Cottage Cheese Egg Bake

High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach. Packed with 20 grams of protein and perfect for breakfast or brunch year round!

This simple recipe was inspired by my popular cottage cheese egg bites and later on became cottage cheese egg muffins.

I wanted to keep this cottage cheese egg bake simple. I already have a loaded low carb breakfast casserole with cottage cheese you could try. This one is super simple, gluten-free, and you won’t even taste the cottage cheese!

Cottage cheese took the spotlight as the go-to protein this year, and I had a blast creating many tasty cottage cheese recipes! It truly adds a protein boost to breakfast recipes like cottage cheese bagels, cottage cheese scrambled eggs and baked egg tortilla.

Why You’ll Love This Recipe

• Minimum ingredients: This egg casserole is made with cottage cheese and other 5 simple ingredients.
• Quick: It’s one of those healthy breakfast recipes where you just mix and bake.
• Perfect for meal prep: Bake and store for 5 days or assemble and refrigerate for 2 days, then bake when ready.
• Delicious: Each bite is filled with creamy, fluffy eggs, the salty richness of Parmesan cheese, and the earthy freshness of spinach.
• Protein packed: Each slice contains 20 grams of protein.

Ingredients for Cottage Cheese Egg Bake

You’ll need to gather a few basic ingredients to make this egg bake. The ones you likely have in your kitchen any day of the week.

• Eggs: The star of the show! You’ll need a dozen large eggs.
• Cottage cheese: Choose full fat cottage cheese for that perfect creamy texture, I used 4%.
• Milk: I chose whole milk for its rich flavor, but you can use almond milk to reduce calories or heavy cream for extra decadence.
• Parmesan cheese: We sprinkle freshly grated Parmesan into the egg mixture and on top. You need stronger aged cheese flavor for best results, pecorino romano, asiago, or manchego work as well.
• Spinach: Chopped baby spinach adds both color and flavor.
• Spices: Salt and pepper to taste.
• Cooking spray: Needed to prevent sticking, I like Misto.

How to Make Cottage Cheese Egg Bake

Here is a quick recap. There is also a full recipe card below.

First, you’ll need to preheat the oven to 375 F and coat a 9×13 baking dish with cooking spray.

• Whisk egg mixture: Crack the eggs into a large mixing bowl and whisk. Add in the cottage cheese, milk, almost all of the Parmesan cheese, a dash of salt, and pepper. Whisk everything together until it’s well blended.
• Add spinach: Toss in the spinach and give it a stir until it’s all nicely combined.
• Bake: Pour the egg mixture into the baking dish you prepped earlier, sprinkle the remaining Parmesan cheese on top, and pop it in the oven uncovered. Let it bake for about 35 minutes or until you can stick a toothpick in the center and it comes out clean.
• Let it rest: Take the egg bake out of the oven and let it cool for about 20 minutes. Slice it into 8 pieces, and you can enjoy it either warm or cold.

Tips for Best Results

Even the most straightforward recipes come with tricks for best results. Here are my pro tips for the perfect cottage cheese egg bake.

• Use full fat cottage cheese: It has a richer and creamier texture that prevents the egg bake from becoming watery.
• To make it ahead: Follow the assembly directions, cover the casserole with plastic wrap, and refrigerate for up to 2 days. Bring it to room temperature for 30 minutes on the counter before baking as per recipe, you may need an additional 10-15 minutes of cook time. Never place a cold dish directly in the oven as it might shatter.
• To use all egg whites: Replace 12 eggs with 3 cups egg whites, cooking time should be the same.
• Let it cool: Fresh out of the oven, it will be puffy and domed, but it will flatten out as it cools. Totally normal!
• To meal prep it: Place the baked casserole into 4 meal-prep containers, cover, and refrigerate for 3-4 days. When ready to eat, either bring it to room temperature or reheat in the microwave in 30-second intervals until heated through.

Variations

This egg casserole is like a blank canvas, enjoy it as is or get playful and add whatever tickles your taste buds!

• Greens: Instead of spinach, add chopped chard, kale, or any healthy mix you prefer.
• Vegetables: Mix up your go-to veggie combo or raid your kitchen for sautéed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.
• Meat: Boost the protein with some crispy baked bacon, smoked salmon, sausage, savory ham, or even cubed chicken.
• Jarred goodies: Jazz it up with olives, sun-dried tomatoes, or roasted peppers.
• Soft cheese: Crumbled goat cheese and feta cheese are my absolute favorite!
• Fresh herbs: Enhance the flavor by adding fresh basil, fresh parsley, or zesty dill.

How to Store and Reheat

Store: Set any leftovers in the refrigerator, in an airtight container and it’ll stay fresh for up to 5 days.

Freeze: If you have leftovers, freeze in an airtight container for up to 3 months.

Thaw on the counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven, or bake at 350 F for 15 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Lasagna with cottage cheese
• Cottage cheese pudding
• Cottage cheese chocolate pudding

More Breakfast Egg Recipes to Try

• Healthy breakfast casserole
• Healthy breakfast sandwich
• Air fryer breakfast casserole
• Sweet potato breakfast casserole
• Egg white bites
• Instant Pot egg bites