Looking for a high-protein, no-fuss breakfast that actually keeps you full? This Cottage Cheese Egg Bake is one of my go-to morning meals, and it’s exactly what I needed to help hit two of my big goals this year: eating breakfast and getting enough protein.
It’s fluffy but hearty, savory and satisfying, and best of all? It’s ridiculously easy to throw together. Just sauté, layer, and bake. That’s it! Whether you’re feeding a crowd or just trying to meal prep for the week, this baked cottage cheese eggs recipe has you covered.
Why You’ll Love This Cottage Cheese Egg Bake
This cottage cheese and egg bake has become a breakfast staple in our house for a few reasons:
- High in protein: With 10 eggs and 2 cups of cottage cheese, each slice packs a serious protein punch.
- Make-ahead friendly: You can bake it once and enjoy it all week long. It even freezes well!
- Quick assembly: Minimal prep, one pan, no fancy steps.
- Fluffy yet hearty: After some testing, I found the perfect ratio—just enough eggs to keep it filling but still tender and fluffy.
- Feeds a crowd: Great for brunch gatherings or when you have family in town.
If you love this recipe, you might also enjoy these other easy recipes from the blog: High Protein Cottage Cheese Egg Bites, Blueberry Cottage Cheese Muffins, and Cottage Cheese Cinnamon Roll Muffins.
What You’ll Need
Here’s what you’ll need to make this baked eggs with cottage cheese recipe:
- Cooking oil: To sauté the vegetables. I usually use olive oil.
- Onion & bell pepper: For flavor, color, and texture.
- Spinach: Adds a boost of greens. You can use fresh or frozen (thawed and squeezed dry).
- Cottage cheese: The star of the show. It adds creaminess and protein.
- Eggs: I use 10 large eggs for a fluffy yet firm texture.
- Shredded cheddar cheese: For melty, savory goodness. A little on the bottom and optionally on top.
- Salt and pepper: Don’t skip seasoning. It brings the whole dish to life.
- Butter or cooking spray: To grease the baking dish and prevent sticking.
Variations for Cottage Cheese Egg Bake
This recipe is super versatile! Try mixing it up with what you have on hand:
- Add cooked bacon or sausage for extra protein and flavor.
- Switch up the veggies: Mushrooms, zucchini, kale, or chopped tomatoes all work great.
- Use a different cheese like feta, pepper jack, or mozzarella.
- Make it spicy with chopped jalapeños or a pinch of red pepper flakes.
How to Make Cottage Cheese Egg Bake
- Preheat your oven to 350°F.
- Cook the vegetables: In a skillet over medium heat, warm the cooking oil. Add chopped onion and bell pepper and cook for about 8 minutes until soft. Add spinach and cook for another 2 minutes until just wilted. Season with a pinch of salt and pepper, then remove from heat.
- Blend the egg mixture: In a blender, combine the eggs and cottage cheese. Blend on high for 1 minute, until smooth.
- Prepare your baking dish: Lightly grease a 9×13-inch dish with butter or cooking spray.
- Layer the ingredients: Sprinkle shredded cheddar cheese evenly on the bottom. Add the sautéed vegetables, then pour the egg mixture over the top.
- Season and top: Add another sprinkle of salt and pepper. You can also add extra cheddar if you’d like.
- Bake for 50–55 minutes, until the center is set and not jiggly. A knife in the middle should come out mostly clean.
- Cool and slice: Let it cool for 10–15 minutes before slicing. It sets up nicely as it cools.
Storage & Make Ahead Tips
This egg and cottage cheese bake is perfect for meal prep:
- Refrigerate in an airtight container for up to 5 days.
- Freeze slices individually for up to 3 months. Wrap in foil or plastic wrap and store in a freezer bag.
- Reheat in the microwave or oven until warmed through.
Expert Tips & Tricks
- Blend your eggs and cottage cheese well: This helps create a super smooth and fluffy texture.
- Drain watery veggies: Make sure any excess moisture from the sautéed vegetables is cooked off before layering. This prevents a soggy bake.
- Let it rest before slicing: It cuts much cleaner once it’s had a chance to cool a bit.
When to Serve Cottage Cheese Baked Eggs
This dish is perfect for:
- Busy weekday breakfasts
- Brunch with friends or family
- A protein-packed lunch with a side salad
- A freezer-friendly postpartum meal or gift for a new parent
Serve with toast, fresh fruit, or a simple smoothie for a complete meal.
Related Recipes
- High Protein Cottage Cheese Egg Bites
- Blueberry Cottage Cheese Muffins
- Cottage Cheese Cinnamon Roll Muffins
FAQs
Yes! You can bake it the night before, refrigerate it, and reheat individual slices throughout the week.
Absolutely. Once cooled, wrap individual portions and freeze. Just reheat in the microwave or oven.
Definitely. It keeps well in the fridge and freezer and reheats beautifully.
Yes, but full-fat gives the best texture and flavor.
I recommend it! It creates a smoother, fluffier texture.
Cottage Cheese Egg Bake Recipe
Equipment
Ingredients
- 1 tbsp cooking oil
- 1 onion chopped
- 1 bell pepper chopped
- 1 cup spinach chopped
- 2 cups cottage cheese
- 10 large eggs
- ½ cup shredded cheddar cheese plus extra for topping, optional
- Salt and pepper to taste
- ½ tbsp butter or cooking spray for greasing the pan
Instructions
- Preheat oven to 350°F.
- In a skillet, heat oil over medium. Cook onion and bell pepper until softened, about 8 minutes. Add spinach and cook 2 more minutes. Season lightly with salt and pepper.
- In a blender, combine eggs and cottage cheese. Blend for 1 minute until smooth.
- Grease a 9×13-inch baking dish.
- Sprinkle cheddar on the bottom, then layer the veggies.
- Pour egg mixture on top, season again, and add extra cheese if desired.
- Bake uncovered for 50–55 minutes, until set in the center.
- Cool for 10–15 minutes before slicing.
Video
Notes
- Blending the eggs and cottage cheese makes it fluffy and smooth.
- Letting it rest after baking makes slicing easier.
- Perfect for meal prep and freezer-friendly.
- Try adding bacon, mushrooms, or jalapeños for variation.
- Great for breakfast, brunch, or lunch with toast or fruit.
