Cottage Cheese Egg Bake

A glass baking dish with a baked egg casserole with cottage cheese, topped with melted cheese, spinach, and visible vegetables, cut into four square pieces. A white plate and a checkered cloth are partially visible nearby.

5 from 2 votes

This cottage cheese egg bake is a healthy, high-protein breakfast. Also known as a cottage cheese egg casserole, it’s perfect for meal prep.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Keyword: casserole, easy

Servings:

Calories: 158kcal

Equipment

9x13 Ceramic Baking Dish

Ingredients

For the base:

12 Eggs large
1 cup Cottage cheese
Salt to taste
Pepper to taste
1 teaspoon Garlic powder

For the mix-ins:

2 tablespoons Olive oil
1 Onion chopped
1 Bell pepper diced
7 oz Mushrooms sliced
2 cups Spinach chopped
1½ cups Mozzarella shredded
2 tablespoons Parmesan for topping *optional

US Customary - Metric

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with olive oil or butter.
Prepare the mix-ins: Heat olive oil in a large skillet over medium heat.
Add the chopped onion, diced bell pepper and sliced mushrooms, and cook for 8-10 minutes, until the vegetables are tender and most of the moisture has evaporated.
Make the egg base: In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
Combine everything: to the egg mixture, add shredded cheese, freshly chopped spinach, and cooked vegetable mixture. Stir until evenly combined.
Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle Parmesan cheese over the top. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.
Cool and serve: Let the casserole cool for at least 10–15 minutes before slicing. This helps it set and makes clean slices easier. Serve warm or at room temperature.

Video

Notes

Egg whites: You can replace some or all of the whole eggs with egg whites for a lighter, lower-fat version. Keep in mind this may slightly reduce richness.
Cottage cheese: Use full-fat for the best flavor and creaminess. Low-fat works too, but the texture will be slightly less rich.
Texture: If you prefer a smoother, more custard-like texture, blend the cottage cheese with the eggs before mixing in the other ingredients.
Seasoning and Spices: I used very basic seasoning, but this recipe is very versatile, add paprika, chili flakes, Italian seasoning, or fresh herbs to customize the flavor.
Mix-ins: Swap or add ingredients like cooked bacon, sausage, zucchini, cherry tomatoes, broccoli, asparagus, kale, or fresh herbs. This recipe is very flexible, so use what you have on hand. If you’re using vegetables that contain a lot of moisture (like mushrooms, zucchini, spinach, or tomatoes), I highly recommend cooking them first to release excess water.
Cooking the vegetables: You can use raw vegetables, but I strongly recommend cooking them beforehand. Cooking helps remove excess moisture, which prevents the casserole from becoming watery and ensures a better texture. It also enhances the flavor and helps the vegetables cook evenly inside the egg mixture.
Cheese: Mozzarella gives a mild, melty texture. You can also use cheddar, feta, goat cheese or a combination of several cheeses.
Pan size: I used a 9×13-inch (23×33 cm) pan, which yields about 12 servings. If you prefer a smaller batch, you can easily halve the recipe and bake it in a smaller pan, just keep an eye on the baking time, as it may cook slightly faster.

Nutrition