Cottage Cheese Egg Bake – Easy, Protein-Packed, and Perfect for Breakfast or Meal Prep
If you’re looking for an easy, high-protein, and veggie-loaded breakfast that’s perfect for meal prep, this Cottage Cheese Egg Bake checks all the boxes. 🧀🥚🌱With creamy cottage cheese, wholesome veggies, and six hearty eggs, this crustless breakfast casserole delivers a rich and savory flavor with a fluffy, custard-like texture. It’s naturally low in carbs, gluten-free, and loaded with protein, making it an ideal option for busy mornings, brunch with friends, or even a light dinner with a side salad.Best of all, it’s completely customizable — mix and match veggies, cheeses, or herbs based on what’s in your fridge.Love this idea? Be sure to try this High Protein Egg Muffin Recipe or this Crustless Quiche with Spinach next!
Equipment
- Large mixing bowl – for whisking the eggs and combining all ingredients
- Whisk or fork – to beat the eggs smoothly
- 9×9 or 8×8-inch baking dish – for even baking
- Nonstick spray or oil – to grease the dish
- Spatula or wooden spoon – for mixing and serving
- Cutting board + knife – for chopping veggies
- Measuring cups and spoons
Ingredients
Core Ingredients:
- 6 large eggs
- 2 cups cottage cheese small curd preferred for smoother texture
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 1 cup chopped spinach fresh or frozen, thawed and squeezed
- ½ cup diced bell pepper any color
- ½ cup chopped onion
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnishes:
- Fresh herbs like chives parsley, or dill
- Sliced avocado or tomatoes for serving
Instructions
Step 1: Prep the Oven and Dish
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×9-inch baking dish with cooking spray or olive oil.
Step 2: Whisk the Eggs
- In a large bowl, crack the 6 eggs and whisk until fully combined.
Step 3: Add the Cottage Cheese and Cheese
- Stir in the cottage cheese and shredded cheese.
- Mix until creamy and well blended.
Step 4: Add Veggies and Seasonings
- Fold in the spinach, bell peppers, and onion.
- Add garlic powder, onion powder, salt, and pepper.
- Mix everything until well distributed.
Step 5: Pour and Bake
- Pour the mixture into your prepared baking dish.
- Smooth the top with a spatula and bake for 35–40 minutes, or until the center is set and the edges are golden.
Step 6: Cool and Serve
- Let the egg bake rest for 5–10 minutes before slicing.
- Garnish with fresh herbs, avocado, or sliced tomato if desired.
Notes
Perfect for make-ahead breakfasts, brunch spreads, or a light lunch option.
🔁 Variations
This cottage cheese egg bake is super versatile. Try these flavor twists: 1. Meat Lover’s
Add crumbled cooked bacon, turkey sausage, or ham cubes. 2. Mediterranean
Use feta cheese, sun-dried tomatoes, spinach, and olives. 3. Southwest Style
Add black beans, green chiles, and Monterey Jack cheese. 4. Mushroom & Swiss
Sauté mushrooms and onions, and use Swiss cheese for a café-style bake. 5. Broccoli Cheddar
Replace spinach with steamed broccoli florets and use cheddar cheese. 🧊 Storage and Reheating
Refrigerator:
Store cooled egg bake slices in an airtight container for up to 4 days. Freezer:
Freeze individual portions wrapped tightly or stored in containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating:
Microwave on medium for 30–60 seconds until heated through. Or reheat in a 350°F oven for 10–15 minutes. Pro Tip: Add a sprinkle of fresh cheese before reheating for that melty magic. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use egg whites only?
Yes! Use about 12 egg whites to replace 6 whole eggs. 2. Is this recipe keto-friendly?
Absolutely — it’s low in carbs and high in protein and fat. 3. Can I use frozen spinach?
Yes — just thaw and squeeze out any excess liquid before adding. 4. What’s the best cheese to use?
Cheddar, mozzarella, feta, or any melting cheese you like! 5. Can I prep this the night before?
Yes! Assemble the egg mixture, cover, and refrigerate overnight. Bake fresh in the morning. 6. Can I add more vegetables?
Definitely — try zucchini, mushrooms, or tomatoes. 7. Is this good for meal prep?
Yes! Slice and store in the fridge or freezer — it’s great for grab-and-go breakfasts. 8. Can I make this in muffin tins?
Totally — pour into greased muffin tins and bake for 18–22 minutes. 9. How do I know when it’s done?
The center should be firm and no longer jiggly; a toothpick should come out clean. 10. Does cottage cheese make it watery?
Not if you mix well — small curd cottage cheese works best, and the eggs set everything. ✅ Conclusion
This Cottage Cheese Egg Bake is everything you want in a breakfast: hearty, healthy, cheesy, and totally satisfying. 🧀🍳💪 It’s an easy, protein-packed meal you can prep in advance and enjoy all week long. With endless ways to customize, it fits into low-carb, keto, gluten-free, and even vegetarian diets — making it a must-have in your recipe rotation. More breakfast favorites: Veggie Egg Muffins Sweet Potato Breakfast Hash Savory Cottage Cheese Bowl Try it once — and you’ll make it every week!
This cottage cheese egg bake is super versatile. Try these flavor twists: 1. Meat Lover’s
Add crumbled cooked bacon, turkey sausage, or ham cubes. 2. Mediterranean
Use feta cheese, sun-dried tomatoes, spinach, and olives. 3. Southwest Style
Add black beans, green chiles, and Monterey Jack cheese. 4. Mushroom & Swiss
Sauté mushrooms and onions, and use Swiss cheese for a café-style bake. 5. Broccoli Cheddar
Replace spinach with steamed broccoli florets and use cheddar cheese. 🧊 Storage and Reheating
Refrigerator:
Store cooled egg bake slices in an airtight container for up to 4 days. Freezer:
Freeze individual portions wrapped tightly or stored in containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating:
Microwave on medium for 30–60 seconds until heated through. Or reheat in a 350°F oven for 10–15 minutes. Pro Tip: Add a sprinkle of fresh cheese before reheating for that melty magic. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use egg whites only?
Yes! Use about 12 egg whites to replace 6 whole eggs. 2. Is this recipe keto-friendly?
Absolutely — it’s low in carbs and high in protein and fat. 3. Can I use frozen spinach?
Yes — just thaw and squeeze out any excess liquid before adding. 4. What’s the best cheese to use?
Cheddar, mozzarella, feta, or any melting cheese you like! 5. Can I prep this the night before?
Yes! Assemble the egg mixture, cover, and refrigerate overnight. Bake fresh in the morning. 6. Can I add more vegetables?
Definitely — try zucchini, mushrooms, or tomatoes. 7. Is this good for meal prep?
Yes! Slice and store in the fridge or freezer — it’s great for grab-and-go breakfasts. 8. Can I make this in muffin tins?
Totally — pour into greased muffin tins and bake for 18–22 minutes. 9. How do I know when it’s done?
The center should be firm and no longer jiggly; a toothpick should come out clean. 10. Does cottage cheese make it watery?
Not if you mix well — small curd cottage cheese works best, and the eggs set everything. ✅ Conclusion
This Cottage Cheese Egg Bake is everything you want in a breakfast: hearty, healthy, cheesy, and totally satisfying. 🧀🍳💪 It’s an easy, protein-packed meal you can prep in advance and enjoy all week long. With endless ways to customize, it fits into low-carb, keto, gluten-free, and even vegetarian diets — making it a must-have in your recipe rotation. More breakfast favorites: Veggie Egg Muffins Sweet Potato Breakfast Hash Savory Cottage Cheese Bowl Try it once — and you’ll make it every week!
Added sumdried tomatoes-broccoli- spinach (fresh) olives(petit/sliced)- mushrooms in addition to the other ingredients and an extra egg for jollies and grins- Turned out amazing! It’s a keeper