff and turn golden, the center barely jiggles, and a knife poked in the middle comes out mostly clean.

If it’s wet and sloshy, give it 5 more minutes.

Why is my casserole watery?

Likely undercooked veggies, too many high-water veggies (like tomatoes) without seeding, or cutting too soon after baking. Sauté thoroughly and let it rest.

Can I make this gluten-free?

It already is—no flour needed. Just ensure your meats and add-ins are certified GF if that matters to you.

What cheeses work best?

Cheddar for classic flavor, Swiss or Gruyère for nutty vibes, Monterey Jack for meltiness, and feta or goat cheese for tang.

Mixing two is elite.

Can I halve the recipe?

Yes. Use an 8×8-inch dish and bake 25–35 minutes. Same rules: set center, golden edges, short rest.

The Bottom Line

Egg Casserole with Cottage Cheese is your cheat code: fast prep, big flavor, serious protein, and zero morning chaos.

It’s versatile enough for picky eaters and fancy enough for guests. Make it once, and it’ll be the dish you “just throw together” that everyone requests—because nothing says competent adult like breakfast that actually works.