This cottage cheese egg bake is packed with creamy cottage cheese, Parmesan, and fresh spinach. The days of searching for an easy and delicious breakfast are over!
This cottage cheese egg bake is high-protein, quick to prepare, and made with minimal ingredients — which checks all three of my boxes when it comes to creating recipes. It’s become my go-to nutritous breakfast, packing an incredible 20 grams of protein per serving.
My favorite part is that the cleanup is almost non-existent. I make it all in one pan, and the oven does the rest of the work. It’s also super versatile, so you can easily tweak the recipe to fit your flavor preferences. This is the definition of a breakfast win!!
Looking for more high-protein breakfasts? These bacon egg and cheese burritos are on repeat over here. Or, try oatmeal cottage cheese waffles or chia pudding for a sweeter twist.
Cottage Cheese Egg Bake Video
How To Make A Cottage Cheese Egg Bake
This cottage cheese egg bake comes together in under an hour with just a tiny bit of mixing. Who knew that a mouthwatering high-protein breakfast could be so simple to make?
- Prepare the oven and pan: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Whisk up the eggs: Whisk together the eggs and salt in a large bowl.
- Add the other mix-ins: Stir in the cottage cheese, Parmesan, and spinach.
- Bake away: Pour the mixture into the pan and bake it for 35-40 minutes.
Delicious Variations
Think of this 5-ingredient recipe as your blank canvas. It’s delicious as-is, but it’s even better when you customize it with your favorite add-ins. Here are a few ideas to get you started!
- Protein: For even more of a protein punch, mix in one cup of cooked, crumbled, and drained breakfast sausage, bacon, or diced ham.
- Veggies: This is the perfect time to clean out your veggie drawer! Add up to one cup of cooked or finely diced mushrooms, bell peppers, or onions.
- Cheese: Swap the Parmesan for an equal amount of shredded cheddar, mozzarella, Monterey Jack, crumbled feta, or spicy Pepper Jack.
Tips From the Kitchen
I have plenty of busy mornings at home, and this cottage cheese egg bake is always a lifesaver. Here are seven tips that I’ve learned to make the experience even smoother (and tastier!).
- Use full-fat cottage cheese. Full-fat cottage cheese will give you the richest flavor and creamiest texture. Low-fat versions often result in a more watery bake.
- Blend the cottage cheese (optional). The cottage cheese curds will melt in the oven, but if you prefer a smoother texture, give the cottage cheese a quick whiz with this handy tool or in a regular food processor.
- Opt for fresh spinach. Frozen spinach tends to release a ton of liquid as it thaws, so I recommend grabbing a bag of fresh spinach.
- Play around with your favorite seasonings. Salt, pepper, paprika, garlic powder, onion powder… you name it!
- Pour in a splash of milk or cream (optional). I love doing this for a lighter texture and richer flavor.
- Avoid overbaking. The enemy of any egg dish is a dry, rubbery texture. Pull the bake from the oven as soon as the center is set (it shouldn’t jiggle). It will continue to cook as it rests.
- Add fresh herbs. You guys know how much I love my herbs! Sprinkle fresh chives, green onions, parsley, or dill on top of the bake for an herby pop.
Storage & Reheating
I love portioning out this cottage cheese bake for meal prep throughout the week. I’ve found that cutting the bake into two rows and three/four columns produces the perfect slices!
- Storage: Allow the egg bake to cool completely, then transfer it to an airtight container and store it in the fridge for up to four days.
- Reheating: Reheat leftover egg bake in the microwave or in a 350°F oven until it is just warmed through. Avoid overheating, as it will turn rubbery.
More Recipes With Cottage Cheese
- Cottage Cheese Pancakes — The BEST pancakes you’ll ever try
- Cottage Cheese Alfredo — Your favorite pasta sauce with way more protein
- 5 Min Cottage Cheese Dip — Smooth and full of bright flavors
- Cottage Cheese Buns — Sweet, fluffy, and light
Recipe
Ingredients
- 12 eggs
- ½ teaspoon salt
- 1 cup full-fat cottage cheese
- ¾ cup Parmesan cheese shredded
- 4 cups fresh spinach roughly chopped
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the eggs and salt until smooth.
- Stir the cottage cheese, shredded Parmesan, and chopped spinach into the egg mixture until evenly combined.
- Pour the mixture into the prepared dish and bake for 35–40 minutes, or until the center is fully set.
- Allow the egg bake to cool slightly before slicing and serving. Enjoy!
No Comments