High Protein Breakfast Casserole

This High Protein Breakfast Casserole is cozy, hearty, and filling. It’s loaded with flavor and packed with protein from eggs, turkey, and cottage cheese. Perfect for feeding a crowd or making a nourishing breakfast for the week ahead!

If you’ve been trying to eat more protein in the morning but don’t want another smoothie or dry hard boiled egg, this breakfast casserole is your answer. It’s cozy, savory, and packed with protein from eggs, cottage cheese, and ground turkey.

Much like my favorite high protein breakfast burritos, this casserole tastes indulgent but keeps you full for hours—no sugar crash, no second breakfast required. Studies show spreading protein evenly throughout the day is linked to more lean mass and less fragility. It’s a fantastic way to set you up for success now and in the decades to come!

Best of all? This High Protein Breakfast Casserole is incredibly versatile. It’s great for meal prep, holidays, or feeding a hungry crew. It’s hearty and filling, and simple enough to whip up on a Sunday so your weekday mornings are a breeze. Serve it with some fruit, avocado, or a drizzle of hot sauce if you love a kick!

Ingredient Notes

• Onion – Use a small sweet or yellow onion.
• Red bell pepper – Adds color, sweetness, and a little crunch. Feel free to swap in orange or yellow peppers.
• Ground turkey – Use 93% ground turkey for the best texture and flavor.
• Eggs – Make sure to use large eggs in this recipe.
• Cottage cheese – Any type of cottage cheese will work in this recipe, but I recommend using 2% low fat cottage cheese for the best flavor. Even if you don’t love cottage cheese on its own, it bakes beautifully and makes the casserole light and fluffy.
• Fresh chives – The chives are the cherry on top in this recipe. They bring a subtle oniony flavor and freshness.
• Shredded cheddar cheese – Mild cheddar gives the best flavor, but Monterey Jack or a mix works too.

See the recipe card for full information on ingredients and quantities.

Variations

Change the protein: Ground chicken or ground turkey sausage works too! If you use a ground turkey sausage, reduce the salt to ½ teaspoon. Add the salt to the eggs before blending.

Skip the onion: If you’re not a fan, you can leave out the onion or swap it for more bell pepper.

Add extra veggies: This recipe is super forgiving. Toss in chopped spinach, kale, zucchini, or mushrooms to boost the fiber and color. Just sauté watery veggies first so your casserole doesn’t get soggy.

Add spice: If you like a little heat, add a pinch of cayenne, diced jalapeño, or a drizzle of hot sauce to the turkey mixture when browning.

How to Make a High Protein Breakfast Casserole

1. Prep: Preheat the oven to 375°F. Grease a 9 x 13 casserole dish with oil.
2. Saute: Heat oil in a large skillet over medium heat. Add the onions and bell peppers and cook until soft, about 5-7 minutes. Remove from the pan and place in a large mixing bowl. In the same pan, heat a little more oil. Add the ground turkey, stirring to break up and crumble. Add ½ teaspoon of the salt and mix it in with a spatula, breaking the meat into smaller pieces. Cook until the meat is lightly browned, about 6-8 minutes. Remove the meat from the pan and place it in the bowl with the vegetables. Let it cool.
3. Blend: Add the remaining ½ teaspoon of salt, eggs, cottage cheese, garlic powder, black pepper, and chives to a blender. Blend until smooth. Alternatively, you could mix the contents in a separate bowl with an immersion blender. Add the mixture to the bowl with the meat and vegetables, stirring everything until well combined.
4. Spread: Pour the mixture and spread it evenly in the prepared baking dish. Sprinkle the shredded cheese on top. Optional: Add a sprinkle of the freshly diced chives for color on top.
5. Bake: Bake for 20 minutes covered. Remove the foil and bake for another 15-20 minutes until the eggs are solid and the top is golden brown. Let it sit for 10 minutes before serving.

Cooking Tips

• Use a well-greased dish. I typically spread a thin layer of coconut oil or avocado oil in the bottom and around the edges of the pan.
• Blend the cottage cheese. It helps smooth out the cottage cheese, and makes the casserole light and airy! While it’s an extra step, you won’t regret it.
• Let it rest. After baking, let the casserole sit for at least 10–15 minutes before cutting. It’ll set up beautifully and give you those clean, sturdy slices.
• Finish with a garnish. Sprinkle fresh chives or a little extra shredded cheese on top right before serving.
• Prep for the week. Once cooled, slice into portions and store in airtight containers for grab-and-go breakfasts. It reheats perfectly in the microwave or oven.

FAQs

Serving

If you’re making this for a crowd, make sure to let your casserole rest for 10-15 minutes before cutting into slices. While breakfast casseroles packed with protein are delicious and satisfying on their own, you can pair it with a variety of sides, sauces, and toppings to compliment the flavor. My favorites include:

• Fresh fruit or berries

• Avocado slices
• Sourdough or gluten free toast
• Salsa, sour cream, or yogurt
• Drizzle of hot sauce
• Chopped fresh herbs, like parsley or chives 

Storage

You can easily store any leftover breakfast casserole in the fridge or freezer! I like to bake it on Sunday, keep a few slices in the fridge for quick weekday breakfasts, and freeze the rest for later.

TO STORE: Once cooled, slice the casserole into portions and place them in an airtight container. Store in the fridge for up to 4 days.

TO FREEZE: For longer storage, wrap individual slices tightly in parchment paper and place them in a freezer-safe storage bag or container. Remove as much air as possible before sealing, then freeze for up to 3 months.

TO REHEAT: To reheat, microwave a refrigerated slice for about 1 minute, or pop it in the oven at 350°F for 10–12 minutes until warmed through. If frozen, thaw overnight in the fridge before reheating.

More Recipes

• High Protein Breakfast Burritos
• Protein Banana Muffins
• Chocolate Protein Pudding
• Chocolate Protein Overnight Oats
• Breakfast Cauliflower Fried Rice

Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa