This high-protein cottage cheese egg bake recipe is a total breakfast game-changer. Stuffed with turkey sausage, veggies, and plenty of melty cheese, it’s hearty, flavorful, and super satisfying. Pop it in the oven, slice it up, and you’ve got a week of grab-and-go meals ready to roll.
Protein: 27 grams of protein per slice
This bake brings the protein party with turkey sausage (homemade or store-bought), eggs, and a full cup of creamy cottage cheese. I make this for busy weeks when I need something fast, filling, and satisfying. With 12 servings, each slice delivers a solid boost of protein that actually keeps me full (like really full!).
Contents
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Why you will love this recipe
- High-protein: Turkey, eggs, and cottage cheese pack in serious fuel.
- Meal prep friendly: Makes 12 portions for an easy breakfast that store and reheat well.
- Veggie-loaded: Peppers, onion, and spinach in every bite.
- Easy to customize: Swap meats, cheeses, or veggies to fit your taste.
- Great texture: Soft, cheesy, and never dry or rubbery.
- One-dish magic: Mix it, bake it, slice it — that’s it.
Key ingredients and substitutions
- Turkey sausage: The main protein. You can use chicken sausage, turkey bacon, or even a plant-based sausage if you prefer.
- Eggs: These hold everything together. Large eggs work best.
- Cottage cheese: Adds protein and keeps the bake moist. Go for full-fat for the best texture, or use low-fat if needed.
- Cheddar cheese: Melts well and brings flavor. I used 30% reduced fat but you can sub full fat, Monterey Jack cheese, mozzarella, or a mix.
- Milk: Helps smooth out the egg mixture. Any milk works here — dairy or non-dairy.
- Bell peppers and onion: Add color, flavor, and fiber. Red, green, yellow — whatever you have is fine.
- Spinach: Frozen works best and goes straight into the pan. Fresh is fine too, just cook it down first to remove the moisture.
- Seasoning: Salt, pepper, and garlic powder are the basics, but feel free to add smoked paprika or dried herbs.
- Non-stick spray: A quick spritz makes cleanup easier. You can also use butter or oil to grease the dish.
How to make cottage cheese egg bake
- Cook the sausage: Brown the turkey sausage in a skillet over medium heat until no pink remains. If making your own sausage mix, add the spices directly to the pan and cook everything together.
- Prep the egg base: In a large mixing bowl, add the eggs, cottage cheese, and milk.
- Blend the egg mixture: Use an immersion blender to mix the eggs, cottage cheese, and milk until just combined and creamy — stop before it gets too airy.
- Sauté the veggies: In the same skillet with leftover sausage juices, cook the chopped red onion, green and red bell pepper, and frozen spinach. Cook until softened and any excess moisture has evaporated.
- Combine ingredients: Add the cooked sausage, sautéed vegetables, shredded cheddar, salt, and pepper to the blended egg mixture. Stir everything together until well mixed.
- Assemble and bake: Grease a 9×13-inch casserole dish with non-stick spray. Pour in the egg and veggie mixture, spreading it out evenly. Bake in a preheated 350°F (175°C) oven for 40–50 minutes, or until the edges are firm and the center is just barely set with a little jiggle.
- Cool and slice: Let the bake cool for about 10 minutes before slicing into 12 portions.
Recipe notes and tips
- Don’t overmix: Blend the eggs and cottage cheese just until smooth — too much air will make it puff and collapse.
- Clean slices: Let the bake cool before cutting so it sets properly.
- Plan ahead: Prep the meat and veg the night before if mornings are hectic.
Storage instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Let the bake cool completely, then slice and freeze portions in a sealed container or freezer bag, wrapping each slice in parchment paper.
- Reheating: Microwave individual slices for 1–2 minutes, or reheat in the oven at 350°F until warmed through.
- Thawing: For frozen portions, thaw in the fridge overnight before reheating for best texture.
Variations
- Use different meat: Chicken sausage, ground beef, ham, or bacon all work well here.
- Go vegetarian: Leave out the meat and load up on veggies like zucchini, mushrooms, or broccoli. Make sure you cook them down with the onions and peppers so they’re not watery.
- Switch the cheese: Monterey Jack, mozzarella, feta, or a little parmesan all bake up nicely.
- Lower the dairy: Use non-dairy milk and reduce the cheese if needed — it still holds together.
- Add spice: Toss in chili flakes, jalapeño, or cayenne if you like heat.
- Fresh herbs: A handful of parsley, basil, or green onion adds a nice lift.
What to serve with this recipe
- Carbs: Add a slice of sweet potato toast for extra fiber and slow-release energy.
- Sauces & spreads: Top with salsa, Greek yogurt, or mashed avocado to change up the flavor each day.
- Drinks: Pair with black coffee, matcha, or this apple pie smoothie for a cozy, protein-rich option.
- More protein: Need a little extra on the side? Try some air fryer Canadian bacon or fry up some extra turkey sausage for bonus protein.
Frequently asked questions
Can I bake this in muffin tins instead of a baking dish?
Yes — divide the mixture into greased muffin cups and bake at 350°F for 25–30 minutes.
Should I thaw the spinach first?
Nope — frozen spinach can go straight into the pan.
Can I skip blending the cottage cheese?
You can, but blending gives a smoother texture.
Can I prep it the night before?
Yes — you can mix everything ahead and keep it in the fridge overnight, ready to bake in the morning.
More high protein breakfast recipes you’ll love
- Egg White Oatmeal
- Cottage Cheese Blueberry Muffins
- Starbucks Egg White Bites
- Cottage Cheese Chia Pudding
- Avocado Cottage Cheese Toast
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Cottage Cheese Egg Bake
Cottage Cheese Egg Bake is your new go-to breakfast—high in protein, full of veggies, and easy to slice up for the week ahead.
Ingredients
- 2 lbs turkey sausage - 907 grams, see ingredients below for homemade mix
- 12 eggs
- 1 cup cottage cheese - 240g
- 1/4 cup filtered milk - like fairlife or arla bob, 60ml
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ red onion - diced
- ½ green bell pepper - diced
- ½ red bell pepper - diced
- 3 oz frozen spinach
- 2 cups reduced fat cheddar cheese - shredded (200g)
Turkey Sausage Mix (Optional)
- non stick spray
- 2 lbs ground turkey - 907 grams
- 1½ teaspoons smoked paprika
- 3 teaspoons dried sage
- 1½ teaspoons coriander seeds
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper powder
- 3 teaspoons black pepper
- 1½ teaspoons salt
Instructions
- Preheat the oven to 350°F/175°C and grease a 9×13" casserole dish.
- Use a little non-stick spray if needed, and cook the sausage in a medium sized skillet over medium heat, until it is cooked through with no pink bits left, about 5 minutes. If you're making the sausage from scratch, just add all of the ingredients to the pan and mix as you cook. Remove the cooked meat with a slotted spoon (leaving any juices behind) and set aside.non stick spray, 2 lbs ground turkey, 1½ teaspoons smoked paprika, 3 teaspoons dried sage, 1½ teaspoons coriander seeds, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper powder, 3 teaspoons black pepper, 1½ teaspoons salt
- In the same pan with the juices, add the onion, peppers, and frozen spinach, and cook for about 5-10 minutes, until the veggies soften, the spinach thaws, and the extra liquid in the pan evaporates.½ red onion, ½ green bell pepper, ½ red bell pepper, 3 oz frozen spinach
- While the veggies are cooking, add the eggs, cottage cheese, and milk to a large mixing bowl (or blender) and blend with an immersion blender until the cottage cheese is smooth. Don't over-blend – we don't want the eggs to froth too much.12 eggs, 1 cup cottage cheese, 1/4 cup filtered milk
- Add the shredded cheese, cooked meat, cooked vegetables, salt, and pepper to the large bowl with the cottage cheese mixture in it, and mix well.1 teaspoon salt, 2 cups reduced fat cheddar cheese, ½ teaspoon ground black pepper
- Pour the mixture into the prepared casserole dish and bake for 40-50 minutes until the edges are set and the middle is just about set (maybe a little jiggle in the very center, but otherwise it should be cooked).
- Allow the cottage cheese egg bake to cool for 10 minutes, and then slice into 12 squares, and enjoy!
Notes
- Sausage: Use chicken sausage, pork sausage, or plant-based sausage instead of turkey sausage.
- Cottage cheese: Full-fat cottage cheese gives the best texture, but low-fat works too.
- Milk: Any milk works—dairy or non-dairy.
- Cheese: Swap reduced fat cheddar for regular cheddar, Monterey Jack, mozzarella, feta, or parmesan.
- Frozen spinach: Use frozen spinach directly—no need to thaw.
- Fresh spinach: If using fresh spinach, cook it down until the excess moisture evaporates.
- Muffin option: Bake in muffin tins at 350°F for 25–30 minutes for egg muffins.
Storage instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Let the bake cool completely, then slice and freeze portions in a sealed container or freezer bag with individual portions wrapped in parchment paper.
- Reheating: Microwave individual slices for 1–2 minutes, or reheat in the oven at 350°F until warmed through.
- Thawing: For frozen portions, thaw in the fridge overnight before reheating for best texture.
Nutritional Information
Calories: 234kcal | Carbohydrates: 3g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 905mg | Potassium: 347mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1349IU | Vitamin C: 13mg | Calcium: 148mg | Iron: 2mg
