This easy Cottage Cheese Egg Bake is a delicious high-protein breakfast option! A fluffy blend of eggs and cottage cheese mixed with veggies and topped with parmesan. Perfect to meal prep for the week to have ready for busy mornings. 😊
⭐️⭐️⭐️⭐️⭐️ Review: "I'm obsessed!!! SO easy and flavorful." -Erica
As a dietitian, I encourage people to eat protein in the morning because it can help prevent cravings throughout the day. And simple recipes like this cottage cheese egg casserole make it so easy! It comes together with minimal prep time and is ready in 30 minutes.
It's also a crowd pleaser and a great recipe to serve for breakfast any time of year. And a perfect way to use up veggies that need to get eaten before they go bad!
More High Protein Breakfasts
- Single Serve High protein Cottage Cheese Egg Bake
- Everything Bagel Avocado Toast with Cottage Cheese
- Brekky Bowl with Eggs & Cottage Cheese
- Feta Eggs with Cherry Tomatoes
- Kale and Mushroom Egg Bites
- Broccoli & Cottage Cheese Egg Bake
- Maple Apple Chicken Sausage
Jump to:
- More High Protein Breakfasts
- Key Ingredient Notes and Substitution Ideas
- How to Make this Cottage Cheese Egg Bake
- Video of How to Make Cottage Cheese Egg Bake
- Variations
- How to Meal Prep Egg Bake with Cottage Cheese
- How to Store this Cottage Cheese Egg Bake
- Expert Advice
- Dietitian tip
- FAQ
- Related
- Perfect for Pairing
- Interested in Nutrition Education?
- 📖 Recipe
- 💬 Comments
Key Ingredient Notes and Substitution Ideas
This Cottage Cheese Egg Bake is made with simple ingredients. Below are some notes. Be sure to check the recipe card at the bottom for measurements.
- Eggs - I use large eggs for this recipe. I use the whole egg and not just the white because there are several nutrients found in the yolk of an egg including fat-soluble vitamins A, E, D and K.
- Cottage Cheese - cottage cheese is a great way to give the eggs a super fluffy texture and add extra protein and probiotics. I use either reduced-fat cottage cheese or whole-fat. You honestly don't taste the cottage cheese so even if you're someone who doesn't like it, give this a try!
- Vegetables - I use tomatoes, spinach, zucchini, and yellow onion. Tomatoes add antioxidants including lycopene and vitamin C. Baby spinach adds vitamins C and K, zucchini pairs great with tomatoes and spinach, and onions add tons of flavor. Feel free to choose your own 3-4 favorite veggies! Red bell peppers, green bell peppers, mushrooms, kale, broccoli, red onion, chives, or green onions are all great options.
- Parmesan Cheese - I use parmesan cheese for this recipe because I enjoy it's rich and complex flavor. Feel free to substitute with your favorite kind of shredded cheese. Cheddar cheese, mozzarella cheese, Monterey jack, crumbled feta cheese, or pepper jack cheese all work well.
- Garlic Powder - an easy way to add a bit more flavor and antioxidants.
- Kosher Salt and Black Pepper - to tie all the flavors together.
How to Make this Cottage Cheese Egg Bake
Below are the instructions for how to make this easy recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1 - Preheat the oven to 350°F (175°C). Prep a 9x13in baking dish by spraying it with olive oil or cooking spray. In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder.
- Step 2- Add the yellow onion, spinach, cherry tomatoes, zucchini, and half the parmesan cheese to the large mixing bowl with the egg mixture. Stir to combine.
- Step 3 - Add the egg mixture to the baking dish and top with the remaining parmesan cheese.
- Step 4 - Bake in the preheated oven for 35-50 minutes or until the edges are set and the center is golden brown and barely jiggly. Bake time will vary depending on your oven.
Hint: Be sure to spray your baking dish before pouring the egg mixture in so that it doesn't get stuck to the pan!
Video of How to Make Cottage Cheese Egg Bake
Here's a video of how to make this recipe that I hope is helpful! Don't forget to check out the recipe card below for the full recipe.
Variations
The best part about this delicious breakfast is you can customize to your taste! Below are some ideas.
- Spicy - add chili pepper flakes or hot sauce to heat things up!
- Deluxe - add hash browns to the bottom of the pan and mix in some chicken sausage or your favorite meats. If adding in meat, cook it before adding to the mixture.
- Egg Muffins - turn this easy casserole into breakfast sandwiches by serving it between 2 slices of sourdough bread or an English muffin with sliced avocado for some healthy fats.
How to Meal Prep Egg Bake with Cottage Cheese
To make this egg bake in advance for the following day, complete all the steps up until baking it. Cover the unbaked egg mixture in the prepared baking dish and store it in the fridge for up to 1 day. When ready, bake it according to the recipe instructions.
How to Store this Cottage Cheese Egg Bake
- Refrigerator - Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or air fryer.
- Freezer - Let it cool to room temperature and cut it into squares that are your desired serving size. Store in a freezer-safe container in the freezer for up to 2 months. To reheat, thaw in the fridge and heat in the microwave, on the stove top, or in the oven or air fryer.
Expert Advice
- Crack your eggs on a flat, clean surface instead of the edge of the bowl. This helps make it less likely you'll get shell in the bowl.
- Dice the vegetables pretty small in order to ensure they distribute evenly through the egg mixture.
- Cut the finished egg bake into the portion sizes you want and store it in separate containers to have ready to grab and go in the morning.
Dietitian tip
Breakfast has been shown to decrease cravings throughout the day, improve energy levels, and reduce risk of chronic illnesses. One of the easiest ways to ensure you'll start the day with a nutrient-rich breakfast is to prep it in advance! Options like this egg bake with cottage cheese are perfect to make and enjoy throughout the week.
FAQ
While healthy means something different to everyone, this egg bake with cottage cheese is a nutrient-rich option. It contains high quality protein to support hormone health and several other nutrients including vitamins C, A, D, E, and K and potassium. It also provides antioxidants such as lycopene from the tomatoes.
A quiche has a pie crust and this egg bake does not have a crust. You can think of an egg bake as a crustless quiche.
I usually use Good Culture brand and do either low-fat or whole-fat. Good Culture products don’t contain gums or thickeners and they have live, active cultures. I also use Daisy brand.
Cottage cheese helps make the eggs more fluffy and it also also protein, probiotics for gut health and calcium!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Egg Bake with Cottage Cheese:
Interested in Nutrition Education?
Here are some of my educational articles from a dietitian:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
High Protein Cottage Cheese Egg Bake, Easy Meal Prep
Equipment
- glass baking pan 9x13
Ingredients
- 12 eggs
- 1 cup cottage cheese
- ½ cup yellow onion, diced about ½ an onion
- 1 cup spinach, chopped
- 6 cherry tomatoes, diced about ½ cup
- ½ zucchini, diced or shredded about ½ cup
- 1 cup shredded parmesan, divided
- 1 teaspoon garlic powder
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Preheat the oven to 350°F (175°C). Prep a 9x13in baking dish by spraying it with olive oil or cooking spray. In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder.
- Add the yellow onion, spinach, cherry tomatoes, zucchini, and half the parmesan cheese to the large mixing bowl with the egg mixture. Stir to combine.
- Add the egg mixture to the baking dish and top with the remainder of the parmesan cheese.
- Bake in the preheated oven for 35-50 minutes or until the edges are set and the center is golden brown and barely jiggly. Bake time will vary depending on your oven.
Video
Notes
- Be sure to spray your baking dish before pouring the egg mixture in so that it doesn't get stuck to the pan!
- Crack your eggs on a flat, clean surface instead of the edge of the bowl. This helps make it less likely you'll get shell in the bowl.
- Dice the vegetables pretty small in order to ensure they distribute evenly through the egg mixture.
- Cut the finished egg bake into the portion sizes you want and store it in separate containers to have ready to grab and go in the morning.
- Refrigerator - Store the leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or air fryer.
- Freezer - Let it cool to room temperature and cut it into squares that are your desired serving size. Store in a freezer-safe container in the freezer for up to 2 months. To reheat, thaw in the fridge and heat in the microwave, on the stove top, or in the oven or air fryer.
Erica
I'm obsessed!!! SO easy and flavorful.
Mallory
Thank you so much for taking time to leave a review, it truly means SO much to me! 🙂 I am so happy to hear that you made the recipe and loved it! Please don't hesitate to reach out if there are any recipes you want me to share, I love getting ideas from my readers!
Have a great day,
Mallory
Chris
I’m making this for a friend’s birthday brunch. Thanks for posting healthy recipes options. My only comment: with 12 eggs and everything else baked in a 9x13 dish - surely this serves more than 4 people! Please fix serving #s.
Mallory
Thanks so much for your feedback, Chris!! Since this recipe is often used for meal prep, the serving size is actually appropriate for how much protein and calories the average person would need for breakfast! But absolutely, if you're serving it for a crowd, it will serve more people! Thanks so much again and I hope your crew enjoys the meal! 😊 -Mallory
Joy
Looking forward to making this! How many slices would you cut it in to get the macros listed in the recipe?
Mallory
Hi Joy! I hope you enjoy the recipe! Thank you so much for leaving a comment and asking this great question. The nutrition information is based on cutting it into 4 slices - they will be relatively large portions 😊
Becca Alspaugh
Thank you !! eat this everyday for breakfast… i also add breakfast pork sausage on the bottom for extra protein;)
Mallory
Hi Becca,
Thank you SO much for taking time to leave a review. I'm so happy that you enjoy the egg bake - it means so much to me! Love the addition of sausage for more protein, that sounds delicious! ❤️ Thank you again! -Mallory
Amy
Delicious!! My picky family of 5 all agree! Putting this into my rotations!
Mallory
Hi Amy,
Thank you so much for taking time to leave a rating and review!!! It means so much to me that you and your family enjoyed the recipe and will make it again. I hope you have a great day! -Mallory
Andrea
This is delicious!
I added mushrooms, turkey sausage, and hash browns.
The flavor and texture are fantastic ☺️
Mallory
Hi Andrea, Thank you so much for taking time to comment!! I am so happy to hear that you enjoy the recipe! Those sound like amazing additions - especially the turkey sausage!
I hope that help and hope you have a great day!
Thank you again,
Mallory
Erika
Such a great recipe! I made this yesterday and it’s very flavorful. I changed the quantities as I typically eat 2 eggs for breakfast each morning and did 8 total. I probably should’ve used an 8x8 so the slices would’ve been thicker. Easy recipe and great for meal prep!
Mallory
Hi Erika, thank you SO much for taking time to leave a comment and a review!!! I love that you adjusted it to fit into your daily routine too, that's such a good idea to make it 2 eggs per serving. Thank you so much again and have a great day! -Mallory
Carrie
This came out great! I see the nutrition info but not how many servings in the whole thing?
Mallory
Hi Carrie! Thank you so much for taking time to leave a comment - I'm SO happy to hear that you enjoyed the recipe! The nutrition info provided is for 4 servings. They are BIG servings so feel free to adjust as needed! I hope that helps 🙂 -Mallory
Lexi
This recipe is easy to make and we love it! I like to make a double batch so my husband and I can have 4 meals each prepped for the week. Sometimes I use 2% cottage cheese and sometimes 4%. We also like to vary the type of cheese and use feta in place of some of the cheese. It's easy to sub in different veggies to if you don't have everything on hand. My husband doesn't like zucchini so I use tomatoes. Thank you for this fabulous recipe!
Mallory
Hi Lexi,
Thank you SO much for taking time to leave a rating and review, it truly means so much to me, especially that you and your husband enjoy it enough to make a double batch! I love the idea of changing up the cheeses and veggies!! I hope you have a great day and please reach out if you have any specific recipe requests. You can reach me at mallorythedietitian@gmail.com -Mallory
Soozzee
Absolutely delicious, using left over roasted pepper strips, sliced mushrooms, spinach and onion. Will definitely be making this on a regular basis.
Mallory
Hi Soozzee! That's wonderful to hear! I'm so thrilled you loved the recipe and plan to make it regularly - mushrooms sound SO good in this! Your 5-star rating and kind words truly mean a lot to me – thank you so much! I hope you have a great week! -Mallory