High Protein Egg Bake With Cottage Cheese

This High Protein Egg Bake With Cottage Cheese is for you if you love starting the day with a protein-packed breakfast that’s quick and easy to make. Made with simple ingredients, plenty of protein, and vegetables, it’s perfect for meal prep and can be enjoyed throughout the week. If you’re looking for more easy breakfast recipes to add to your meal prep routine, this one is a great place to start. 

I love starting my day with a high protein breakfast, especially since I do weight training. This egg bake makes it easy to get a good amount of protein in without having to think too much about breakfast. I can make it ahead, slice it into four portions, and store it in the fridge. Some days I enjoy it warm for breakfast, while other days I’ll eat it cold in a wrap or sandwich for lunch.

High Protein Egg Bake With Cottage Cheese

This cottage cheese egg bake gets its protein from large eggs, cottage cheese, turkey sausage, and cheddar cheese. Cottage cheese works particularly well in baked egg dishes because it adds protein while giving the eggs a soft, creamy texture.

I prefer whisking the cottage cheese directly into the eggs because I love the little pockets of cottage cheese throughout the finished bake. If you prefer a smoother texture, you can blend the eggs and cottage cheese together instead. I use full-fat cottage cheese, but lower-fat varieties work well too.

The turkey sausage adds even more protein and plenty of flavor. I use raw sausage, remove it from the casing, and cook it like ground meat. You can also use chicken sausage or turkey or chicken mince.

This recipe is ideal for meal prep, busy mornings, and post-workout breakfasts, but it works just as well for lunch. I love that it can be served hot or cold, making it an easy option to have ready in the fridge.

If you love using cottage cheese to add protein to breakfast, you’ll also want to try my cottage cheese muffins recipe. They’re another easy option to make ahead for busy mornings. 

How To Make Egg Bake High In Protein

You don’t need complicated ingredients to make a high protein egg bake. Start with protein-rich ingredients like eggs, cottage cheese, and turkey sausage, then add vegetables for flavor, nutrients, and fiber. 

Choose High Protein Ingredients

Combining several protein-rich ingredients gives this egg bake its satisfying protein content. Cottage cheese is an easy addition to baked eggs, while turkey sausage adds both protein and savory flavor. The turkey sausage I used contains 19.4 g protein per 100 g, contributing almost 49 g of protein to the full recipe.

Cheddar cheese adds a little extra protein and creates a delicious golden, cheesy topping. You can use another shredded cheese if preferred.

Keep The Vegetables Balanced

Vegetables add flavor, color, and fiber, but too many watery vegetables can prevent an egg bake from setting properly. I use chopped spinach and bell pepper, cooking them with the sausage first to soften them and remove excess moisture.

You can also use other cooked vegetables, such as mushrooms, onions, zucchini, or roasted butternut squash. Just make sure excess moisture is cooked off first.

Keep The Flavor Simple

You don’t need lots of ingredients or seasonings to make a flavorful egg bake. I use red bell pepper for a little sweetness, along with turkey sausage, cheddar cheese, garlic powder, salt, and pepper.

Make It Ahead For Meal Prep

Making the whole egg bake at once means breakfast is ready for several days. Simply let it cool, divide it into four portions, and store it in the fridge. You can enjoy it warm or cold, depending on what you’re in the mood for.

If you’re looking for more easy ways to add protein to your breakfast, try my high protein biscuits, which are great alongside eggs or on their own. 

High Protein Cottage Cheese Egg Bake Recipe

This easy cottage cheese egg bake is made with just a handful of simple ingredients and comes together in one baking dish. It makes four generous servings, making it ideal for meal prep. I love that you can customize it with your favorite vegetables or use turkey or chicken sausage depending on what you have available.

Ingredients:

You can find the exact measurements in the recipe card at the bottom of the page. I also provide some more flavor variations a little bit further down!

• 6 large eggs
• 200 g full-fat cottage cheese
• 250 g turkey or chicken sausage
• ½ red bell pepper
• 1 cup fresh spinach
• 60 g shredded cheddar cheese
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp olive oil

Ingredient notes: I prefer full-fat cottage cheese for its creamy texture, but lower-fat varieties work too. I use raw turkey sausage, removed from the casing and cooked like ground meat, because it adds plenty of flavor as well as protein. Red bell pepper is my favorite for its natural sweetness, but any color works. Be sure to cook the spinach and bell pepper before adding them to the eggs so excess moisture cooks off and the egg bake sets properly.

Instructions

Step 1: Preheat the oven.
Preheat your oven to 350°F (180°C). Lightly grease a 20 cm (8-inch) square baking dish with cooking spray or a little olive oil.

Step 2: Cook the sausage and vegetables.
Heat the olive oil in a skillet over medium heat. Remove the sausage from its casings and add it to the skillet, breaking it apart with a spatula as it cooks. Cook until browned and cooked through.

Add the finely chopped bell pepper and chopped spinach to the skillet. Cook for a few minutes until the bell pepper has softened and the spinach has wilted. Allow any excess moisture to cook off, then remove from the heat.

Step 3: Whisk the eggs and cottage cheese.
In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined. I prefer leaving the cottage cheese unblended because I like the little creamy pockets throughout the finished egg bake, but you can blend the eggs and cottage cheese together if you prefer a smoother texture.

Step 4: Combine the ingredients.
Add the cooked sausage and vegetables to the egg and cottage cheese mixture. Stir gently until everything is evenly distributed.

Step 5: Add to the baking dish and top with cheese.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.

Step 6: Bake.
Bake for 35-40 minutes, or until the egg bake is puffed up, golden on top, and fully set in the center. The egg bake should look noticeably puffed when it comes out of the oven. Don’t worry if it sinks slightly as it cools, this is completely normal. If the center still looks wet and the egg bake hasn’t puffed up, it needs a little more time in the oven.

Step 7: Cool and serve.
Allow the egg bake to cool for about 5-10 minutes before slicing into four portions. Serve warm, or allow it to cool completely and store it in the fridge for an easy meal-prep breakfast.

Tips for the Best Egg Bake 

• Cook the vegetables first: Spinach and bell pepper release moisture as they cook, so cooking them with the sausage first helps prevent a watery egg bake. Let any excess liquid cook off before adding everything to the eggs.
• Don’t overbake: The egg bake should be puffed up and golden on top when it comes out of the oven, with the center fully set. It will naturally sink a little as it cools, so don’t worry if it loses some of its height.
• Keep the cottage cheese chunky: I prefer whisking the cottage cheese directly into the eggs because I love the little creamy pockets throughout the finished bake. If you prefer a smoother texture, blend the eggs and cottage cheese together before adding the seasonings.
• Use a flavorful sausage: Turkey or chicken sausage adds a lot of flavor without needing a long list of seasonings. You can use turkey or chicken mince instead, but you may want to add extra herbs or spices.
• Don’t add too many vegetables: While vegetables are a great addition, adding too much can introduce excess moisture and prevent the casserole from setting properly. Stick to the quantities in the recipe, or make sure additional vegetables are cooked well before adding them.
• Let it rest before slicing: Give the egg bake 5–10 minutes to cool slightly before slicing. This allows it to finish setting and makes it easier to get neat portions.
• Make it ahead: Once cooled, divide the egg bake into four portions and store it in the fridge. It’s delicious reheated, but you can also enjoy it cold when you’re short on time.

Variations

One of the things I love about this egg bake is how easy it is to customize. Keep the eggs and cottage cheese as your base, then switch up the protein, vegetables, and cheese depending on what you’re craving.

Butternut Squash, Feta & Spinach: For a slightly sweeter, vegetarian variation, swap the sausage and bell pepper for roasted butternut squash and keep the spinach. Crumble feta cheese over the top instead of cheddar before baking. The roasted squash adds a delicious sweetness that works especially well with the creamy cottage cheese and spinach.

Chicken & Mushroom: Replace the turkey sausage with cooked chicken mince and add sliced mushrooms to the skillet. Cook the mushrooms until their excess moisture has evaporated before combining them with the eggs. A little thyme or fresh parsley would also be delicious here.

Mediterranean: For a Mediterranean-inspired version, use cooked chicken or turkey mince with bell pepper, spinach, cherry tomatoes, and feta cheese. I recommend cooking the tomatoes first to remove some of their moisture so the egg bake still sets properly.

How To Store

Refrigerator: Allow the egg bake to cool completely, then slice it into four portions and transfer to airtight containers. Store it in the fridge for up to 4 days. Storing the portions individually makes meal prep easy, so you can grab a serving whenever you need a quick high protein breakfast.

Freezer: To freeze, allow the egg bake to cool completely before slicing into individual portions. Wrap each portion tightly or place in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How To Reheat

To reheat, place a portion on a microwave-safe plate and microwave for 60–90 seconds, or until warmed through. The exact time will depend on your microwave.

You can also reheat the egg bake in the oven at 350°F (180°C) for around 10 minutes. If you’re in a hurry, though, the microwave works perfectly well.

You can also enjoy this egg bake cold straight from the fridge. I actually like having it both ways, depending on the day. It works especially well cold when sliced into a wrap or sandwich for an easy lunch.

Serving Ideas

This high protein egg bake is delicious straight from the fridge or warmed up, so there are plenty of ways to serve it depending on what you’re in the mood for.

• On its own: Keep it simple and serve a slice as-is for an easy high protein breakfast. Add some fresh fruit on the side if you want something sweet with it.
• With toast: Serve it with a slice of your favorite toast or English muffin for a more substantial breakfast.
• In a wrap: Slice or crumble the egg bake into a tortilla with avocado, fresh spinach, or a little extra cheddar cheese. This is one of my favorite ways to turn leftovers into lunch.
• In a sandwich: Add a slice to a toasted sandwich with some fresh greens and your favorite sauce.
• As part of a brunch: Serve it alongside fresh fruit, roasted potatoes, or a simple salad for a relaxed weekend brunch.

High Protein Egg Bake With Cottage Cheese Nutrition Facts

The nutrition information below is an estimate based on standard nutritional values for the ingredients and the turkey sausage nutrition information I used when developing this recipe. Using a different sausage, cottage cheese, or cheddar cheese can change the final numbers.

Per serving, based on 4 servings:

• Calories: approximately 475 kcal
• Protein: approximately 39 g
• Carbohydrates: approximately 8 g
• Fat: approximately 31 g
• Fiber: approximately 1 g

With around 39 g of protein per serving, this is a particularly satisfying option when you’re looking for a high protein breakfast. The protein comes from the combination of eggs, cottage cheese, turkey or chicken sausage, and cheddar cheese, rather than relying on protein powder.

Frequently Asked Questions

More High Protein Breakfast Recipes:

• Spanakopita Egg Wraps
• High Protein Chia Pudding
• Greek Yogurt English Muffins
• Carrot Cake Baked Oats
• High Protein Quiche

Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also, let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!

Let me know in the comments below if you make this High Protein Egg Bake With Cottage Cheese!