Best Breakfast Casserole
This Best Breakfast Casserole is high-protein, cheesy, fluffy, and perfect for Christmas morning or feeding a crowd any time of year. It’s make-ahead friendly, freezer-friendly, and absolutely delicious.
Servings 8
Equipment
- electric hand mixer
Ingredients
- 10 eggs
- ½ C flour - gluten free or regular
- 1 t salt
- 1 t baking powder
- 1 pint cottage cheese -low-fat or regular
- 1 lb shredded cheese - mild or medium cheddar colby jack, mexican blend
- ¼ C melted butter
- 1 lb breakfast sausage
Instructions
- Brown the sausage in a large sauté pan on medium-high heat. Strain if excess grease or liquid.
- Add butter to the browned sausage and allow it to melt.
- In a large bowl, beat eggs until light and fluffy (2 minutes).
- Add browned sausage, flour, salt, baking powder, cottage cheese, and shredded cheese to the egg mixture. Mix with an electric mixer.
- Line a 9×13 baking dish with parchment paper or lightly grease the sides and bottom.
- Bake at 350°F for 35 minutes or until lightly browned and firm in the center.
Notes
Variations
- Spicy Version – Add diced jalapeños, crushed red pepper, pepper jack cheese, or hot sausage.
- Veggie-Loaded Version – Stir in spinach, bell peppers, or mushrooms.
- Meat Lovers – Add diced ham or crumbled bacon.
- Southwestern Twist – Add green chiles, taco seasoning, and cheddar.
- Italian Style – Swap sausage for Italian sausage and add basil + mozzarella.
- Use high-quality eggs for a brighter color and richer flavor.
- You can use gluten-free flour or regular flour with excellent results.
- Either low-fat or regular cottage cheese works beautifully.
- Line the pan with parchment paper for easy cleanup and easier slicing.
- Bake a day ahead and warm before serving for stress-free holidays.
- If the sausage is greasy, strain it before adding to the casserole.
- Allow the casserole to cool 10 minutes before slicing so it sets properly.
- To reheat evenly, cover with foil to prevent over browning.