This may contain: a hand holding up a piece of food in a casserole dish with cheese and spinach

Quick Description

This Cottage Cheese Egg Bake is a light, fluffy, and protein-packed breakfast casserole that’s easy to prepare, customizable with your favorite add-ins, and perfect for meal prep. Ideal for busy mornings or weekend brunch, it’s low-carb, keto-friendly, and satisfying enough to keep you full for hours.

Servings & Timing

  • Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Macros (per serving, base recipe): ~180 calories | 16g protein | 11g fat | 3g carbs

Ingredients List

  • 8 large eggs
  • 1 cup cottage cheese (full-fat recommended for creaminess)
  • ½ cup shredded cheddar cheese (or mozzarella, Swiss, or a blend)
  • ¼ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)
  • 1 cup spinach or chopped vegetables of choice (optional add-in)
  • Nonstick cooking spray or butter (for greasing the baking dish)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease a medium baking dish (around 8×8 inches) with cooking spray or butter.
  2. Mix the Base: In a large bowl, whisk the eggs, cottage cheese, shredded cheddar, parmesan, salt, pepper, and garlic powder until well combined.
  3. Add Veggies (Optional): Fold in spinach, mushrooms, peppers, or your choice of vegetables.
  4. Bake: Pour the mixture into the prepared dish. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
  5. Serve: Allow to cool slightly, then slice into squares. Enjoy warm, or refrigerate for meal prep.

Additional Notes

  • You can double the recipe and use a 9×13 baking dish for larger families or meal prep.
  • Try adding cooked turkey bacon, sausage, or ham for extra flavor and protein.
  • This bake can also be portioned into muffin tins for grab-and-go breakfast cups.
  • Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.

Dietary Info

  • High-Protein
  • Low-Carb
  • Keto-Friendly
  • Gluten-Free

Brief Introduction

If you’re tired of the same old scrambled eggs, this Cottage Cheese Egg Bake will become your new breakfast go-to. It’s fluffy, cheesy, and satisfying, but also simple enough to whip up on a Sunday for the week ahead. Since it’s packed with protein from eggs and cottage cheese, it keeps you fuller for longer without relying on carbs.

Step-by-Step Cooking Guide (Narrative Style)

Think of this egg bake as your blank canvas. Start by whisking eggs with creamy cottage cheese for that unbeatable light texture. Add in a handful of shredded cheese, seasonings, and maybe some spinach for a veggie boost. Pour everything into a baking dish, slide it into the oven, and let the magic happen. About half an hour later, you’ll have a golden, fluffy casserole that slices neatly into squares — perfect for meal prepping or serving family-style at brunch.

Ingredient Details & Substitutions

  • Eggs: The base of the dish; can’t skip them!
  • Cottage Cheese: Makes the bake moist and adds protein. Use full-fat for best flavor.
  • Cheddar Cheese: Sharp cheddar adds flavor, but mozzarella or Swiss work too.
  • Parmesan: Adds a salty, umami depth. Can be swapped with pecorino.
  • Vegetables: Spinach, bell peppers, mushrooms, or zucchini are great choices.
  • Protein Add-Ins: Cooked sausage, ground turkey, or diced ham work beautifully.

Recipe Variations & Serving Suggestions

  • Southwest Style: Add diced green chilies, jalapeños, and pepper jack cheese.
  • Mediterranean Twist: Use feta cheese, spinach, and sun-dried tomatoes.
  • Meat Lovers: Load up with cooked bacon, sausage, and ham.
  • Portable Option: Bake in muffin tins instead of one large dish.

Storage & Make-Ahead

  • Store in the refrigerator in an airtight container for up to 4 days.
  • Freeze in individual portions for up to 2 months. Reheat in the oven or microwave.
  • Great for meal prep — make once, enjoy all week.

FAQs

Q: Can I make this dairy-free?
Yes, swap cottage cheese for a dairy-free alternative and use plant-based cheese.

Q: How do I prevent it from getting watery?
Drain vegetables before adding, and use full-fat cottage cheese for best results.

Q: Can I make this ahead of time?
Yes — assemble the mixture the night before, cover, and bake in the morning.

Optional Personal Story

When I first made this bake, I was shocked by how fluffy the cottage cheese made the eggs. It reminded me of a crustless quiche — simple, comforting, and way more filling than cereal or toast. Now, it’s my Sunday prep ritual so I always have a protein-rich breakfast ready to go.