Egg Casserole with Cottage Cheese
This easy egg casserole is loaded with cottage cheese, cheddar cheese, and fresh veggies like red bell pepper and mushrooms. It’s a high-protein, make-ahead breakfast bake that’s perfect for meal prep or brunch gatherings. Simple ingredients, one large mixing bowl, and a quick bake in your favorite baking dish — breakfast done right.
Servings: 6 people
Calories: 233kcal
Equipment
- 8x8 baking dish
Ingredients
- 6 pieces Whole Eggs
- ½ cup Cottage cheese blended
- 2 cloves Garlic minced
- 1 cup Cheddar cheese shredded
- ½ cup Onion chopped
- ½ cup Mushrooms optional, chopped
- ¾ cup Bell pepper optional, chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter.
- Combine all ingredients: In a large bowl, mix together the potatoes, sausage, sautéed garlic and onions, steamed green beans, and seasonings (cajun, salt, and pepper) until well combined.
- Transfer to baking dish: Pour the mixture into your prepared baking dish, spreading it out evenly to ensure consistent cooking.
- Bake: Place the dish in the oven and bake for 30-35 minutes, or until the center is set and the edges are golden brown.
- Serve: Let it cool slightly before cutting into squares. Serve and enjoy!
Notes
- Use fresh mushrooms for a richer, more intense flavor.
- Grease your baking dish well to avoid sticking and ensure easy serving.
- Don’t overmix the eggs—this can lead to a tough, rubbery texture.
- Cut veggies evenly so they cook through at the same rate.
- Don’t overcook: Keep an eye on the casserole to prevent it from becoming rubbery.
- Add extra cheese: If you love cheese, sprinkle some parmesan cheese on top for added flavor.
Nutrition
Calories: 233kcal | Carbohydrates: 2.9g | Protein: 18.6g | Fat: 16.4g | Saturated Fat: 7.2g | Cholesterol: 392mg | Sodium: 291mg | Potassium: 184mg | Calcium: 199mg | Iron: 2mg
