My cookbook is here! 
The ideal weekend brunch recipe for you, your friends, and family.
Early on, I will clue you in on the secret to this recipe: it’s the cottage cheese. It lends a fluffy yet dense texture to each slice of heaven. I use 4% fat cottage cheese. One portion is a slice of the pie, but your guests will undoubtedly ask for seconds, so plan accordingly.
You want to make sure to par cook any vegetables that you add in until JUST tender (not mushy). My bell pepper and scallions were sautéed for a minute or two prior to adding them to the batter. If you’re adding mushrooms, asparagus, bacon or anything that needs to be tender to the bite, you want to do this before the bake. It’s a quick step that makes all the difference in releasing the flavors in your dish. The roughly chopped baby spinach does not need to be sautéed prior to baking.
In my opinion, the cheese is a necessary add in. I typically add in some shredded cheese like mozzarella or cheddar. I also make this often with some crumbled feta cheese. All are amazing options. Use what you have and what you like.
The cook time/bake time is subjective with regards to electric or gas ovens. I like my eggs well done with those crispy brown edges, so I took the full 50 minutes in an electric oven. Just make sure the egg bake is firm and has at least been baking for 40-45 minutes.
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Sausage and Cheese Egg Bake
Ingredients
- 1 lb sweet Italian sausage
- 12 eggs
- 1 cup cottage cheese
- 1 tbs olive oil
- 1 red bell pepper,, chopped
- 4 green onions,, chopped
- 3 cups baby spinach,, rough chop
- 1 cup shredded mozzarella cheese
- salt and pepper, to taste
- Optional Topping: Sriracha sauce
Instructions
- Spray both sides of your sausage with olive oil. Cook you sausage in an air fryer for twenty minutes on 400° F, flipping mid way through. You can also cook them in a pan. When their done, chop them up into bite size pieces.
- Preheat your oven to 375° F. Spray a 9×13 inch baking dish with olive oil.
- Sauté your chopped bell pepper for a minute or two in a pan heated with olive oil. Add the scallions and stir for 1 minute. Remove and set aside.
- In a large bowl beat your eggs for a minute or two. Mix in the cottage cheese and then fold in the the bell pepper- onion mixture, the chopped spinach and cheese. Season with salt and pepper to your preference. Transfer this mixture to your prepped baking dish and bake for 45-50 minutes. Allow to cool 15 minutes prior to slicing.
Everything was delicious even though I had to substitute the cottage cheese with Greek yogurt. Delicious!!
Thats’ great! You can also use ricotta cheese or sour cream! Thanks for the kind feedback!
I love this recipe. I make it all the time for larger groups. Do you know if you can mix all ingredients in the casserole dish and refrigerate the night before? Or,pre-cook, refrigerate and warm in the morning? TIA
Hi Sheila, I love hear that! Thank you for trying the egg bake and the kind feedback!
Yes you can prep this the night before and cook the day of. Or reheat the day of.. they come out great the next day too reheated!
4.5 stars. I thought it was very good and great for keto too. I will make it again for sure. I save that last 1/2 star for extra special things that were so good or unique that I may crave them repeatedly!
HI Michele, I appreciate your kind feedback! I’m glad you liked the Egg Bake! Cheers!
I’ve changed my mind. It’s a solid 5 stars and is just as good or even better the next day reheated! Thank you.
I am obsessed with this recipe. I have used link sausage or crumbled sausage. I’ve used every kind of cheese and it’s always delicious. No matter how you make it. Fantastic recipe. It keeps well and even freezes and reheating it in the microwave still tastes perfect.
Hi Mona, Thank you for the kind feedback – I’m so glad you love the recipe!
hi i love yr recipes. can this be done in an air fryer? if a yes, at what temperature for how long? thanks!
I make this one all the time – so easy and delicious and light – especially because there’s no bread in it (like a typical breakfast casserole). I even eat it cold from the fridge as leftovers. Everyone I’ve ever served it to asks for the recipe!
I love this recipe. it’s the second time I’ve made it. I use apple smoked chicken sausage, and I blend the cottage cheese, so it’s smooth. I used mushrooms, red bell pepper, and green onion and spinach. so so so good!!!
This is delicious! I used mushrooms, bell peppers, green onion, and spinach. I found an Applewood chicken sausage to Sautee and add. it was so good! the whole family loved it. also, I blended the cottage cheese first to make it smoother.
looking forward to making this! I am not seeing where, in the directions, you incorporate the sausage. Am I safe to say you fold that in with the veggies to the egg mixture?
I was wondering the same thing. I just folded in the sausage at the end with all of the other remaining ingredients. Mine is in the oven now and looks so good!
Stella, you need an edit on this recipe 😊
I came across your page on YouTube and I’m so thankful that you came up in my feed. Your page is now in my favorites! Your recipes and substitutions are AMAZING and you have helped me switch up and refresh my breakfast. Thank you so much and so thankful for your recipes!
Great, just the meal for diabetics
I just made this recipe, delicious. I was wondering if you can freeze it
Hi Beverly, yes you can! And I’m so glad you loved it!
This recipe is literally fantastic. So delicious have made it several times now. It’s never dry, even when when reheated.
Hi Mona, YAY! Love to hear that you enjoyed the recipe! Thank you for the kind feedback too!
Loved this recipe. Had a big brunch and I made 2 with breakfast sausage, zucchini, onion, and bell peppers. Used cheddar cheese. Everyone loved it! Cottage cheese for the win!
Hi Michele, OHHHHH sounds delicious with your add ins! Thanks for sharing them!
It’s a winner, and is now part of my favorite brunch bakes. Thank you.
Hi Dee, Awesome!! I’m so glad you love the recipe!