This high-protein cottage cheese egg bake combines fluffy eggs, cottage cheese, spinach, and peppers into the best egg bake ever! It comes together quickly and makes the perfect make-ahead breakfast or meal prep recipe.
This cottage cheese egg bake is my first breakfast casserole recipe on the blog made with the protein-packed combo of cottage cheese + eggs. I mixed in some fresh veggies, a mix of cheeses, and seasoning for added flavor and the results were so delicious.
It’s a high-protein breakfast you can easily make-ahead that bakes up quickly and stores and reheats beautifully.
You may also love these cottage cheese egg bites and cottage cheese scrambled eggs.
I have been loving the cottage cheese craze and making all the cottage cheese recipes like this cottage cheese pizza crust and cottage cheese flatbread. So I was very inspired to create this new egg bake with cottage cheese.
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Why you’ll love this recipe
- Easy to make
- High protein breakfast
- Great meal prep recipe
- Gluten-free + low-carb
- Flavorful and satisfying
Ingredients For This Cottage Cheese Egg Bake
You only need a few simple ingredients to make this amazing egg bake with cottage cheese. Here is what you’ll need:
- Eggs – 12 large eggs make up the base of this recipe.
- Cottage cheese – 16 ounces of good quality full-fat cottage cheese like Good Culture brand cottage cheese. I suggest using a full-fat cottage cheese.
- Veggies – we used red bell pepper, onion, and fresh spinach but any veggies will work. See variation suggestions below.
- Cheese – shredded cheddar, gruyere, or mozzarella to help add a nice cheesy layer to the breakfast casserole.
- Seasoning – garlic powder, Italian seasoning, salt and pepper or any seasoning you like.
Recommended Kitchen Tools
- Mixing bowls
- Knife + cutting board
- Measuring cups + measuring spoons
- Whisk
- Baking dish – 9×13
How to Make a Cottage Cheese Egg Bake
Here is a summary with step-by-step photos of how to make this egg and cottage cheese bake recipe. Get the complete list of recipe ingredients, instructions, and nutrition in the recipe card at the end of this post.
Step 1: Add the chopped veggies to a prepared 9×13 pan.
Step 2: Whisk the eggs with the cottage cheese and spices, then pour the egg mixture evenly over the veggies in the pan.
Step 3: Top the eggs with the shredded cheese.
Step 4: Bake until the eggs are set in the middle and around the edges or until a clean knife inserted in the center comes out clean.
Let it rest then slice and serve!
Recipe Variations
- Add cooked sausage or bacon for even more protein.
- Switch up the veggies and add in cooked mushrooms, kale, asparagus, or steamed broccoli.
- Use different types of cheese. Colby jack or even mozzarella would also be delicious. We also love shredded gruyere cheese.
- Use more egg whites – you can use all egg whites (about 2+¼ cups) to make this an egg white breakfast casserole or swap some of the eggs for egg whites (1 egg = 3 tablespoons egg whites).
Expert Tips For The Best Results
- Use good quality eggs – large, pasture-raised eggs have the best flavor and become super fluffy when baked but any eggs will work.
- Choose a full-fat cottage cheese – I used the Good Culture brand that was 4% fat.
- Chop the veggies into smaller pieces – this allows the egg bake to be easily cut up and enjoyed. Plus, the veggies look so beautiful cut in the same sizes, making the dish more visually appetizing.
- Let it rest – allowing the breakfast casserole to rest after baking will make it easier to slice and serve into nice square pieces. I recommend letting it rest for 15 minutes once it is done cooking.
How To Store and Reheat
Store leftovers in an airtight container, layering the slices in between parchment paper, and store them in the fridge. It should keep for up to 4 days. Reheat portions in the microwave until heated through.
Note: I don’t recommend freezing this egg bake, as eggs tend not to freeze and reheat well in this type of dish.
FAQs
Eggs typically become rubber when they are overcooked. Since ovens vary, check the egg bake halfway and continue cooking as needed.
The cottage cheese melts as it bakes with the eggs and allows them to become fluffy and cheesy.
This is likely because they need to cook a bit longer. Oven temperatures and the type of pan used can vary. If your eggs are watery and not set then cook the egg bake a bit longer until it is set in the middle and around the edges.
More Healthy Cottage Cheese Recipes
Looking for other recipes like this? Try these:
Did you try the cottage cheese egg bake recipe? If you did, then please leave a rating and comment below. We would love to hear how yours turned out!
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High-Protein Cottage Cheese Egg Bake
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Diet: Gluten Free
Description
This high-protein cottage cheese egg bake combines fluffy eggs, cottage cheese, spinach, peppers, and onions into the best egg bake ever! It comes together quickly and makes the best healthy breakfast that is great for meal prepping!
Ingredients
- 12 large eggs
- 16 ounces full-fat cottage cheese
- 1 large red bell pepper – diced
- ½ cup diced yellow onion
- 4 cups chopped spinach
- ¼ cup shredded gruyere or gouda cheese
- ½ cup shredded cheddar cheese
- ½ teaspoon garlic
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F and spray a 9×13 baking pan with cooking spray to prevent sticking. Add the chopped veggies in an even layer at the bottom of the baking dish.
- Crack the eggs into a large mixing bowl and whisk them well, making sure to break the yolks. Then add in the cottage cheese, seasoning, and ¼ cup of the shredded gouda cheese and mix well. Then pour the egg and cottage cheese mixture into the baking dish over the veggies.
- Spread the eggs in an even layer then top with the remaining shredded cheddar cheese.
- Bake in the oven on the middle rack until set, about 50-55 minutes.
- Once the egg bake is done, remove it from the oven, allow it to cool for at least 15 minutes, then slice and serve it!
Notes
- Use full fat cottage cheese fo the best results.
- Chop the veggies into smaller pieces.
- Cook the egg bake until a knife inserted in the center comes out mostly clean.
- Allow the egg casserole to cool for at least 15 minutes before you slice and serve it.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Healthy Breakfast Recipes
- Method: Oven
- Cuisine: Mediterranean
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