When you want to send some love to future you, make this cottage cheese breakfast casserole. Delicious when reheated and high in protein, make it Sunday and enjoy breakfast all week long.
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Breakfast at a Glance
- Prep Time: About 10 minutes hands on but 1 hour total
- Planning Ahead: Meal prep it fully ahead of time (or make it when you plan to eat it if you aren't short on time)
- Morning Effort: Just reheat (you can use the microwave) and eat
- Protein: 25g per serving
- Fiber: 1g per serving (you can add more with a side)
Nessy's Note
When it comes to make-ahead breakfasts that are high in protein, this cottage cheese breakfast casserole ticks all the boxes.
It comes together in about 10 minutes of hands-on time, reheats amazingly and is packed with protein to help keep you full all morning.
Like in my cottage cheese scrambled eggs, cottage cheese not only adds protein, it also adds creaminess and a slightly cheesy flavor that makes this a breakfast worth getting out of bed for!
Ingredients and Substitutions
- Eggs- These provide the base of the casserole and most of the protein.
- Cottage Cheese- Adapted from my sweet potato breakfast casserole which uses Greek yogurt, I swapped in cottage cheese for this recipe. Like the yogurt, it ups the protein and gives the bake a smoother texture.
- Substitution: You can substitute with skyr or Greek yogurt.
- Sea Salt + Black Pepper- A little basic seasoning is all you need.
- Add-ins- I opted for sliced bell peppers, onions and cooked chorizo but you can certainly change this up (just don't exceed around 3 cups total).
- Substitution: Almost anything goes with this casserole- see the tips in my high protein casserole for ideas and info on different add ins (I go into more detail).
Tips for the Best Cottage Cheese Breakfast Casserole
- Bake the casserole at 350°F. I've been making this casserole for years and I find that this is the optimal temperature to ensure it cooks through in the center without burning on the outside.
- Balance it out with some sides. This casserole is a great high protein breakfast but doesn't have a lot of fiber. If you would like to include more, try serving it with a side such as of roasted vegetables, some sprouted grain bread or chia pudding.
More Bake Ahead Breakfast Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Cottage Cheese Breakfast Casserole
When you want to send some love to future you, make this cottage cheese breakfast casserole. Delicious when reheated and high in protein, make it Sunday and enjoy breakfast all week long.
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Servings
Equipment
- 7x11 or 9x9 inch casserole dish (at least 2 inches deep)
Ingredients
- 12 large eggs
- 1 and ½ cups cottage cheese
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 cup bell peppers sliced*
- 1 medium onion sliced*
- 6 oz chorizo diced*
Instructions
- Spread the mix-ins evenly in the casserole dish. (If your dish is prone to sticking, you can grease it or use a silicone baking mat.)1 cup bell peppers, 1 medium onion, 6 oz chorizo
- In a bowl, whisk together the eggs, cottage cheese, salt and pepper until mostly smooth.12 large eggs, 1 and ½ cups cottage cheese, ½ teaspoon fine sea salt, ½ teaspoon black pepper
- Pour the egg mixture over the mix-ins in the casserole dish. Stir gently to evenly distribute and coat the add ins.
- Bake at 350 °F for around 35-45 minutes or until the center is fully set and no longer jiggly. It puffs up a bit as it bakes but deflate shortly after taking it out of the oven.
- Remove from the oven and let the casserole sit for 10 minutes before slicing which helps it firm up and makes it easier to slice.
- Enjoy warm or see the notes below for storing for later.
Notes
Meal Prep for the Week: After resting, slice into portions and store in airtight containers in the fridge for up to 4 days. You can store multiple squares in the same container if you like. Then simply reheat when you are ready.
To Freeze: This casserole freezes well. Let it cool fully in the fridge lightly covered with the lid slightly ajar to limit moisture buildup. Once cold, portion into containers and freeze for up to 3 months.
I recommend placing it in the refrigerator the night before you plan to eat it (and up to 2 days in advance) but it can be reheated from frozen too (I just find that it can reheat a bit unevenly that way and take a bit longer).
Reheating: Microwave until warmed through (about 45-90 seconds depending on the microwave). You can also use the oven: preheat to 350°F and bake the casserole or portion that you're reheating for 15-20 minutes or until heated through.
*Mix-Ins: Nearly anything goes in this casserole (veggies, meat, cheese, bread). Just keep in mind that you don't want your mix-ins to be too watery (or the casserole may not set) and that you don't want to exceed about 3 cups. It is also important to note that things like meat or hard vegetables like potatoes need to be cooked ahead of time.
Larger Casserole: If you would like to bake this in a 9x13 inch pan instead, you can add up to 6 cups of mix ins (but keep the eggs/yogurt the same). The bake time may vary slightly with the wider dish so keep an eye on it after 30 minutes.
Nutrition
Calories: 333kcal | Carbohydrates: 5g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 409mg | Sodium: 546mg | Potassium: 243mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1568IU | Vitamin C: 32mg | Calcium: 163mg | Iron: 2mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Marie says
This was the perfect breakfast to prep for the week!