This easy one-pan breakfast casserole recipe uses creamy cottage cheese to create a protein-packed savory breakfast. My family loves eating this and I love that it’s full of healthy proteins, fats, and nutrients (without the grains).
Ever since I discovered a better-for-you cottage cheese without fillers or carrageenan our menu includes cottage cheese again. You’ll find it in some grocery stores as the Good Culture Brand.
Best Breakfast Casserole for a Crowd
It’s tricky to find a gluten-free/grain-free breakfast casserole recipe that also has the classic custardy lightness. It turns out cottage cheese blended with the eggs does quite well. Like most of my favorite egg recipes, this easy breakfast casserole recipe is quick to throw together. It also doesn’t get many dishes dirty (just the blender and one pan).
Plus it’s endlessly versatile and easy to adapt, just change out the cheese, and meat, or even add different veggies. Anytime I have spinach starting to wilt in the fridge or leftover sautéed veggies, I know it’s time for eggs for breakfast. After all, repurposing leftovers is a busy mom’s go-to and a great way to provide variety without breaking the budget.
Make It Your Own Breakfast Bake
The recipe below is one of my family’s favorite flavor combinations, but feel free to change things up! We really like the garlicky onion flavor, but you can reduce the garlic and onion powder to 1/2 teaspoon each if preferred. I also don’t add salt because I find the cheese has enough. If you’re using less salty cheese or just prefer more, try adding 1/2 teaspoon salt.
Pepperjack, Mozzarella, cheddar cheese, and Swiss cheese are a few good options.
I use crispy bacon here but you could also try pork sausage or breakfast sausage. Cook the sausage in a large skillet until golden brown. Then drain and add the cooked sausage to the egg mixture. Beef or even Italian sausage could also work in this egg casserole.
If you want to add some more carbs (without the grains), sweet potato or shredded hash browns work well. You can use fresh or frozen hash browns (that have been thawed). I mix the hash browns in with the veggies and spread them in the bottom of the casserole dish.
For veggies, saute some diced bell peppers or onion over medium-heat. This adds another layer of flavor! You can also add some spice with black pepper, red pepper, or even hot sauce. Or try adding some fresh herbs from the garden or Italian seasoning. There are really so many options here!
Make-Ahead Breakfast Casserole
This recipe can be made the night before and reheated the next morning (or even the day after). Just refrigerate the egg mixture in a covered container, then pour it into a casserole dish right before baking. It makes for the perfect overnight breakfast casserole for brunch or holidays like Christmas morning and Easter. This is often my go-to recipe for over overnight guests, or feeding a crowd (which is just a weekday at my house!).
If you need an on-the-go option, pour the breakfast casserole into muffin cups for a single-serving portable option.
Unfortunately, I don’t think this recipe would freeze well due to the cottage cheese, but if you try it and it works, let me know!
But Is Cheese Really “Healthy”?
We often eat eggs in the morning, but we did avoid dairy while we were healing my son’s dairy allergy and my autoimmune disease. Now we’re all doing well with bringing some dairy (from quality grass-fed sources) into the regular meal rotation. This means a cheesy breakfast casserole is possible again (something we went without for many years).
I tackle the controversy about whether or not dairy is a healthy food here. My opinion remains that a healthy diet is all about variety and observing how you feel when eating certain foods. If you’re looking for a dairy-free option, try this vegetable frittata recipe or ham and egg breakfast cups. Both are also easy to whip up, make ahead in quantity, or even freeze!
P.S. Don’t have a good cottage cheese option by you? Take matters into your own hands and make your own with this at-home cheese-making kit. This would be a great project to do with the kids!
Cheesy Breakfast Casserole Recipe
Servings
Equipment
Ingredients
- 16 oz cottage cheese
- 6 large eggs
- ¼ cup Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 slices bacon (cooked and crumbled, optional)
- 4 green onions (thinly sliced)
- 8 oz shredded cheese
Instructions
- Preheat the oven to 350°F.
- Grease a 9X13 baking dish with coconut or olive oil.
- In a blender or food processor, puree the cottage cheese until smooth.
- Add the eggs, Parmesan cheese, garlic powder, and onion powder and pulse until combined.
- Add the bacon and green onions if using and stir by hand to combine.
- Pour into the prepared baking dish and bake for 35-40 minutes or until a fork inserted into the center comes out clean.
- Top with cheese and return to oven until just melted.
- Serve immediately.
Nutrition
Notes
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Do you have a favorite grain-free breakfast casserole recipe? How would you adapt this recipe? I’d love to hear!
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