Cottage Cheese Egg Bake

a serving of breakfast egg casserole loaded with cherry tomatoes, roasted red peppers and fresh basil

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This healthy cottage cheese egg bake is a high protein breakfast recipe from both eggs and cottage cheese! Our fluffy and flavorful breakfast casserole is so easy to make with just a handful of ingredients in less than 40 minutes!

Prep Time5

Cook Time30

Resting Time10

Total Time45

Course: Over 200 Favorite Easy Breakfast Recipes

Keyword: breakfast, healthy breakfast, high protein, savory breakfast

Servings:

Author: Carrian Cheney

Equipment

Ingredients

1 ½ Cups Cherry Tomatoes
½ Cup Fresh Basil Leaves torn
14 Eggs large
2 Cups Low Fat Cottage Cheese
½ Cup Milk
⅓ Cup Mozzarella Cheese shredded, optional
½ teaspoon Kosher Salt
1 Roasted Red Bell Pepper from a jar, chopped
¼ teaspoon White Pepper or black pepper
1 teaspoon Garlic Powder

US Customary - Metric

Instructions

Preheat the oven to 375℉. Lightly grease a 9×13 casserole dish.
Evenly spread the tomatoes and fresh basil on the bottom of the dish.
1 ½ Cups Cherry Tomatoes, ½ Cup Fresh Basil Leaves
In a large bowl, whisk together the eggs, cottage cheese, and milk.
14 Eggs, 2 Cups Low Fat Cottage Cheese, ½ Cup Milk
Add the mozzarella, salt, roasted bell pepper, pepper, and garlic powder and stir. Pour on top of the basil and tomatoes.
⅓ Cup Mozzarella Cheese, ½ teaspoon Kosher Salt, 1 Roasted Red Bell Pepper, ¼ teaspoon White Pepper, 1 teaspoon Garlic Powder
Bake for 30-35 minutes, or until casserole is puffed and eggs are set.
Let cool for 10-15 minutes before serving.

Video

Nutrition