High-Protein Egg and Cottage Cheese Breakfast Casserole

If you’ve been sleeping on cottage cheese, it’s time to wake up. Blended into eggs, it creates a breakfast casserole that’s impossibly fluffy, packed with protein, and ready for the oven in 10 minutes. This cottage cheese breakfast casserole is the meal-prep hero your weekday mornings have been missing — bake it Sunday, eat it all week, and never skip breakfast again.

Why You’ll Love This Cottage Cheese Breakfast Casserole

• 30g+ protein per serving from cottage cheese and eggs.
• Make-ahead friendly — bake once, eat all week.
• Blended cottage cheese makes it fluffy, not curdy.
• Customizable with whatever vegetables and cheese you have.
• Naturally gluten-free.

Ingredients

• 2 cups (16 oz) cottage cheese (full-fat) (Full-fat gives the best texture and flavor. Blended until smooth, it becomes the base of the custard.)
• 8 large eggs (The structure of the casserole — don't reduce this.)
• 3 cups, roughly chopped fresh spinach (Baby spinach works too. Squeeze out excess water after chopping.)
• ½ cup, chopped sun-dried tomatoes (oil-packed) (Adds concentrated umami and a pop of color.)
• 1 cup, divided sharp cheddar cheese, shredded (½ cup mixed in, ½ cup on top for a golden crust.)
• 3 cloves, minced garlic (Raw garlic in a casserole can be sharp — mince it fine so it mellows in the oven.)
• 1 tsp dried Italian seasoning (A blend of oregano, basil, and thyme. If using individual herbs, use ½ tsp oregano and ¼ tsp each basil and thyme.)
• to taste salt and black pepper (¾ tsp salt and ½ tsp pepper to start. Cottage cheese varies in saltiness.)
• ¼ tsp (optional) red pepper flakes (A subtle warmth that wakes up the whole dish.)
• for greasing cooking spray or butter (A 9×13 baking dish, well greased.)

Equipment

• Blender or food processor (for the cottage cheese)
• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Cutting board and knife
• Serious Eats guide to cooking with cottage cheese — makes a compelling case for the trend.
• Serious Eats breakfast casserole guide

How to Make Cottage Cheese Breakfast Casserole

Step 1 — Blend the cottage cheese base (3 minutes)

Add the cottage cheese and eggs to a blender. Blend on high for 45-60 seconds until completely smooth — no lumps, no curds. It should look like a thin crepe batter. This step is what transforms cottage cheese from lumpy to luxurious. Pour into a large mixing bowl.

Step 2 — Prep the vegetables (3 minutes)

Chop the spinach and sun-dried tomatoes. If your spinach is wet, squeeze it in a clean towel — excess water makes the casserole soggy. Add the spinach, sun-dried tomatoes, minced garlic, Italian seasoning, salt, pepper, red pepper flakes, and ½ cup of the cheddar to the cottage cheese mixture. Stir to combine.

Step 3 — Assemble the casserole (2 minutes)

Preheat your oven to 375°F. Grease the baking dish generously. Pour the mixture into the dish and spread it evenly. Scatter the remaining ½ cup cheddar over the top. The top layer will turn golden and slightly crispy in the oven — that’s the best part.

Step 4 — Bake (35-40 minutes)

Bake uncovered for 35-40 minutes, until the top is golden and the center is set. It should jiggle only very slightly when you shake the pan — like set custard, not liquid. If the top browns too fast, tent with foil for the last 10 minutes. Let it rest for 5 minutes before slicing — this helps it hold together.

Step 5 — Slice and serve (2 minutes)

Cut into 6 squares. Serve hot with hot sauce, avocado slices, or a dollop of sour cream. To store, let cool completely, then cover and refrigerate. Reheat individual portions in the microwave for 60-90 seconds.

Pro Tips

Blend the cottage cheese until completely smooth. This is the difference between a fluffy, custardy casserole and one with visible curds. Don’t rush the blender step.

Squeeze the spinach dry. Wet spinach releases water in the oven and makes the casserole soggy in the center. A clean kitchen towel and 10 seconds of effort solves this.

Let it rest before cutting. Five minutes of resting lets the custard set. Cut into it immediately and it’ll fall apart.

Customize freely. This is a template. Swap spinach for sautéed mushrooms, swap cheddar for Gruyère, add crumbled cooked sausage. The base is forgiving.

Variations & Substitutions

Southwest version: Add diced green chilies, corn kernels, and swap cheddar for pepper jack. Top with salsa and avocado.

Mediterranean: Swap sun-dried tomatoes for roasted red peppers, add crumbled feta, and use fresh oregano instead of Italian seasoning.

Meat-lover’s: Add 8 oz cooked, crumbled breakfast sausage or diced ham.

Dairy-free: Replace cottage cheese with silken tofu (blended) and use dairy-free cheese. Add 2 tbsp nutritional yeast for cheesy flavor.

Storage & Reheating

Refrigerator: Keeps beautifully for up to 5 days. This is the ultimate meal-prep breakfast.

Freezer: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating: Microwave for 60-90 seconds from the fridge, 2 minutes from frozen. A toaster oven at 350°F for 8 minutes gives you a crispier top.

What to Serve With Cottage Cheese Breakfast Casserole

This casserole is a meal on its own, but a few extras round out the table.

Fresh fruit and a drizzle of hot sauce are my go-tos.

For a bigger brunch spread, pair with our brown butter banana bread with Calabrian chili honey for a sweet counterpoint.

And if you’re feeding a crowd, our cottage cheese flatbread with grilled vegetables and pesto from this same batch makes a great lunch follow-up.

Nutrition Information

Per serving (1 of 6): approximately 280 calories, 26g protein, 8g carbohydrates, 16g fat, 1g fiber. Values are estimates.

Frequently Asked Questions

Can I use ricotta instead of cottage cheese?

Yes — whole-milk ricotta works as a 1:1 substitute. The texture will be slightly denser and the protein count a bit lower, but the flavor is excellent.

My casserole is watery in the center. What happened?

Most likely the spinach wasn’t squeezed dry enough, or the casserole needed 5 more minutes. Every oven is different — if the center still jiggles, give it more time.

Can I make this the night before and bake in the morning?

Yes — assemble the night before, cover, and refrigerate. Add 5 minutes to the bake time since it’s starting cold.

Sunday meal prep just got a serious upgrade. Thirty grams of protein, five days of breakfasts, and 10 minutes of actual work. If you make this, tell me your favorite add-in — I’m always looking for new combinations. Save this one for your next meal-prep Sunday.