This Easy Egg and Cheese Breakfast Casserole is a one-bowl recipe that’s high protein and quick to throw together! Makes a great meal prep recipe for the weekend!

​When I look at breakfast recipes, I look for a few different things:

• Protein
• Fiber
• Ease of cooking

Our mornings are busy. And if I don’t have a breakfast prepared ahead of time, I won’t eat as well as I should.

My husband also leaves for work at 5:30 every morning, so he likes being able to easily pull something out of the fridge and heat it.

This egg casserole recipe is high in protein, using both eggs and cottage cheese to make a big and filling breakfast. And it tastes even better the next morning!

Scroll to the bottom of the post to get to the recipe card. Or keep reading for extra tips and tricks for this easy breakfast casserole recipe!

A great option for meal prep

Like I said above, I like having breakfast prepared ahead of time. And having ADHD, I easily get overwhelmed with all the things on my to-do list.

So if I can at least check breakfast off my list, my day will go much more smoothly!

With just an hour a week, you can easily prepare a breakfast or snack for your busy week. I do this every Sunday afternoon, and the time and stress saved is incredible. A little bit goes a long way!

Best times to serve this

This is a simple breakfast idea, but there are so many opportunities to let others try this too!

• Christmas morning or other holiday mornings
• Sunday morning brunch
• Easter brunch
• Other special occasions

Ingredients

Eggs

Cottage cheese

Shredded cheddar cheese

Flour

Baby spinach

Additions/Substitutions

Cheese: You can use sharp cheddar cheese, pepperjack cheese, or any other favorite type.

Vegetables: Feel free to add green onions, red bell pepper, green bell pepper, mushrooms, or other favorites.

Meat: I’ve actually browned up some turkey sausage and added it to this for an extra protein boost! Leftover ham would be good, too.

How to make

Preheat oven to 350 degrees F.

Mix all ingredients in a large bowl and pour the egg mixture into a greased 9×13 casserole dish. Smooth the mixture evenly.

Bake for 40 minutes or until the casserole starts to brown on top and a knife in the center of the casserole comes out clean.

Let sit for 5-10 minutes, then cut into 8 individual servings and enjoy.

How long does this last in the fridge?

Leftover egg casserole should be used up within 5-7 days of making it. 

After it’s cooled to room temperature, store leftovers in an airtight container in the fridge. This is the best way, and will help your casserole last as long as possible.

In my experience, most egg dishes last about a week in the fridge. If it has fresh meat in it like sausage, it may last a shorter time.

If you don’t think you’ll use it up in time, you can always freeze it! I freeze cooked casserole dishes all the time. The easiest way is to cut it up first, then freeze individually for an easy breakfast the next day.

I never bother freezing an unbaked casserole. It’s just a bit of a hassle and it doesn’t take much more time to bake it along with whatever else you’re doing.

What to serve with this

This breakfast egg casserole is pretty low carb. So if you want to add some extra carbs, add a side of fresh fruit, hash browns, or toast.

I typically eat this with some whole wheat toast or an English muffin, with a banana or sliced apple. The protein in this casserole is enough to keep me full for a long time!

If this is for a brunch, here are other things to serve with it:

• French toast
• Hash browns
• Bagels with cream cheese
• Green salad (Especially if it’s close to lunch time, too!)

Other great brunch recipes

Need some more easy recipes for breakfast or brunch? Here are some of my favorite recipes!

• Baked Blueberry Oatmeal Cups
• Hash Brown Breakfast Casserole
• Peach Baked Oatmeal
• Freezer Ham and Egg Casserole
• Cheesy Ham and Potato Casserole
• Breakfast Burrito Packs