That first whiff of browned sausage and fluffy eggs? Instant time warp to cartoons in footie pajamas. This high protein egg casserole gives major Sunday morning vibes—and it’s blowing up on Pinterest and Reddit right now. No fancy moves here: just mix, pour, and bake your way to a golden, make-ahead miracle.
It’s a cozy dish with eggs, cottage cheese, and your favorite fix-ins. Think cheddar, peppers, or whatever the fridge holds. Stuff you already got. Like your mom’s breakfast strata, but trendier and a tad healthier. Full details in the blog!
This one started in Grandma’s kitchen—browned edges, squeaky oven door, and a lot of “oops.” We’ve made it for years, flavoring it with history (and sometimes the smoke alarm). I tested a little twist too. You’ll love the secret!
Why You’ll Love This Recipe
This high protein egg casserole is your trifecta: easy, delicious, and versatile. Packed with eggs and cottage cheese, it’s a protein punch that leaves you feeling full and happy, whether it’s breakfast, brunch, or dinner. Plus, it’s a make-ahead lifesaver for those mornings when pouring cereal feels like too much work. Bonus? The fresh basil and cherry tomatoes bring a hint of summer—even in the middle of January.
Whether you’re feeding a crowd or meal-prepping for the week, this casserole is a no-fail favorite. It’s warm, bubbly, and reminds you of those big family brunch spreads, but with a lighter, healthier twist. Cozy, nostalgic, and practical—just how we like it!
Ingredients & Tools You’ll Need
Let’s gather our stars! For this high protein egg casserole, you’ll need:
Eggs: 14 large beauties bringing the protein-packed base.
Cottage Cheese: Creamy, tangy, and key to that fluffy texture.
Milk: Just 1/2 cup to keep things smooth and light.
Shredded Parmesan Cheese: Optional, but it adds a rich, nutty boost.
Cherry Tomatoes: Juicy bursts of sweetness in every bite.
Fresh Basil: Because herbs make everything better.
Seasoning: Garlic powder, kosher salt, and cracked black pepper for balanced flavor.
As for tools, make sure you’ve got a trusty mixing bowl, whisk, and a casserole dish ready to roll. Simple gear, simple process. That’s how we like it.
Step-by-Step Guide to Making It
Ready to whip this up? Here’s how:
Prep the Oven: Start by preheating your oven to 375°F and greasing your casserole dish. Trust me, nothing kills cozy casserole vibes faster than scraping stuck edges out of the pan.
Mix It Up: Whisk together the eggs, cottage cheese, milk, garlic powder, salt, and pepper in a large bowl. If you’re adding Parmesan, toss it in here too.
Assemble the Layers: Pour the egg mixture into your casserole dish. Scatter the cherry tomatoes on top, tucking some just under the surface so they cook up soft and jammy. Sprinkle the fresh basil for that herby fragrance.
Bake: Pop it in the oven for 35–40 minutes, or until the center is set and the edges are golden. Let it cool for a few minutes before slicing—that’s when the magic happens!
Pro Tip: Check the casserole at the 30-minute mark. If the edges are browning too quickly, lightly cover with foil for the remainder of the bake.
Troubleshooting & Pro Tips
Casserole mishaps? We’ve got you covered.
Avoiding Watery Casseroles: Use fresh tomatoes (not canned) and pat them dry if they’re extra juicy.
Perfect Texture: Make sure the eggs are fully whisked—no streaks! This ensures a smooth, even bake.
Make-Ahead Tip: You can refrigerate the unbaked mixture overnight. In the morning, just bake as directed—it’s foolproof.
If reheating leftovers, cover with foil and warm in a 350°F oven for 15 minutes to keep it moist and fresh.
Creative Tweaks & Serving Ideas
This casserole is a blank canvas for your favorite flavors:
Add Veggies: Lightly sautéed spinach or mushrooms are welcome here.
Swap Protein: Crumbled turkey bacon or diced ham takes it up a notch.
Cheese Upgrade: Try sharp cheddar or feta for a fun twist.
Serving Ideas: Pair your casserole with a simple green salad, crusty toast, or even a dollop of salsa for a zesty kick. It’s comfort food—but make it versatile!
Ingredient Swaps
Ideas
Cheese
Swap Parmesan for feta, cheddar, or Gouda.
Veggies
Substitute cherry tomatoes with diced bell peppers or zucchini.
Protein
Use chopped, cooked chicken or smoked salmon.
Pro Tip: For a lighter version, use unsweetened almond milk instead of regular milk and opt for low-fat cottage cheese.
Expert Insight: The Benefits of a High Protein Egg Casserole
Egg casseroles are an excellent way to combine convenience and nutrition, offering a balanced mix of protein and essential nutrients. A high protein egg casserole not only supports muscle repair and satiety but also provides sustained energy, making it an ideal meal for busy mornings or meal prepping.
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A Little Kitchen Chaos
This High Protein Egg Casserole reminds me of mornings with my daughter Rachel—where breakfast sometimes means flipping eggs while dodging spilled milk. It’s packed with protein but still a cozy, comforting start, perfect for those busy days when we need both fuel and a little fun in the kitchen mishaps.
FAQs ( High Protein Egg Casserole with Cottage Cheese )
How much protein is in a serving of High Protein Egg Casserole with Cottage Cheese?
Nutrition varies by recipe and serving size, but a typical 1-cup serving contains about 20-25 grams of protein thanks to eggs and cottage cheese. Using low fat cottage cheese and extra egg whites can increase protein to 25-30 g per serving. For exact numbers, weigh ingredients and use a nutrition calculator. This makes it a great post-workout or high-protein breakfast option.
Can I freeze this egg casserole and how do I reheat it?
Yes, the casserole freezes very well. Cool completely, cut into portions, wrap tightly in foil or airtight containers, and freeze for up to 3 months. To reheat, thaw overnight in the fridge then bake at 350 F for 15-20 minutes until heated through; or reheat from frozen at 350 F about 30-40 minutes covered. Microwaving single portions works too, but the texture may be slightly softer.
What are good substitutions for cottage cheese in this recipe?
Greek yogurt is a common swap and gives a similar creamy texture with extra protein. Ricotta can be used for a milder flavor, while cream cheese makes a richer, higher fat casserole. For dairy-free options, try silken tofu blended until smooth, though protein and taste will change. Adjust seasoning and liquid as needed when swapping.
Is this casserole suitable for meal prep and how long does it keep in the fridge?
Yes, this casserole is ideal for meal prep; bake and portion into containers for grab-and-go breakfasts or lunches. It will keep in the refrigerator for 3 to 4 days in an airtight container. Reheat portions in the microwave or oven and add fresh herbs or salsa for brightness. For longer storage, freeze individual portions as noted above.
Can I make this casserole low-carb or keto friendly?
It is easy to make low-carb by skipping starchy add-ins like potatoes or bread and loading up on low carb vegetables and extra eggs. Cottage cheese is relatively low in carbs but check labels and choose full fat for keto. You can also add cheese and healthy fats like avocado or olive oil to increase calories from fat. With those changes, the casserole fits well into most low-carb or keto meal plans.
Wrapping Up Your High Protein Egg Casserole Adventure
This high protein egg casserole comes together in under an hour and delivers warm, fluffy bites full of cozy comfort. It’s as easy as it is satisfying—perfect for busy mornings or laid-back family dinners that make the kitchen feel like home.
Feel free to swap in your favorite veggies or a sprinkle of cheese for a fresh twist. Leftovers keep beautifully when reheated gently—a trick I picked up from my baking-crazed aunt. Simple, flexible, and reliably delicious.
Did this recipe remind you of any cherished breakfast traditions? I’d love to see your versions and any creative spins you add. Pin it, share it, and most importantly—enjoy every single homemade bite with someone you love!
A delicious and nutritious high protein egg casserole perfect for any meal. Easy to prepare with fresh ingredients and packed with flavor, it makes a great breakfast or dinner option.
Ingredients
Scale
14 large eggs
2 cups cottage cheese (low fat or full fat)
1/2 cup milk
1/2 cup shredded parmesan cheese (optional)
1.5 cups cherry tomatoes
1/2 cup loose fresh basil leaves
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp cracked black pepper
Instructions
Crack the eggs into a large bowl and whisk them together with the cottage cheese and milk until smooth.
Stir in the shredded parmesan cheese if using, garlic powder, kosher salt, and cracked black pepper.
Fold in the cherry tomatoes and fresh basil leaves.
Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 20 minutes or until the eggs are set and the top is slightly golden.
Let it cool for a few minutes before serving.
Notes
For a vegetarian version, omit parmesan cheese or replace with vegan cheese
Fresh basil adds a lovely flavor, but dried oregano or thyme can be substituted
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
