Cottage Cheese Egg Casserole

Golden brown on top and fluffy in the middle, this cottage cheese egg casserole is a high protein breakfast that actually keeps you full. It’s loaded with eggs, green chiles, and plenty of melty cheddar so every bite has the perfect mix of flavor and veggies. Great for meal prep, family brunch, or those busy mornings when you just need something easy that everyone will love eating.

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Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast

Servings Servings

Calories 425

Protein 32

Ingredients

cooking spray/parchment paper
12 eggs - beaten
450 g cottage cheese - around 2 cups
450 g shredded cheddar cheese - divided, around 4 cups
8 oz diced green chilis
½ cup all-purpose flour
½ cup cooked crumbled bacon - optional
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

Prepare a 9x13-inch casserole dish with either parchment paper or non-stick spray, and preheat the oven to 200°C/400°F.
cooking spray/parchment paper
Begin by beating the eggs in a large mixing bowl.
12 eggs
Add the remaining ingredients, but only add in half of the shredded cheese. Mix well.
450 g cottage cheese, 450 g shredded cheddar cheese, 8 oz diced green chilis, ½ cup all-purpose flour, ½ cup cooked crumbled bacon, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
Pour the mixture into the prepared casserole dish and sprinkle the remaining cheese on top.
Bake at 200°C/400°F for 15 minutes.
Turn casserole around, reduce heat to 190°C/375°F. Bake for 30 more minutes or until set.
Allow it to cool for 10 minutes before slicing into 16 slices (2 slices per serving), and enjoy!

Notes

Easy release: Line the casserole dish with parchment paper or spray well so nothing sticks.
Even bake: Rotate the dish halfway through cooking to keep the texture consistent.
Check doneness: Test the center with a toothpick - if it comes out clean, you’re good to go.
Golden top: Leave it in a few extra minutes if you like the cheese browned and bubbly.
Set texture: Let the casserole rest for 10 minutes before slicing so it holds together perfectly.

Storage instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Wrap individual slices in aluminum foil, then place in a freezer bag for up to 2 months.
Reheat: Warm in the microwave for quick breakfasts, or pop into the oven for a crispier texture.
Meal prep: Slice into squares and portion out for easy grab-and-go meals during busy mornings.