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