This cottage cheese egg bake is one of those easy recipes I turn to when I need something quick, filling, and fuss-free for breakfast. The cottage cheese kind of melts into the eggs as they bake, creating a texture that is soft and fluffy with just the right amount of creaminess. I add Parmesan for a delicious flavor and a little salty bite, and the spinach gives it a pop of freshness that isn’t overpowering. In fact, the greens are so subtle that my picky eaters don’t fuss about it.
Recipe Highlights
High protein: A serving of these baked cottage cheese eggs provide 21 grams of protein along with B vitamins, calcium, potassium, mostly monounsaturated fat and polyunsaturated fat, a few good-for-me carbohydrates from the onion and spinach, and even a tiny bit of fiber. When I prep these ahead of time, it’s easy to reach my breakfast protein goals, which always feels like a huge win.
Minimal cleanup: I combine and bake all the ingredients in just one baking dish, meaning there’s not much to clean up when I’m done cooking.
Quick and easy: With three young kids and a busy schedule, I’m all about fuss-free recipes like this one. It takes me just 10 minutes of prep time, a few simple steps, a quick cook time, and a total time of just over 30 minutes.
Versatile: I often stray from my original recipe and incorporate any extra protein or veggies I have on hand. Each variation so far has resulted in a new, delicious flavor and works well to prevent kitchen waste.
Essential Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just a few notes about the main ones:
- Large eggs: I always look for high-quality eggs that come from chickens that are free to forage.
- Cottage cheese: I almost always have cottage cheese on hand and use it in a variety of high-protein breakfast ideas. I’ve tested these baked cottage cheese eggs with full-fat, reduced-fat, and low-fat varieties of cottage cheese. They all work fine, but I prefer full-fat cottage cheese since it gives the egg bake a rich flavor and fluffier, creamy consistency.
- Fresh spinach: I typically use baby spinach over regular spinach, but either is fine. I’ve also tested this recipe with frozen chopped spinach and find that it works as long as the spinach is thawed and drained really well. Otherwise, the excess moisture can cause the egg bake to become soggy.
- Yellow onion: I use yellow onion for a slightly sweeter flavor that I know my kids will enjoy. However, if cooking for adults or meal prepping for myself, I sometimes swap it out for green onions for a little extra tang.
Find the ingredient list with exact measurements in the recipe card below.
My Favorite Pairings For This Egg Bake
I prepare this cottage cheese egg bake ahead of time for a healthy breakfast option on busy mornings. I like to top mine with hot sauce, fresh chives, and a little shredded cheese, but my kids enjoy it just the way it is. To round things out, I pair this scrambled egg casserole with easy sides like fresh fruit, bacon, these gluten-free banana muffins, or my go-to green smoothie.
This dish is also a great choice for special occasions, like weekend brunches, baby showers, and Mother’s Day with family and friends. For a more elevated morning, I serve it alongside a few favorite breakfast recipes such as my cinnamon streusel-topped baked oatmeal, these cheesy scalloped potatoes, and homemade turkey sausage patties.
Best Way To Store And Reheat
For meal prep, I portion individual servings into airtight containers and refrigerate them for up to 3 days. Then, I can quickly reheat a serving in the microwave or a skillet over medium heat. They’re also delicious just eaten cold.
Frequently Asked Questions
If using non-fat or reduced fat cottage cheese, it can be helpful to strain the cottage cheese, removing some of the excess liquid before combining the ingredients. Otherwise, if it’s watery, it usually just needs a few more minutes in the oven, and it solidifies nicely.
Yes, to make ahead and then bake later, just combine all the ingredients, then cover the baking dish, and store it in the fridge overnight or for up to 24 hours. Then bake as directed in the preheated oven.
Personally, I prefer the flavor of whole eggs with this recipe. However, using egg whites in place of whole eggs does work and also reduces some saturated fat. Use ¼ cup of egg whites to replace each whole egg.
Similar to a quiche or omelet, this easy breakfast works well with a variety of fillings. I’ve tested all kinds of options, using mix-ins such as chopped red bell pepper, zucchini, sautéed mushrooms, feta cheese, cheddar cheese, mozzarella cheese, cooked sausage, chopped bacon, and even shredded chicken.
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Cottage Cheese Egg Bake
Naturally gluten-free, low carb, and high protein, this cottage cheese egg bake recipe is a delicious make-ahead breakfast for busy mornings. The cottage cheese creates a dish that is creamy, tender, and higher in protein than eggs alone. Combine and cook everything in one dish for simple breakfast meal prep.
Ingredients
- Nonstick cooking spray
- 8 eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ¾ cup 2% or full-fat cottage cheese
- ½ cup shredded or shaved Parmesan cheese
- 3 cups roughly chopped fresh spinach
- ½ cup finely diced yellow onion or green onions
Instructions
- Preheat the oven to 375 degrees. Mist a 9×9 inch dish with nonstick cooking spray.
- In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined. Stir in the cottage cheese, Parmesan cheese, spinach, and onion.
- Pour the egg mixture into the prepared dish.
- Bake until the center is set, 30-35 minutes.
- Store leftovers, covered, in the refrigerator for up to 3 days. Reheat servings in a skillet or microwave.
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Notes
May add in up to 1 cup of cooked veggies or cooked breakfast meats, such as cooked and crumbled bacon or breakfast sausage, or sauteed mushrooms or bell peppers.
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 248
- Fat: 15 g
- (Sat Fat: 6 g)
- Sodium: 787 mg
- Carbohydrate: 7 g
- (Fiber: 1 g
- Sugar: 4 g)
- Protein: 21 g
- Cholesterol: 305 mg
Dietary
The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.
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