Cottage Cheese Egg Bake – Savory, Protein-Packed & Comforting

This wholesome egg bake combines creamy cottage cheese, vibrant spinach, sun-dried tomatoes, and melty cheeses—perfect for breakfast, brunch, or an easy family dinner.

🎉 Introduction

Looking for a nutritious, high-protein breakfast or easy dinner that’s loaded with flavor? This Cottage Cheese Egg Bake is your answer. Packed with creamy cottage cheese, fresh spinach, tangy sun-dried tomatoes, and a mix of cheddar and feta, it’s a satisfying dish that’s as delicious as it is wholesome. Plus, it’s great for meal prep and reheats beautifully! 🧀🌿🍅

🧰 Equipment Needed

• 9×9-inch baking dish (or similar)
• Large mixing bowl
• Whisk or fork
• Cutting board & knife
• Grater (for cheddar)
• Oven mitts

🛒 Ingredients

🌱 Produce & Seasoning

• 1 cup baby spinach, chopped
• ½ cup sun-dried tomatoes, chopped (packed in oil or rehydrated)
• ¼ tsp garlic powder
• 1 tsp dried oregano

🥚 Eggs

• 9 large eggs
• ¼ tsp salt
• ⅛ tsp ground pepper

🧀 Dairy

• 1 cup cottage cheese (full‑fat or low‑fat)
• ⅓ cup grated cheddar cheese
• ⅓ cup feta cheese, crumbled

👩‍🍳 Directions

Step 1: Prep & Preheat

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×9-inch baking dish.

Step 2: Mix the Filling

1. In a large bowl, whisk together eggs, salt, pepper, garlic powder, and oregano until smooth.
2. Stir in cottage cheese, half of the cheddar, and all of the feta.
3. Add chopped spinach and sun-dried tomatoes; gently mix until evenly combined.

Step 3: Bake

1. Pour mixture into prepared baking dish and spread evenly.
2. Sprinkle the remaining cheddar cheese on top.
3. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.

Step 4: Serve

• Let cool 5 minutes before slicing into squares.
• Serve warm—great with fresh fruit, toast, or a side salad.

🍽️ Servings & Timing

• Servings: 6–8
• Prep Time: 10 minutes
• Bake Time: 30–35 minutes
• Total Time: ~45 minutes

🥄 Variations

• Greens Swap: Use kale, swiss chard, or arugula instead of spinach
• Veggie Boost: Add mushrooms, bell peppers, or onions
• Meaty Addition: Stir in cooked bacon, sausage, or ham (omit for vegetarian)
• Cheese Variety: Try smoked gouda or pepper jack for a twist
• Herb Flare-Up: Add fresh chives, parsley, or dill before baking

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 5 days
• Freezer: Freeze individual slices for up to 2 months; thaw overnight in fridge
• Reheat: Microwave (~1 min) or warm in oven at 325°F for 8–10 minutes

❓ 10 FAQs

1. Can I substitute Greek yogurt for cottage cheese?
   Yes—use about ¾ cup Greek yogurt for creaminess.
2. Is this gluten-free?
   Yes—no gluten ingredients included.
3. Can I make this ahead?
   Absolutely—assemble, refrigerate overnight, then bake fresh.
4. Can I omit eggs?
   No—the eggs are essential to bind and set the bake.
5. Can I use frozen spinach?
   Yes—thaw and squeeze out excess moisture first.
6. Do I need to pre-cook sun-dried tomatoes?
   No—just chop and add directly; they soften during baking.
7. Is it low-carb?
   Yes—this dish is low in carbs and high in protein.
8. Can I add hot sauce?
   Definitely—mix in a few dashes before baking for a spicy kick.
9. What’s the best way to prevent sogginess?
   Drain any liquid from spinach and sun-dried tomatoes well.
10. How thick should the bake be?
    About 2 inches in your dish—that ensures even cooking.

🏁 Conclusion

This Cottage Cheese Egg Bake is a deliciously simple, protein-rich dish that’s perfect any time of day. It’s creamy, flavorful, and customizable—ideal for busy mornings, relaxed brunches, or meal-prep bites. Bake, slice, enjoy—and repeat all week long! 🧀🥗🍳

Cottage Cheese Egg Bake – Savory, Protein-Packed & Comforting

Adam

This wholesome egg bake combines creamy cottage cheese, vibrant spinach, sun-dried tomatoes, and melty cheeses—perfect for breakfast, brunch, or an easy family dinner.🎉 Introduction Looking for a nutritious, high-protein breakfast or easy dinner that’s loaded with flavor? This Cottage Cheese Egg Bake is your answer. Packed with creamy cottage cheese, fresh spinach, tangy sun-dried tomatoes, and a mix of cheddar and feta, it’s a satisfying dish that’s as delicious as it is wholesome. Plus, it’s great for meal prep and reheats beautifully! 🧀🌿🍅

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Equipment

• 9×9-inch baking dish (or similar)
• Large mixing bowl
• Whisk or fork
• Cutting board & knife
• Grater (for cheddar)
• Oven mitts

Ingredients

  

🌱 Produce & Seasoning

• 1 cup baby spinach chopped
• ½ cup sun-dried tomatoes chopped (packed in oil or rehydrated)
• ¼ tsp garlic powder
• 1 tsp dried oregano

🥚 Eggs

• 9 large eggs
• ¼ tsp salt
• ⅛ tsp ground pepper

🧀 Dairy

• 1 cup cottage cheese full‑fat or low‑fat
• ⅓ cup grated cheddar cheese
• ⅓ cup feta cheese crumbled

Instructions

 

Step 1: Prep & Preheat

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×9-inch baking dish.

Step 2: Mix the Filling

• In a large bowl, whisk together eggs, salt, pepper, garlic powder, and oregano until smooth.
• Stir in cottage cheese, half of the cheddar, and all of the feta.
• Add chopped spinach and sun-dried tomatoes; gently mix until evenly combined.

Step 3: Bake

• Pour mixture into prepared baking dish and spread evenly.
• Sprinkle the remaining cheddar cheese on top.
• Bake for 30–35 minutes, or until the center is set and the top is lightly golden.

Step 4: Serve

• Let cool 5 minutes before slicing into squares.
• Serve warm—great with fresh fruit, toast, or a side salad.

Notes

🥄 Variations
Greens Swap: Use kale, swiss chard, or arugula instead of spinach

Veggie Boost: Add mushrooms, bell peppers, or onions

Meaty Addition: Stir in cooked bacon, sausage, or ham (omit for vegetarian)

Cheese Variety: Try smoked gouda or pepper jack for a twist

Herb Flare-Up: Add fresh chives, parsley, or dill before baking

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days

Freezer: Freeze individual slices for up to 2 months; thaw overnight in fridge

Reheat: Microwave (~1 min) or warm in oven at 325°F for 8–10 minutes

❓ 10 FAQs
Can I substitute Greek yogurt for cottage cheese?
Yes—use about ¾ cup Greek yogurt for creaminess.

Is this gluten-free?
Yes—no gluten ingredients included.

Can I make this ahead?
Absolutely—assemble, refrigerate overnight, then bake fresh.

Can I omit eggs?
No—the eggs are essential to bind and set the bake.

Can I use frozen spinach?
Yes—thaw and squeeze out excess moisture first.

Do I need to pre-cook sun-dried tomatoes?
No—just chop and add directly; they soften during baking.

Is it low-carb?
Yes—this dish is low in carbs and high in protein.

Can I add hot sauce?
Definitely—mix in a few dashes before baking for a spicy kick.

What’s the best way to prevent sogginess?
Drain any liquid from spinach and sun-dried tomatoes well.

How thick should the bake be?
About 2 inches in your dish—that ensures even cooking.

🏁 Conclusion
This Cottage Cheese Egg Bake is a deliciously simple, protein-rich dish that’s perfect any time of day. It’s creamy, flavorful, and customizable—ideal for busy mornings, relaxed brunches, or meal-prep bites. Bake, slice, enjoy—and repeat all week long! 🧀🥗🍳