Sausage, Egg, and Cheese Casserole Recipe
Hearty, cheesy, and packed with protein, this sausage egg and cheese casserole will be your new favorite way to kick off the morning. Everything bakes in one dish, so cleanup is a breeze and the leftovers are genuinely something to look forward to. With savory turkey sausage, melty cheddar, and tender veggies all baked into a fluffy egg mixture, this breakfast casserole is one of those secret weapons every home cook should have up their sleeve.
Servings: 12 Servings
Calories: 233kcal
Ingredients
- 2 lbs turkey sausage see ingredients below for homemade mix
- 12 eggs
- 1 cup cottage cheese
- 1/4 cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ red onion diced
- ½ green bell pepper diced
- ½ red bell pepper diced
- 3 oz frozen spinach
- 2 cups reduced fat cheddar cheese shredded
Turkey Sausage Mix (Optional)
- non stick spray
- 2 lbs ground turkey
- 1½ teaspoons smoked paprika
- 3 teaspoons dried sage
- 1½ teaspoons coriander seeds
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper powder
- 3 teaspoons black pepper
- 1½ teaspoons salt
Instructions
- Preheat the oven to 350°F/175°C and grease a 9×13" casserole dish.
- Use a little non-stick spray if needed, and cook the sausage in a medium sized skillet over medium heat, until it is cooked through with no pink bits left, about 5 minutes. If you're making the sausage from scratch, just add all of the ingredients to the pan and mix as you cook. Remove the cooked meat with a slotted spoon (leaving any juices behind) and set aside.non stick spray, 2 lbs ground turkey, 1½ teaspoons smoked paprika, 3 teaspoons dried sage, 1½ teaspoons coriander seeds, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper powder, 3 teaspoons black pepper, 1½ teaspoons salt
- In the same pan with the juices, add the onion, peppers, and frozen spinach, and cook for about 5-10 minutes, until the veggies soften, the spinach thaws, and the extra liquid in the pan evaporates.½ red onion, ½ green bell pepper, ½ red bell pepper, 3 oz frozen spinach
- While the veggies are cooking, add the eggs, cottage cheese, and milk to a large mixing bowl (or blender) and blend with an immersion blender until the cottage cheese is smooth. Don't over-blend – we don't want the eggs to froth too much.12 eggs, 1 cup cottage cheese, 1/4 cup milk
- Add the shredded cheese, cooked meat, cooked vegetables, salt, and pepper to the large bowl with the cottage cheese mixture in it, and mix well.1 teaspoon salt, ½ teaspoon ground black pepper, 2 cups reduced fat cheddar cheese
- Pour the mixture into the prepared casserole dish and bake for 40-50 minutes until the edges are set and the middle is just about set (maybe a little jiggle in the very center, but otherwise it should be cooked).
- Allow the cottage cheese egg bake to cool for 10 minutes, and then slice into 12 squares, and enjoy!
Notes
- Don’t overblend: If you’re using a blender for the egg mixture, pulse just enough to smooth out the cottage cheese. Too much blending makes it frothy.
- Use a slotted spoon: This helps drain any juices from the sausage before mixing it in. I like to cook my veggies in the liquid for extra flavor.
- Squeeze the spinach: Frozen spinach holds a lot of water. Press it out with a clean towel or your hands to avoid a soggy bake.
- Watch the center: The edges will set first. Look for a gentle jiggle in the middle - it’ll finish setting as it cools.
- Let it rest: Don’t skip the 10-minute cooling time. It makes slicing neater and helps the texture firm up.
- Scale it down: Halve the ingredients and use an 8x8 inch dish for a smaller batch.
Storage instructions:
- Fridge: Store cooked patties in an airtight container in the refrigerator for up to 4 days.
- Freezer: Let them cool completely, then freeze in a single layer before transferring to a container or bag. They’ll keep well for up to 3 months.
- Reheat: Warm them in a skillet over medium heat, microwave in short bursts, use the oven at 350°F, or reheat in the air fryer.
- Meal prep tip: Freeze individually so you can pull out exactly what you need without defrosting the whole batch.
Nutrition
Calories: 233kcal | Carbohydrates: 3g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 909mg | Potassium: 339mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1346IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg