High-Protein Cottage Cheese & Egg Bake
You know those mornings when you’re rushing between getting the kids out the door, answering work messages, and realizing you’ve only had coffee? That’s exactly when this high-protein cottage cheese and egg bake steps in. It’s creamy, filling, ridiculously easy, and—best of all—made in one pan. Packed with 20–30 grams of protein per serving, this bake keeps you full without making extra dishes
Bake it on Sunday, slice it through the week, and breakfast basically makes itself!
Why You’ll Love This Bake
You’re not just saving time; you’re getting a balanced, wholesome start.
- Protein powerhouse: Cottage cheese + eggs = complete protein combo that keeps you satisfied longer.
- Zero fuss: Mix, bake, eat. No juggling skillets.
- Customizable: Throw in whatever you have—spinach, mushrooms, cooked bacon, or even last night’s roasted veggies.
- Meal-prep friendly: Stays moist and tasty for up to four days in the fridge.
- Naturally gluten-free: No flour, no crust—just simple ingredients that love you back.
Think of it as your “set-it-and-forget-it” breakfast solution that actually tastes like something you’d serve for brunch.
Ingredients
(Makes 6–8 servings | Prep 10 min | Bake 40 min)
Base
- 8 large eggs
- ¾ cup (180 g) 2 % or full-fat cottage cheese – gives that creamy, custardy texture
- ½ cup (50 g) grated Parmesan or shredded cheddar
- 3 cups fresh baby spinach, roughly chopped
- ½ cup diced onion
- ¼ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- Pinch of paprika or chili flakes (optional)
Optional Mix-ins
- ½ cup diced bell pepper or zucchini
- ½ cup cooked turkey sausage or crumbled bacon
- 2 tbsp chopped fresh herbs (chives or parsley)
Substitutions
- Low-fat cottage cheese works but strain off excess liquid first to prevent sogginess.
- Dairy-free? Use lactose-free cottage cheese or ricotta-style plant cheese (texture will differ).
- Extra veggies? Add mushrooms, kale, or roasted broccoli—just cook and drain first.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 375 °F (190 °C) and lightly grease a 9 × 9-inch baking dish or spray it with cooking spray.
Step 2: Prep the Vegetables
In a skillet, sauté onion and bell pepper over medium heat 3–5 minutes until just soft. Add spinach and cook another minute until wilted. Drain any moisture; excess water can make the bake soggy.
Step 3: Whisk the Egg Base
In a large bowl, whisk together eggs, cottage cheese, salt, pepper, and garlic powder until well blended. The cottage cheese will stay slightly lumpy—that’s fine; those bits melt into the eggs later.
Step 4: Combine Everything
Fold the cooked vegetables and half the shredded cheese into the egg mixture. Pour everything into the prepared baking dish. Sprinkle the remaining cheese (and paprika if using) on top.
Step 5: Bake
Place on the center rack and bake 40–45 minutes until the center is set and a toothpick inserted in the middle comes out clean. If the top browns too quickly, loosely cover with foil halfway through.
Step 6: Rest & Slice
Let the bake cool for 10–15 minutes before slicing. This short rest firms the texture and makes clean squares.
Tips for Success
- Full-fat cottage cheese = richer flavor and creamy texture. Reduced-fat versions can release extra water; if using them, drain first.
- Don’t rush the rest period. Those 10 minutes of cooling keep it from falling apart when sliced.
- Want it fluffier? Blend eggs and cottage cheese for 15 seconds with an immersion blender before mixing.
- Batch size: Double the recipe and bake in a 9 × 13 dish for 8 hearty portions.
- Flavor upgrades: Add Dijon mustard, chopped sun-dried tomatoes, or even a handful of feta for a Mediterranean twist.
Storage & Reheat Notes
This bake is a meal-prep dream.
- Refrigerate: Cool completely, slice into squares, and store in airtight containers up to 4 days.
- Freeze: Wrap individual pieces tightly; freeze up to 3 months. Thaw overnight in fridge.
- Reheat: Microwave 2–3 minutes or oven 350 °F (~10 minutes) until warmed through (internal 165 °F).
If you’re prepping for the week, line containers with parchment, add a slice, maybe a few berries or a scoop of rice on the side, and you’ve got grab-and-go meals that won’t disappoint.
What to Serve With It
This casserole is flexible—it can be breakfast, lunch, or dinner.
- For breakfast: Pair with sliced avocado or fresh fruit for natural sweetness.
- For brunch: Serve alongside roasted sweet potatoes, green salad, or a yogurt parfait.
- For dinner: Add a bowl of tomato soup or a crisp Caesar salad.
- Drinks: Hot coffee in the morning, sparkling water or iced tea at lunch, a light white wine if it’s brunch with friends.
And yes, it plays well with hot sauce. A few dashes can wake up your taste buds instantly.
FAQs
- Can I make it ahead of time?
Yes! Assemble the night before, cover, and refrigerate. Bake fresh in the morning. - Can I use egg whites?
Sure. Substitute ¼ cup egg whites for each whole egg. Texture will be slightly lighter and less rich. - Is it suitable for meal prep?
Absolutely. Keeps 3–4 days in the fridge and reheats beautifully. - Why is my egg bake watery?
Usually from veggies with too much moisture or un-drained low-fat cottage cheese. Next time, sauté veggies longer and strain cottage cheese. - Can I taste the cottage cheese?
Barely. It melts into the eggs, leaving creaminess—not curds. Even cottage-cheese skeptics love it. - Can I use ricotta instead?
Yes, but you’ll lose some protein density and the custardy texture that cottage cheese provides.
Common Mistakes & Quick Fixes
- Watery bake? Drain veggies and bake longer until the center is firm.
- Top browns too fast? Tent foil for the last 10 minutes.
- Rubbery eggs? That’s from overbaking. Remove as soon as the center is just set.
- Sticking? Grease dish thoroughly or use parchment.
- Too bland? Add sharper cheese (Parmesan, aged cheddar) or extra herbs.
Nutrition Snapshot (per serving, based on 8 portions)
- Calories ≈ 250–300
- Protein 21–29 g
- Fat 15 g (6 g sat)
- Carbs 7–9 g (1 g fiber)
- Sodium ≈ 750–800 mg
A breakfast with 25 g of protein is enough to curb cravings and steady energy until lunch—confirmed in multiple nutrition studies. Plus, cottage cheese adds calcium for bone support, and eggs bring choline for brain health. Balanced and practical, without feeling like “diet food.”
Recipe Card
High-Protein Cottage Cheese & Egg Bake
- Prep time: 10 min
- Cook time: 40 min
- Total: 50 min
- Serves: 6–8
Ingredients
- 8 large eggs
- ¾ cup (180 g) cottage cheese (2 % or full-fat)
- ½ cup grated Parmesan or shredded cheddar
- 3 cups chopped spinach
- ½ cup diced onion
- ¼ tsp garlic powder
- ½ tsp salt + ¼ tsp pepper
- ½ cup optional mix-ins (bell pepper, bacon, herbs)
Instructions
- Preheat oven to 375 °F (190 °C); grease a 9 × 9 dish.
- Sauté onion & bell pepper 3–5 min; add spinach for 1 min; drain.
- In a bowl, whisk eggs, cottage cheese, salt, pepper, garlic.
- Fold in veggies and half the cheese. Pour into dish. Top with remaining cheese.
- Bake 40–45 min until center is set and knife comes out clean.
- Cool 10–15 min before slicing. Store covered in fridge 4 days or freeze 3 months.
Per Serving: ≈ 250 cal | 21 g protein | 7 g carbs | 15 g fat
Final Thoughts
If you’re the kind of person who starts the week with good intentions and ends up skipping breakfast by Thursday—this one’s for you. It’s quick, forgiving, and genuinely satisfying. Slice it up Sunday night, and you’ll thank yourself every rushed morning.
And honestly? There’s something comforting about knowing breakfast is waiting, warm or cold, and it took less effort than scrolling through take-out options.
So grab that carton of eggs and the cottage cheese in your fridge—your future self will smile when the alarm rings tomorrow.
| Servings |
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- 8 large eggs
- cup ¾ cottage cheese 180 g, 2 % or full-fat
- cup ½grated Parmesan or shredded cheddar
- 3 cups chopped spinach
- cup ½diced onion
- tsp ¼garlic powder
- tsp ½salt + ¼pepper
- cup ½optional mix-ins (bell pepper bacon, herbs)
Ingredients
|
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- Step 1: Preheat the Oven: Set your oven to 375 °F (190 °C) and lightly grease a 9 × 9-inch baking dish or spray it with cooking spray.
- Step 2: Prep the Vegetables: In a skillet, sauté onion and bell pepper over medium heat 3–5 minutes until just soft. Add spinach and cook another minute until wilted. Drain any moisture; excess water can make the bake soggy.
- Step 3: Whisk the Egg Base: In a large bowl, whisk together eggs, cottage cheese, salt, pepper, and garlic powder until well blended. The cottage cheese will stay slightly lumpy—that’s fine; those bits melt into the eggs later.
- Step 4: Combine Everything: Fold the cooked vegetables and half the shredded cheese into the egg mixture. Pour everything into the prepared baking dish. Sprinkle the remaining cheese (and paprika if using) on top.
- Step 5: Bake: Place on the center rack and bake 40–45 minutes until the center is set and a toothpick inserted in the middle comes out clean. If the top browns too quickly, loosely cover with foil halfway through.
- Step 6: Rest & Slice: Let the bake cool for 10–15 minutes before slicing. This short rest firms the texture and makes clean squares.
