Make this easy egg bake casserole for a high protein, fluffy breakfast that works perfectly for meal prep or brunch gatherings. You can customize it with your favorite meats and vegetables.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
12 large eggs
1 cup cottage cheese (for extra fluffiness and protein)
1/2 cup milk (any kind)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
2 cups cooked, chopped protein (like sausage, ham, or turkey bacon)
2 cups chopped vegetables (like spinach, broccoli, or peppers)
1 tablespoon butter or cooking spray for greasing
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
In a large bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until the mixture is smooth and slightly frothy. This helps create a fluffy texture.
Stir in the shredded cheddar cheese, your cooked protein, and your chopped vegetables into the egg mixture. Mix gently until everything is evenly distributed.
Pour the entire mixture into the prepared baking dish. Spread it out evenly.
Bake for 30 to 35 minutes, or until the center is set and a knife inserted near the middle comes out clean. The top should be lightly golden brown.
Let the egg bake rest for 5 minutes before slicing and serving. This is a great make ahead breakfast casserole; you can refrigerate leftovers for quick weeknight meals.
Notes
For a low carb keto egg bake, skip any bread or potato additions and focus on cheese and meat.
To make this extra cheesy, add another half cup of cheese on top during the last 5 minutes of baking.
If you are making this ahead of time, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking straight from the refrigerator.