1. Home
  2. Recipes
  3. Cottage Cheese Egg Bake

Cottage Cheese Egg Bake

This protein-packed egg bake combines eggs, cottage cheese, and spinach for a nutritious breakfast option. With 20g of protein per serving, it's perfect for meal prep and can be enjoyed warm or cold.

Featured in Morning Meal Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:33:53 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A slice of baked spinach and cheese casserole on a white plate, with a fork and a small bowl in the background. Pin it
A slice of baked spinach and cheese casserole on a white plate, with a fork and a small bowl in the background. | zestplate.com

I came up with this Cottage Cheese Egg Bake one morning when I wanted something protein-packed but didn't want to stand at the stove. Now it's my go-to breakfast casserole. The cottage cheese melts into the eggs creating this incredibly fluffy texture while adding tons of protein. Plus with spinach mixed in you're getting your greens first thing. My family loves waking up to this on weekend mornings and I love that I can pop it in the oven and forget about it.

Your New Breakfast Favorite

What makes this recipe so fantastic is how simple it is to throw together. Just a handful of ingredients and you've got breakfast for days. The cottage cheese adds this amazing creamy richness while the Parmesan brings that salty bite we all crave. I make it on Sunday and we're set for breakfast all week. It's become my secret weapon for busy mornings when we need something filling that actually tastes good.

What You'll Need

  • Eggs: Grab a dozen large ones they're the star of the show.
  • Cottage cheese: Full-fat makes it super creamy but use what you like.
  • Milk: I use whole milk but almond works great too.
  • Parmesan: Grate it fresh trust me it's worth it.
  • Fresh spinach: Baby spinach is perfect just give it a rough chop.
  • Salt and pepper: Don't skimp on the seasoning.
  • Cooking spray: Nobody wants their eggs stuck to the pan.
A serving of spinach and cheese bake is being lifted from a rectangular dish, revealing a golden, fluffy texture with visible spinach and cheese layers. Pin it
A serving of spinach and cheese bake is being lifted from a rectangular dish, revealing a golden, fluffy texture with visible spinach and cheese layers. | zestplate.com

Let's Get Cooking

First things first:
Get your oven heating to 375°F and spray your baking dish real good with cooking spray.
Mix it up:
In your biggest bowl whisk those eggs cottage cheese milk and most of the Parmesan. Add a good pinch of salt and pepper don't be shy.
Add the greens:
Fold in your chopped spinach until it's evenly mixed through.
Into the pan:
Pour everything into your baking dish sprinkle the rest of that Parmesan on top.
Bake time:
Let it bake for about 35 minutes until a toothpick comes out clean. The hardest part is waiting 20 minutes before cutting it.
A baked spinach and cheese frittata cut into squares in a white dish, with a fork resting on the side. Pin it
A baked spinach and cheese frittata cut into squares in a white dish, with a fork resting on the side. | zestplate.com

My Kitchen Secrets

Here's what I've learned from making this countless times. Spring for the full-fat cottage cheese it makes such a difference in texture. If you're washing your spinach pat it really dry extra moisture is not your friend here. Want to prep ahead? Mix everything up the night before cover and stick it in the fridge. Just let it come to room temp before baking. I always use my meat thermometer to check it should hit 160°F in the middle.

Ways to Serve

We love this with so many different sides. Sometimes I'll toss together a quick green salad or roast some potatoes. My husband tops his with hot sauce I go for a dollop of salsa. It's perfect with sliced avocado or fresh fruit on the side. For brunch I'll put out some whole grain toast and let everyone build their own plate.

Keeping It Fresh

This egg bake keeps beautifully in the fridge for about 5 days perfect for weekly meal prep. Sometimes I'll cut it into portions and freeze them wrapped up tight they last 3 months. Just pull one out the night before and warm it up in the morning. A quick zap in the microwave works but I love using my toaster oven gets the edges a little crispy again.

Mix It Up

Don't be afraid to play around with this recipe. Sometimes I'll use kale instead of spinach or throw in some sautéed mushrooms and peppers. Leftover bacon or sausage? Toss it in. My friend makes hers Mediterranean style with sun-dried tomatoes olives and feta. Fresh herbs make everything better try some basil or dill.

A baked casserole with layers of spinach and cheese is partially sliced, revealing a creamy texture. Pin it
A baked casserole with layers of spinach and cheese is partially sliced, revealing a creamy texture. | zestplate.com

Your Personal Touch

This is one of those recipes that's hard to mess up so have fun with it. Want it lighter? Use egg whites for some of the whole eggs. Try different cheese combinations my kids love when I add cheddar. A sprinkle of smoked paprika or Italian seasoning changes up the whole flavor profile. That's what's great about cooking you can always make a recipe your own.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, you can assemble and refrigerate covered for up to 2 days before baking. Allow extra cooking time if baking straight from the fridge.

→ How long do leftovers last?

Leftovers keep in the fridge for up to 5 days or can be frozen for up to 3 months. Reheat in microwave or oven.

→ Can I use egg whites only?

Yes, you can 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 can work too.

→ Can I add other vegetables?

Yes, you can add other vegetables like bell peppers or mushrooms. Just make sure they're chopped small and not too watery.

Conclusion

This protein-packed egg bake is a nutritious and versatile breakfast option that can be prepared ahead of time. Combining whole eggs, cottage cheese, and spinach, it offers a balanced meal with significant protein content.

Cottage Cheese Egg Bake

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

Prep Time
7 Minutes
Cook Time
35 Minutes
Total Time
42 Minutes
By: Fatiha

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 the Parmesan, salt and pepper. Mix well.

Step 03

Stir in chopped spinach until combined.

Step 04

Pour into dish, top with remaining Parmesan. Bake uncovered 35 minutes until set.

Step 05

Let cool 20 minutes before cutting into 8 slices. Serve warm or cold.

Notes

  1. Can make ahead and store up to 2 days before baking.
  2. Freezes well for up to 3 months.
  3. Can substitute 3 cups egg whites for whole 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