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.

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Prep Time 10

Cook Time 50

Total Time 1

Course Breakfast

Servings Servings

Calories 234

Protein 27

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 9x13" 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