Cottage Cheese and Egg Casserole

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Cottage Cheese and Egg Casserole

This high-protein cottage cheese and egg casserole is a family's favorite. Great to make on weekends, and serve all week long. Just mix, pour, and bake. Perfect for meal prep and packed with 24g of protein per serving.

Prep Time12

Cook Time35

Total Time47

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 353kcal

Author: Maureen Celestine

Equipment

Blender
Casserole dish

Ingredients

8 large eggs
1½ cups full-fat cottage cheese
½ cup half and half or whole milk
1 teaspoon sweet paprika Spanish style
Salt and ground black pepper to taste
1 cup smoked diced sausage or ham
½ cup red bell pepper diced ( or Sweet peppers, about 105 g)
⅓ cup zucchini cubed ( from 1 small zucchini)
1 tablespoon minced dehydrated onion
1 ¼ cup shredded cheese Use a combination for best flavor. I used cheddar, mozzarella, and Gouda

Instructions

Preheat the oven to 375°F. Grease a 9 x 13-inch or medium-sized baking or casserole dish.
In the bowl of a blender, add the eggs, cottage cheese, half-and-half, paprika, and salt and pepper. Blend on high until it’s completely smooth.
8 large eggs, 1½ cups full-fat cottage cheese, ½ cup half and half, Salt and ground black pepper to taste, 1 teaspoon sweet paprika
Gently grease a casserole or baking dish. Add the bell pepper, sausage, zucchini, and dehydrated onion. Stir to combine, then spread into a single layer.
1 cup smoked diced sausage, ½ cup red bell pepper, ⅓ cup zucchini, 1 tablespoon minced dehydrated onion
Pour the egg mixture into the casserole dish, add half the cheese, and stir to combine.
1 ¼ cup shredded cheese
Sprinkle the remaining cheese over the top, and transfer it to the oven.
Bake uncovered for 35-40 minutes or until the center is set and the top is slightly golden.
Let it rest for about 5-10 minutes before slicing (it will deflate and firm up right out of the oven).
Serve with bread or pancakes, or enjoy it on its own.
Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.

Notes

Blending the eggs with cottage cheese helps the eggs become fluffy while avoiding cottage cheese curds.
If you love the veggies and sausage poking out, set some aside and distribute evenly at the top (Don’t push it down) right after you add the last cheese.

Storage and Reheating

Once the casserole cools, slice it and store it in an airtight container.
It keeps in the fridge for about 4 days, which makes breakfast ridiculously easy during the week.
You can also freeze individual slices.
Wrap them tightly and store in a freezer bag for up to 2 months.

Nutrition