Sausage and Cheddar Morning Bake
Hearty ground sausage, tender zucchini, and sharp cheddar baked with protein-packed eggs and whipped cottage cheese for a fluffy weekday breakfast.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
Dietary
- Gluten-Free
- Low-Sugar
- Low-Carb
- High-Protein
- Nut-Free
- Keto
- Low-Calorie
Tags
- bake
- comfort food
- kid-friendly
- crowd-pleaser
- rich
Ingredients
- 1 pound ground breakfast sausage
- 1 zucchini (medium, finely diced)
- 6 eggs (large)
- 1 cup cottage cheese (whole milk or 2%)
- 1 cup shredded cheddar cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F and lightly grease an 8x8-inch baking dish with 1/2 tablespoon olive oil.
- Heat remaining 1/2 tablespoon olive oil in a skillet over medium-high heat. Add ground breakfast sausage and finely diced zucchini, cooking for 6 to 8 minutes until the sausage is browned and crumbled and zucchini is tender. Drain any excess fat.
- In a blender or food processor, combine eggs, cottage cheese, garlic powder, salt, and black pepper. Blend on high for 20 to 30 seconds until completely smooth and frothy.
- Spread the cooked sausage and zucchini mixture evenly across the bottom of the prepared baking dish. Sprinkle 3/4 cup shredded cheddar cheese over the top.
- Pour the egg and cottage cheese mixture evenly over the meat and cheese. Top with the remaining 1/4 cup shredded cheddar cheese.
- Bake at 375°F for 22 to 25 minutes until the center is set and the edges are lightly golden. Let cool for 5 minutes before slicing into 4 generous squares.
Notes
Keeps well in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 60 to 90 seconds.
Nutrition (per serving)
- Calories: 420
- Protein: 36 g
- Carbohydrates: 4 g
- Fat: 29 g
- Fiber: 1 g
- Sodium: 790 mg
- Saturated Fat: 12 g
- Sugar: 2 g
- Cholesterol: 340 mg