This easy Egg Bake with Cottage Cheese 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.
As a dietitian, I find that when I eat protein first thing in the morning, I have fewer cravings throughout the day. And I'm more likely to do that if I have a simple recipe like this egg casserole! It comes together with minimal prep time and is ready in 30 minutes. It's also a perfect way to use up veggies that need to get eaten before they go bad!
This was inspired by my Kale and Mushroom Egg Bites and Broccoli & Cottage Cheese Egg Bake recipe. It pairs great with an Apple and Cucumber Smoothie or 4 Ingredient Breakfast Cookies. It's also a crowd pleaser and a great recipe to serve for breakfast any time of year!
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Video of How to Make Egg Bake with Cottage Cheese
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.
Key Ingredients and Substitutions
*This Egg Bake with Cottage Cheese is made with simple ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
- 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 - We are using cottage cheese in place of other kinds of cheeses that are higher in saturated fats and sodium. Cottage cheese is a great way to amp up the fluffy texture and add extra protein and probiotics. I use either reduced-fat cottage cheese or whole-fat and I love Good Culture brand or Daisy brand.
- Tomatoes - Since I like to make this particular egg bake in the summer, adding tomatoes is a no-brainer when they are in season! They add antioxidants including lycopene and vitamin C. Plus, they add more flavor. If you're making this in the winter months (especially for Christmas morning) you can replace the tomato and zucchini with a mix of red bell peppers and green peppers instead.
- Spinach - I use baby spinach to add sweetness and vitamins C and K and some antioxidants.
- Onion - I like to use a yellow onion for this recipe because it almost caramelizes in the egg mixture. You can substitute with green onions or red onions if you prefer.
- Zucchini - Zucchini pairs nicely with the tomatoes and onion in this recipe and it bakes up perfectly.
- 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 Egg Bake with Cottage Cheese
*Below are the instructions for how to make this easy Cottage Cheese Egg Bake with some visuals that 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 remainder of the 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!
Variations
The best part about this delicious breakfast is you can customize to your taste! Below are some ideas, but feel free to get creative.
- 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.
- More Veggies - replace the veggies in this recipe with your own favorites or keep the ones I use and add even more if you'd like! Red bell pepper, mushrooms, broccoli, cauliflower, or asparagus all work great.
- 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
Meal Prep
To make this egg bake in advance for the following day, complete all the steps up until baking it. Cover the unbaked egg casserole 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 Egg Bake with Cottage Cheese
- 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
- 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.
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
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Perfect for Pairing
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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….I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Egg Bake with Cottage Cheese (High Protein Breakfast)
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
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