This Cottage Cheese Egg Bake is a protein-packed, low-carb breakfast or brunch dish that’s both light and satisfying. Made with fluffy eggs, creamy cottage cheese, and your choice of vegetables, herbs, and cheese, this bake is perfect for meal prep or feeding a crowd. It’s easy to make, customizable, and a great way to start your day with a nutritious meal!
Why You’ll Love This Recipe
- High in protein and low in carbs
- Quick and easy to prepare—just mix and bake
- Customizable with your favorite veggies, cheese, and herbs
- Perfect for meal prep and reheats well
- Gluten-free and keto-friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup spinach, chopped (optional)
- ½ red bell pepper, diced (optional)
- ¼ cup green onions, sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Olive oil or non-stick spray (for greasing the baking dish)
Directions
- Preheat oven: Set your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil or non-stick spray.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, cottage cheese, shredded cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.
- Add veggies: Fold in the chopped spinach, bell pepper, and green onions (or any vegetables you’re using).
- Pour and bake: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
- Cool and serve: Let the egg bake cool for 5 minutes before slicing. Serve warm, or store for meal prep.
Servings and Timing
- Servings: 6-8 slices
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Variations
- Meaty Version: Add cooked bacon, sausage, or diced ham for extra protein.
- Vegetarian Delight: Add mushrooms, zucchini, or broccoli for a veggie-packed bake.
- Cheesy Upgrade: Mix in mozzarella, feta, or Parmesan for extra cheesy goodness.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for heat.
Storage/Reheating
- Store: Keep in an airtight container in the refrigerator for up to 4 days.
- Reheat: Microwave slices for 30-60 seconds or reheat in the oven at 350°F (175°C) until warmed through.
- Freeze: Freeze individual slices wrapped in foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use egg whites instead of whole eggs?
Yes, replace each whole egg with 2 egg whites or use a liquid egg white substitute for a lower-fat version.
Is cottage cheese necessary for this recipe?
Cottage cheese adds creaminess and protein, but you can substitute with ricotta cheese or Greek yogurt.
Can I make this recipe dairy-free?
Yes, use dairy-free cottage cheese and cheese alternatives to make this dish dairy-free.
What vegetables work best in this recipe?
Spinach, bell peppers, mushrooms, zucchini, and broccoli are great options. Be sure to sauté watery vegetables to prevent excess moisture.
Can I make this recipe ahead of time?
Yes, prepare and bake the dish, then store in the refrigerator for up to 4 days. It reheats beautifully for meal prep.
How do I know when the egg bake is done?
The eggs should be set in the center, and a toothpick inserted in the middle should come out clean.
Can I add fresh herbs?
Absolutely! Fresh parsley, basil, or dill add a burst of flavor to the dish.
Is this egg bake keto-friendly?
Yes, it’s low in carbs and high in protein, making it perfect for a keto-friendly diet.
Can I use frozen vegetables?
Yes, just thaw and drain the vegetables before adding them to the mixture to avoid excess water.
What’s the best cheese to use?
Cheddar, mozzarella, Swiss, feta, or a blend of your favorites all work well in this recipe.
Conclusion
This Cottage Cheese Egg Bake is a simple, versatile, and protein-packed breakfast that’s perfect for busy mornings, brunch gatherings, or meal prep. With creamy cottage cheese, fluffy eggs, and customizable add-ins, this dish is easy to prepare and guaranteed to keep you full and satisfied. Serve it warm, cold, or on the go for a nutritious start to your day!
Print
Cottage Cheese Egg Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Description
This Cottage Cheese Egg Bake is a high-protein, low-carb breakfast that’s perfect for meal prep! Fluffy eggs are combined with creamy cottage cheese, fresh vegetables, and melty cheese for a healthy, filling, and flavorful dish. It’s great for busy mornings, brunch, or a light lunch—just slice, serve, and enjoy!
Ingredients
- 8 large eggs
- 1 cup (225 g) cottage cheese (full-fat or low-fat)
- 1/2 cup (50 g) shredded cheddar cheese (or your favorite cheese)
- 1 cup spinach, chopped (optional)
- 1 small bell pepper, diced
- 1/4 cup (25 g) green onions, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter (for greasing the baking dish)
Optional Add-ins:
- 1/2 cup cooked bacon or sausage
- 1 small zucchini, shredded
- 1/4 teaspoon red pepper flakes (for a spicy kick)
Instructions
1. Preheat the oven:
- Preheat your oven to 180°C (350°F) and grease a 9×9-inch (23×23 cm) baking dish with olive oil or butter.
2. Prepare the egg mixture:
- In a large mixing bowl, whisk together the eggs, cottage cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
3. Add vegetables and mix-ins:
- Stir in spinach, bell pepper, green onions, and any optional add-ins like bacon, sausage, or shredded zucchini.
4. Bake the casserole:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 35-40 minutes or until the center is set and a toothpick inserted comes out clean.
- Let cool for 5 minutes before slicing.
5. Serve:
- Slice into squares and garnish with fresh herbs or extra cheese if desired.
- Enjoy warm or store leftovers in the fridge for up to 4 days.
Notes
- Use egg whites instead of whole eggs for a lighter version.
- Add feta cheese and sun-dried tomatoes for a Mediterranean twist.
- Freeze individual slices for a quick grab-and-go breakfast (reheat in the microwave or oven).