High-Protein Cottage Cheese Egg Bake

The aroma of a warm, cheesy egg bake can transform an ordinary morning into a delightful feast. This High-Protein Cottage Cheese Egg Bake is hearty, nutritious, and incredibly satisfying—perfectly balancing eggs and creamy cottage cheese with vibrant vegetables. In just under an hour, you’ll have a wholesome dish that works beautifully as a filling breakfast or brunch option.

This recipe is ideal for busy families, meal preppers, or anyone looking to kickstart their day with a protein-packed meal. You can make it ahead of time and store leftovers in the fridge for an easy breakfast throughout the week.

Why You’ll Love This Recipe

• Packed with protein, making it perfect for muscle recovery.
• The creamy texture from cottage cheese complements the fluffy eggs.
• Loaded with fresh veggies for a burst of flavor and nutrients.
• Makes excellent leftovers, perfect for meal prepping.

What You’ll Need

Here’s everything you’ll need to create this delicious egg bake:

For the Base

• 12 large eggs
• 16 ounces full-fat cottage cheese
• 1 large red bell pepper, diced
• 1/2 cup diced yellow onion
• 4 cups chopped spinach

For Topping

• 1/4 cup shredded gruyere or gouda cheese
• 1/2 cup shredded cheddar cheese

For Seasoning

• 1/2 teaspoon garlic
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Use low-fat cottage cheese for fewer calories.

Substitutions & Swaps

• Gruyere cheese can be replaced with mozzarella.
• Spinach can be substituted with kale.
• Use egg whites for a lighter version.
• Replace red bell pepper with green for a different flavor.

How to Make It

Creating this delicious egg bake is a simple process.

Preheat and Prepare

1. Preheat the oven. Preheat the oven to 375°F and spray a 9×13 baking pan with cooking spray to prevent sticking. Add the chopped veggies in an even layer at the bottom of the baking dish.

Whisk and Mix

2. Whisk the eggs. Crack the eggs into a large mixing bowl and whisk them well, making sure to break the yolks. Then add in the cottage cheese, seasoning, and 1/4 cup of the shredded gouda cheese and mix well.

Assemble

3. Pour the mixture. Pour the egg and cottage cheese mixture into the baking dish over the veggies. Spread the eggs in an even layer then top with the remaining shredded cheddar cheese.

Bake

4. Bake the dish. Bake in the oven on the middle rack until set, about 50-55 minutes.

Cool and Serve

5. Cool and slice. Once the egg bake is done, remove it from the oven, allow it to cool for at least 15 minutes, then slice and serve it!

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: no, as egg texture may change.
Reheat: microwave for 1-2 minutes or until warm.

Tips for Best Results

• Ensure eggs are well whisked to create a uniform texture.
• Allow the bake to cool for even slicing.
• Avoid overbaking to maintain moisture and flavor.
• Experiment with different vegetables based on seasonal availability.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with sliced avocado for creaminess.
• Enjoy alongside whole-grain toast for added crunch.