High-Protein Sausage and Bacon Egg Bake

Pro tips

• Chop the sausage into small, even pieces before cooking to ensure uniform texture and even distribution throughout the bake.
• Use full-fat or 2% cottage cheese rather than non-fat for creamier texture and better protein absorption.
• Let the baked casserole rest 5 minutes before cutting—this helps it hold together and makes portioning cleaner.
• Stir the egg mixture gently after pouring into the dish to distribute cheese and meat evenly before baking.

Substitutions

• Chicken sausage → ground turkey or Italian pork sausage (same quantity)
• Cottage cheese → Greek yogurt (same quantity; texture will be slightly tangier)
• Cheddar jack cheese → sharp cheddar or Gruyère (no flavor change, 1 cup total)
• Hot sauce → black pepper or smoked paprika (optional, to taste)

Storage & make-ahead

Cover and refrigerate up to 4 days. Reheat individual portions in the microwave (1–2 minutes) or oven at 325°F for 10–12 minutes until warmed through.

Can I make this egg bake the night before?

Yes. Assemble the casserole, cover, and refrigerate up to 12 hours before baking. Add 5–10 minutes to bake time if starting cold.

How do I know when the egg bake is done?

Bake until the center is set and no longer jiggles when gently shaken, about 30–35 minutes at 350°F. A knife inserted in the center should come out clean.

Can I freeze this egg bake?

Yes. Cool completely, cut into portions, and freeze in an airtight container for up to 3 months. Reheat from frozen at 325°F for 25–30 minutes, covered with foil.

What if I don't have cheddar jack cheese?

Sharp cheddar, Monterey Jack, or a mild cheddar work equally well. Use 1 cup shredded cheese total.

Can I scale this recipe?

Yes. Scale all ingredients proportionally. A 9×13-inch dish serves 8–10; halve for a smaller 8×8-inch bake.