Easy High-Protein Cottage Cheese Egg Bake

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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.

Slice of cottage cheese egg bake with veggies in it on a plate with a fork on the plate with it.

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
Ingredients For This Cottage Cheese Egg Bake
Recommended Kitchen Tools
How to Make a Cottage Cheese Egg Bake
Recipe Variations
Expert Tips For The Best Results
How To Store and Reheat
FAQs
More Healthy Cottage Cheese Recipes
High-Protein Cottage Cheese Egg Bake

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:

Ingredients or cottage cheese egg bake in bowls with labels over each ingredient.

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.

Chopped spinach, bell pepper and onion in a white baking pan.

Step 1: Add the chopped veggies to a prepared 9×13 pan.

Pouring the cottage cheese egg mixture into a pan of chopped veggies.

Step 2: Whisk the eggs with the cottage cheese and spices, then pour the egg mixture evenly over the veggies in the pan.

Uncooked mixed eggs with cottage cheese, veggies and cheese in a white casserole pan.

Step 3: Top the eggs with the shredded cheese.

Baked eggs with spinach and peppers in a white baking dish.

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.

Spatula lifting a piece of egg bake from the pan with more if it in the pan.

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

Why is my egg bake rubbery?

Eggs typically become rubber when they are overcooked. Since ovens vary, check the egg bake halfway and continue cooking as needed.

Can you taste the cottage cheese in this recipe?

The cottage cheese melts as it bakes with the eggs and allows them to become fluffy and cheesy.

Why are my eggs watery?

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.