Make this high protein egg bake casserole for a satisfying breakfast that keeps you full. This recipe delivers a truly fluffy breakfast bake perfect for busy mornings or brunch crowds.
Author:julianmaxwell
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
12 large eggs
1 cup cottage cheese (optional, for extra protein and fluffiness)
1 cup milk (any kind)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup cooked, crumbled sausage or diced ham
1 cup chopped vegetables (spinach, broccoli, or peppers)
1 tablespoon butter or cooking spray for greasing
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter or cooking spray.
If using cottage cheese, blend the cottage cheese and milk together until mostly smooth. This helps achieve a fluffy texture.
In a large bowl, whisk the eggs, salt, and pepper. Gradually whisk in the milk and cottage cheese mixture until combined.
Stir in the shredded cheese, cooked meat (sausage or ham), and your choice of chopped vegetables.
Pour the entire egg mixture evenly into the prepared baking dish.
Bake for 30 to 35 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be lightly golden brown.
Remove from the oven and let the egg bake rest for 5 minutes before slicing and serving.
Notes
For a make ahead egg bake, assemble the casserole completely, cover, and refrigerate up to 24 hours. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
This is a freezer friendly egg casserole; cool completely, slice, wrap portions individually, and freeze for up to 3 months. Thaw overnight and reheat at 350 degrees Fahrenheit until warmed through.
Add 1/2 cup of frozen hash browns (thawed and patted dry) to the bottom of the dish before adding the egg mixture for a hash brown egg casserole variation.