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
- 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! 🧀🥗🍳
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! 🧀🥗🍳