Baked Cottage Cheese Eggs (Easy Egg Bake)
This post may include affiliate links. Thank you for your support.
These baked cottage cheese eggs are cheesy, fluffy, and packed with protein and veggies. It’s an easy make-ahead breakfast that’s perfect for meal prep or brunch.
I’ve been on a big egg bake kick lately, and these baked cottage cheese eggs might be my favorite version yet. They’re packed with protein, loaded with veggies, and bake up perfectly fluffy thanks to the blended cottage cheese.
It’s the kind of recipe that makes mornings so much easier. You can prep it ahead of time, slice it into portions, and have a satisfying, nourishing breakfast ready to go all week long. Whether you’re feeding a crowd for brunch or just trying to stay on top of meal prep, this one checks all the boxes.
Table of Contents
Why You’ll Love This Cottage Cheese Egg Bake
- High in protein: Thanks to the eggs and cottage cheese, one serving has 24 grams of protein!
- Perfect for meal prep: Make it once and enjoy it all week.
- Easy to make: Simple ingredients and minimal prep required.
- Customizable: Feel free to make this egg bake your own. Use whatever veggies or cheese you have on hand!
Ingredients Needed
- mushrooms – add a savory, umami flavor. I typically use baby bella mushrooms, but white mushrooms or shiitake work too.
- fresh spinach – wilts down and adds a boost of greens. You can swap in kale or another leafy green if you prefer.
- eggs – the base of the recipe and a great source of protein. I used 12 whole eggs, but you can use half egg whites if you’d like to reduce the fat.
- cottage cheese – makes the eggs extra creamy and adds even more protein. I prefer full-fat for the best texture, but low-fat works too.
- cheese – I used Trader Joe’s Unexpected Cheddar, but any shredded cheese works. Cheddar, mozzarella, feta, or parmesan are all great options.
Find the full ingredient list with measurements in the recipe card below.
How to Make Baked Cottage Cheese Eggs
Step 1: Heat olive oil in a skillet over medium heat. Add the mushrooms with a pinch of salt and cook until they release their moisture and start to brown.
Step 2: Stir in the onion and cook until softened, then add the spinach and cook just until wilted. Remove from heat then spread the cooked veggie mixture evenly into a greased baking dish and let it cool slightly.
Step 3: Add the eggs, cottage cheese, parsley, garlic powder, remaining salt, and pepper to a blender. Blend until smooth and creamy.
Step 4: Stir shredded cheese into the egg mixture, then pour everything over the veggies in the baking dish. Bake until the center is set and the top is lightly golden. Let cool for a few minutes before slicing and serving.
Brittany’s Recipe Tips
- Blend the cottage cheese well: Blending the eggs with cottage cheese is what gives this bake that smooth, fluffy texture. If you skip this step, you’ll end up with small curds throughout instead of a creamy consistency.
- Cook off excess moisture from veggies: Mushrooms and spinach release a lot of water as they cook. Make sure to sauté them long enough so the moisture evaporates. This helps prevent a watery egg bake.
- Let the veggies cool before adding eggs: If the veggies are too hot, they can start to cook the eggs when you pour the mixture in. Let them cool for a few minutes first.
- Use full-fat cottage cheese: Full-fat cottage cheese gives the richest flavor and best texture. Lower-fat versions will still work, but the bake may be slightly less creamy.
- Let it rest before slicing: Give the egg bake a few minutes to cool after baking. This helps it firm up and makes slicing much easier.
How to Meal Prep + Store
This recipe is perfect for meal prep and reheats really well.
- To store: Let the egg bake cool completely, then cut into portions and store in an airtight container in the fridge for up to 4–5 days.
- To reheat: Warm individual slices in the microwave for 30–60 seconds or until heated through.
- To freeze: You can freeze individual portions for longer storage. Wrap tightly or store in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
More Cottage Cheese Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Baked Cottage Cheese Eggs
Ingredients
- 2 teaspoons olive oil
- 8 ounces baby bella mushrooms, chopped
- 1 cup diced yellow onion
- 3 cups chopped fresh spinach
- 12 large eggs
- 1 ½ cups cottage cheese, I used full-fat
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon sea salt, divided
- ½ teaspoon black pepper
- 1 cup shredded cheese, cheddar, mozzarella or parmesan – I used Trader Joe's unexpected cheddar
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish. Heat oil in a large skillet over medium heat. Add mushrooms and ¼ tsp salt and cook 5–7 minutes until they release moisture and start to brown.
- Add onion and cook for another 3–4 minutes until softened.
- Add spinach and cook just until wilted. Remove from heat and transfer to the baking dish to cool slightly.
- Add eggs and cottage cheese, dried parsley, garlic powder, ¼ teaspoon salt and pepper to a blender. Blend until smooth and creamy. Stir in cheese.
- Pour egg mixture over the veggies into the prepared baking dish.
- Bake 35–40 minutes, or until the center is set and the top is lightly golden. Let cool a few minutes before slicing.
Notes
- Storage: Let the egg bake cool completely, then slice into portions and store in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave for 30–60 seconds or until warmed through.
- Freezing: You can freeze individual portions for up to 2–3 months. Wrap tightly or store in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Make it your own: Feel free to swap the veggies based on what you have on hand. Bell peppers, broccoli, or zucchini all work well in place of or in addition to the mushrooms and spinach,
- Lighten it up: You can replace half of the whole eggs with egg whites to reduce the fat while still keeping the recipe high in protein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
