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Overhead view of a golden sausage and egg casserole square on a white plate, melted cheddar and visible cottage cheese curds, steam rising

Baked Sausage and Egg Casserole with Cottage Cheese

A sausage, egg, and cottage cheese casserole baked in one dish, with 35 g of protein per serving from real food, not powder.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 479
Ingredients Method Notes

Ingredients
  

  • 550 g bulk breakfast sausage (pork) casings removed if using links
  • 14 large eggs
  • 500 g cottage cheese, 2% or 4% (about 2 1/4 cups)
  • 200 g shredded sharp cheddar cheese (about 1 3/4 cups); divided
  • 310 ml whole milk (1 1/4 cups)
  • 1 yellow onion, diced medium (about 100 g)
  • 1 red bell pepper, diced medium (about 100 g)
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika optional
  • 2 tbsp chives, chopped for topping

Method
 

  1. Heat oven to 350°F / 177°C. Grease a 9x13 inch (23 x 33 cm) baking dish.
  2. 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.
  3. 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.
  4. In a large bowl, whisk the eggs, milk, garlic powder, salt, and black pepper until no streaks of yolk remain.
  5. Stir the cottage cheese and half the cheddar into the egg mixture. Small curds are fine, they melt into the eggs as it bakes.
  6. 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.
  7. 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.
  8. Rest the casserole for 10 minutes before slicing, it firms up as it cools and holds together better.
  9. 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