Easy Meal Prep Breakfast Bake with Sausage and Eggs
This Easy Meal Prep Breakfast Bake with Sausage and Eggs is my current favorite breakfast to have ready in the fridge. It’s made with eggs, cottage cheese, cooked sausage, pico de gallo, and just enough Colby Jack cheese on top to make it feel like a real breakfast and not a sad little “I guess I’m being responsible” situation.
Because listen, I love a high-protein breakfast. I do not love waking up and immediately having to cook, clean a pan, make decisions, or emotionally negotiate with myself about whether coffee counts as breakfast. This breakfast bake solves that.
It’s savory, cheesy, filling, easy to reheat, and actually tastes good for meal prep. The cottage cheese blends right into the eggs and helps keep everything soft and creamy, the sausage adds flavor and makes it feel satisfying, and the pico de gallo gives it a little freshness without needing to chop anything.
Why You’ll Love This Breakfast Bake
This is one of those recipes that feels almost too easy for how helpful it is during the week. You mix everything together, bake it, slice it into four servings, and suddenly breakfast is handled for the next few days.
It’s also a really good option if you’re trying to get more protein in at breakfast. Each serving has about 390 calories and 27 grams of protein, depending on the exact brands you use.
And maybe most importantly, it reheats well. Because some egg bakes are tragically rubbery by day two, and we simply do not have time for that kind of betrayal.
What Makes This Egg Bake So Good?
The real secret here is the cottage cheese.
I know cottage cheese has been having a whole internet moment, but in this recipe, it actually makes sense. It adds protein, but it also helps the eggs bake up softer and creamier. You don’t get a big cottage cheese flavor, and once it’s baked into the eggs with sausage, pico, and cheese, it just works.
The pico de gallo is another low-effort win. It adds tomatoes, onion, jalapeño, cilantro, lime, and salt without you needing to stand at the cutting board first thing in the morning. Store-bought pico is one of those shortcuts that feels very “yes, I cook, but I’m also a person with a life.”
Ingredients You’ll Need
For this breakfast bake, you’ll need:
Eggs
I used Vital Farms eggs. You’ll need 6 eggs for the full recipe.
Cottage Cheese
I used Anderson Erickson small curd cottage cheese. This keeps the egg bake creamy and adds extra protein. I ended up using 3/4 cup.
Cooked Sausage
I used Hy-Vee fresh ground pork sausage from the deli counter. Make sure it’s cooked before adding it to the egg mixture.
Pico de Gallo
I used Mama Hoots fresh pico de gallo. This adds so much flavor with zero chopping, which is exactly the kind of energy I want from meal prep.
Shredded Colby Jack Cheese
I used Good & Gather shredded Colby Jack cheese. Just 1/4 cup on top gives you that melty cheese moment without making the whole bake too heavy. If you want less calories, you can skip it!
How to Make This Easy Breakfast Bake
Start by preheating your oven to 400 degrees.
In a mixing bowl, whisk together the eggs and cottage cheese until combined. Stir in the cooked sausage and pico de gallo, then pour the mixture into a greased baking dish.
Top with shredded Colby Jack cheese, then bake for 30–35 minutes, or until the eggs are set and the top is lightly golden.
Let it cool slightly before slicing into 4 servings.
That’s it. No complicated steps. No giant mess. No breakfast drama.
Meal Prep Tips
This breakfast bake is perfect for making at the beginning of the week. Once it has cooled, slice it into 4 portions and store it in airtight containers in the refrigerator.
To reheat, warm a slice in the microwave until heated through. I like to avoid overheating egg bakes because that’s when they can get a little too firm, so start with less time and add more as needed.
For best texture, I’d eat it within 3–4 days.
Estimated Nutrition
This recipe makes 4 servings.
Per serving, this breakfast bake has approximately:
390 calories
27 grams protein
28–30 grams fat
3–5 grams carbs
Nutrition is an estimate and will vary depending on the exact sausage, cottage cheese, pico de gallo, and shredded cheese used.
Easy Meal Prep Breakfast Bake with Sausage and Eggs
Ingredients
- 6 eggs
- 3/4 cup small curd cottage cheese
- 8 oz cooked pork sausage
- 3/4 cup fresh pico de gallo
- 1/4 cup shredded Colby Jack cheese
Instructions
- Preheat the oven to 400 degrees. Grease a small baking dish with nonstick spray. (I used an 11.25” L, 9” W, 1.25” H baking tray)
- I put this all together in the baking tray. Add the eggs and whisk. Then add the remaining ingredients except the cheese and mix well.
- Sprinkle the shredded Colby Jack cheese over the top.
- Bake for 30–35 minutes, or until the eggs are set and the top is lightly golden.
- Let it cool for a few minutes before slicing into 4 servings.
