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Looking for a hearty, protein-packed breakfast that’s easy to make? This Cottage Cheese Egg Bake is the perfect solution! Creamy, cheesy, and loaded with spinach, it’s a dish that will keep you full and satisfied all morning. Whether you’re meal prepping for the week or serving a crowd, this recipe is a winner.
I first discovered this Cottage Cheese Egg Bake during a busy week when I needed something quick yet nutritious. The combination of cottage cheese and eggs creates a fluffy, rich texture that’s simply irresistible. Plus, it’s versatile—you can add your favorite veggies or cheeses to make it your own!
Get ready to cook up a storm with this simple yet delicious recipe. Let’s dive in!
What to Expect
- Time: Approximately 40 minutes (10 minutes prep, 30 minutes baking)
- Difficulty: Easy
Before You Begin
Before you start, make sure your oven is preheated to 375 degrees. Also, have all your ingredients measured and ready to go. This will make the process smooth and enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Eggs | 8 |
| Garlic powder | ¼ teaspoon |
| Fine salt | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
| 2% or full-fat cottage cheese | ¾ cup |
| Shredded or shaved Parmesan cheese | ½ cup |
| Fresh spinach, roughly chopped | 3 cups |
| Yellow onion or green onions, finely diced | ½ cup |
Step-by-Step Guide
- Preheat your oven to 375 degrees. Mist a 9×9 inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined.
- Stir in the cottage cheese, Parmesan cheese, spinach, and onion until everything is evenly distributed.
- Pour the egg mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until the center is set and the edges are golden brown.
- Allow the Cottage Cheese Egg Bake to cool slightly before slicing and serving.
Pointers for Perfection & How to Store
For the best results, make sure your eggs are at room temperature before whisking. This helps create a fluffier texture. If you want to add extra flavor, consider mixing in some diced bell peppers or cooked bacon.
Leftovers can be stored in the refrigerator for up to 3 days. Simply cover the dish with foil or transfer slices to an airtight container. To reheat, warm in a skillet over medium heat or microwave for 30-60 seconds.
For another delicious egg recipe, check out Chickpea Fried Eggs.
Cottage Cheese Egg Bake:
- Total Time: 45
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Cottage Cheese Egg Bake is the ultimate high-protein, gluten-free breakfast. By blending cottage cheese into the eggs, you create an impossibly fluffy, velvety texture similar to sous vide egg bites, but in a convenient casserole form. Packed with fresh spinach and melted cheese, it is a nutritious, low-carb meal prep champion that keeps you full all morning.
Ingredients
10 large eggs
16 oz (2 cups) cottage cheese (full-fat or 4% is best for creaminess)
1 cup shredded Gruyère or sharp cheddar cheese
2 tablespoons unsalted butter (for greasing)
2 cups fresh baby spinach, roughly chopped
¼ cup chopped fresh chives or green onions
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional: 4 slices cooked bacon, crumbled
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with the butter. (Do not skip this, as eggs love to stick).
2. Blend Base: In a blender or food processor, combine the eggs, cottage cheese, garlic powder, salt, and black pepper. Blend on high for 20–30 seconds until the mixture is completely smooth and no cheese curds remain. This is the secret to the velvety texture.
3. Add Mix-ins: Pour the egg mixture into a large bowl (or directly into the baking dish if you want to save a dish). Stir in the shredded cheese, chopped spinach, chives, and bacon (if using). Mix well.
4. Bake: Pour the mixture into the prepared baking dish. Bake for 30–35 minutes. The center should be set (it shouldn’t jiggle like liquid) and the edges should be slightly golden and puffed up.
5. Cool & Serve: Remove from the oven. The bake will deflate slightly as it cools; this is normal. Let it sit for 10 minutes before slicing into squares.
Notes
Why Blend?: Blending the cottage cheese removes the curds, resulting in a smooth, custard-like consistency rather than a chunky omelet texture.
Watery Spinach?: If using frozen spinach, thaw and squeeze out ALL the water before adding. Fresh spinach releases minimal water and works great chopped.
Variations: Feel free to add roasted red peppers, diced ham, or mushrooms. Avoid raw veggies with high water content (like zucchini) unless sautéed first.
Storage: Slice into individual portions and store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 45-60 seconds.
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 2
- Sodium: 390
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 16
- Cholesterol: 245
Your Burning Questions Answered!
- Can I use low-fat cottage cheese?
- Yes, but the texture may be slightly less creamy. Full-fat or 2% works best for this Cottage Cheese Egg Bake.
- Can I freeze this dish?
- Absolutely! Let it cool completely, then wrap tightly in foil and freeze for up to 1 month. Thaw in the refrigerator before reheating.
What can I serve with this egg bake?
It pairs well with toast, fresh fruit, or a side salad for a complete meal
Dig In & Enjoy!
This Cottage Cheese Egg Bake is a fantastic way to start your day or even enjoy a hearty brunch. It’s simple, customizable, and packed with protein to keep you energized. Give it a try and let me know how you like it!
For more delicious ideas, follow me on Pinterest.