This Cottage Cheese and Egg Casserole is an easy, make-ahead breakfast loaded with protein and veggies. Customize it with your favorite mix-ins!
The idea for this Cottage Cheese Egg Casserole came from wanting a new easy, savoury breakfast without needing a ton of prep. What I love most is how versatile it is. You can keep it simple with feta, spinach, and shallots, or switch it up with different vegetables, cheeses, or proteins. Slice it for quick weekday breakfasts or cut it into smaller squares for a brunch platter! It is one of those recipes that makes mornings feel a little easier and a lot more delicious. f you love make ahead breakfasts like my Cottage Cheese Egg Bites and Savoury Cottage Cheese Breakfast Muffins, then you have to try this one next.
Why This Recipe Is Dietitian Approved
- Perfect for meal prep or family breakfasts. This casserole holds up well in the fridge and reheats beautifully, making it great for busy mornings or holiday brunches.
- Great source of protein- vegetarian! The combination of eggs and cottage cheese adds high quality protein to keep you full and energized.
- Easy to customize. You can easily swap in different veggies, herbs, or cheeses to match your preferences or use what you already have on hand.
Cottage Cheese and Egg Casserole Recipe
Ingredients
Eggs. For this recipe we are using 8 whole eggs! I always try to look for omega 3 enriched eggs to help provide us with essential fatty acids like EPA and DHA, choline and protein!
Cottage cheese. For added protein and to help create structure, and fluffy-ness in this casserole we use 2% cottage cheese.
Spices. For this recipe we use garlic powder, onion powder, salt and black pepper.
Feta cheese. My personal cheese of choice whenever i make eggs, I find the saltyness complements eggs perfectly- however feel free to use what you have!
Shallots. For a mild onion flavour without being overpowering.
Frozen spinach. A no-prep option to help add a serving of veggies into your diet.
Mozzarella. For our topping! I like using mozzarella on top as i find it melts best!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 375F and line a 9x9 inch dish with parchment paper (ensure all corners are covered as the eggs WILL stick).
- To the dish, add eggs, cottage cheese, garlic powder, onion powder, salt, black pepper, feta cheese, shallots and spinach. Whisk to combine.
- Top with mozzarella.
- Bake for 30-35 minutes, until the center is no longer jiggly. Allow to cool before slicing into 4 equal slices (or more for a smaller portion size)!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten free!
To make nut-free: This recipe is naturally nut free!
This is a great recipe to use what you have available! If you don't have feta cheese or frozen spinach don't fret! Use what vegetables you do have on hand (no need to pre cook them), just dice them up nice and small first. Please keep in mind if you are adding meat to ensure it is pre-cooked prior to adding!
Some of my favourite flavour variations include:
- Bacon and cheddar: add a few strips of cooked bacon (chopped) and swap the feta and mozzarella cheeses for cheddar cheese!
- Ham and chive: add some diced cooked ham and chopped chives!
- Mediterranean veggie: add diced bell peppers, black olives and zucchini along with the spinach and feta.
- Mushroom and swiss: Sauté mushrooms briefly and add them in with shredded Swiss instead of mozzarella!
Storage
This Cottage Cheese and Egg Casserole can be stored in an airtight container in the fridge for up to 4-5 days. Please note if you are adding meat I only recommend storing leftovers for up to 3 days! To reheat - add a slice to a microwave safe plate and microwave for about 45 seconds. Please note I have not tested freezing this recipe!
Top Tips for Success
Get creative! This cottage cheese and egg casserole can easily be altered to use any leftover vegetables you have on hand or spices you want to incorporate!
To double the recipe- use a 9x13 inch baking dish and increase the cook time to 35-40 minutes!
Frequently Asked Questions
Yes you can! To replace 8 whale eggs I recommend using about 16 egg whites. Please note the casserole won't be quite as fluffy as you will be decreasing the amount of fat!
Using a higher fat content cottage cheese ensures the cottage cheese blends in more seamlessly with the eggs creating a light and fluffy texture. If you only have 1% cottage cheese I would recommend blending the egg and cottage cheese using an immersion blender or blender first prior to mixing in the mix-ins- this ensures they both get fully incorporated.
More Easy Breakfast Recipes
If you liked Cottage Cheese and Eggs Casserole, try these recipes:
- High Protein Egg Bars
- High Protein Breakfast Biscuits
- Freezer Breakfast Sandwiches
- Chorizo, Egg, and Green Chili Casserole
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Cottage Cheese and Eggs Casserole, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Cottage Cheese and Egg Casserole
Ingredients
- 8 eggs
- ¾ cup 2% cottage cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup feta cheese, crumbled
- 2 shallots, diced
- 1 cup frozen spinach, defrosted and drained
- ½ cup mozzarella, shredded
Instructions
- Preheat the oven to 375F and line a 9x9 inch dish with parchment paper (ensure all corners are covered as the eggs WILL stick).
- To the dish, add eggs, cottage cheese, garlic powder, onion powder, salt, black pepper, feta cheese, shallots and spinach. Whisk to combine.
- Top with mozzarella.
- Bake for 30-35 minutes, until the center is no longer jiggly. Allow to cool before slicing into 4 equal slices (or more for a smaller portion size)!
Marell says
This is an easy and delicious make ahead egg dish. I'll be making this on repeat especially good for meal prep grab and go for the work week.
Rachel says
This was so good! I followed the recipe almost exactly except I didn’t have shallots or mozzarella. Instead of the mozzarella I used Old Cheddar. Delicious - will definitely be making this again and for Christmas morning! Question though - have you tried doubling the recipe and baking in a larger pan? Does the cooking time or temp need to be adjusted?
Nicole Addison says
Yes!! To double the recipe- use a 9x13 inch baking dish and increase the cook time to 35-40 minutes!
Nicole Addison says
The ultimate easy breakfast perfect for meal prep!