This Cottage Cheese Egg Bake is high protein, low carb, gluten free, and the perfect blend of baked fluffy eggs, cottage cheese, mozzerella cheese, and spinach. Baked to perfection, this healthy breakfast idea has 20 grams of protein per serving and is perfect for a make-ahead breakfast or a crowd.
Love cottage cheese breakfast ideas? Also, try my Cottage Cheese Scrambled Eggs, Cottage Cheese Toast, and Cottage Cheese Breakfast Bowls.
Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is a delicious high-protein and low-carb breakfast. Simply filled with spinach and cheese, this is an egg bake you can either make and enjoy for a weekday breakfast or serve for a crowd. You can also customize it by adding your favorite vegetables or even breakfast meat like sausage.
Cottage Cheese is such a fabulous ingredient that adds protein to so many recipes without changing the taste. Adding it to eggs makes them fluffy texture and cheesy without changing the taste. If you are on the fence about liking cottage cheese, I promise that you will not even know the cottage is in there. You will just get that extra boost of protein and nutrients.
This Cottage Cheese Egg Bake recipe was a big hit with the entire family, including the Hubs and the twins, who all asked for seconds. Serve it with my Honey Lime Fruit Salad and Healthy Cinnamon Banana Bread Muffins, and you have an irresistible brunch for a crowd.
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Why You'll Love this Cottage Cheese Egg Bake recipe...
- This Cottage Cheese Egg Bake is high protein, low carb, gluten-free, and super easy to make.
- It's only 5 Ingredients! You can add more mix-ins, but I kept the basic recipe simple so it's easier to make.
- You can make it as shown or add more of your favorite veggies or breakfast meat like bacon or sausage.
- You can make this ahead for meal prep, and it reheats well.
- This works equally well for a crowd when you don't want to make a bunch of eggs on the stove for a group.
- It's 20 grams of protein and just about 190 calories per serving. You can't beat that for a healthy breakfast.
Ingredients:
Here's an overview of what you'll need to make this Cottage Cheese Egg Bake, but keep scrolling for the full recipe amounts.
- Eggs: You'll need a dozen large eggs for this recipe. Whichever type you prefer will work.
- Cottage Cheese: Cottage Cheese is the secret ingredient in this to keep the egg bake light, fluffy, and higher in protein and probiotics. You can use full-fat or low-fat cottage cheese, depending on your dietary preferences. Full fat will naturally give you a richer taste, but it does work with low fat and 2%.
- Milk: I like to add a small amount of milk to help the eggs. I used 2%, but you can use whole milk or low-fat depending on your diet and what you have on hand.
- Mozzerella Cheese: Shredded mozzerella cheese or an Italian Cheese Blend works well with this dish. I love the added flavor from the cheese.
- Spinach: I love adding spinach to this dish because it's a great way to get greens into your breakfast. It's baked in, so you honestly don't even taste it.
- Salt and Black Pepper
- Optional Fresh Herbs: You can use fresh herbs that you have on hand, like chives or parsley. You can add dried spices like basil, oregano, Italian Spice Mix, or Herbs de Provence.
Instructions:
This is an overview of the instructions to make this Cottage Cheese Egg Bake, but the full detailed printable recipe is below in the recipe card.
- Preheat the oven to 375 degrees. Prepare a 9x9 baking dish with nonstick cooking spray. It will stick, so make sure you spray it well. You can also use a 9x13 baking dish, but the egg bake will be thinner, and it will take less time to cook. The larger pan will take closer to 30 minutes to bake since it's thinner.
- In a large bowl, whisk together your eggs. Add the cottage cheese and milk and mix until combined. In the end, fold in the mozzerella cheese and spinach.
- Add the egg mixture to your baking dish.
- Bake for 30 minutes, and check the dish. If the Cottage Cheese Egg Bake is browning too much, add some foil. Continue baking for another 15-20 minutes until the eggs are set. Check it again to see if it needs foil. I added foil to mine about halfway through cooking. It will be done when you insert a toothpick in the middle, and it comes out clean.
- Let the pan sit for 15 minutes to continue to let the eggs set. The eggs will continue to harden up as they sit.
- Cut and serve with fresh chives on top. This makes such a delicious egg casserole.
Variations
I love this Cottage Cheese Egg Bake recipe as written, but here are some fun variations.
- Add More Vegetables: This dish is extremely customizable to add your favorite veggies like bell pepper, green onion, onion, mushrooms, tomato, or broccoli asparagus.
- Add Garlic: Add fresh minced garlic or garlic powder.
- Add Breakfast Meat: I kept this vegetarian, but you can add ham, bacon, sausage, chicken sausage, or even vegan sausage.
- Mix up the Cheese: You can easily swap out the cheese for others like feta, gouda, sharp cheddar cheese, or even parmesan cheese.
- Make it Spicy: Add a pinch of red pepper flakes to the egg mixture.
- Egg Muffins: Instead of baking it in a large casserole, you can also make it into egg muffins.
Cottage Cheese Egg Bake FAQ
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing
This freezes well! After baking, cut individual pieces and store them in a freezer-safe container for up to two months. Allow to thaw in the fridge overnight, and then reheat in the morning. You can reheat it in the microwave, air fryer, or oven.
Make Ahead
You can prep this egg bake casserole the day before by assembling it up to baking. Cover it and store it in the fridge until ready to bake. I'd only make it one day ahead of time. When I'm doing this, I like to use this baking dish with a lid. When you are ready to eat, follow the baking instructions.
What does adding cottage cheese to eggs do?
Adding cottage cheese to eggs, like in this Cottage Cheese Egg Bake or my Cottage Cheese Eggs, makes the eggs richer and fluffier. Cottage Cheese is also high in protein, probiotics and calcium, adding that nutrition to your egg bake. They melt right into the eggs, and you don't even really taste it.
Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is such a delicious breakfast! I just love how simple it is with just 5 ingredients, and it makes a great breakfast to make ahead for the week. I find it hard to get vegetables into my diet at breakfast, and this is the perfect way to sneak some in.
Plus, the possibilities for customization are endless. I hope you enjoy it as much as my family did. Here are some ideas to make it a meal.
Serve it with:
- Greek Yogurt Pumpkin Bread
- Easy Banana Waffles
- Healthy Blueberry Banana Bread
- Honey Cinnamon Banana Bread Muffins
- French Toast Crock Pot Cinnamon Roll Casserole
- Pumpkin Crock Pot French Toast Casserole
- Honey Lime Melong Salad with Mint
- Gingerbread Baked Oatmeal Cups
- Greek Yogurt Blueberry Pancakes
- Apple Pie Pancakes
- Healthy Strawberry Muffins
More Cottage Cheese Recipes to Try:
More Baked Egg Recipes to Try:
- Vegetarian Crock Pot Breakfast Casserole
- Healthy Vegetarian Breakfast Casserole
- Vegetable Sheet Pan Fritatta
- Caprese Crustless Quiche
- Crustless Kale, Mushroom & Feta Quiche
If you make this Cottage Cheese Egg Bake, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook, too!
Cottage Cheese Egg Bake
Ingredients
Instructions
- Preheat the oven to 375 degrees. Prepare a 9x9 baking dish with nonstick cooking spray.
- In a large bowl, whisk together your eggs. Add the cottage cheese and milk and mix until combined. In the end fold in the mozzerella cheese and spinach.
- Add the egg mixture to your baking dish. Cover with foil.
- Bake for 30 minutes and remove the foil. Continue baking for another 15-20 mintutes untl the eggs are set. If it starts to brown too much on the top, add the foil back.
- Let the pan sit for 15 minutes to continue to let the eggs set.
- Cut and serve with fresh chives on top.
Notes
Nutrition
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