10 Delicious Cottage Cheese Egg Casserole Ideas to Try

Cottage cheesy egg casseroles are the perfect blend of comfort and convenience, making them an ideal choice for breakfast or brunch. Packed with flavor and easily customizable, these casseroles are great for feeding a crowd or prepping meals in advance. Here are 10 delicious ideas to inspire your next casserole creation!

Cottage Cheese and Sweet Potato Breakfast Casserole

Cottage Cheese and Sweet Potato Breakfast Casserole

Let me tell you about this breakfast game-changer—it’s warm, hearty, and honestly the perfect way to kick off the day. Picture creamy cottage cheese blending with the sweetness of roasted sweet potatoes, all topped off with fluffy eggs and a bit of melted cheese. It’s healthy, satisfying, and, best of all, under 250 calories per serving. You’re going to love this!

Ingredients

• 2 medium sweet potatoes, peeled and cubed (about 300g total)
• 1 cup (240g) low-fat cottage cheese
• 4 large eggs
• 1/2 cup (60g) reduced-fat shredded cheddar cheese
• 1/4 cup (60ml) skim milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme (or any herb you love)
• Cooking spray

Step-by-Step

• Start by preheating your oven to 375°F (190°C). While that heats up, spray a baking dish lightly with cooking spray.
• Toss the sweet potato cubes with a pinch of salt and pepper, then spread them evenly in the dish. Pop it into the oven and let those sweet potatoes roast for about 20 minutes until they’re soft and slightly golden.
• In a mixing bowl, whisk together the eggs, skim milk, salt, pepper, garlic powder, onion powder, and dried thyme. It’s going to smell great already!
• Add the cottage cheese into the egg mixture and give it a good stir until everything is well combined.
• Take out those beautifully roasted sweet potatoes, then pour the egg mixture right over them. Sprinkle the shredded cheddar cheese on top—don’t be shy; this is the part that makes it so comforting.
• Bake everything for another 25-30 minutes, until the eggs are set and the cheese on top is melted and just starting to brown.

Why You’ll Love It

• The combination of sweet potatoes with creamy cottage cheese gives a natural sweetness and creaminess that’s hard to beat.
• Each bite is packed with protein, making this a perfect energizing breakfast.
• It’s great for meal prep—you can cut it into portions and store it in the fridge for the rest of the week. Trust me, it makes those busy mornings a lot easier.
• And did I mention it’s all under 250 calories per serving? Healthy doesn’t have to be boring!

This casserole is that kind of dish you’ll want to share with friends—or just keep it all to yourself for a week of stress-free, delicious breakfasts.

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Low-Carb Cottage Cheese and Bacon Egg Bake

Low-Carb Cottage Cheese and Bacon Egg Bake
Waking up just got a whole lot better! This Low-Carb Cottage Cheese and Bacon Egg Bake is packed with creamy, cheesy goodness and topped off with crispy bacon that adds the perfect touch of smoky flavor. It’s easy, satisfying, and tastes just like a little slice of comfort food heaven—all without piling on the carbs. Perfect for a quick breakfast or a cozy brunch with friends.

Ingredients:

• 6 large eggs
• 1 cup cottage cheese (full-fat or low-fat, depending on preference)
• 6 strips of bacon, cooked and crumbled
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup finely chopped fresh herbs (like chives or parsley)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

How to Make It:

• Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish—this will help with an easy release later, and you won’t lose a single tasty bite.
• Start by cooking up your bacon until it’s nice and crispy. Let it cool slightly, then crumble it into pieces. Trust me, the smell alone will make you want to dive in already!
• In a medium bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and pepper. The cottage cheese adds a lovely creaminess and makes this egg bake extra fluffy.
• Pour the egg mixture into the greased baking dish. Top it with the crumbled bacon and sprinkle both the cheddar and mozzarella cheese evenly over the top.
• Bake for 30-35 minutes or until the edges are golden, and the center is set. A quick check with a toothpick will tell you when it’s ready—it should come out clean when inserted in the middle.
• Sprinkle with fresh herbs before serving to add a pop of color and a bit of extra flavor.

Why You’ll Love It:

• Protein Packed: Each serving is loaded with protein from the eggs and cottage cheese, making this a filling meal under 250 calories.
• Low-Carb Delight: Keeps you on track without missing out on flavor.
• Customizable: Throw in some bell peppers or spinach for a veggie boost, or swap out bacon for turkey bacon if you prefer.
• Healthy Comfort Food: It’s the perfect cozy breakfast that feels like a splurge but is actually healthy and nutritious.

Serve it up warm, and watch how quickly it disappears! It’s great on its own or paired with a side salad if you’re having it for lunch. Enjoy every bite, and remember, breakfast should always feel this good.

Cottage Cheese and Bell Pepper Protein Quiche

Cottage Cheese and Bell Pepper Protein Quiche

Imagine starting your day with a quiche that’s as colorful as it is nutritious. This Cottage Cheese and Bell Pepper Protein Quiche is packed with flavor, protein, and a little bit of sunshine with every bite. It’s like giving yourself a cozy, tasty hug that’s under 250 calories per serving. Let’s get into the details, shall we?

Ingredients

• 4 large eggs
• 1 cup cottage cheese (low-fat if you prefer)
• 1/4 cup milk (any type, but skim or almond keeps it lighter)
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 small onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional, but gives a nice depth)
• Non-stick cooking spray

Method

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease a pie dish or quiche pan lightly with non-stick cooking spray. The aroma is going to be amazing soon enough!
2. Mix the Filling: In a mixing bowl, whisk together the eggs, cottage cheese, and milk until smooth. You’re aiming for a creamy consistency here. Toss in your colorful bell peppers, onion, salt, black pepper, and smoked paprika if you’re using it. It should already look beautiful and fresh at this point.
3. Bake: Pour the mixture into your prepared pie dish and pop it into the oven. Bake for about 30-35 minutes, or until the center is set and a lovely golden color forms on top. You’ll know it’s ready when it feels firm to the touch in the middle.
4. Cool and Enjoy: Let the quiche cool for about 10 minutes before slicing it up. This helps the flavors settle, plus it makes slicing easier. You can serve it warm or let it come to room temperature.

Tips and Variations

• Add More Veggies: Want to make it even more wholesome? Add spinach, broccoli, or mushrooms into the mix.
• Spice It Up: Craving a kick? Add a pinch of chili flakes.
• Perfect Pairing: Serve it alongside a crisp green salad for a perfectly balanced meal.

This quiche is not only easy on the eyes but easy on the calorie count too—just under 250 per serving, leaving you feeling full and guilt-free. The creamy cottage cheese gives it a lovely texture, while the peppers add just the right amount of sweetness. It’s a versatile dish that works wonders for brunch, lunch, or even a light dinner. Enjoy every colorful bite!

Easy Crustless Cottage Cheese Quiche with Broccoli

Easy Crustless Cottage Cheese Quiche with Broccoli
Let me tell you, this quiche is the perfect blend of tasty and healthy! If you’re ever in the mood for a light yet comforting brunch, or just need a quick dinner that won’t weigh you down, this crustless quiche is the answer. I mean, it’s packed with protein, low in carbs, and gives you that cheesy goodness without the fuss of making a crust. Plus, it’s super easy to make—you know, the kind of dish you can whip up while chatting or watching your favorite show. And best of all, it’s under 250 calories per slice, so it’s guilt-free too!

Ingredients:

• 1 cup small curd cottage cheese (low-fat or regular—whichever you prefer)
• 1/2 cup shredded cheddar cheese (sharp cheddar works great for that punch of flavor)
• 1/4 cup grated Parmesan cheese (trust me, this adds such a nice savory kick!)
• 4 large eggs
• 1/2 cup milk (I used 2%, but any will do—almond milk works too!)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder (optional, but it adds a nice depth)
• 2 cups fresh broccoli florets (chopped into small pieces, steamed lightly beforehand)
• Cooking spray or a little butter for greasing

How to Make It:
First off, preheat your oven to 375°F (190°C). This is one of those recipes where you just throw everything together, which I love. Here’s what you’ll do:

• Grab a mixing bowl and whisk together the eggs, milk, salt, pepper, and onion powder. Super simple.
• Add in the cottage cheese, shredded cheddar, and Parmesan, and give it all a good mix. Make sure it’s all combined, but don’t worry about making it perfectly smooth—those cottage cheese chunks are what make it good.
• Fold in your chopped, steamed broccoli. The broccoli gives it such a fresh pop of green color and adds that tender crunch we love.
• Spray a pie dish (or whatever baking dish you’ve got handy) with cooking spray or grease it lightly with butter. This makes sure nothing sticks, and it’ll give you a nice, easy-to-serve slice.
• Pour the mixture into your dish and pop it into the oven for about 35-40 minutes, or until the top is lightly golden, and the center is set. You want it to have just a slight jiggle.

Serve and Enjoy:
Let it cool for about 10 minutes after it comes out of the oven. I know it’s tempting to dig in right away, but letting it cool makes it easier to slice and helps all those yummy flavors settle. Once you cut into it, you’ll see the golden cheese topping and those bright green broccoli pieces peeking out—it’s so inviting!

Pair it with a side salad or just enjoy it on its own. It’s light yet satisfying, and the cottage cheese gives it this fluffy texture that feels way more indulgent than it really is. Perfect for sharing with friends or saving leftovers for the week—if there’s any left, that is!

Ricotta and Cottage Cheese Egg Bake with Herbs

Ricotta and Cottage Cheese Egg Bake with Herbs

Imagine waking up to the smell of a cozy, cheesy bake fresh out of the oven—a creamy blend of ricotta and cottage cheese with eggs, kissed by fresh herbs and a pop of color from juicy tomatoes. It’s a perfect way to kickstart your day, giving you a boost of protein while keeping you light on your feet. This egg bake is all about comfort and simplicity, but with a vibrant touch that makes breakfast feel special.

Ingredients:

• 3 large eggs
• 1/3 cup ricotta cheese
• 1/3 cup cottage cheese (low-fat to keep it light)
• 1/4 cup diced tomatoes (fresh and juicy)
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried oregano (or any dried herbs you love)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: a small handful of fresh spinach or chopped broccoli for extra greens

The Cooking Process:

All you have to do is preheat your oven to 350°F (175°C) and get a small oven-safe skillet or baking dish ready. Trust me, it’s the easiest bake, and you’ll be happy you made it.

• Step 1: In a medium bowl, whisk together the eggs until they’re nice and smooth.
• Step 2: Add in the ricotta and cottage cheese, mixing until well combined. The cheeses add such a creamy texture—seriously, so good.
• Step 3: Fold in the diced tomatoes, fresh parsley, and dried oregano. Season with salt and pepper to taste.
• Step 4: If you’re in the mood, throw in a bit of spinach or broccoli to up your veggie game.
• Step 5: Pour the mixture into your prepared baking dish and smooth it out evenly.

Baking Time:

Pop it in the oven for about 25-30 minutes, or until the top is golden brown and the eggs are set. You’ll know it’s done when it looks beautifully puffed up and the edges have that inviting golden crust. Let it cool for a few minutes before digging in.

Serving Suggestions:

• Enjoy warm, straight from the skillet, for that true comfort-food experience.
• Add a slice of whole grain toast or some roasted veggies on the side for a balanced, satisfying breakfast that’s under 250 calories.

The best part is, this egg bake is perfect whether you’re cooking for yourself or want to share a cozy breakfast moment with someone else. It’s nutritious, super easy, and absolutely delicious every time. Plus, with all the protein, it keeps you full and energized for the day ahead.

High Protein Cottage Cheese and Spinach Egg Bake

High Protein Cottage Cheese and Spinach Egg Bake
Imagine starting your day with something warm, comforting, and so satisfying that it feels like a weekend treat, even on a busy weekday. This high-protein egg bake is exactly that—a perfect balance of creamy cottage cheese, vibrant spinach, and fluffy eggs. It’s simple, delicious, and makes clean eating feel effortless.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 cup low-fat cottage cheese
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a small baking dish with cooking spray or a little olive oil.
2. Mix It Up: In a medium bowl, whisk together the eggs until smooth. Stir in the cottage cheese, chopped spinach, grated Parmesan, garlic powder, and onion powder. Season generously with salt and pepper.
3. Bake to Perfection: Pour the mixture into the prepared baking dish, spreading it evenly. Pop it into the oven and bake for about 25-30 minutes, or until the egg bake is set and the top is golden.
4. Garnish and Serve: Once baked, let it cool for a few minutes. Sprinkle some fresh parsley over the top before serving.

Why You’ll Love This Dish:

• Protein-packed: Thanks to the cottage cheese and eggs, this dish is a fantastic source of protein—perfect for keeping you full and energized.
• Low-calorie and nutritious: At under 250 calories per serving, it’s a guilt-free option packed with nutrients.
• Versatile and easy: You can easily adapt it by adding different herbs or even throwing in a few extra veggies you have on hand.

Serve it warm with a side of fresh greens or enjoy it as is. It’s a great make-ahead breakfast or a light dinner that you’ll keep coming back to. This dish truly shines with its simplicity and healthfulness—ideal for anyone craving something both clean and comforting.

Fall-Inspired Cottage Cheese and Pumpkin Egg Bake

Fall-Inspired Cottage Cheese and Pumpkin Egg Bake

Picture this: a warm, cozy casserole with the sweet, earthy notes of pumpkin, combined with creamy cottage cheese and the richness of perfectly baked eggs. This dish is autumn comfort in a single pan, and it’s simple enough for a weekday dinner while being special enough for a weekend brunch. It’s satisfying, nutritious, and under 250 calories per serve—just the kind of meal you want as the leaves begin to turn.

Ingredients:

• 1 cup pumpkin purée (not pumpkin pie filling, just pure pumpkin goodness)
• 1 cup low-fat cottage cheese (adds a creamy texture and great protein boost)
• 4 large eggs (we’re using them for that satisfying richness)
• 1 teaspoon ground cinnamon (because fall without cinnamon is like summer without sunshine)
• ¼ teaspoon ground nutmeg (just a touch to enhance that warm, spicy feel)
• ¼ teaspoon salt (balances the flavors perfectly)
• Freshly cracked black pepper to taste
• Cooking spray or 1 teaspoon olive oil (to make sure nothing sticks)

Directions:

• Preheat your oven to 350°F (175°C). Start by taking out a baking dish—something around 8×8 inches works great, or any dish that makes you feel cozy. Give it a quick spray with cooking spray or lightly coat it with olive oil.
• In a mixing bowl, combine your pumpkin purée and cottage cheese. Stir until they’re smooth and friendly with each other—this blend is what makes the bake creamy, but still light.
• Season the mixture with cinnamon, nutmeg, salt, and a good sprinkle of black pepper. Give it another good mix—this is where the fall magic starts.
• Pour the pumpkin and cheese mixture into your baking dish, smoothing it out with the back of a spoon so everything is even.
• Now, create four little wells in the mixture—almost like making craters on the moon. Crack one egg into each of those wells. Sprinkle a bit of salt and pepper over each egg for extra flavor.
• Carefully transfer your dish to the oven and bake for about 25-30 minutes, or until the egg whites are set but the yolks are still slightly runny, if you like them that way. If you prefer a firmer yolk, add an extra 5 minutes or so.
• Let it cool for a few minutes before digging in. Serve it straight from the dish, enjoying the way the creamy pumpkin and cottage cheese contrast with the richness of the egg.

Tips:

Storage: Leftovers keep well for a day or two in the fridge, and it’s just as comforting when reheated.

Perfect Pairing: Serve it with a side of sautéed greens or a fresh arugula salad for extra color and crunch.

Cottage Cheese Breakfast Casserole with Zucchini

Cottage Cheese Breakfast Casserole with Zucchini
Let me tell you, this Cottage Cheese Breakfast Casserole with Zucchini is an absolute game-changer for mornings. It’s light, fluffy, and full of cheesy goodness, while the zucchini adds a tender bite that keeps it fresh. Perfect for those busy mornings when you want something comforting but healthy too—and it’s under 250 calories per serving! Let’s dive in.

Ingredients
Here’s what you’ll need to bring this delicious breakfast to life:

• 1 cup cottage cheese (low-fat to keep it lighter)
• 4 large eggs
• 1 medium zucchini, grated (make sure to squeeze out extra moisture)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Optional: A sprinkle of fresh dill or parsley for garnish

How to Make It
Alright, friend, this is a breeze to put together. You’re basically mixing everything up and baking it—it’s that simple!

• Start by preheating your oven to 350°F (175°C).
• Grease a small baking dish (about 8×8 inches works great) so nothing sticks.
• In a large bowl, whisk together the cottage cheese and eggs until well blended.
• Fold in the grated zucchini, Parmesan cheese, salt, black pepper, and garlic powder.
• Pour the mixture into your greased baking dish, spreading it out evenly.
• Pop it in the oven and bake for about 30-35 minutes or until the top is golden and the center is set.

Tips for Serving

• Let it cool for a few minutes before cutting into it—this helps it set nicely.
• Garnish with some fresh herbs like dill or parsley if you’re feeling fancy.
• Serve with a side of fresh fruit or a simple leafy salad to round out the meal.

Why You’ll Love It
This casserole is super versatile. It’s got that satisfying savory flavor, but it’s light enough that you won’t feel weighed down. The cottage cheese and eggs bring a protein punch that keeps you full, while the zucchini adds just enough texture and freshness. Plus, it’s perfect for meal prep—just slice it up, store it in the fridge, and enjoy it all week long. Whether you’re into low-carb eating or just want a breakfast that’s tasty and nutritious, this dish has got you covered!

Cottage Cheese Tortilla Egg Casserole

Cottage Cheese Tortilla Egg Casserole

Imagine waking up to the smell of a comforting, golden-baked casserole that’s not only delicious but also nourishing. This Cottage Cheese Tortilla Egg Casserole is perfect for a wholesome breakfast or brunch. It’s loaded with creamy layers of cottage cheese, fluffy eggs, and soft tortillas, topped off with fresh avocado and a burst of zesty salsa. Trust me, it’s a game-changer for those mornings when you need something hearty, yet healthy!

Ingredients:

• 4 large eggs
• 1 cup low-fat cottage cheese
• 3 small whole-wheat tortillas, cut into quarters
• ½ cup shredded low-fat mozzarella cheese
• ¼ cup diced onions
• ¼ cup diced bell peppers (any color)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray or 1 teaspoon olive oil (to grease the dish)
• Optional toppings: ½ avocado (sliced), ¼ cup fresh salsa, fresh cilantro for garnish

Instructions:

• Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with cooking spray or a little olive oil.
• In a mixing bowl, whisk together the eggs, cottage cheese, salt, and black pepper. Stir in the diced onions and bell peppers for extra flavor and nutrition.
• Layer the tortillas at the bottom of your greased baking dish. Pour about half of the egg mixture over the tortillas, spreading it evenly.
• Add another layer of tortillas, then pour the remaining egg mixture on top. Sprinkle the shredded mozzarella cheese over the top—this is what will give it that irresistible golden crust.
• Bake for about 25-30 minutes, or until the casserole is set in the center and lightly browned on top.
• Let it cool for a few minutes before slicing. Top with fresh avocado slices, a dollop of salsa, and some chopped cilantro if you like.

Why You’ll Love It:

• Under 250 Calories per Serving: Light enough to keep your morning guilt-free, but still filling.
• Protein-Packed: Eggs and cottage cheese give you a solid protein boost, making this casserole a great way to fuel your day.
• Customizable: Add your favorite veggies! Broccoli, spinach, or even mushrooms work great if you want to make it more like a “Broccoli Casserole Recipes Healthy” twist.
• Make-Ahead Friendly: Make it the night before, and you’ve got an easy heat-and-eat breakfast waiting for you.

Serve it up with a side of fresh fruit or a green salad if it’s brunch time—you’ll be coming back for seconds, guaranteed!

Cottage Cheese and Mushroom Quiche

Cottage Cheese and Mushroom Quiche

Picture this: a quiche that’s creamy, packed with flavors, and light enough to fit right into your healthy meal plan. The cottage cheese gives it that soft, creamy texture, while the mushrooms add an earthy balance. It’s the kind of dish that makes you feel like you’ve put a lot of effort in, even though it’s actually really easy. Perfect for when you want something impressive but not complicated.

Ingredients:

• 1 pre-made whole wheat pie crust (reduced calorie version)
• 2 cups sliced mushrooms (button or cremini work great)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup low-fat cottage cheese
• 3 large eggs
• 1/4 cup skim milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• Olive oil spray (for cooking)

Instructions:

• Preheat the Oven: Start by preheating your oven to 350°F (175°C). While it heats up, you can get your pie crust ready. If you’re using a pre-made one, pop it into a pie dish and let it sit for a bit.
• Cook the Mushrooms: In a pan over medium heat, spray a little olive oil. Add the chopped onion and minced garlic, cooking until the onion becomes soft and the garlic smells amazing. Toss in the sliced mushrooms and let them cook down until they release all their moisture and start to brown—about 5 to 7 minutes. Let them cool a little after cooking.
• Prepare the Filling: In a bowl, mix together the cottage cheese, eggs, and skim milk. Add the salt, pepper, and dried thyme. Stir until it’s all combined and looks like it’s going to be delicious.
• Assemble the Quiche: Spread the cooked mushroom mixture evenly across the pie crust. Pour the cottage cheese and egg mixture over the mushrooms. Give it a little shake to make sure everything is nice and even.
• Bake: Place the quiche in the preheated oven and bake for about 35-40 minutes, or until the top is set and has a lovely golden color. You’ll know it’s ready when you give it a slight shake and it doesn’t jiggle too much in the center.
• Cool and Serve: Let it cool for a few minutes before slicing. This makes sure it’s set properly and makes it easier to serve. Pair it with a side salad or roasted veggies for a perfect light meal.

Why You’ll Love It:

• It’s under 250 calories per slice, which means you can enjoy it without any guilt.
• Loaded with protein from the cottage cheese and eggs.
• Great for breakfast, brunch, or even a light dinner.
• You can make it ahead of time and store it in the fridge for those busy days.

Give this quiche a try and let me know if it’s not just the most comforting yet healthy thing you’ve had all week. It’s the kind of dish you’ll want to keep in your meal rotation!