Baked Cottage Cheese Eggs (Easy Egg Bake)
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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.
Table of Contents
Why I Love This Cottage Cheese Egg Bake
I’ve been on a big egg bake kick lately, and these baked cottage cheese eggs might be my favorite version yet. My sausage egg casserole is another go-to in our household.
It’s packed with protein (24 grams per serving!), loaded with veggies, and bakes up perfectly fluffy thanks to the blended cottage cheese. For even more protein, serve it alongside a few slices of turkey bacon.
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.
If you’ve been loving high-protein breakfast ideas lately, you should also try my cottage cheese egg bites or these cottage cheese scrambled eggs for more easy ways to switch things up.
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. You can also prep a batch of my protein pancakes or protein muffins to serve alongside this egg bake for a more filling start to the day!
- 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.
Frequently Asked Questions
Yes! You can swap some or all of the whole eggs for liquid egg whites. Just keep the total volume about the same so the texture stays fluffy and the bake sets properly.
Blending is recommended because it creates a smooth, creamy texture and helps the egg bake turn out extra fluffy. That said, you can skip blending if you don’t mind a little texture from the cottage cheese curds.
Yes! This egg bake is super customizable. You can swap the mushrooms or spinach for other veggies like bell peppers, broccoli or zucchini, or use a mix of whatever you have on hand. You can also add cooked sausage, bacon or ground turkey for extra protein, or switch up the cheese for a different flavor. Just avoid adding too much moisture so the egg bake sets properly.
The egg bake is ready when the center is set and no longer jiggly. You can also insert a knife or toothpick into the center. If it comes out clean, it’s done.
This egg bake pairs well with avocado toast, fruit salad, or something sweet like pancakes or muffins (try my sheet pan pancakes for another easy make-ahead option). You can also serve it with breakfast sausage or a protein smoothie for an extra protein boost.
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.2 teaspoons olive oil, 8 ounces baby bella mushrooms, 0.25 teaspoon sea salt
- Add onion and cook for another 3–4 minutes until softened.1 cup diced yellow onion
- Add spinach and cook just until wilted. Remove from heat and transfer to the baking dish to cool slightly.3 cups chopped fresh spinach
- 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.12 large eggs, 1 ½ cups cottage cheese, 1 teaspoon dried parsley, 1 teaspoon garlic powder, ½ teaspoon black pepper, 1 cup shredded cheese, 0.25 teaspoon sea salt
- 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!
Made this for Easter brunch and it was such a hit with everyone! I love how it was vegetarian, but one slice still had 24 grams of protein. It was so creamy and the veggie combo was perfect. Thanks for another delicious recipe!
So glad everyone loved this for your Easter brunch, Emily! I love that you called out the protein too, such a great bonus. Thanks for making the recipe and for coming back to leave a review. It means the world to me!
How msny egg whites should I use to replace half the eggs?
Thanks!
To replace half the eggs, you can use about ½ cup of egg whites for every 2 eggs. So for this recipe, swap 6 eggs with about 1½ cups of egg whites. Hope that helps!
I need to purchase a few items before I can try this exciting recipe. Thank you!
Hope you enjoy it once you get a chance to try it!
I love your recipes but it would be helpful to understand the portion size. Without that, I don’t understand if I am counting the calories correctly.