Fluffy High-Protein Cottage Cheese Soufflé Casserole
KETO FRIENDLY • LOW-CARB • HIGH-PROTEIN • CRUSTLESS
This light-as-air breakfast casserole combines fluffy whipped egg whites, creamy cottage cheese, and melted cheese to create a delicious soufflé-style bake. It’s golden on the outside, soft and airy inside, and packed with protein. Perfect for breakfast, brunch, or a satisfying low-carb meal!
Yield: 6 servings
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 45 minutes
Oven temperature: 375°F (190°C)
Ingredients
- 6 large eggs, separated into yolks and whites
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup shredded cheddar or mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon cream of tartar (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional)
- ¼ cup chopped spinach (optional)
Optional baked egg center:
– 2–3 additional large eggs
Instructions
1. Prepare the oven and baking dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray.
2. Separate the eggs: Carefully separate the six eggs, placing the yolks in one large mixing bowl and the whites in a completely clean, dry bowl. Make sure no yolk gets into the whites.
3. Whip the egg whites: Add cream of tartar to the egg whites, if using. Beat with an electric mixer on medium-high speed until stiff peaks form. The whites should be thick, glossy, and hold their shape when you lift the beaters.
4. Prepare the cheese mixture: Add cottage cheese, shredded cheddar or mozzarella, Parmesan, salt, black pepper, and optional chives or spinach to the egg yolks. Whisk until everything is evenly combined. For an extra-smooth texture, blend the cottage cheese before adding it.
5. Fold everything together: Gently add one-third of the whipped egg whites to the yolk mixture and stir to lighten it. Add the remaining egg whites in two batches, folding carefully with a spatula. Avoid stirring vigorously because you want to keep as much air in the mixture as possible.
6. Transfer to the baking dish: Pour the fluffy mixture into the prepared baking dish. Spread it gently and evenly without pressing down.
7. Add the optional egg centers: If desired, make 2–3 small wells in the mixture and carefully crack one additional egg into each well.
8. Bake until golden: Bake uncovered for 25–30 minutes, or until the casserole is puffed, golden brown, and mostly set in the center. If you add whole eggs, bake until their whites are fully set.
9. Rest and serve: Remove from the oven and allow the casserole to rest for approximately 5 minutes. It will naturally settle and deflate slightly as it cools. Slice gently and serve warm.
Approximate Nutrition Information
Per serving (1 of 6), without optional additional eggs; estimates vary by cheese and cottage cheese brand.
| Nutrient | Amount |
|---|---|
| Calories | 145–165 kcal |
| Protein | 17–18 g |
| Total carbs | 3–4 g |
| Fiber | 0 g |
| Net carbs | 3–4 g |
| Fat | 7–9 g |
Tips for the Fluffiest Casserole
- Use room-temperature eggs for better whipping.
- Make sure your mixing bowl is completely clean before beating egg whites.
- Beat whites until stiff peaks form, but don’t overbeat until dry.
- Fold gently to preserve the airy texture.
- Don’t open the oven during the first 20 minutes.
- Serve immediately for the best soufflé-like height.
Is This Recipe Keto-Friendly?
Keto-friendly
Low-carb
High-protein
Yes! This crustless casserole contains no flour, breadcrumbs, or added sugar. Cottage cheese and eggs provide protein, while cheese adds flavor and richness. It can fit into a low-carb or keto meal plan.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Serving suggestion: Enjoy with sliced avocado, smoked salmon, or a side of cucumber for a delicious low-carb brunch.
