This high protein breakfast casserole packs in 25 grams of protein per serving! It gets a protein boost thanks to a secret ingredient – cottage cheese. Don’t be scared off though; by mixing the cottage cheese with cheddar and eggs, you end up with a delicious breakfast bake packed with flavor.
Make a big batch on the weekend to enjoy with your family, or meal prep a batch on Sundays to reheat the next few mornings before work. Feel free to add some fresh fruit or toast alongside it if you prefer a bigger breakfast.
You only need eight ingredients to make this delicious vegetarian breakfast casserole. Here’s what you’ll need and helpful notes about each:
- Broccoli – While you can certainly cook fresh broccoli to use in this recipe, I much prefer making this with frozen broccoli. You can easily defrost frozen broccoli in the microwave then toss it right in this casserole, making it quick, easy, and cheap.
- Eggs – Most people consider eggs part of a vegetarian diet (but not a vegan diet) – and they’re a great source of protein and nutrients. You’re going to use a whole dozen eggs in here, so be sure to stock up at the store!
- Butter – A little butter adds just a smidge of richness to this casserole.
- Cottage cheese – Don’t knock it ‘til you try it! I am generally not a huge fan of cottage cheese on it’s own, but I love it in casserole-type recipes where it blends in well. (For more ways to use it, check out my protein pancakes or Texas lasagna.)
- White whole wheat flour – Flour sounds a bit odd to add to an egg casserole, but it helps make this light and fluffy, and also helps hold the casserole together. If you can’t find white whole wheat flour (sometimes called whole wheat pastry flour), just use regular all-purpose flour.
- Baking powder – The leavening agent used in the recipe.
- Salt – Helps enhance the other flavors in the dish.
- Cheddar cheese – Is there any more classic of a combo than broccoli and cheddar in a recipe?! This adds richness and flavor to the dish.
This recipe is quite easy to make, and makes enough to feed a crowd (well, a crowd of eight, which given current events seems like a big crowd!).
You’ll start by cooking your frozen broccoli in the microwave. I love buying the steam bags for this purpose – so simple! When it’s done, drain any excess water and set it aside.
Next, make up your casserole mixture. Start by whisking all the eggs in a big bowl, then mix in the butter, cottage cheese, flour, baking powder, and salt. Fold in the broccoli and cheese.
Now pour all that in a casserole dish and bake it! When it’s done, you’ll have a light, fluffy egg casserole to dig into.
- How should you store leftovers? Store leftovers in the fridge for up to 3-4 days. When ready to enjoy leftovers, just cut a piece out and reheat in the microwave.
- How can you mix up this recipe? Feel free to use any combination of veggies and cheese that you enjoy! For example, you could try mushrooms, onions, and shredded havarti, or you could try asparagus and leeks with feta. If you want to try a meat-based dish, you could also mix in cooked breakfast sausage, cooked ground beef, or crumbled bacon.
- How can you make this recipe gluten free? Just use a gluten free 1:1 flour substitute in place of the whole wheat pastry flour.
More high protein breakfast recipes
If you’re looking for more breakfast recipes that pack in at least 15 grams of protein, here are some suggestions:
- High protein blueberry overnight oats – This is another vegetarian recipe, with 24 grams of protein coming from Greek yogurt, ricotta cheese, and milk.
- Black and blue breakfast burger – A beef burger topped with blue cheese, arugula, and a fried egg – all on top of an English muffin? It’s a breakfast dream come true! Plus, it provides 34 grams of protein.
- Banana orange smoothie bowl – With 22 grams of protein, this smoothie bowl has some sticking power! It’s also got 16 grams of fiber, which is essential for maintaining good digestive health.
- Meal prep breakfast sandwiches – These mushroom, cheese, and egg sandwiches are great for meal prepping ahead of time so you have a warm, delicious breakfast whenever you need one.
- Cottage cheese pancakes – These pancakes are not your traditional low protein version; adding cottage cheese means you get 19 grams of protein per serving!
I hope you enjoy this vegetarian high protein breakfast casserole. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Vegetarian High Protein Breakfast Casserole
- 12 ounce package frozen broccoli
- 12 eggs
- 2 tbsp melted butter
- 16 ounce container 1% cottage cheese
- 1/2 cup white whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups shredded cheddar cheese
- Preheat oven to 350 degrees F. Grease a large 9x13 baking dish with cooking spray or oil. (Be sure to grease dish well.)
- Place frozen broccoli in the microwave and cook according to package directions. When done, drain and set aside.
- Meanwhile, add eggs to a large mixing bowl and whisk well. Mix in melted butter, cottage cheese, flour, baking powder, and salt.
- Fold in cheddar cheese and cooked broccoli.
- Pour mixture into the prepared baking dish. Bake in the oven for 45-55 minutes, or until eggs are completely set and a toothpick comes out clean from the center. Enjoy!
- Store any leftovers in the fridge and eat within 3-4 days.
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