High protein Cottage Cheese Egg Bake with a fluffy blend of eggs, cheese, and spinach. Delicious any time of year, and a stress-free choice for holiday breakfast or brunch!
This simple recipe was inspired by my popular cottage cheese egg bites.
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I wanted to keep this cottage cheese egg bake recipe simple, I already have a loaded low carb breakfast casserole with cottage cheese you could try. This one is super easy, 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 some tasty recipes. Other recipes I love are these protein bagels, cottage cheese pizza and cottage cheese lasagna.
Why You’ll Love This Recipe
- Minimum ingredients: This baked egg recipe is made with just 5 key ingredients, ones you likely have in your kitchen any day of the week.
- Quick: Trust me, it’s quick! Just mix and bake. It’s one of those go-to healthy breakfast recipes that’s easy to remember for your busiest days.
- Perfect for meal prep: Bake and store for 5 days or assemble and refrigerate for 2 days, then bake when ready. This egg casserole with cottage cheese is a meal prep dream and perfect for Christmas morning!
- Delicious: Each bite is filled with creamy, fluffy eggs, the salty richness of Parmesan cheese, and the earthy freshness of spinach.
- Protein packed: Combining eggs and cottage cheese is an easy way to boost your protein, so you feel full and energized all morning.
Ingredients for Cottage Cheese Egg Bake
You’ll need to gather a few basic ingredients to make this 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%.
- 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
Follow these easy directions to make a delicious cottage cheese egg bake.
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 frittata.
- 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 with cottage cheese 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
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 spinach. If you see a lot of water, that means you used low fat cottage cheese.
My egg casserole was ready after baking for 35 minutes at 375 F, but remember all ovens vary. Stick a knife or toothpick in the center and if it comes out clean, it’s ready. If not, bake a bit longer.
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.
More Cottage Cheese Recipes
- Cottage cheese scrambled eggs
- Cottage cheese egg salad
- Lasagna with cottage cheese
- Cottage cheese pudding
- Cottage cheese chocolate pudding
More Breakfast Egg Recipes to Try
Cottage Cheese Egg Bake
Equipment
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.
Video
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 casserole 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.
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 😊
Fantastic! Yes you can add whatever you want pretty much. And thank you for sharing this recipe with family and friends.