Southwest Cottage Cheese Breakfast Casserole

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This Southwest cottage cheese breakfast casserole is hearty, healthy, and packed with flavor. It’s an easy, protein-packed breakfast that is surprisingly easy to make.

Why I Love This Recipe

Breakfast casseroles are great for meal prep — and this one is full of veggies, loaded with 22g of protein, and has that irresistible flavor thanks to all the spices. Cottage cheese and eggs add a ton of protein while the beans and veggies add fiber. It’s a great option for feeding a group or for enjoying leftovers all week long. If you enjoy this recipe, be sure to try my cottage cheese breakfast bake, hashbrown casserole, or vegetarian breakfast casserole.

Ingredients & Substitutions

  • Eggs: These create the base of the casserole. You can replace a few with egg whites if you prefer a lighter texture.
  • Cottage Cheese: This adds protein, moisture, and creaminess. Small-curd cottage cheese works best, but you can use whatever kind you have.
  • Pepper Jack Cheese: I like the spicy flavor this adds, but you can swap for cheddar, Monterey Jack, or a habanero blend depending on how spicy you like it.
  • Corn: Frozen corn adds sweetness and smokiness. Roasted frozen corn is great if you can find it!
  • Black Beans: Canned beans add extra fiber and protein.
  • Bell Pepper & Onion: Classic Southwest veggies that add crunch and sweetness.
  • Scallions, Smoked Paprika, Cumin & Chili Powder: This seasoning combo adds a lot of flavor.

How to Make This Breakfast Casserole

Whisk the eggs together in a large mixing bowl until well combined.
Next, add cottage cheese, smoked paprika, cumin, chili powder, salt, and pepper. Whisk to combine.
Stir in the remaining ingredients, including pepper Jack cheese, black beans, corn, onions, bell peppers, and chopped scallions.
Pour the casserole batter into the prepared 9×13-inch baking pan, then use a spatula to smooth the top.
Bake the casserole for 40–45 minutes — or until puffed, golden brown, and a knife inserted in the center of the casserole comes out clean.

Tips & Tricks

  • If the top is browning too quickly, cover the dish loosely with foil during the last 15 minutes of baking.
  • This recipe is great for meal prep. The casserole reheats beautifully and stays moist thanks to the cottage cheese.
  • Add extra heat: Jalapeños, chipotle powder, or hot sauce on top are a great way to add additional heat.

Frequently Asked Questions

  • Can I make this ahead of time? Yes! Assemble it the night before, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes.
  • How can I make it spicier? Add diced jalapeños, use a hotter cheese, or mix a little chipotle powder or hot sauce into the eggs.
  • How do I store leftovers? Store leftovers in an airtight container for up to 4 days. Reheat slices in the microwave for 45–60 seconds or bake at 350°F for 10–15 minutes. You can also freeze individual pieces for up to 2 months.

Other Protein Packed Breakfast Recipes

If you’re looking for other ways to add protein to your breakfast routine, try my cottage cheese muffins, egg quesadillas, or check out this list of high protein breakfast recipes.

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Description

This Southwest cottage cheese breakfast casserole is hearty, healthy, and packed with flavor. It’s an easy, protein-packed breakfast that is surprisingly easy to make.

  • 10 large eggs
  • 1 cup small curd cottage cheese
  • 1 cup shredded pepper Jack cheese
  • 1 cup frozen corn, thawed
  • 1 cup black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 2 scallions, thinly sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  1. Preheat oven to 375°F, then lightly grease a 9 x 13-inch baking dish with olive oil or cooking spray.
  2. Whisk the eggs together in a large mixing bowl until well combined. Next, add cottage cheese, smoked paprika, cumin, chili powder, salt, and pepper. Whisk to combine.
  3. Stir in the remaining ingredients, including pepper Jack cheese, black beans, corn, onion, bell pepper, and chopped scallions until all the ingredients are evenly distributed throughout the batter.
  4. Pour the casserole batter into the prepared 9×13-inch baking pan, then use a spatula to smooth the top.
  5. Bake the casserole for 40–45 minutes — or until it is puffed, golden brown, and a knife inserted in the center of the casserole comes out clean.
  6. Allow the casserole to rest for 10 minutes after removing it from the oven, ensuring it has cooled enough for slicing. As it cools, the casserole’s texture will become firmer.
  7. Serve the casserole warm and consider topping it with additional items, such as salsa, sliced avocado, or chopped scallions, if desired.


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