I discovered this Cottage Cheese Egg Bake recipe during a busy week when I needed something protein-rich that could carry me through hectic mornings. Now, it’s become my weekend ritual and weekday meal prep staple. What makes this egg bake special is the cottage cheese – it creates a perfectly fluffy texture while adding an amazing protein boost that keeps hunger at bay for hours.

The beauty of this recipe lies in its simplicity. You’ll mix everything in one bowl, pour it into a baking dish, and let your oven do the work. The cottage cheese melts into the eggs, creating a light, custardy texture, while the vegetables add pops of color and flavor. It’s become my go-to for both quiet family breakfasts and when hosting weekend brunches.

Why You’ll Love This Cottage Cheese Egg Bake

This egg bake has become my morning salvation because it’s incredibly versatile and satisfying. The combination of eggs and cottage cheese creates a protein powerhouse that fuels my day. Plus, it stores beautifully in the refrigerator, making it perfect for meal prepping. I often make it on Sunday and enjoy slices throughout the week.

Pro tip: For the creamiest texture, use full-fat cottage cheese with small curds. If you’re sensitive to texture, pulse the cottage cheese in a food processor for a few seconds before mixing it with the other ingredients.

Ingredients You’ll Need

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes Servings: 6 | Difficulty: Easy

Step-by-Step Cooking Instructions

Step 1: Prepare Your Kitchen

I always start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish with a light coating of olive oil or butter. Having everything ready before mixing ingredients makes the process flow much more smoothly.

Step 2: Prepare the Vegetables

If I’m using fresh spinach, I give it a rough chop. For frozen spinach, I make sure it’s completely thawed and squeeze out any excess moisture using a clean kitchen towel – this is crucial to prevent a watery egg bake. Next, I dice the bell peppers and onion into small, even pieces.

When I have a few extra minutes, I quickly sauté the diced onion and bell peppers in a tablespoon of olive oil or butter until they’re just softened – about 3-4 minutes. This extra step brings out their natural sweetness and adds incredible depth to the final dish. Then I let them cool slightly before adding them to the egg mixture.

Step 3: Create the Egg Mixture

In a large mixing bowl, I crack all eight eggs and whisk them until they’re well combined and slightly frothy. This helps create that perfect fluffy texture I love. Then I fold in the cottage cheese and shredded cheddar cheese, mixing gently until everything is evenly distributed.

Step 4: Add Seasonings and Vegetables

Next comes the flavor building. I sprinkle in the salt, black pepper, and garlic powder, adjusting to taste. Then I fold in the prepared spinach and the sautéed (or raw) bell peppers and onions. The key here is to mix just until everything is evenly distributed – overmixing can make the final texture less fluffy.

Pro tip: If you like a bit of heat, add a pinch of red pepper flakes or a few dashes of hot sauce to the egg mixture.

Step 5: Bake to Perfection

I pour the mixture into my prepared baking dish, using a spatula to ensure an even distribution. Then it goes into the preheated oven for about 35 minutes, or until the center is set and the top is beautifully golden brown. I can tell it’s done when a knife inserted into the center comes out clean.

Step 6: Rest Before Serving

This is perhaps the hardest part – waiting! I let the egg bake rest for about 5-10 minutes before slicing. This resting period allows it to set up properly and makes for cleaner slices. Plus, it’s less likely to burn your mouth when it’s not piping hot from the oven.

Serving Suggestions and Variations

How to Serve Your Cottage Cheese Egg Bake

I love the versatility of this dish! For a complete breakfast, I serve a slice alongside some fresh fruit and whole grain toast. When hosting brunch, I pair it with a simple green salad and mimosas for an elegant, satisfying spread. The egg bake is also perfect on its own as a high-protein snack between meals.

For a little extra flavor, I sometimes top each serving with a dollop of salsa, a spoonful of Greek yogurt, or a sprinkle of fresh herbs like chives or parsley. A few slices of avocado on the side adds healthy fats and makes the meal even more satisfying.

Delicious Variations to Try

While I love the base recipe, I often customize my Cottage Cheese Egg Bake depending on what’s in my refrigerator. Here are some of my favorite variations:

Mediterranean Style: Add chopped sun-dried tomatoes, olives, and feta cheese instead of cheddar. A sprinkle of dried oregano brings it all together.

Southwest Flavor: Mix in some diced green chiles, swap the cheddar for pepper jack, and add a teaspoon of cumin to the egg mixture. Serve with a side of salsa and avocado.

Garden Veggie: Double the vegetables by adding diced zucchini, mushrooms, and broccoli florets (just make sure to sauté them first to remove excess moisture).

Meat Lover’s Option: Add cooked and crumbled bacon, diced ham, or browned sausage for a heartier version that my family absolutely loves.

Pro tip: No matter which variation you choose, don’t overload the egg mixture with too many add-ins. This can prevent the eggs from setting properly and result in a watery texture.

Storing and Reheating

One of the reasons I make this Cottage Cheese Egg Bake weekly is its meal prep potential. After cooling completely, I cut it into individual portions and store them in airtight containers in the refrigerator for up to 4 days. For longer storage, I wrap slices individually and freeze them for up to 3 months.

To reheat refrigerated portions, I microwave them for 30-45 seconds or warm them in a 325°F oven for about 10 minutes. For frozen slices, I either thaw them overnight in the refrigerator before reheating or microwave them from frozen using the defrost setting first.

Frequently Asked Questions

Can I use low-fat cottage cheese instead of full-fat? Yes, you can use low-fat cottage cheese if you prefer. The texture will be slightly less creamy, but the recipe will still work beautifully. I’ve tried both and while I prefer full-fat for the richness, low-fat is a great option if you’re watching calories.

How do I prevent my egg bake from becoming watery? The key is removing excess moisture from your vegetables, especially spinach. Always squeeze thawed frozen spinach very well, and consider sautéing vegetables with high water content before adding them to the egg mixture.

Can I prepare this the night before and bake in the morning? Absolutely! I often mix all the ingredients the night before and refrigerate the mixture in a covered bowl. In the morning, I give it a quick stir, pour it into the baking dish, and pop it in the oven. It’s a wonderful time-saver for busy mornings or when hosting brunch.

Is this Cottage Cheese Egg Bake keto-friendly? Yes, this recipe is naturally low in carbohydrates and high in protein and healthy fats, making it suitable for a ketogenic diet. Just be mindful of the vegetables you include – stick to lower-carb options like spinach and bell peppers.

How can I tell when the egg bake is done cooking? The egg bake is ready when the center is set (not jiggly) and a knife inserted into the middle comes out clean. The top should be lightly golden brown. If the top is browning too quickly but the center isn’t set, cover loosely with foil for the remaining baking time.

Cottage Cheese Egg Bake

A high-protein, fluffy egg bake with cottage cheese, vegetables, and cheddar cheese, perfect for meal prepping or a satisfying breakfast. Easy to make, customizable, and ideal for busy mornings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

  

• 8 large eggs room temperature
• 1 cup cottage cheese preferably full-fat or small curd
• 1 cup shredded cheddar cheese or mozzarella/favorite blend
• 1 cup spinach fresh or thawed and drained if frozen
• 1/2 cup bell peppers diced
• 1/4 cup onion diced, optional
• 1/2 tsp salt adjust to taste
• 1/4 tsp black pepper freshly ground
• 1/2 tsp garlic powder optional
• 1 tbsp olive oil or butter for sautéing vegetables if needed

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or butter.
• If using fresh spinach, chop it roughly. If using frozen spinach, thaw and squeeze out excess moisture. Dice the bell peppers and onion.
• Optionally, sauté the diced onion and bell peppers in olive oil or butter for 3-4 minutes until softened. Let cool.
• In a large bowl, whisk the eggs until well combined and slightly frothy.
• Fold in the cottage cheese and shredded cheddar cheese, mixing gently.
• Add salt, black pepper, and garlic powder. Stir in the spinach and sautéed (or raw) bell peppers and onions.
• Pour the mixture into the prepared baking dish. Spread evenly.
• Bake for 35 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
• Let the egg bake rest for 5-10 minutes before slicing.

Notes

For the creamiest texture, use full-fat cottage cheese with small curds. If you prefer a smoother texture, pulse the cottage cheese in a food processor.

Customize by adding different vegetables or protein like bacon, ham, or sausage.

The egg bake can be stored in the refrigerator for up to 4 days and frozen for up to 3 months. Reheat in the microwave or oven.

For a keto-friendly option, keep the vegetables low in carbs, such as spinach and bell peppers.

This recipe is versatile, so feel free to add spices or herbs to suit your taste, like red pepper flakes for heat or fresh herbs like chives.

Keyword Cottage Cheese Egg Bake, high-protein breakfast