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This sausage and egg breakfast casserole has about 35 grams of protein per serving and takes about 75 minutes start to finish, most of it hands off in the oven. The protein comes from browned pork sausage, 14 eggs, and cottage cheese folded right into the batter, not a scoop of powder, so it tastes like an actual breakfast casserole instead of a protein shake in a pan.
Cottage cheese sounds like an odd move here, but once it bakes the curds melt into the eggs and disappear. You get a creamier bite, not a cottage cheese flavor.
I brown the sausage and vegetables in my garage-sale cast iron skillet before it goes into the baking dish, since it browns better than a nonstick pan ever did for me. Drain that grease well or it pools under the eggs and the edges turn greasy instead of set.
This is a good make-ahead sausage and egg breakfast for Sunday prep. Assemble it the night before, bake it in the morning, and you’ve got breakfast covered for a few busy days.
Why You’ll Love This Recipe
- Hits 35g protein per serving from sausage, eggs, and cottage cheese, no powder
- Bakes in one dish, minimal cleanup after a busy morning
- Make-ahead friendly, assemble the night before and bake straight from the fridge
- Cottage cheese curds disappear into the eggs, kids won’t notice them
Ingredient Notes
- breakfast sausage: Bulk sausage browns faster and crumbles better than links. If using links, remove the casings before cooking.
- cottage cheese: 2% or 4% both work fine here. Small curd blends in slightly smoother than large curd but neither shows up once baked.
- cheddar cheese: Sharp cheddar gives more flavor than mild. Shred your own block, pre-shredded cheese has anti-caking starch that melts less smoothly.
- eggs: Let them sit at room temperature for 15 minutes before whisking, cold eggs take longer to combine evenly with the milk.
- whole milk: Keeps the casserole creamy. 2% milk works but the texture comes out a touch less rich.
Baked Sausage and Egg Casserole with Cottage Cheese
Ingredients
Method
- Heat oven to 350°F / 177°C. Grease a 9x13 inch (23 x 33 cm) baking dish.
- Heat a 12-inch (30 cm) skillet over medium heat. Add the sausage and cook, breaking it into crumbles, for 7 to 8 minutes until no pink remains and it reaches 160°F/71°C.
- Add the onion and bell pepper to the skillet and cook 3 to 4 minutes until softened. Drain off the excess grease and let the mixture cool slightly.
- In a large bowl, whisk the eggs, milk, garlic powder, salt, and black pepper until no streaks of yolk remain.
- Stir the cottage cheese and half the cheddar into the egg mixture. Small curds are fine, they melt into the eggs as it bakes.
- Spread the sausage mixture evenly in the prepared baking dish. Pour the egg mixture over the top and sprinkle with the remaining cheddar and the paprika.
- Bake for 35 to 40 minutes, until the center is set with no jiggle and an instant-read thermometer inserted in the middle reads 165°F/74°C.
- Rest the casserole for 10 minutes before slicing, it firms up as it cools and holds together better.
- Scatter chives over the top, cut into 8 pieces, and serve warm.
Notes
- Drain sausage grease fully before adding it to the baking dish
- Check the center jiggle before pulling from the oven, it should be barely set
- Rest 10 minutes before slicing for clean, even squares
- Use room temperature eggs for a smoother, faster mix
Tips for Success
- Drain sausage fat fully after browning so the eggs don’t pool grease at the edges
- Whisk eggs and milk until no streaks remain before folding in the cottage cheese
- Check internal temp with a thermometer at 35 minutes, pull at 165°F/74°C rather than guessing by color
- Let the casserole rest 10 minutes before cutting so slices hold together instead of sliding apart
- Swap in turkey sausage like the one in this sheet pan egg bake with turkey sausage for less fat, but expect a slightly drier bite since turkey has less marbling
Variations
- Use spicy Italian sausage instead of breakfast sausage for a peppery kick, and swap cheddar for pepper jack
- Stir in a cup of chopped spinach or kale with the peppers for extra vegetables and color
- Swap half the cheddar for crumbled feta for a tangier casserole with a different melt
Storage and Reheating
Refrigerate leftover casserole in an airtight container for 4 to 5 days.
Reheat a single slice in the microwave for 60 to 90 seconds, or cover the dish with foil and warm several slices in the oven at 325°F/163°C for 12 to 15 minutes.
To freeze, wrap cooled squares individually the way you’d wrap these freezer-ready turkey sausage burritos and freeze up to 2 months. Thaw overnight in the fridge, then reheat from thawed in the oven at 325°F/163°C, the cottage cheese loosens a bit after freezing and the microwave can make that texture rubbery.
Serving Suggestions
Sliced fruit or a simple green salad cuts through the richness since this casserole is heavy on sausage and cheese. Melon or berries work well in summer, roasted apples or pears in the colder months.
Hot sauce or salsa on the side wakes it up, and coffee is basically required at our house on casserole mornings.
For meal prep, cut into 8 squares and grab one on the way out the door, it reheats fast enough for a weekday morning before the kids’ bus comes.
FAQ
Why is my sausage and egg breakfast casserole watery in the middle?
Usually undrained sausage fat or an underbaked center causes it. Drain the skillet well after browning the sausage, and check that the center reaches 165°F/74°C with an instant-read thermometer before pulling it out. If it still jiggles at 35 minutes, give it another 5 to 8 minutes.
Can I use ricotta instead of cottage cheese in this casserole?
Yes, ricotta works and gives a smoother texture since it doesn’t have curds. Use the same 500 g amount, but expect a slightly richer, less tangy casserole with a bit less protein per serving since ricotta runs lower in protein than cottage cheese.
Can I assemble this sausage and egg casserole the night before and bake it in the morning?
Yes, this is a solid make-ahead breakfast. Mix everything, cover, and refrigerate up to 24 hours unbaked, then bake straight from the fridge, adding 8 to 10 minutes to the covered bake time since it starts cold.
What goes well with a sausage and egg cottage cheese casserole?
Sliced fruit or a simple green salad cuts through the richness since the dish is heavy on sausage and cheese. Hot sauce or salsa on the side works too, and coffee is basically required at our house on casserole mornings.
Is this sausage and egg breakfast casserole gluten-free?
Yes, as written it’s gluten-free since eggs, sausage, cottage cheese, and cheddar don’t contain gluten. Check your sausage label though, some brands add breadcrumb fillers, so read the ingredient list if you need this strictly gluten-free.
Can I freeze leftover squares of this cottage cheese casserole?
Yes, wrap cooled squares individually in plastic and freeze up to 2 months. The texture loosens a little since cottage cheese changes after freezing, so thaw overnight in the fridge and reheat in the oven rather than the microwave for a firmer bite.
