Cottage Cheese Egg Bake Recipe: Easy High-Protein Breakfast!

Imagine a breakfast that’s warm, comforting, and satisfying without weighing you down—something you can slide into the oven on a busy morning or prep for the week ahead. This Cottage Cheese Egg Bake checks all those boxes. It’s creamy yet light, packed with protein, and endlessly adaptable, whether you’re feeding a crowd or just stocking your fridge for easy, nourishing meals. You’ll get tender, custardy eggs with melty cheese and softly sautéed veggies in every slice. If you love simple recipes that make you feel taken care of, this one will quickly become a favorite.

What Makes This Cottage Cheese Egg Bake Irresistible

This bake blends the richness of eggs with the velvety tang of cottage cheese for a texture that’s custardy and satisfying, not dense. It’s a high-protein, low-effort recipe that suits busy mornings, leisurely brunches, or make-ahead meal prepping. You can customize it endlessly—swap in your favorite vegetables, use different cheeses, or add cooked meats—while keeping the base reliable and tasty. It’s the kind of dish that feels special but doesn’t demand much from you.

What You’ll Need: Ingredients with Purpose

• Large eggs (10) — The backbone of the bake, providing structure and that creamy, custard-like finish when gently cooked.
• Cottage cheese (1 1/2 cups, 2% or full-fat) — Adds moisture, richness, and protein. It melts into the eggs for a tender texture. You can blend it for a smoother finish.
• Milk (1/2 cup, 2% or whole) — Loosens the mixture slightly, keeping the bake soft and sliceable.
• Shredded cheddar or Monterey Jack (1 cup) — Melty cheese for flavor and gooey pockets in each bite. A sharper cheese adds depth.
• Fresh spinach (2 cups, chopped) — Brings color and nutrients while staying mild in flavor.
• Red bell pepper (1 cup, diced) — Adds sweetness and a gentle crunch for balance.
• Scallions or onion (1/2 cup, thinly sliced or finely diced) — Savory oomph that perfumes the bake without overpowering it.
• Mushrooms (1 cup, sliced) — Optional, but they add umami and meatiness when sautéed to remove moisture.
• Olive oil or butter (1 tablespoon) — For sautéing the veggies and keeping flavors round and toasty.
• Garlic powder (1 teaspoon) — A gentle all-over garlic note without the chance of burning.
• Smoked paprika (1/2 teaspoon) — A touch of warmth and subtle smokiness to elevate the eggs.
• Salt (3/4 teaspoon) and black pepper (1/2 teaspoon) — Essential seasoning so every bite is balanced and savory.
• Fresh herbs (2 tablespoons chopped, optional: parsley, chives, dill) — A bright, fresh finish that makes the bake taste lively.
• Cooking spray or butter — To grease the baking dish and ensure clean slices.

From Mixing Bowl to Table: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8- or 9x9-inch baking dish with cooking spray or butter. If you prefer thinner slices, you can use a 7x11-inch pan; for a thicker, more casserole-like slice, go with an 8x8.
2. Prep your vegetables. Wash and chop the spinach, dice the pepper, slice the mushrooms if using, and thinly slice the scallions (or finely dice a small onion).
3. Warm a large skillet over medium heat and add the olive oil. Sauté the onions or scallions for 2 to 3 minutes until fragrant and slightly softened.
4. Add the mushrooms and bell pepper to the skillet. Cook, stirring occasionally, for 4 to 6 minutes until they release their moisture and begin to turn tender. Cooking off excess liquid now prevents a watery bake later.
5. Stir in the chopped spinach and cook just until wilted, about 1 minute. Remove the pan from heat and set the vegetables aside to cool slightly.
6. In a large bowl, whisk the eggs until the yolks and whites are fully combined and slightly frothy—about 30 seconds of steady whisking helps with a tender texture.
7. Add the cottage cheese and milk to the eggs. Whisk until everything is well mixed. If you prefer an ultra-smooth custard, blend the cottage cheese and milk together before whisking into the eggs.
8. Season the egg mixture with salt, black pepper, garlic powder, and smoked paprika. Stir in half of the shredded cheese.
9. Fold the sautéed vegetables into the egg mixture, along with any optional fresh herbs. Make sure the veggies aren’t steaming hot so they don’t start cooking the eggs ahead of time.
10. Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese evenly over the surface.
11. Bake for 30 to 35 minutes, or until the edges are set and lightly golden and the center just barely jiggles when you move the pan. A knife inserted near the center should come out mostly clean.
12. Let the bake rest for 10 minutes before slicing. This short pause helps the custard set and makes slicing neat, stable squares.
13. Slice into 8 squares and serve warm. Add fresh herbs, hot sauce, or a dollop of Greek yogurt if you like.

Timing & Prep Details You’ll Appreciate

When is it ready? Look for a lightly golden top, set edges, and a barely jiggly center. It will finish setting as it rests. Once sliced, the pieces should hold together but remain moist and custardy.

Practical Tips So Your Egg Bake Shines

• Dry your veggies. Sautéing isn’t just for flavor; it drives off moisture. Wet veggies equal a soggy bake.
• Consider blending the cottage cheese. For a silky texture, blend cottage cheese with the milk before adding to the eggs. Prefer curds? Skip blending.
• Don’t overbake. Pull it when the center has a slight jiggle. Overcooking can turn the texture rubbery and dry.
• Season generously, but taste wisely. Cheese and cottage cheese can be salty. If you’re unsure, start with a little less salt, then adjust next time.
• Custom add-ins. Try cooked turkey sausage, crumbled bacon, roasted broccoli, sun-dried tomatoes, or feta. Keep total add-ins to about 2–2 1/2 cups so the custard sets well.
• Dairy swaps. Use lactose-free cottage cheese and milk if needed. You can also try ricotta for a slightly sweeter profile.
• Meal prep friendly. Refrigerate slices in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven or microwave at 50% power to avoid toughness.
• Freezing tips. Cool completely, wrap individual squares, and freeze up to 2 months. Thaw overnight and reheat covered in the oven for best texture.
• Lighter option. Use reduced-fat cheddar and low-fat cottage cheese, and skip the oil by dry-sautéing veggies to trim calories and fat.

A Quick Look at the Nutrition

Here’s an approximate breakdown per serving (1/8 of the pan), based on the ingredient amounts listed and using 2% dairy:

• Calories: ~215
• Protein: ~17 g
• Carbohydrates: ~5 g
• Fat: ~14 g
• Fiber: ~1 g
• Sodium: ~350–450 mg (varies by cheese and salt)

These numbers will shift depending on your specific ingredients and add-ins. If you swap in lean meats or choose low-fat cheese, you can adjust the nutrition to suit your goals.

Your Questions, Answered

Can I use ricotta instead of cottage cheese?

Yes. Ricotta works beautifully, producing an even smoother, slightly sweeter custard. Use the same amount as cottage cheese. If using whole-milk ricotta, you may want to reduce the shredded cheese slightly to keep the bake from becoming too rich.

What’s the best way to store and reheat leftovers?

Cool completely, then store slices in an airtight container in the fridge for up to 4 days. Reheat in a 300°F (150°C) oven for 10–12 minutes or in the microwave at 50% power in short bursts until warmed through. Gentle heat helps maintain a soft, custardy texture.

Can I make this with egg whites only?

You can. Use 2 1/2 to 3 cups of liquid egg whites (or about 16 egg whites) to replace the whole eggs. Add an extra 1 tablespoon of olive oil or a bit more cheese for richness, since yolks contribute to tenderness and flavor.

A Warm Closing: Enjoy Every Slice

There’s something wonderfully comforting about a dish you can rely on. This Cottage Cheese Egg Bake is wholesome and hearty without making a fuss, the sort of meal that quietly supports busy mornings and easy weekend brunches alike. It’s simple, adaptable, and welcoming—perfect for gathering people around the table or giving yourself a nourishing start to the day. I hope it becomes one of those recipes you make often, swap toppings on a whim, and share with anyone who could use a cozy, satisfying plate of food. Happy cooking, and enjoy every warm, flavorful bite.