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About This Recipe
Cottage cheese eggs but in meal prep form? Sign me up! If you love cottage cheese and eggs (seriously, if you haven’t tried it what are you waiting for?) but don’t want to have to make a fresh batch every morning, this egg bake is for you!!
This delicious cottage cheese egg bake is made with a fluffy blend of eggs, creamy cheese and healthy spinach! It’s packed full of protein thanks to the eggs and cottage cheese and is a the perfect high-protein breakfast. It’s super easy to make and I love doubling this recipe to have all week long.
This recipe is made with basic ingredients but super easy to customize and make you own. Add extra veggies or throw in your favorite breakfast meat. You can also mix up the kinds of cheese.
Drizzle these cheesy baked eggs with your favorite hot sauce or salsa and serve with a side of toast or fresh fruit! You can also pair this egg bake with my chocolate chip pancake bites or french toast sticks for a delicious breakfast!
Why You’ll Love This Easy Cottage Cheese Egg Bake
- The perfect way to start any morning! Serve with a side of toast, english muffin or fresh fruit.
- Low carb and high protein! 23 grams of protein per serving!
- Great for meal prep and busy mornings!
- Quick and easy to make! This simple recipe is ready in just 30 minutes!
- Full of healthy fat that can keep blood sugar levels stable and reduce snacking throughout the day!
- Eggs: you can sub some or all of the eggs for egg whites if you wish. 7 large eggs = 1.5 cup egg whites
- Cottage cheese: I used 2% cottage cheese (Good Culture if my favorite brand) but you can use fat-free, full-fat cottage cheese or lactose free as needed.
- Unsalted butter: I like using unsalted butter so I can control the amount of salt based on preference but if using salted butter just omit extra salt.
- Garlic: I prefer to use frozen cubes for convenience.
- Seasoning: salt and Italian seasoning.
- Frozen spinach: This spinach is about 1 cup (150g) spinach once thawed and squeezed. Fresh spinach works too, just saute in a small pan over medium heat for a few minutes to wilt down then fold into egg mixture.
- Cheese: I used a mix of shredded mozzarella cheese and grated parmesan cheese (freshly shredded tastes best!)
- Double the recipe: you can double this recipe and bake in a 9×13 casserole dish.
- Extra veggies: throw in any of your favorite omelet veggies like bell peppers, mushrooms, red onion, green onions, etc.
- Meat: toss in some crumbled bacon, turkey bacon, pork sausage or chicken sausage for extra protein!
- Cheese: create your own cheese blend like cheddar cheese, pepper jack cheese, monterey jack cheese, swiss cheese, crumbled feta cheese, goat cheese!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Grease a pie dish and set aside. Beat the eggs in a large mixing bowl until fluffy.
2. Whisk in the cottage cheese, butter, garlic, salt and Italian seasoning.
3. Then fold in the spinach and mozzarella.
4. Transfer to the greased pie dish. Sprinkle with the grated parmesan.
5. Bake for 20-25 minutes or until starting to bubble along the edges and no longer jiggly in the middle.
6. Let cool for 5-10 minutes then slice and enjoy!
Store: refrigerate leftovers in an airtight container for 5 days. To reheat, microwave at 30-second intervals until hot.
You can also freeze this egg bake. Cut egg bake into individual servings then place in a freezer-safe container and freeze for up to 2 months. Let thaw in the fridge overnight.
What To Serve With Cottage Cheese Egg Bake
- Pancakes: protein pancakes, banana oatmeal pancakes, chocolate chip pancake bites
- Waffles
- French Toast: protein french toast, french toast sticks
- Bread: toast, english muffin, bagel
- Fresh fruit: try this rainbow fruit salad!
- Side salad
Can I use egg whites instead of whole eggs?
Yes, you can sub for 1.5 cups of egg whites if you prefer. You can also do a mix of half egg whites half whole eggs.
Can I use this recipe to make egg muffins?
Yes, if you prefer to make this recipe into egg muffins like my Sun Dried Tomato Egg Bites or Bacon and Cheese Egg Bites, just pour egg mixture into a greased muffin tin and bake for 20-25 minutes until slightly golden on top.
Can I prep this egg bake in advance?
Yes this is a great recipe to prep in advance. To make in advance, go ahead and prep everything and add it to your prepared baking dish. Cover and place in the fridge overnight or until ready to bake. Pull out of the fridge and bake as instructed the next morning when ready to eat. You may need to add 1-2 minutes of cook time if baking from cold.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cottage Cheese Egg Bake (High Protein)
Ingredients
- 7 large eggs
- 12 oz. 2% cottage cheese
- 1 Tbsp unsalted butter (14g)
- 2 garlic cloves minced (I used frozen)
- 1/2 tsp each salt & italian seasoning
- 10 oz. frozen spinach thawed & squeezed of liquid (see notes)
- 1/2 cup shredded mozzarella (56g)
- 1/4 cup grated parmesan (28g)
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Instructions
- Preheat the oven to 375 degrees F. Grease a pie dish and set aside.
- Beat the eggs in a large mixing bowl until fluffy.
- Whisk in the cottage cheese, butter, garlic, salt and Italian seasoning.
- Then fold in the spinach and mozzarella.
- Transfer to the greased pie dish. Sprinkle with the grated parmesan.
- Bake for 20-25 minutes or until starting to bubble along the edges and no longer jiggly in the middle.
- Let cool for 5-10 minutes then slice and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
