Name: Cottage Cheese Egg Bake
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 tbsp olive oil; 1 medium yellow onion (finely chopped (about 150g)); 450 g good-quality pork sausage meat (casings removed); 10 large free-range eggs; 450 g full-fat cottage cheese; 120 ml whole milk; 3 spring onions (thinly sliced); 1 tsp Dijon mustard; ½ tsp salt; ½ tsp black pepper (freshly ground); ¼ tsp nutmeg (freshly grated); 120 g mature cheddar cheese (grated); 80 g Gruyère cheese (grated)

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There’s something deeply satisfying about pulling a golden, puffed-up breakfast casserole from the oven on a slow weekend morning. The aroma fills the kitchen, promising a meal that’s both comforting and substantial enough to fuel the day. This Cottage Cheese Egg Bake has become my go-to for exactly those moments. I’ve been making this for over 6 years, and it never disappoints. It’s a brilliant way to transform simple eggs into something truly special, creating a dish that’s incredibly light and custardy, yet packed with savoury flavour.

What makes this particular egg bake stand out is the secret ingredient: blended cottage cheese. Before you have any doubts, hear me out! When whisked into the eggs, it melts away, leaving behind no trace of its texture but lending an unbelievable creaminess and a significant protein boost. The result is a pan of the most wonderfully fluffy eggs you can imagine, studded with savoury sausage, sharp cheddar, and nutty Gruyère. It’s a far cry from the dense, heavy breakfast casseroles you might be used to.

This recipe works beautifully for a family brunch, but I also love making a batch on a Sunday to have breakfasts sorted for the next few days. It reheats brilliantly, making those busy weekday mornings feel a little more civilised. If you’re after a high-protein breakfast that feels indulgent without being complicated, this is the one for you.

Recipe Overview

This Cottage Cheese Egg Bake is a savoury, protein-rich breakfast casserole that uses blended cottage cheese to create a remarkably light and fluffy texture. The base is a rich, custardy egg mixture, layered with browned pork sausage, onions, and two types of cheese for depth of flavour. I’ve tested this with various cheeses, and the combination of a sharp cheddar and a nutty Gruyère provides the best balance. It bakes up golden brown on top, with a centre that’s perfectly set but still tender.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 8 people
Difficulty: Easy

Why You’ll Love This Cottage Cheese Egg Bake

Genuine Flavour: The taste is rich and savoury, not just eggy. The seasoned pork sausage provides a hearty base, while the sharp cheddar gives a familiar tang and the Gruyère adds a lovely, nutty complexity that elevates the whole dish.
Ready in Under an Hour: From starting the prep to pulling it out of the oven, this entire meal comes together in about 55 minutes, making it very manageable for a weekend morning.
Flexible Recipe: This is a fantastic base for customisation. You can swap the pork sausage for cooked bacon or chorizo. For a vegetarian option, use a mix of sautéed mushrooms, spinach, and peppers. The cheese can also be varied – a smoked Gouda or Monterey Jack would be delicious.
Great for Meal Prep: This breakfast casserole is ideal when you want to get ahead. It slices neatly once cooled and the portions can be refrigerated or frozen, providing a satisfying protein breakfast all week long.
Family Tested: This recipe always gets compliments whenever I make it for guests. My entire family enjoys it, and it has a way of making a regular Saturday feel like a special occasion. It’s a staple in my kitchen for a reason.

Cottage Cheese Egg Bake

⏱️ 20 min prep • 🍳 40 min cook • 👥 8 servings

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Ingredients You’ll Need

For this recipe, I recommend using full-fat cottage cheese as it yields the creamiest, most stable result. I often use Longley Farm brand if I can find it, as its flavour is superb. The quality of your sausage and cheese will also make a noticeable difference, so use the best you can.

1 tbsp olive oil
1 medium yellow onion, finely chopped (about 150g)
450g good-quality pork sausage meat, casings removed
10 large free-range eggs
450g full-fat cottage cheese
120ml whole milk
3 spring onions, thinly sliced
1 tsp Dijon mustard
½ tsp salt
½ tsp black pepper, freshly ground
¼ tsp nutmeg, freshly grated
120g mature cheddar cheese, grated
80g Gruyère cheese, grated

Marcus’s Tip: Don’t be tempted to use pre-grated cheese. Blocks of cheddar and Gruyère that you grate yourself melt much more smoothly because they don’t have the anti-caking agents found in packaged shredded cheese.

How to Make Cottage Cheese Egg Bake

The process for making these cottage cheese eggs is straightforward. The key step is blending the cottage cheese until it’s completely smooth – this is what guarantees a silky, uniform texture in the final bake.

Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9×13 inch) baking dish with butter or a little oil.
Cook the Sausage and Onion: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 4-5 minutes until it begins to soften. Add the sausage meat to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes, until it’s browned all over and no pink remains. Drain off any excess fat and set aside.
Create the Egg Base: In a large mixing bowl, crack the 10 eggs and whisk them lightly, just enough to break up the yolks.
Blend the Cottage Cheese: Place the cottage cheese in a blender or food processor. Blend for 30-60 seconds until it is completely smooth and creamy, with no lumps remaining. This step is essential for achieving the best texture. Scrape the smooth cottage cheese into the bowl with the eggs.
Combine the Wet Ingredients: To the egg and cottage cheese mixture, add the whole milk, Dijon mustard, salt, pepper, and freshly grated nutmeg. Whisk everything together until it’s well combined and uniform in colour.
Add the Fillings: Stir the cooked sausage and onion mixture, the sliced spring onions, and about two-thirds of both the cheddar and Gruyère cheeses into the egg mixture.
Assemble the Casserole: Pour the entire mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining grated cheese over the top. What works best for me is ensuring the cheese covers the surface right to the edges for a lovely, crispy crust.
Bake Until Golden: Place the dish in the preheated oven and bake for 35-40 minutes. The bake is ready when the centre is just set (it shouldn’t jiggle when gently shaken) and the top is puffed and golden brown.
Rest Before Serving: Remove the egg bake from the oven and let it rest on a wire rack for at least 10 minutes before slicing and serving. This allows it to set up properly, making it much easier to cut into clean squares.

Tips From My Kitchen

Temperature Control: Cooking eggs gently is key. An oven that’s too hot can make the bake watery or rubbery. Stick to 180°C (160°C fan) and check for doneness around the 35-minute mark. A knife inserted into the centre should come out clean.
The Secret Step: I can’t stress this enough: blending the cottage cheese is the game-changer. I learned that simply stirring it in leaves an undesirable lumpy texture. Taking that extra minute to blend it creates that signature smooth, souffle-like consistency.
Make-Ahead: You can fully assemble the unbaked casserole the night before. Cover it tightly with cling film and refrigerate. The next morning, remove it from the fridge 30 minutes before baking to take the chill off, then bake as directed, possibly adding 5-10 minutes to the cooking time.
Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 60-90 seconds or in a low-temperature oven until warmed through.

Equipment You’ll Need

23×33 cm (9×13 inch) baking dish
Blender or food processor
Large frying pan
Large mixing bowl
Whisk and spatula
Cheese grater

Common Mistakes to Avoid

Using Low-Fat Cottage Cheese: While it might seem like a healthier choice, low-fat cottage cheese contains more water and can lead to a slightly runny or separated egg bake. Full-fat provides the necessary richness and structure.
Not Draining the Sausage: Sausage releases a fair amount of fat as it cooks. Failing to drain this off can make the final dish greasy. Tip the pan and use a spoon to remove the excess liquid fat before adding it to the egg mixture.
Skipping the Rest Time: It’s tempting to slice into it the moment it comes out of the oven, but letting the casserole rest for 10 minutes is crucial. This allows the residual heat to finish cooking the centre gently and helps the structure firm up for clean, beautiful slices.

What to Serve With This Cottage Cheese Egg Bake

This breakfast casserole is a hearty meal on its own, but it pairs wonderfully with a few simple sides to round out the meal. When we have guests, I often serve it alongside some other brunch favourites, much like our Easy Sheet Pan Pancakes Recipe For A Crowd for those who like a bit of sweet with their savoury.

Fresh Avocado and Tomato Salad: A simple salad of sliced avocado, cherry tomatoes, and a light vinaigrette provides a fresh, acidic contrast to the richness of the egg bake.
Toasted Sourdough Bread: A thick slice of crusty, toasted sourdough is perfect for scooping up every last bit from the plate.

– Fruit Salad: A colourful bowl of fresh berries, melon, and citrus offers a light and refreshing counterpoint to the savoury main dish.

A Good Cup of Coffee: A freshly brewed, strong cup of coffee is the ideal beverage pairing for a leisurely brunch.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. There are two ways to do this. You can fully bake it, let it cool, and then store it in the fridge for up to 4 days to be reheated in portions. Alternatively, you can assemble the entire raw casserole in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking.

Why do I need to blend the cottage cheese?

Blending the cottage cheese is the key to getting a perfectly smooth and creamy texture. If you skip this step and just mix it in, the curds won’t fully break down, and you’ll have a lumpy texture in your final dish. Blending creates a smooth, liquid base that incorporates seamlessly with the eggs for that light, fluffy result.

How do I store leftovers?

Allow the egg bake to cool completely, then either cover the entire dish tightly with foil or transfer individual slices to an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 2 months.

Can I use different vegetables or meat?

Yes, this recipe is very forgiving. You could use crumbled bacon, diced ham, or cooked chorizo instead of sausage. For vegetables, try sautéed spinach (be sure to squeeze out all the water), mushrooms, bell peppers, or broccoli. Just ensure any vegetables with high water content are cooked first to prevent a watery bake. A handful of fresh herbs like chives or parsley would also be a lovely addition.

My egg bake turned out watery. What went wrong?

A watery egg bake is usually caused by excess moisture. The most common culprits are using low-fat cottage cheese (which has a higher water content) or adding vegetables that haven’t been pre-cooked to release their liquid. Always use full-fat cottage cheese and sauté any watery vegetables like mushrooms or spinach until their moisture has evaporated before adding them to the egg mixture. This is a common issue with egg dishes, and the BBC Good Food guide on eggs explains how temperature and moisture control are key.

Cottage Cheese Egg Bake

A savory, high-protein egg casserole made incredibly creamy with blended cottage cheese. Packed with sausage, spring onions, and a rich blend of cheddar and Gruyère, it's perfect for a satisfying breakfast or brunch.

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Prep Time 20

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 460

Ingredients Method Notes

Ingredients

1 tbsp olive oil
1 medium yellow onion finely chopped (about 150g)
450 g good-quality pork sausage meat casings removed
10 large free-range eggs
450 g full-fat cottage cheese
120 ml whole milk
3 spring onions thinly sliced
1 tsp Dijon mustard
½ tsp salt
½ tsp black pepper freshly ground
¼ tsp nutmeg freshly grated
120 g mature cheddar cheese grated
80 g Gruyère cheese grated

Method

Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish with butter or a little oil.
Cook the Sausage and Onion: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 4-5 minutes until it begins to soften. Add the sausage meat to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes, until it's browned all over and no pink remains. Drain off any excess fat and set aside.
Create the Egg Base: In a large mixing bowl, crack the 10 eggs and whisk them lightly, just enough to break up the yolks.
Blend the Cottage Cheese: Place the cottage cheese in a blender or food processor. Blend for 30-60 seconds until it is completely smooth and creamy, with no lumps remaining. This step is essential for achieving the best texture. Scrape the smooth cottage cheese into the bowl with the eggs.
Combine the Wet Ingredients: To the egg and cottage cheese mixture, add the whole milk, Dijon mustard, salt, pepper, and freshly grated nutmeg. Whisk everything together until it's well combined and uniform in colour.
Add the Fillings: Stir the cooked sausage and onion mixture, the sliced spring onions, and about two-thirds of both the cheddar and Gruyère cheeses into the egg mixture.
Assemble the Casserole: Pour the entire mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining grated cheese over the top. What works best for me is ensuring the cheese covers the surface right to the edges for a lovely, crispy crust.
Bake Until Golden: Place the dish in the preheated oven and bake for 35-40 minutes. The bake is ready when the centre is just set (it shouldn't jiggle when gently shaken) and the top is puffed and golden brown.
Rest Before Serving: Remove the egg bake from the oven and let it rest on a wire rack for at least 10 minutes before slicing and serving. This allows it to set up properly, making it much easier to cut into clean squares.

Notes

This bake is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheats beautifully in the microwave or oven.

I truly hope this Cottage Cheese Egg Bake becomes a treasured recipe in your kitchen, just as it is in mine. It’s a reliable, delicious, and nourishing way to start the day, whether for a special brunch or a simple weekday meal. If you try it, please let me know how it turned out in the comments below – I love hearing about your experiences! Happy cooking.

– Marcus Bennett