Cottage Cheese Egg Bake (High Protein + Easy Meal Prep)
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This cottage cheese egg bake is fluffy, veggie-packed, and easily made in the blender! It takes just 10 minutes to prep, is high in protein (12 grams per slice!), and is perfect for breakfast meal prep all week long.
This cottage cheese egg bake recipe solves the “what do I eat for breakfast all week” problem in one easy recipe! It’s creamy, filling, packed with protein, and it takes just 10 minutes to prep. It’s helped make my mornings so much easier.
As a Certified Nutrition and Fitness Coach, I’m always looking for breakfasts that are supportive AND easy enough to actually make on a regular basis. This one checks every single box.
I’ve been making this on repeat lately because it fits perfectly into my meal prep routine. I blend everything together, pour it over the veggies, and pop it in the oven. And the blending trick is what makes this egg bake so creamy inside. You’d never guess cottage cheese was in there!
If you love easy, protein-packed breakfasts, my Sheet-Pan Protein Pancakes are another great one to add to your weekly rotation!
Recipe Ingredients
You’ll need the following ingredients to make this Egg and Cottage Cheese Bake:
Ingredient Notes
- Cottage Cheese:Â I used 2% cottage cheese for this recipe, but any percentage fat will work! Full-fat will give you an even creamier result.
- Baby Spinach: Chop it up loosely before adding it to the dish. It wilts down as it bakes, so don’t worry about it being too much!
Additions & Substitutions
- Chicken Sausage: Want to add some extra protein? Since I have started to eat meat, I have loved adding some chicken sausage as a great optional add-on! Just slice it up and scatter it over the veggies before pouring the egg mixture on top. Note that adding the sausage will make this recipe no longer vegetarian and it will also boost the protein content.
- Veggies: Feel free to swap or add veggies based on what you have on hand! Diced zucchini, cherry tomatoes, mushrooms, or leeks would all be really tasty here.
- Cheese: If you want to add cheese to the recipe, feta or some sharp cheddar cheese would make a nice addition.
Tools For This Recipe
- High-speed blender
- 9 x 13 inch baking dish
How to Make Cottage Cheese Egg Bake: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: Preheat oven to 350 degrees Fahrenheit. Spray your baking dish with avocado oil spray. Add eggs, cottage cheese, and salt to a high-speed blender.
Step 2: Blend until smooth, about 15 seconds.
Step 3: Sprinkle the diced bell pepper and chopped baby spinach (and chicken sausage, if using) evenly over the bottom of the baking dish.
Step 4: Pour the blended egg mixture evenly over the veggies. Bake for approximately 35-40 minutes, until cooked through. Cover the baking dish with aluminum foil for the last 10 minutes of baking so the top doesn’t brown too much. Allow the egg bake to cool for at least 10 minutes before slicing. Enjoy!
Recipe Tips & Tricks
- Blend it smooth: Don’t skip the blender step! Blending the eggs and cottage cheese together is what gives this cottage cheese egg casserole its creamy, almost custard-like texture. A high-speed blender works best here.
- Cover with foil at the end: Covering the dish for the last 10 minutes or so of baking keeps the top from getting too brown while the center finishes cooking.
- Let it cool before slicing: Give it at least 10 minutes to cool, to help it slice cleaner.
- Add more protein: The chicken sausage is optional but I really love it in this recipe now that I eat meat. It also gives a great flavor!
What to Serve With Cottage Cheese Egg Casserole
This egg and cottage cheese bake is filling on its own, but here are some easy ways to round out your meal!
- Fresh fruit or berries on the side
- A drizzle of hot sauce if you like a little heat
- A dollop of tahini (I swear, it’s so good!)
- Sliced avocado
- A piece of whole grain toast or gluten-free toast
- A smoothie for some extra nutrients – my Cherry Almond Butter Smoothie pairs really well with it!
- A cup of my favorite mold-free, antioxidant rich coffee, Purity Coffee! Grab 20% off your first order with my code: SUPERMOMEATS
Storage & Reheating
- Meal Prep: This egg bake is one of my favorite breakfast meal prep recipes! Make a full bake on Sunday and you have breakfast ready to grab all week. You can slice it up and store individual portions in the fridge so it’s easy to grab and reheat on busy mornings.
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Let the egg bake cool completely, then slice and store in a freezer-safe container. Place a small piece of parchment paper between each slice so they don’t stick together.
- Reheating: Reheat individual slices in the microwave for about 60 seconds or until warm.
Frequently Asked Questions
Nope! Once it’s blended and baked, you really can’t taste the cottage cheese at all. It just adds a creaminess, fluffiness, and a nice boost of protein without any distinct flavor.
Yes! The one I used was actually 8.5×12 inches (kind of an odd size!). Keep in mind that a smaller dish will make the egg bake thicker, so it may need a few extra minutes in the oven. A larger dish will make it thinner and may cook a bit faster. Keep an eye on it either way!
The center should be set and not jiggly when you gently shake the pan. You can also insert a toothpick or knife into the center – it should come out clean when it’s done.
I haven’t personally tried it, but you could experiment with a dairy-free cottage cheese alternative! The texture may vary a bit depending on what you use.
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More Breakfast Recipes You’ll Love!
Cottage Cheese Egg Bake
Ingredients
- 10 eggs
- 1.5 cups low fat cottage cheese, I used 2% but any kind will work!
- 1/2 teaspoon salt
- 1/2 yellow bell pepper, diced
- 2 cups baby spinach, chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 9×13 inch baking dish with avocado oil spray and set aside.
- Add eggs, cottage cheese, and salt to a high-speed blender. Blend until smooth, about 15 seconds.
- Sprinkle the diced bell pepper and chopped baby spinach (and chicken sausage, if using) evenly over the bottom of the baking dish.
- Pour the blended egg mixture evenly over the veggies. Bake for approximately 35-40 minutes, until cooked through. Cover the baking dish with aluminum foil for the last 10 minutes of baking so the top doesn’t brown too much.
- Allow the egg bake to cool for at least 10 minutes before slicing. Enjoy!