This high-protein breakfast casserole with cottage cheese turns everyday eggs into a fluffy, veggie-loaded bake, just perfect for busy mornings. It's also super easy to make your own with extra protein and veggies!
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If you're looking for more ways to amp your protein intake with cottage cheese, check out my High Protein Cottage Cheese Pasta Sauce next!
I don't know how people deal with breakfast, but I typically find myself eating the same two or three things for months on end.
This high protein breakfast casserole is one of the things I like to make in advance so I have something nutritious ready for the next couple of days. Since it's fridge and freezer-friendly, it's perfect for those days when I'm so busy I tend to skip breakfast altogether.
I typically make the casserole vegetarian, but it's the perfect canvas to add as much extra protein as you like in the form of turkey sausage, ham, or bacon. It has 21 grams of protein per slice as is, but there's always room for more.
Why you'll love this high protein breakfast casserole
- Each slice packs enough protein to keep you full until lunch.
- It reheats really well so it's great for batch breakfast prep.
- You can truly make it your own with extra veggies and your favorite protein.
What you'll need
Eggs - I use 12 medium-sized eggs for this casserole. You can whisk them by hand or use a hand mixer.
Cottage cheese - Both regular and low-fat cottage cheese work great here. I personally don't mind if the curds are not completely incorporated. If you do, use a hand mixer.
Greek yoghurt - This adds extra protein and creaminess to the casserole. It also works as a binder for the other ingredients.
Red bell pepper - For extra nutrients and a pop of color.
Scallions - I love the flavor they bring to the casserole; use the white and light green parts only.
Spinach - You can sauté the spinach first to remove the extra liquid so you don't end up with a soggy casserole.
Pro tip
If you're using turkey sausage or bacon, they should be cooked before adding them to the casserole.
How to make a breakfast casserole with cottage cheese
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Preheat the oven to 375 °F /190 °C and grease a 9 × 13-inch dish with a bit of olive oil.
Whisk the eggs with cottage cheese, Greek yogurt, salt, and pepper until smooth.
Fold in the diced bell pepper, sliced scallions, and shredded spinach, then pour everything into the prepared dish.
Pour the mixture into the pan and bake for 35-40 minutes until the center is set and the top is golden.
Substitutions and variations
- Add in your preferred protein, such as diced ham, sausage, bacon or even leftover rotisserie chicken.
- Other veggies that would work great in this breakfast casserole include zucchini, sun-dried tomatoes, mushrooms and diced green chiles.
- I also like to add sliced green olives and top everything with fresh basil right before serving.
Recipe tips for the best high protein breakfast casserole
- You can bake this in muffin cups instead for perfectly sized portions. Bake for 18-20 minutes at 350°F (175 °C).
- This is the kind of recipe that benefits a lot from proper seasoning, so don't skimp on salt and ground black pepper.
- I personally don't mind a moist center, but if you do, mix in ¼ - ½ cup all-purpose or gluten-free flour to make the casserole drier.
Leftovers and storage
- This breakfast casserole will keep well in the fridge for up to 4-5 days in an airtight container.
- To reheat, microwave on full power for 1 minute.
- To freeze, allow to cool completely, then wrap individual squares and reheat in the oven for 15 minutes or 2-3 minutes in the microwave straight from frozen.
If you've tried this high protein breakfast casserole recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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High Protein Breakfast Casserole
Ingredients
- ½ tablespoon olive oil, or cooking spray
- 12 medium eggs
- 1 ½ cup (300 g) cottage cheese
- ½ cup (125 ml) thick Greek yoghurt
- 1 small red bell pepper, diced
- 4 scallions, diced
- 1 cup (30 g) baby spinach, roughly shredded
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the oven to 375°F / 190°C. Lightly grease a 9 × 13-inch baking dish (or 9 × 9 if you like taller slices) with a light mist of oil or cooking spray.½ tablespoon olive oil
- Crack the eggs into a big bowl and whisk until smooth. Spoon in the cottage cheese and Greek yogurt and whisk again; a few curds are fine.12 medium eggs1 ½ cup cottage cheese½ cup thick Greek yoghurt
- Stir the bell pepper, scallions, and spinach into the egg mixture. Sprinkle in salt and freshly ground black pepper, then give the mixture one last whisk to distribute everything evenly.1 small red bell pepper4 scallions1 cup baby spinach½ teaspoon salt¼ teaspoon freshly ground black pepper
- Pour the mixture into the prepared pan and bake on the middle rack for 35-40 minutes or until the center is set and the top becomes golden.
- Let the casserole rest for 10 minutes before cutting into squares.
Video
Notes
- To prevent the breakfast casserole from turning watery, drain off any visible whey from the cottage cheese before whisking.
- Let it rest 10 min before slicing so you get clean squares.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Jenny says
This was delicious and so easy! I prepped the veggies ahead of time and just threw everything together in the morning. I forgot yogurt at the store, so I subbed some leftover ricotta. It was great! I'd love to see more variations of this and other savory breakfast items.