High Protein Egg Casserole with Cottage Cheese: Delicious Way to Power Up

Back when weekdays smelled like cinnamon toast and Mom’s robe swished quietly through the kitchen, we didn’t talk about “macros”we just knew breakfast needed to taste like home. Now, this High Protein Egg Casserole with Cottage Cheese is trending on Pinterest, and for good reason. It’s creamy, cozy, and ready in under an hour. Just whisk, pour, and bake for a golden, savory dish. Easy enough for Mondays, special enough for slow-fireplace Sundays.

Loaded with fluffy eggs, tangy cottage cheese, and gooey cheddar, this casserole is built from basics you’ve probably already got in the fridge. It bakes up light and tenderquiche vibes, but easier. No crust, no fussy prep. You’ll find full details and tips in the blog.

This recipe brings back memories of baking with my grandmotherusing what we had, layering in love, and never skimping on flavor. I tested and tweaked this version until it turned out just right every time. There’s a simple secret step that keeps it incredibly fluffy and satisfyingwhich I’ll share below!

Why You’ll Love This High Protein Egg Casserole

Gather ‘roundthis is about to become a breakfast staple. Here’s why:

• Protein-packed: With 14 eggs and protein-rich cottage cheese, it fuels your morning and keeps you full.
• Simple and nostalgic: Classic flavors and minimal steps transport you back to your favorite childhood bakes.
• Customizable: Think of it as a blank canvas for veggies or herbsspinach, peppers, or even a cheddar upgrade.
• Perfect any day: From grab-and-go Mondays to cozy Sunday brunches, it fits beautifully.

Ingredient Breakdown

Simple, nourishing, and no-fusshere’s what you’ll need:

• Eggs: Rich in protein and essential fats, they’re the creamy base of this bake.
• Cottage cheese: Adds tang, creaminess, and high-quality protein with fewer calories than traditional cream.
• Cherry tomatoes and basil: Juicy tomatoes and fresh herbs brighten each bite.
• Milk and parmesan (optional): Milk keeps it light and fluffy; parmesan adds that savory lift if you’re feeling extra cozy.
• Seasonings: Garlic powder, kosher salt, and cracked pepper round out those classic comfort flavors.

How to Make Your High Protein Egg Casserole

In just three easy steps, you’ll have a warm and hearty dish that satisfies every time:

1. Prep your dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil or nonstick spray. Scatter cherry tomatoes and chopped basil in the bottom for a colorful base layer.
2. Mix the magic: In a large bowl, whisk the eggs thoroughly. Stir in cottage cheese and milk until combined. If using, fold in parmesan cheese. Add garlic powder, salt, and cracked pepper. Pour this mixture evenly over the tomatoes and basil.
3. Bake to golden perfection: Bake for 35–40 minutes, or until the top is puffed and center is set (no longer jiggles). A toothpick inserted should come out clean. Let rest for 15 minutes to firm up before slicing and serving.

Pro Tip: For best texture, let the dish rest before slicing so the layers settle and hold together neatly. Bonus: the flavors continue to enhance as it cools!

Customizations and Tips

This casserole is as flexible as your pantryhere’s how to switch it up:

• Veggie swaps: No tomatoes? Use sauteed zucchini, baby spinach, or steamed broccoli instead.
• Cheese options: Don’t have parmesan? Try aged cheddar, swiss, or Gruyère for a richer bite.
• Dairy-free alternative: Use unsweetened almond milk and skip or swap in your favorite plant-based cheese.
• Grab-and-go version: Pour the batter into a muffin tin (well-greased or lined) and reduce baking time to 18–22 minutes.

Storage and Reheating

This casserole stores beautifullyperfect for make-ahead meals! Here’s how:

• Refrigerator: Store in a sealed, airtight container in the fridge for up to 4 days.
• Freezer: Cool completely, cut into portions, and wrap in foil or store in freezer-safe bags. Freeze for up to 3 months.
• Reheating: Microwave slices for 1–2 minutes. For crispier edges, reheat in a 350°F oven for 10–12 minutes. Thaw frozen portions in the fridge overnight.

Expert Insight: Benefits of a High Protein Egg Casserole with Cottage Cheese

Using cottage cheese in a high-protein egg casserole provides a creamy, low-fat alternative to heavy cream. It’s packed with casein, a slow-digesting protein that supports muscle recovery and keeps you feeling full longer. Combined with eggs, this dish becomes a complete source of essential amino acidsideal for starting your day strong or fueling post-workout recovery.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Perfecting My High Protein Egg Casserole with Cottage Cheese

This casserole recipe came together after countless weekend tests. Early attempts turned out too watery or unevenuntil I tried blending the cottage cheese gently at room temperature. That made all the difference! Now, it’s creamy, fluffy, and universally loved by my family (and guests who end up asking for the recipe!).

FAQs ( High Protein Egg Casserole with Cottage Cheese )

Final Thoughts on Your High Protein Egg Casserole with Cottage Cheese

This High Protein Egg Casserole with Cottage Cheese delivers cozy vibes and real nourishmentwithout complicated steps. It’s fluffy, flavorful, and made to gather loved ones around the table.

Play with the baseswitch up the herbs, add a sprinkle of spice, or toss in sauteed veggies. Let it cool before serving to get clean slices and optimal flavor.

If this casserole reminds you of family breakfasts or potlucks past, share it forward. Nourishing meals, made with care and passed alongthat’s what cooking’s all about.

Olivia Farnsworth

High Protein Egg Casserole with Cottage Cheese: Delicious Way to Power Up

This high protein egg casserole combines eggs and cottage cheese for a healthy and flavorful breakfast. Enhanced with fresh tomatoes and basil, it’s a gluten-free, satisfying start to your day.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 9 servings

Calories: 194

Ingredients Method Notes

Ingredients

  

• 14 large eggs
• 2 cups cottage cheese (low fat or full fat)
• 1/2 cup milk
• 1/2 cup shredded parmesan cheese (optional)
• 1.5 cups cherry tomatoes
• 1/2 cup loose fresh basil leaves
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp cracked black pepper

Method

 

1. Preheat the oven to 375 degrees F.
2. Lightly grease a 9×13 casserole dish.
3. Arrange the tomatoes and fresh basil along the bottom of the dish.
4. In a large bowl, whisk together the eggs, cottage cheese, and milk.
5. Add parmesan cheese if using.
6. Sprinkle in the salt, pepper, and garlic powder.
7. Pour the mixture over the basil and tomatoes.
8. Bake for approximately 35 minutes, or until the casserole is puffy and the eggs are set.
9. Let cool for at least 15 minutes before cutting into squares and serving.

Notes

• Feel free to customize with your favorite veggies or herbs. This dish is excellent warm or cold and stores well for meal prep.