This Whipped Cottage Cheese Breakfast Casserole is packed with creamy, protein-rich cottage cheese, crispy bacon, and melty cheddar for a hearty start to your morning. It’s an easy, make-ahead breakfast with a mix of eggs, hash browns, and cheese, and is baked in one pan!
Like so many others lately, I’ve been on the cottage cheese train. Whipped cottage cheese is regular cottage cheese that’s been blended until smooth and creamy, making it the perfect addition to so many recipes. I love using it in Cottage Cheese Protein Pancakes, Cottage Cheese Mac and Cheese, Cottage Cheese and Spinach Stuffed Chicken, and this protein-packed breakfast casserole!
Using whipped cottage cheese in this casserole keeps the protein high while adding a light, velvety texture without needing any heavy cream or extras. It blends right in without making the casserole runny, which is key for that perfect slice. Plus, it’s packed with protein, so you’re getting a satisfying, filling start to your day that’s a bit healthier. Whether you’re adding veggies, different cheeses, or breakfast meats, whipped cottage cheese just brings it all together in a smooth, delicious way, especially when using Hiland Dairy products!
This breakfast casserole with cottage cheese has all the good stuff: fluffy eggs, crispy bacon, shredded hash browns, and plenty of cheddar and mozzarella melted throughout it. Just cook up the bacon and onions, whip the cottage cheese until smooth in a blender, and mix the rest of the ingredients in one big bowl. Pour it into a baking dish, pop it in the oven, and in no time, you’ve got a warm, cheesy breakfast!
Whipped Cottage Cheese – Makes the casserole creamy and smooth without being heavy. It’s packed with protein, so you get a filling breakfast.
Bacon – Adds a savory crunch and smoky flavor. I like to cook it until it’s extra crispy to give each bite a little pop of texture.
Yellow Onion – Balances the flavors and adds a subtle savory note. Dice it small, so it cooks evenly with the bacon.
Eggs – Gives this casserole its fluffiness and structure along with extra protein.
Hash Browns – Shredded potatoes add heartiness and act as a binder for the egg mixture. Use thawed frozen hash browns for convenience.
Shredded Cheddar and Mozzarella Cheese – Both bring a bold, cheesy flavor that melts into every bite.
Prepare for baking: Preheat your oven to 350°F and lightly grease a 9×13 baking dish with nonstick spray to keep the casserole from sticking.
Cook the Bacon and Onion: In a skillet over medium heat, cook the diced bacon and onions until the bacon is nice and crispy and the onions are soft. Once cooked, set the bacon and onion mixture aside to cool slightly.
Blend the Cottage Cheese: Using a blender or food processor (a personal-sized Ninja blender works great), blend the cottage cheese until smooth and creamy. This step is key for getting a velvety texture in the casserole.
Combine Ingredients: In a large bowl, beat the eggs lightly, then add the whipped cottage cheese and whisk together until well combined. Add the hash browns, bacon and onion mixture, shredded cheddar, and mozzarella cheese. Stir everything by hand until fully mixed, making sure all the ingredients are evenly distributed.
Bake the Casserole: Pour the mixture into your prepared baking dish, spreading it out evenly. Bake uncovered for 35 minutes, then sprinkle extra cheddar on top and bake for another 5 minutes or until the cheese on top is melted and golden. Let it sit for a few minutes before serving to allow everything to set. Enjoy!
For the crispiest bacon, cook it over medium heat and stir occasionally. This helps render the fat and make every piece perfectly crunchy without burning.
Dice the onion as finely as you can so it blends seamlessly into the casserole. This also helps it soften quickly when cooked with the bacon.
Blend the cottage cheese until it’s completely smooth. A few extra seconds in the blender make all the difference in creating a creamy texture.
Freshly shredded cheese melts better and gives a creamier consistency than pre-packaged shredded cheese.
Use thawed hash browns to keep the casserole from becoming watery. Excess moisture will prevent it from setting properly.
Pull the casserole out of the oven as soon as the top layer of cheese is melted and golden. Letting it sit for a few minutes afterward allows it to firm up nicely.
Press down on the mixture slightly once it’s in the baking dish. This eliminates any air pockets and helps it cook evenly.
Let the bacon cool slightly before adding it to the egg mixture. This helps keep it crispy rather than soggy in the casserole.
For easy cleanup, line your baking dish with parchment paper or foil. This is especially helpful if you’re planning to lift out slices for serving.
Protein Swaps: Swap the bacon for sausage, turkey sausage, or even spicy chorizo if you like a bit of heat. For a vegetarian version, use veggie sausage crumbles or mushrooms to keep it hearty and satisfying.
Veggies: Try adding diced bell peppers for sweetness, fresh spinach for leafy greens, mushrooms, or small broccoli florets. Sauté any raw veggies with the onion so they blend right in.
Herbs and Seasonings: A pinch of oregano or basil gives it a light Italian twist, while chili flakes add a touch of heat. You could also try smoked paprika for a hint of smokiness or chopped chives for a fresh, oniony finish.
Storing: Store the cooled casserole in an airtight container in the fridge for up to 5 days. This keeps it fresh and ready for easy breakfasts or leftovers.
Freezing: Slice the casserole into portions once it’s fully cooled, then wrap each piece in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months and thaw overnight for quick, grab-and-go meals.
Reheating: For individual servings, microwave for 1-2 minutes until warmed through. To reheat a larger portion, cover with foil and bake at 350°F for 15-20 minutes.
Make Ahead: Prepare the casserole as directed, but stop before baking. Cover the dish tightly and store it in the fridge for up to 24 hours. When ready to bake, uncover and bake at 350°F for 40-45 minutes, adding an extra 5-10 minutes if needed.
Can I use fresh potatoes instead of frozen hash browns?
Yes, but they may only fully cook if they are thin enough. If you are going to use them, shred the fresh potatoes and squeeze out any excess moisture before adding them to the mix. This helps prevent a watery casserole.
Can I make this casserole without whipping the cottage cheese?
Yes, but blending the cottage cheese creates a smooth, creamy texture that makes a big difference in the final dish. If you skip this step, the texture may be more chunky and less consistent.
How do I prevent the casserole from becoming watery?
Make sure to thaw and drain the hash browns and avoid overmixing, as too much moisture can affect the texture. Letting the casserole cool slightly after baking also helps it set.
Do I have to use both cheddar and mozzarella cheese?
No, you can use one or the other, but combining both gives a nice balance of flavor and creaminess. You can also experiment with other cheeses like Monterey Jack or Colby for a different taste.
Whipped Cottage Cheese is a great way to add delicious protein and a creamy addition to so many recipes like this Breakfast Casserole. Whip some cottage cheese to make a smooth and creamy addition to so many recipes! You can turn a regular breakfast casserole into a creamy egg mixture mixed with hash browns, bacon and cheese. Absolutely delicious!
1 package of bacon (1lb), diced
1 medium size yellow onion, diced
1 container (16 oz) Hiland Dairy Cottage Cheese
6 large eggs
4 cups hash browns, frozen and thawed
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. In a pan on medium high heat, cook the 1 package of diced bacon and 1 diced medium onion until crisp. Set aside.
In a blender or food processor, whip the 1 ½ cups cottage cheese until smooth. Cottage cheese will be thick.
In a large bowl, beat the 6 eggs then add the whipped cottage cheese and whisk together until combined.
Add the remaining ingredients to the bowl: 4 cups hash browns, bacon and onion mixture, 2 cups shredded cheese and 1 cup mozzarella cheese. Mix everything together until combined.
Pour mixture into a greased 9×13 baking dish and spread out evenly. Bake at 350 degrees uncovered for 35 minutes. Remove from the oven and sprinkle another ½ cup to 1 cup of shredded cheddar cheese on top of the casserole and then place back in the oven for 5 minutes or until the cheese on top is melted.
Remove from the oven and let sit for 5 minutes before serving.
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