This mouth watering easy Cottage Cheese Egg Casserole is super easy to make and incredibly delicious. Beaten eggs mixed with cottage cheese and then baked to perfection! It’s fluffy and filling!  This Cottage Cheese Egg Casserole will be a crowd pleaser at your Easter brunch or weekend brunch!

Makes 12 servings

Have you ever scrambled your eggs on the stove with cottage cheese?!

If you haven’t tried this combination…you definitely NEED to! It’s my favorite way to make scrambled eggs! The added cottage cheese give the eggs a nice creamy flavor and a perfect light and fluffy texture! This Cottage Cheese Egg Casserole is simple to throw together and packed with 15 grams of protein per serving to keep you full and satisfied for hours!

What ingredients do I need to make this Cottage Cheese Egg Casserole?

• Low fat cottage cheese -I love using “Good Culture” cottage cheese it’s my go to! 
• Large eggs
• Reduced fat shredded cheese 
• Salt and pepper– to taste 
• Optional mix in’s– see list below

What other ingredients could I add to this Cottage Cheese Egg Casserole?

• Bacon-cooked and crumbled
• Sausage-cooked and crumbles
• Diced ham-cooked
• Diced green onions
• Diced bell peppers
• Spinach leaves, torn
• Green chiles
• Diced mushrooms
• Cut broccoli
• Minced chives

Vegetables are best if they have been pre-cooked-be sure to pat the vegetables dry with a clean paper towel so that the eggs are not so runny.

How do I make this Cottage Cheese Egg Casserole?

Preheat oven to 375 degrees.

Generously spray a 9×13 baking dish with non stick cooking spray. 

In a large bowl, whisk eggs, cottage cheese, cheese, salt and black pepper.

Whisk until well combined. 

I like to use THIS hand whisk from Amazon.

The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, which is ok. 

Pour the eggs into the prepared baking dish. Sprinkle any optional mix-ins around evenly.

Bake until the eggs are puffed and set, approximately 20-28 minutes. 

Check the casserole at the 20 minutes mark, and every few minutes until the center is no longer jiggly. 

Cut into 12 even squares.

Garnish with fresh chopped parsley, if desired and serve immediately. 

Leftovers can be stored in the refrigerator and reheated in the microwave.

Note: The eggs are fluffier when they first come out of the oven and will flatten a bit once they settle and the heat escapes-that is totally normal. But don’t you worry they taste amazing!

Ingredients:

• 1 (24 oz) container low fat cottage cheese – I love using “Good Culture” cottage cheese. It’s my favorite!
• 12 large eggs
• 1/2 cup reduced fat shredded cheese 
• Salt and pepper, to taste 

Directions:

1. Preheat oven to 375 degrees. Generously spray a 9×13 baking dish with non stick cooking spray. 
2. In a large bowl, whisk eggs, cottage cheese, cheese, salt and black pepper. Whisk until well combined. Note:The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, which is ok. 
3. Pour the egg mixture into the prepared baking dish. Sprinkle any optional mix-ins around evenly.
4. Bake until the eggs are puffed and set, approximately 20-28 minutes. 
5. Check the casserole at the 20 minutes mark, and every few minutes until the center is no longer jiggly. 
6. Cut into squares and serve immediately. Leftovers can be stored in the refrigerator and reheated in the microwave.
   

Makes 12 servings 

• 2 WW Points® per serving without additional add in’s
• 2 WW Points per serving with 1/2 cup jimmy dean’s sausage crumbles and any steamed veggies

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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