This Tuscan Cottage Cheese and Egg Bake is a stress-free, 6-ingredient breakfast recipe that’s perfect for meal prep or hosting. It’s high in protein, low in carbs, and sneaks in a bunch of spinach! Even cottage cheese skeptics will love how easy and flavorful this is.
It’s been a bit since I’ve made a new breakfast recipe! For a while, I was just having omelettes every morning. And don’t get me wrong, I’m still OBSESSED with omelettes, but it’s nice to branch out and keep it interesting. Plus, I know that not everyone has time to make an omelette from scratch every morning before work. So, I set out to make a new egg bake recipe that’s perfect as quick grab-n-go fuel.
And that leads us to this Tuscan Cottage Cheese and Egg Bake! I cannot believe how delicious this one turned out, especially considering it took all of 10 minutes to prep (not including the cook time). Plus, you’ll have plenty of leftovers to enjoy throughout the week – who doesn’t love a healthy breakfast that’s prepped and ready to go in the fridge!?
This recipe really is the perfect combination of flavorful italian sausage and sun-dried tomatoes with protein-packed eggs and cottage cheese…and of course some sneaky spinach! It covers all the bases and will be your newest breakfast obsession (even if you think you don’t like cottage cheese.)
Why You’ll Love this Tuscan Cottage Cheese and Egg Bake
- This savory breakfast is high in protein and low in carbs.
- It works great for meal prep!
- There’s only a few minutes of prep work involved.
- It’s full of flavor from the italian sausage and sun-dried tomatoes.
- This cottage cheese and egg bake is an easy way to get protein and veggies in first thing in the morning.
What You Need to Make this Tuscan Cottage Cheese and Egg Bake
- Eggs: 10 large eggs (preferably pasture-raised) provide protein, healthy fats and a ton of micronutrients.
- Cottage Cheese: Plain, full-fat cottage cheese gets blended with the eggs for additional rich flavor and protein!
- Kosher Salt, Black Pepper & Garlic Powder: Since the italian sausage and sun-dried tomatoes already have so much flavor on their own, we only need a few extras here.
- Mild Italian Sausage: Ground italian pork or chicken sausage can be used here. You could also use the pre-cooked links…just chop them up and skip step #1 of the recipe.
- Spinach: Fresh, not frozen spinach. Chop finely before adding it to the egg mixture.
- Sun-Dried Tomatoes: Make sure to buy the sun-dried tomatoes that come packed in a jar of oil! Then, remove them from the oil before chopping & using in this recipe.
How To Make this Tuscan Cottage Cheese and Egg Bake
Cook the Italian Sausage:
First, preheat your oven to 350F. Then, bring a large pan to medium heat. Once hot, add ground sausage and break apart into tiny pieces with your spatula. Continue cooking until done through, about 5 minutes. Drain off any excess fat.
Blend the Cottage Cheese and Eggs:
Next, add eggs, cottage cheese, salt, pepper & garlic powder to your blender. Blend until smooth and combined – this should happen pretty quickly.
Add Everything to a Baking Dish:
Then, pour the blended cottage cheese and egg mixture into your baking dish. Add in the cooked sausage, chopped spinach and chopped sun-dried tomatoes. Stir with a spatula to evenly distribute the mix-ins.
Bake the Casserole & Enjoy
Finally, transfer baking dish to the oven and cook for about 35 minutes, or until it feels set when you touch the eggs. Allow it to cool slightly before cutting into 6-8 even pieces. Enjoy!
Are there are any Substitutes for Cottage Cheese?
Even if you’re a self-proclaimed cottage cheese hater, I know you’re going to love this one! You can’t tell there’s cottage cheese in it at all. In fact, since it gets blended with the eggs, the texture is smooth and creamy instead of lumpy. Also, it adds some rich cheesy flavor as well as a ton of protein!
Therefore, I wouldn’t recommend omitting or substituting the cottage cheese unless you are dairy-free. I haven’t made a dairy-free version of this recipe specifically, however in the past I’ve made a few other egg bakes that only require eggs and milk. So, you could try omitting the cottage cheese and adding in 1/2 cup of unsweetened non-dairy milk. Let me know if you try it, and how it goes for you.
Looking for a Lower Fat Option? Try This!
In this tuscan cottage cheese and egg bake recipe, I used whole eggs, full-fat cottage cheese and pork sausage. However, if you’re looking for a lower fat option, you can try making this with 8 eggs + 1/2 cup egg whites instead. Additionally, feel free to swap in low-fat or non-fat cottage cheese and use italian chicken sausage instead of pork.
Can I Meal Prep this Tuscan Cottage Cheese and Egg Bake?
Yes! That’s exactly what this tuscan cottage cheese and egg bake is meant for. It makes about 6-8 servings, so you’ll have enough to feed 1-2 people for breakfast throughout the week. You can either keep it in the baking dish and wrap the top with plastic, or transfer the individual squares into an airtight container. Just make sure to let it cool fully before doing either of those things! It will stay good in the fridge for about 5 days.
This is best eaten fresh, but can be frozen if need be. To do so, wrap each individual slice in parchment paper and then put them into an airtight container or bag and freeze. When you’re ready too eat, remove the parchment paper, add to a plate, and microwave for about 2.5 minutes.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Breakfasts Recipes?
- Meal Prep Chipotle Egg Bake
- Chocolate Protein Pancakes
- Berry Chia Pudding
- Vegan Tropical Smoothie
- High-Protein Peanut Butter & Jelly Overnight Oats
- Brownie Baked Oatmeal
Tuscan Cottage Cheese and Egg Bake
Equipment
- large pan
- spatula
- 8×12" or 9×13" baking dish
Ingredients
- 10 large eggs
- 1 cup plain cottage cheese (I prefer full-fat)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 lb mild italian pork or chicken sausage *
- 2.5 oz fresh spinach (about 2 packed cups), chopped
- ⅓ cup sun-dried tomatoes chopped**
Instructions
- First, preheat your oven to 350F. Then, bring a large pan to medium heat. Once hot, add ground sausage and break apart into tiny pieces with your spatula. Continue cooking until done through, about 5 minutes. Drain off any excess fat.1 lb mild italian pork or chicken sausage
- Next, add eggs, cottage cheese, salt, pepper & garlic powder to your blender. Blend until smooth and combined – this should happen pretty quickly.10 large eggs, 1 cup plain cottage cheese, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder
- Pour blended cottage cheese and egg mixture into your baking dish. Then, add in the cooked sausage, chopped spinach and chopped sun-dried tomatoes. Stir with a spatula to evenly distribute the mix-ins.2.5 oz fresh spinach, ⅓ cup sun-dried tomatoes
- Transfer baking dish to the oven and cook for about 35 minutes, or until it feels set when you touch the eggs. Allow it to cool slightly before cutting into 6-8 even pieces. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Good. Easy. Cut in half and baked in an air fryer. Used chicken italian sausage. Skipped blender and just mixed up.
#munchinwithmaddie
Omg amazing…glad to hear it worked in the air fryer!
So good!! I made this for a morning football watch party and everyone loved it. Can’t wait to try it for meal prep too!
How fun!! Thank you Katie 🙂