A cottage cheese egg casserole is one of those easy, comforting dishes that makes breakfast feel a little more special without any extra fuss. It’s hearty enough for weekend brunch but simple enough to pop in the oven on a holiday morning. The mix of tender veggies, fluffy eggs, and creamy cottage cheese gives it a cozy, satisfying texture. It's also packed with protein, so you can start your day out right. If you love recipes that practically make themselves, this cottage cheese egg casserole is one you’ll want to keep on repeat.
I love healthy breakfast casseroles because they bring plenty of flavor without much work, and this one hits all the marks. It’s loaded with veggies and packed with protein, which makes it both satisfying and wholesome.
You can treat it like a blank slate and swap in whatever you like, whether that’s spinach, mushrooms, or a handful of zucchini. If you want to make it heartier, sausage, bacon, or ham fit right in. With cottage cheese in the mix, this cottage cheese egg casserole bakes up soft and fluffy with that melt-in-your-mouth texture you usually only get from coffee shop egg bites.
Breakfast casseroles also shine when you need something easy for a crowd. They hold well, slice cleanly, and serve beautifully for brunch with friends or a relaxed weekend morning. You can even prep everything ahead so it’s ready to bake, which makes holiday mornings feel a whole lot smoother. It’s one of those dependable dishes that fits into whatever your week or season calls for. This recipe also serves as a wonderful high protein lunch.
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Ingredients
- Yellow Onion – Dice it finely so it softens evenly in the casserole. A white onion works if that’s what you have.
- Green Bell Pepper – Choose a firm pepper with glossy skin. Red or yellow peppers bring a sweeter flavor if you prefer.
- Cherry Tomatoes – Halve them so they release just enough juice while baking. Grape tomatoes or diced Roma tomatoes also work.
- Ground Oregano – Adds a mild herbal note. Italian seasoning is an easy swap.
- Salt – Season to taste. Use kosher salt for more control.
- Black Pepper – Freshly ground pepper offers the best flavor, but pre-ground is fine.
- Fresh Parsley – Chop it just before serving for a bright finish. You can use basil or chives instead.
- Eggs – Crack them into a separate bowl first to avoid shells.
- Cottage Cheese – Either low-fat or full-fat works. Full-fat gives a creamier texture. Ricotta or Greek yogurt can be substituted, though the texture will change slightly.
- Milk – Any dairy milk works. Plant-based milk can be used if needed, but expect a slightly less creamy result.
See recipe card for quantities.
How to Make an Egg Casserole with Cottage Cheese
- Step 1: Dice the yellow onion and green bell pepper. Slice the cherry tomatoes. Add the onion, bell pepper and tomato at the bottom of the dish.
- Step 2: Whisk together the eggs, cottage cheese, milk and spices in a large bowl until reasonably smooth (it’s fine if some cottage cheese curds remain).
- Step 3: Pour the full mixture into the prepared dish, spreading evenly. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.
- Step 4: Let rest for 5-10 minutes after baking so the casserole firms up and slices cleanly. Garnish with chopped fresh parsley, slice and serve warm.
Hint: You can also use a food processor to blend the cottage cheese, milk and eggs. This will give you a very smooth, fluffy texture.
Variations/ Substitutions
- Add More Protein – Mix in cooked sausage, bacon, or diced ham for a heartier casserole.
- Swap the Veggies – Try mushrooms, spinach, zucchini, or roasted peppers to change up the flavor.
- Change the Cheese – Use ricotta or Greek yogurt instead of cottage cheese for a different texture.
- Make It Cheesy – Stir in shredded cheddar, mozzarella, or pepper jack for extra richness.
- Add More Herbs – Add basil, chives, or thyme for more freshness and aroma.
Serving Suggestions
This casserole slices cleanly and pairs well with a mix of fresh and savory sides, so you can build a full breakfast or brunch spread without much effort. Keep things simple and choose one of my Easy Breakfast and Brunch Side Dish Recipe Ideas.
Serve it with something bright and crisp like this Shaved Brussels Sprouts Salad with Maple Vinaigrette. For a classic plate, serve it alongside Crispy Air Fryer Turkey Bacon or Air Fryer Breakfast Sausage. A fresh fruit option like Honey Mint Lime Fruit Salad brings balance and color to the table and makes the whole meal feel complete.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator once the casserole has fully cooled. It will keep well for about three days. To reheat, warm individual slices in the microwave in short intervals until heated through, or place larger portions in a 300°F oven until hot. If the top starts to dry out, cover it loosely with foil while reheating.
Freezing is not recommended.
Top Cooking Tips
- Cut the vegetables into similar sizes so they cook evenly in the casserole.
- Whisk the eggs and cottage cheese until mostly smooth, but don’t worry about small curds.
- Let the casserole rest after baking so it firms up and slices cleanly.
- Use a glass or ceramic baking dish for even cooking and good browning on top.
- Drain watery vegetables like tomatoes or zucchini if they seem extra juicy.
- Add cooked meats only after they’ve cooled slightly so they don’t scramble the eggs.
FAQ
To make in advance, assemble the ingredients, cover tightly, and refrigerate overnight. Bake it the next morning, adding a few extra minutes if needed.
Add shredded cheese during the last 10 minutes of baking for a golden, melty finish.
Related
Looking for more egg recipes for breakfast or brunch? Try these:
If you like this Cottage Cheese Egg Casserole recipe, please leave a 5-star rating.
RECIPE
Cottage Cheese and Egg Breakfast Casserole
Ingredients
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon ground oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley chopped for garnish
- 12 large eggs
- 2 cups cottage cheese (low-fat or full-fat)
- ½ cup milk
Instructions
- Preheatyour oven to 350 °F and grease a 9×13-inch (23×33 cm) baking dish. Dice the yellow onion and green bell pepper. Slice the cherry tomatoes. Add the onion, bell pepper, tomato, at the bottom of the dish
- Whisk together the eggs, cottage cheese, milk and spices in a large bowl until reasonably smooth (it’s fine if some cottage cheese curds remain).
- Pour the full mixture into the prepared dish, spreading evenly. Bake for about 30-40 minutes or until the centre is set and the top is lightly golden. (Insert a knife—if it comes out clean, you’re good.)
- Let rest for 5-10 minutes after baking so the casserole firms up and slices cleanly. Garnish with chopped fresh parsley, slice and serve warm.
Notes
Nutrition
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Elaine says
Cook time 2 hours?
Lisa says
Elaine,
Cook time is 40 minutes.
Best,
Lisa