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High Protein Egg Casserole with Cottage Cheese baked golden topped with cherry tomatoes and basil
Joe Rooney

High Protein Egg Casserole with Cottage Cheese: Delicious Way to Power Up

This high protein egg casserole combines eggs and cottage cheese for a healthy and flavorful breakfast. Enhanced with fresh tomatoes and basil, it’s a gluten-free, satisfying start to your day.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 9 servings
Calories: 194
Ingredients Method Notes

Ingredients
  

  • 14 large eggs
  • 2 cups cottage cheese (low fat or full fat)
  • 1/2 cup milk
  • 1/2 cup shredded parmesan cheese (optional)
  • 1.5 cups cherry tomatoes
  • 1/2 cup loose fresh basil leaves
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Lightly grease a 9x13 casserole dish.
  3. Arrange the tomatoes and fresh basil along the bottom of the dish.
  4. In a large bowl, whisk together the eggs, cottage cheese, and milk.
  5. Add parmesan cheese if using.
  6. Sprinkle in the salt, pepper, and garlic powder.
  7. Pour the mixture over the basil and tomatoes.
  8. Bake for approximately 35 minutes, or until the casserole is puffy and the eggs are set.
  9. Let cool for at least 15 minutes before cutting into squares and serving.

Notes

  • Feel free to customize with your favorite veggies or herbs. This dish is excellent warm or cold and stores well for meal prep.