Overnight Sausage, Egg & Cottage Cheese Breakfast Bake

This cottage cheese breakfast bake puts sausage, eggs and cheddar in one pan for Christmas morning. You do the skillet work the night before, then bake the chilled casserole while everyone gets ready. Red pepper adds color and a little sweetness without turning breakfast into a vegetable-heavy dish.

Why this cottage cheese breakfast bake works

Blended cottage cheese gives the eggs a softer texture and adds protein without leaving large curds. A little cheddar still brings the familiar breakfast-casserole flavor. There is no bread in this version, so it is different from a breakfast strata or French toast bake. It also leaves you room to serve toast, fruit or a holiday pastry alongside it.

Ingredient choices that matter

Use raw turkey breakfast sausage, rather than a fully cooked sausage link. The seasoning and fat level vary by brand. The estimate uses a turkey-sausage label proxy and counts the whole amount, including its fat. Pork sausage can work, but it is a different nutrition calculation. If it releases a lot of grease, drain it for your preferred texture and expect the estimate to change.

Choose plain 2% cottage cheese and blend it with the liquid egg whites. Whole eggs keep the casserole from tasting like an egg-white omelet. The carton whites are a convenient way to add more egg without separating shells. Avoid flavored cottage cheese, sweet yogurt or a watery dairy substitute. Shred the cheddar yourself or use a bag; either way, weigh or measure the same four ounces.

Overnight preparation tips

Cook the sausage completely before assembling. Spread the cooked sausage and pepper on a clean plate and refrigerate promptly until cool. Mixing a hot filling into raw eggs can warm the mixture unevenly. Assemble only after the filling has cooled, then cover and refrigerate at 40°F or below for 8–12 hours.

Use a metal 9-by-13-inch pan suitable for going from the refrigerator into a hot oven. Some glass and ceramic dishes can crack with sudden temperature changes; follow your pan manufacturer’s instructions. Keep the remaining cheddar separate overnight so you can sprinkle it on just before baking. If the top colors too fast, cover it loosely with foil while the center finishes.

Overnight Sausage, Egg & Cottage Cheese Breakfast Bake

A bread-free Christmas morning egg bake with turkey sausage, cottage cheese, red pepper and cheddar. Assemble ahead and bake in the morning.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Minimum chilling + resting 8 hours hrs 10 minutes mins

Total Time 9 hours hrs 25 minutes mins

Servings 8 equal squares

Calories 304 kcal

Ingredients

  

• 1 lb raw turkey breakfast sausage
• 8 large eggs
• 1 cup liquid egg whites
• 2 cups 2% cottage cheese
• 4 oz cheddar cheese shredded, divided
• 1 medium red bell pepper seeded and diced, about 1 cup
• 1 tsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

 

• Heat a nonstick skillet over medium heat. Add the raw turkey sausage and diced pepper. Break up the sausage and cook until the meat reaches 165°F, about 10–12 minutes. Remove from the heat; spread on a clean plate and refrigerate promptly until cooled. Do not mix warm sausage into the raw egg mixture for overnight storage.
• Grease a 9×13-inch metal baking pan with the olive oil. Blend the cottage cheese with the liquid egg whites until smooth, then whisk with the eggs, garlic powder and black pepper. Stir in the cooled sausage and pepper and half the cheddar. Pour into the pan and cover. Refrigerate at 40°F or below for 8–12 hours.
• In the morning, heat the oven to 350°F. Uncover the pan, sprinkle with the remaining cheddar and place in the oven straight from the refrigerator. Bake for roughly 45–55 minutes, until the center is set and reaches 165°F. Tent with foil if the top browns before the center is ready. Cooking time varies with the pan and refrigerator temperature.
• Rest for 10 minutes, then cut into 8 equal squares. Serve promptly. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat portions to 165°F.

Notes

Eight equal squares. Overnight chilling is 8–12 hours; total time uses the 8-hour minimum plus 10 minutes resting. Use a metal pan rated for refrigerator-to-oven use. Sausage is cooked to 165°F before cooling and assembly; the assembled casserole must reach 165°F. Nutrition counts all sausage fat and oil, with no deduction for drippings. Estimated, not independently Reviewed or kitchen-tested.

Cooking and serving the cottage cheese breakfast bake

Check the center with an instant-read thermometer. Because this casserole contains turkey sausage, use 165°F as the endpoint. A browned top alone does not show that the center is ready. Let it stand for ten minutes before cutting; very hot eggs are more likely to break apart when lifted from the pan. The listed time is an estimate, and this recipe has not been kitchen-tested.

Cut into eight equal squares. Offer fruit and toast on the side, keeping those additions separate from the listed macros. For other mornings, browse our high-protein breakfasts. Our existing sausage, egg and cheese breakfast burritos are another freezer-friendly style if you prefer individual portions.

Can I freeze cottage cheese breakfast bake?

Yes. Refrigerate cooked portions promptly, then freeze them in airtight containers. Thaw in the refrigerator and reheat to 165°F. Keep refrigerated leftovers for 3–4 days, and get them into shallow containers within two hours, or one hour above 90°F. See our meal-prep storage guide and the safe cooking temperature chart for the safety basics.

Nutrition notes

One serving is one-eighth of the pan. All sausage, eggs, dairy, pepper and oil are included in the Estimated calculation. Learn how we estimate nutrition. Ingredient swaps and larger squares change the numbers. The featured image is an AI-generated illustration, and no personal kitchen-testing claim is implied.