High Protein Egg Casserole (Printable)
Protein-packed egg casserole with turkey, cottage and cheddar, spinach and peppers—simple, filling breakfast or brunch.
# What You'll Need:
→ Protein
01 - 8 large eggs
02 - 1 cup low-fat cottage cheese
03 - 1 cup shredded reduced-fat cheddar cheese
04 - 7 oz lean turkey sausage or chicken breast, cooked and diced
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 small onion, finely chopped
07 - 2 cups baby spinach, roughly chopped
→ Seasonings
08 - 1 teaspoon olive oil
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
# How To Make:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, sautéing for 3 to 4 minutes until softened. Add the spinach and cook for 1 additional minute until wilted. Remove from heat and set aside.
03 - In a large bowl, beat the eggs thoroughly. Whisk in the cottage cheese, cheddar cheese, salt, black pepper, smoked paprika, and dried oregano until well combined. Fold in the cooked diced sausage or chicken and the sautéed vegetables.
04 - Pour the egg mixture into the prepared baking dish, spreading it out evenly with a spatula.
05 - Bake for 35 to 40 minutes, or until the center is fully set and the top is golden brown. A knife inserted into the center should come out clean.
06 - Allow the casserole to cool for 5 minutes before cutting into squares. Serve warm.
# Expert Tips:
01 -
- Cottage cheese is the unexpected trick that makes every bite impossibly creamy without weighing you down.
- You get a full 22 grams of protein per serving, which means no midmorning crash or snack drawer raids.
02 -
- Underbaking by even five minutes leaves a wet center that sinks when you cut it, so trust the toothpick test before pulling it out.
- Cottage cheese curds might look strange in raw egg batter, but they melt completely during baking and become the creamiest surprise.
03 -
- Let the sautéed vegetables cool for a few minutes before adding them to the eggs so they do not start scrambling the mixture on contact.
- A light dusting of extra cheddar on top in the last five minutes of baking creates a crust that people will fight over.