Go Back
Cottage Cheese Egg Bake

Cottage Cheese Egg Bake

This Cottage Cheese Egg Bake is a protein-packed, delicious, and easy breakfast casserole made with creamy cottage cheese, fluffy eggs, and wholesome veggies. It’s perfect for meal prep, brunch gatherings, or quick morning meals. Whether you want an egg bake with cottage cheese, new egg recipes, or a healthy twist on traditional breakfast casseroles, this simple recipe delivers incredible flavor and nourishment in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Egg Mixture
  • 8 large eggs
  • 1 cup cottage cheese
  • ½ cup shredded cheddar cheese or mozzarella, Swiss, or Monterey Jack
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • Salt & black pepper to taste
  • Vegetables
  • 1 cup spinach chopped
  • 1 bell pepper diced
  • 1 small onion diced
  • 1 tbsp olive oil or butter for sautéing

Method
 

  1. Step 1 — Prepare the Dish
  2. Preheat oven to 375°F (190°C).
  3. Grease an 8×8-inch baking dish or medium casserole dish.
  4. Step 2 — Cook the Vegetables
  5. Heat olive oil or butter in a skillet over medium heat.
  6. Add diced onion and bell pepper; sauté until soft (about 4–5 minutes).
  7. Stir in chopped spinach and cook for 1 minute, until wilted. Remove from heat.
  8. Step 3 — Mix the Egg Base
  9. In a large mixing bowl, whisk together eggs, cottage cheese, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
  10. Mix until smooth (cottage cheese chunks will remain—that’s normal).
  11. Step 4 — Combine and Pour
  12. Stir cooked vegetables into the egg mixture.
  13. Pour everything into the greased baking dish.
  14. Step 5 — Bake
  15. Bake uncovered for 35–40 minutes, or until the center is set and the top is lightly golden.
  16. Allow the bake to cool for 5–10 minutes before slicing.

Notes

For extra creaminess, use full-fat cottage cheese.
You can add cooked sausage, or mushrooms for more flavor.
Do not overbake—remove when the center is just firm for the perfect texture.
This bake stores well in the refrigerator for up to 4 days and reheats beautifully.
To freeze, slice into squares, wrap individually, and freeze up to 2 months.