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Cottage Cheese Egg Bake

Featured in Start Your Day Right.

This healthy breakfast casserole is protein heaven. Beat eggs with cottage cheese until smooth—this makes the eggs extra fluffy while adding loads of protein. Fold in chopped spinach and your favorite veggies, then pour into a baking dish and bake until just set. It puffs up beautifully and stays moist, thanks to the cottage cheese. Cut into squares for easy meal prep, with each piece packing 20g of protein. Great hot or cold, it keeps well in the fridge for quick breakfasts all week. Pair with avocado or hot sauce for even more flavor.
A young woman with wavy hair is gazing down contemplatively in a warmly lit kitchen filled with plants.
Updated on Thu, 16 Jan 2025 00:42:05 GMT
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A slice of cheesy spinach casserole is served on a white plate with a fork resting beside it. Pin it
A slice of cheesy spinach casserole is served on a white plate with a fork resting beside it. | cookingkeys.com

I came up with this Cottage Cheese Egg Bake one Sunday morning when I needed something filling but didn't want to stand at the stove flipping individual eggs. Now it's become my secret weapon for busy weeks. That combination of fluffy eggs, creamy cottage cheese, and fresh spinach keeps me satisfied for hours. Plus, with 20 grams of protein per slice, it's like getting all the good stuff from a protein shake but in a warm, comforting breakfast instead.

Morning Magic

This is one of those recipes that just makes life easier. Throw everything together, pop it in the oven, and breakfast is done. I love how the cottage cheese melts into little pockets of creamy goodness while the Parmesan adds this perfect salty bite. My favorite part? I can make it on Sunday and have breakfast ready to go all week long. It's like having a breakfast insurance policy in your fridge.

What You'll Need

  • Fresh eggs: A full dozen, they're the star of the show.
  • Cottage cheese: Go for the full-fat kind, trust me on this.
  • Milk: Whatever you've got in the fridge works great.
  • Good Parmesan: The real stuff, not the stuff in the green can.
  • Baby spinach: Fresh works best; give it a rough chop.
  • Salt and pepper: Just enough to make everything pop.
  • Cooking spray: Because nobody likes scrubbing pans.

Let's Get Cooking

First things first:
Get your oven heating to 375°F and give your baking dish a good spray. I use a 9x13 pan; it's the perfect size for this.
Mix it up:
In your biggest bowl, whisk those eggs with the cottage cheese, milk, and most of that Parmesan. Season it well; this is where all your flavor comes from.
Add the greens:
Fold in your chopped spinach. I like to do this gently so it stays evenly distributed.
Into the oven:
Pour everything into your prepared dish, sprinkle the rest of that Parmesan on top, and let it bake for about 35 minutes.
The waiting game:
The hard part here is waiting 20 minutes before cutting. Trust me though, it's worth it for those perfect slices.

My Kitchen Secrets

Let me share what I've learned making this countless times. That full-fat cottage cheese isn't just for flavor—it keeps everything moist without getting watery. Sometimes I mix everything up the night before and just bake it in the morning. If you're watching cholesterol, swap in egg whites but measure about three cups to replace the whole eggs. And always let it rest before cutting—it makes such a difference in how it slices.

A baked spinach and egg dish cut into squares on a white plate, with fresh spinach leaves in the background. Pin it
A baked spinach and egg dish cut into squares on a white plate, with fresh spinach leaves in the background. | cookingkeys.com

Meal Prep Magic

This is your best friend for busy weeks. Cut it into portions, pop them in containers, and you've got breakfast ready for five days straight. It keeps perfectly in the fridge and reheats like a dream. Going to be extra busy? Wrap individual pieces in plastic and freeze them. They'll keep for three months—just thaw overnight when you need one.

Mix It Up

Think of this egg bake as your breakfast canvas. Sometimes I'll throw in sautéed mushrooms and peppers when I need to clean out the veggie drawer. Leftover ham or bacon? Toss it in there. Fresh herbs from the garden make it feel fancy—I love adding dill or basil in the summer. Last week I added some cherry tomatoes and it was like having a caprese salad for breakfast. The possibilities are endless.

Perfect Pairings

Most mornings I'll grab a slice and toast up some whole grain bread. When I've got guests over, I'll serve it with roasted sweet potatoes and fresh fruit for a proper brunch spread. A little avocado on the side makes it feel extra special. Sometimes I'll add a dollop of Greek yogurt on top and a drizzle of hot sauce. It's amazing how versatile this dish can be.

Your Perfect Version

That's what makes this recipe so great—you can really make it your own. Switch up the greens; try kale or Swiss chard for something different. Crumble in some feta or goat cheese instead of Parmesan. Add your favorite spice blend or some red pepper flakes if you like heat. Play around until you find your perfect combination. In my house, everyone has their favorite version and I bet you'll find yours too.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, you can assemble and refrigerate up to 2 days before baking. Add 10-15 minutes to baking time if cooking from cold.

→ How do I store leftovers?

Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in microwave or oven.

→ Can I use egg whites only?

Yes, substitute 3 cups of egg whites for the 12 whole eggs in this recipe.

→ What type of cottage cheese works best?

Full-fat (4%) cottage cheese gives the best texture and flavor, but lower fat versions will work too.

→ Can I add other vegetables?

Yes, just make sure they're chopped small and not too watery. Bell peppers, mushrooms, and broccoli work well.

Conclusion

This protein-packed breakfast casserole features a fluffy blend of eggs, cottage cheese, and spinach. With 20g of protein per serving, it's perfect for meal prep and can be enjoyed hot or cold.

Cottage Cheese Egg Bake

A protein-rich breakfast casserole combining eggs, cottage cheese and fresh spinach. Great for meal prep and naturally gluten free.

Prep Time
7 Minutes
Cook Time
35 Minutes
Total Time
42 Minutes

Category: Breakfast

Difficulty: Easy

Cuisine: North American

Yield: 8 Servings (8 slices)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 12 large eggs.
02 18 ounces full-fat cottage cheese (4%).
03 1 cup whole milk.
04 1/2 cup grated Parmesan cheese, divided.
05 1/4 teaspoon salt.
06 1/4 teaspoon black pepper.
07 3 cups chopped baby spinach.
08 Cooking spray.

Instructions

Step 01

Heat oven to 375°F. Spray 9x13 baking dish with cooking spray.

Step 02

Whisk eggs in large bowl. Add cottage cheese, milk, most of Parmesan, salt and pepper. Mix well. Stir in spinach.

Step 03

Pour into prepared dish. Sprinkle with remaining Parmesan. Bake uncovered 35 minutes until center is set.

Step 04

Let cool 20 minutes before cutting into 8 slices.

Notes

  1. Can be made ahead and stored 2 days before baking.
  2. Freezes well for up to 3 months.
  3. Can use egg whites instead (3 cups = 12 eggs).

Tools You'll Need

  • 9x13 baking dish.
  • Large mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 216
  • Total Fat: 13 g
  • Total Carbohydrate: 5 g
  • Protein: 20 g