I’ve been making this high-protein cottage cheese and turkey sausage breakfast casserole on busy Sunday mornings for years — it’s hearty, forgiving, and keeps well for the week. It’s essentially a custardy baked egg dish where cottage cheese turns the eggs silky and turkey sausage adds savory, meaty flavor. Make it for meal prep, a weekend brunch, or a protein-packed post-workout breakfast; if you like quick morning bakes, check my roundup of easy breakfast recipes for similar ideas.
Why you’ll love this dish
This casserole hits a lot of marks: high in protein, low fuss, and easy to customize. It’s great when you want something substantial that you can portion out for several meals.
- Protein-forward: cottage cheese plus eight eggs and a pound of turkey sausage give a filling, muscle-friendly meal.
- Time-saver: assemble once, eat all week.
- Flexible: swap cheeses, add vegetables, or use a plant-based sausage.
- Family-friendly: mild flavors that both kids and adults enjoy.
“Makes my whole week easier — creamy, flavorful, and reheats perfectly. A go-to for busy mornings.” — A reader review
The cooking process explained
Quick overview so you know what to expect before you start:
- Brown and crumble the turkey sausage; drain any excess fat.
- Whisk eggs, cottage cheese, garlic powder, salt and pepper until smooth.
- Stir in chopped spinach and shredded mozzarella.
- Combine cooked sausage with the egg mixture and pour into a greased baking dish.
- Bake at 350°F (175°C) until the center is set, about 30–40 minutes.
- Let rest 5–10 minutes, then slice and serve.
This keeps the assembly straightforward and helps you plan timing for sides or coffee while it bakes.
Key Ingredients
- 8 large eggs — the main structure. Use room temperature eggs if you have time for a fluffier texture.
- 1 cup cottage cheese — acts as a creamy binder; you can substitute ricotta for a milder, slightly sweeter result.
- 1 pound turkey sausage, crumbled — cook and drain before adding. Chicken sausage or a plant-based sausage work well as swaps.
- 1 cup shredded mozzarella cheese — melts nicely; try cheddar, pepper jack, or Gruyère for different flavor profiles.
- 1 cup chopped spinach — optional, wilts into the custard. Bell pepper, mushrooms, or diced tomatoes are tasty alternatives.
- 1 teaspoon garlic powder — a mild boost of savory flavor; adjust to taste.
- Salt and pepper to taste — fresh herbs (chives, parsley, or basil) are a great finish.
Notes: If you want lower sodium, choose low-sodium cottage cheese or reduce added salt. For creamier binding, briefly blend cottage cheese to smoothness.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-size casserole pan.
- Heat a skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and cooked through (about 6–8 minutes). Drain excess grease and set aside.
- In a large bowl, whisk the eggs, cottage cheese, garlic powder, salt, and pepper until mostly smooth and uniform.
- Stir the shredded mozzarella and chopped spinach into the egg mixture. Fold in the cooked sausage until evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30–40 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out mostly clean; the internal temperature should reach 160°F (71°C) for safety.
- Remove from oven and let rest for 5–10 minutes before cutting into squares. Resting helps slices hold together.
If you like a browned top, broil 1–2 minutes at the end while watching closely.
Best ways to enjoy it
Serve slices warm or at room temperature. Pairing ideas:
- A simple mixed-greens salad or arugula with lemon vinaigrette for brightness.
- Toast, whole-grain English muffins, or a side of roasted potatoes for a heartier plate.
- Salsa, hot sauce, or avocado slices on top for extra flavor and texture.
If you’re curating a brunch spread, pair it with fruit salad and coffee, or consult this list of easy breakfast recipes for complementary dishes.
Storage and reheating tips
- Refrigerate: Cool the casserole to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
- Freeze: Cut into portions, wrap well in plastic wrap and foil, or use airtight containers. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Oven — 325°F (160°C) until warmed through (about 15–20 minutes for a slice). Microwave — 1–2 minutes, depending on portion size; cover to retain moisture.
- Food safety: Refrigerate leftovers within 2 hours of baking. Reheat to 165°F (74°C) when serving.
Helpful cooking tips
- For a silkier base, briefly blend the cottage cheese with the eggs in a blender before mixing in sausage and spinach.
- Avoid sogginess: squeeze or sauté watery vegetables (like mushrooms or tomatoes) first to remove excess liquid.
- Don’t overbake: the casserole will firm up as it rests. Slight jiggle in the center is okay.
- Use a toothpick or thermometer to check doneness—better than relying on color alone.
- Make it in advance: assemble the night before, cover, and bake the next morning (add a few extra minutes if starting cold from the fridge).
Creative twists
- Vegetarian: Replace turkey sausage with crumbled tempeh or diced and seasoned tofu, or use a plant-based sausage.
- Southwestern: Add diced green chiles, pepper jack cheese, and cumin; top with salsa and cilantro.
- Mediterranean: Swap mozzarella for feta, add sun-dried tomatoes, spinach, and oregano.
- Potato base: Place a layer of shredded hash browns in the bottom of the pan for a heartier casserole.
- Low-carb: Keep the spinach but skip starchy add-ins; serve with a side salad.
FAQ – Your questions answered
Q: Can I use ricotta instead of cottage cheese?
A: Yes. Ricotta gives a slightly creamier, less tangy result. Texture will be similar—use 1 cup as a 1:1 substitute.
Q: How long does the casserole take from start to table?
A: Plan on about 10–15 minutes prep time and 30–40 minutes baking. Total ~45–60 minutes depending on your oven and whether you precook vegetables.
Q: Can I prepare this the night before?
A: Absolutely. Assemble the casserole, cover tightly, and refrigerate overnight. Bake the next morning; you may need to add 5–8 minutes to the bake time.
Q: Is it safe to reheat and eat leftovers multiple times?
A: Reheat only once. Store leftovers in the fridge for up to 3–4 days and heat to 165°F (74°C) before eating. Avoid reheating the same portion repeatedly.
Q: How many servings does this make?
A: A 9×13-inch casserole with these quantities typically yields 8 generous servings (about one egg per serving) — adjust portion size to suit your needs.
Q: Can I reduce the sodium?
A: Yes — choose low-sodium cottage cheese and turkey sausage, and omit added salt or use sparingly. Fresh herbs add flavor without extra salt.
Final thoughts
This cottage cheese and turkey sausage breakfast casserole is an easy, protein-rich solution for busy mornings and casual brunches. Give it a try, tweak it to your taste, and leave a comment with your favorite variation.
Cottage Cheese and Turkey Sausage Breakfast Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a skillet over medium heat, cook the turkey sausage for 6-8 minutes, breaking it into small pieces until browned. Drain excess grease.
- In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and pepper until smooth.
- Stir in the shredded mozzarella and chopped spinach into the egg mixture.
- Fold in the cooked sausage until evenly distributed.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 30-40 minutes, or until the center is set and the top is lightly golden.
- Let rest for 5-10 minutes before slicing and serving.