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, brunch or meal prep year round!
This simple recipe was inspired by my popular cottage cheese egg bites and later on became cottage cheese egg muffins.
Why You’ll Love This Recipe
I wanted to keep this cottage cheese egg bake recipe simple because lives are busy! Me and even my teenage kids absolutely loved it, and judging by the reviews, you did as well! And here are the reasons why:
- Protein packed: Each slice of baked cottage cheese eggs contains 20 grams of protein.
- Minimum ingredients: This cottage cheese egg bake is made with cottage cheese and other 5 simple ingredients.
- Quick: It’s one of those 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.
- Customizable: Jazz up this high protein egg casserole with more protein or sautéed vegetables. See Variations section below.
Reader’s Review
Truly amazing! It definitely exceeded my expectations. Simple yet delicious. Very versatile as well. I sent the recipe to my daughter who skipped the spinach and substituted sharp cheddar for Parmesan. It still tasted great!
Malgorzata
Ingredients for Cottage Cheese Egg Bake
- 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%. It also prevents baked cottage cheese eggs from becoming watery.
- Milk: I prefer 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. You can also use chopped chard or kale.
- Spices: Salt and pepper to taste. You can always add more like garlic powder, taco seasoning or even hot sauce at the end.
- 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 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, sprinkle the remaining Parmesan cheese on top, and pop it in the oven uncovered. Let it bake for about 35 minutes, or until edges become golden brown and a toothpick inserted in the center comes out clean.
- Let it rest: Take egg bake with cottage cheese 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.
Variations
I often stray from the original recipe and add what I have on hand or in a mood for. Here are some ideas:
- To use all egg whites: Replace 12 eggs with 3 cups egg whites, cooking time should be the same.
- Veggies: You can always add chopped red bell pepper or broccoli. Sautéed mushrooms, zucchini, potatoes or onion would add more flavor without watery result.
- Meat: Boost the protein with some crispy baked bacon, smoked salmon, sausage, savory ham, or even cubed chicken.
- Jarred goodies: Jazz up this simple cottage cheese egg bake 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, green onions or chives, and 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: Quickly reheat in a microwave in 1 minute increments, sauté in skillet with a bit of olive oil for crispy crust, or air fry at 350 F for 10 minutes.
FAQs
It is normal to see a bit of water at the bottom because we use dairy that contains whey like cottage cheese and Parmesan. We also added fresh spinach. If you see a lot of water, that means you used low fat cottage cheese.
Cottage cheese adds a unique touch, I don’t recommend skipping it. You can substitute with 1 cup shredded cheese, cream cheese, or lactose-free cottage cheese if you’re lactose intolerant. Ricotta would work as well.
No. Mixing cottage cheese with eggs hides the flavor, perfect for those not into cottage cheese taste but wanting extra protein.
Yes. Follow the assembly directions, cover the egg bake 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.
More Cottage Cheese Egg Recipes
- Baked egg tortilla
- Baked cottage cheese
- Low carb breakfast casserole
- Air fryer breakfast casserole
- Cottage cheese frittata
- Cottage cheese scrambled eggs
- Sweet potato egg bake
Cottage Cheese Egg Bake
Equipment
Video
Ingredients
- 12 large eggs
- 18 ounces full fat cottage cheese, 1 tub (I used 4%)
- 1 cup milk, I used whole milk
- 1/2 cup Parmesan cheese, grated & divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 3 cups baby spinach, chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add eggs and whisk. Then add cottage cheese, milk, almost all of Parmesan cheese, salt, pepper and whisk well. Add spinach and stir to combine.
- Pour egg mixture into previously prepared baking dish, sprinkle with remaining Parmesan cheese and bake uncovered for 35 minutes or until toothpick inserted in the center comes out clean.
- Remove egg bake from the oven and let cool for 20 minutes. Cut into 8 slices and enjoy warm or cold.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven or bake in regular oven at 350 degrees for 15 minutes.
- Make ahead: Refrigerate egg bake assembled and covered with plastic wrap for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require extra 10-15 minutes cook time.
- You can use all egg whites. 12 eggs = 3 cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe!