Cottage Cheese Egg Casserole
on Aug 15, 2025
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This cottage cheese egg casserole is fluffy, cheesy, and packed with protein to keep you full and energized throughout the day. It’s an easy make-ahead breakfast that reheats well for busy mornings, and it’s made with just a few simple ingredients!
If you’re looking for a simple, protein-packed breakfast that your kids will love, this cottage cheese egg casserole is a must-try! It’s creamy, cheesy, and full of protein to keep little bellies satisfied until lunchtime. I love that it’s also a great way to incorporate cottage cheese into a meal for kids in a way that feels familiar. You can make it ahead of time and reheat portions for a quick and filling breakfast on those busy weekday mornings. Pair it with fruit or toast for a simple, balanced meal!
Have extra cottage cheese on hand? You’ll love these soft and fluffy cottage cheese rolls that pair well with this egg casserole, or on their own with a generous spread of butter. Looking for more simple breakfast ideas? These broccoli and cheese egg bites and banana blackberry muffins are perfect options to batch-make, freeze, and reheat for an easy morning meal.
Table of Contents
What You’ll Need
Here is what you’ll need to make this cottage cheese egg casserole:
- Eggs: The base of the casserole that makes it fluffy and filling.
- Cottage Cheese: Adds creaminess, protein, and keeps the casserole light.
- Cheddar Cheese: I love using cheddar cheese for added sharp flavor, but you can use your favorite type of shredded cheese.
- Vegetables: Finely diced bell peppers and onions are added for extra flavor and texture.
- Seasonings: Salt, paprika, and onion powder are added for extra flavor.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Cottage Cheese: Can be swapped with ricotta for a creamier casserole.
- Cheddar Cheese: Mozzarella, Monterey Jack, or Swiss are other options that would work well. You can also use a blend of different shredded cheeses.
- Vegetables: Feel free to add in extra veggies like spinach, zucchini, broccoli, or tomatoes. You can cook any extra veggies in the same pan with the bell peppers and onions.
- Add-Ons – Diced ham, cooked sausage, or crumbled bacon can be mixed into the egg mixture for an extra protein boost!
Step-by-Step Instructions
STEP 1: Preheat oven to 350°F (175°C) and grease a 9-inch by 9-inch baking pan.
STEP 2: Heat oil in a frying pan over medium heat. Add the diced onions and peppers and cook until they are softened, about 3 to 5 minutes (Images 1 & 2). Set aside on a plate to cool as you prepare the egg mixture.
STEP 3: In a medium bowl, whisk the eggs, cottage cheese, garlic powder, paprika, and salt together until smooth. (Images 3 & 4).
STEP 4: Stir in the sauteed onions and peppers, and cheddar cheese until combined (Images 5 & 6).
STEP 5: Pour the mixture into the prepared baking pan (Image 7). Bake for 30 to 35 minutes, or until the center is set (Image 8). Let it cool completely before slicing and serving.
Storage Instructions
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. To freeze, slice into portions, wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave.
Tips For Success
- Let the casserole rest for 5 to 10 minutes after baking so it’s easier to slice.
- Use full-fat cottage cheese for extra richness and creaminess.
- This recipe is made in a 9 x 9-inch baking pan and makes about 4 adult servings or 6 to 8 child servings. To make a larger batch, double the recipe, bake in a 9 x 13-inch baking pan, and add 5 to 10 minutes to the total bake time.
Recipe FAQs
Small curd cottage cheese blends smoothly into the eggs when baked, but large curd works fine if you don’t mind more texture. You can also blend the cottage cheese beforehand, but I find that it almost melts into the egg mixture when baked and isn’t noticeable.
Yes! Pour the mixture into a 12-cup silicone muffin pan (or greased muffin tin) and bake at the same temperature for about 18–22 minutes, or until the centers are set. These make perfect grab-and-go portions for kids!
Reheat slices in the oven at 325°F for about 10 minutes. You can also microwave individual portions for 1–2 minutes for a quicker option.
Yes! You can swap the cottage cheese with a dairy-free cottage cheese alternative (many brands now make them!) or dairy-free yogurt and use plant-based shredded cheese.
Other Breakfast Recipes You’ll Love
Cinnamon Apple Waffles
Blueberry Chocolate Chip Muffins
Strawberry Jam Crumble Bars
Sheet Pan Eggs For Sandwiches
If you tried this Cottage Cheese Egg Casserole, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cottage Cheese Egg Bake
Equipment
Ingredients
- 1 tbsp oil
- ½ cup bell peppers, finely diced
- ½ cup onions, finely diced
- 6 large eggs
- 1 cup cottage cheese
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch by 9-inch baking pan.
- Heat oil in a frying pan over medium heat. Add the diced onions and peppers and cook until they are softened, about 3 to 5 minutes. Set aside on a plate to cool as you prepare the egg mixture.
- In a medium bowl, whisk the eggs, cottage cheese, garlic powder, paprika, and salt together until smooth.
- Stir in the sauteed onions and peppers and cheddar cheese until combined.
- Pour the mixture into the prepared baking pan. Bake for 30 to 35 minutes, or until the center is set. Let it cool completely before slicing and serving.
Notes
- Let the casserole rest for 5 to 10 minutes after baking so it’s easier to slice.
- Use full-fat cottage cheese for extra richness and creaminess.
- This recipe is made in a 9 x 9-inch baking pan and makes about 4 adult servings or 6 to 8 child servings. To make a larger batch, double the recipe, bake in a 9 x 13-inch baking pan, and add 5 to 10 minutes to the total bake time.
