| |

High-Protein Cottage Cheese Egg Bake Recipe

Avatar photoByBertha
Jump to Recipe· 4.9 from 112 reviews

If you’re hunting for a breakfast (or anytime) dish that’s packed with protein, super satisfying, and incredibly easy to throw together, then this High-Protein Cottage Cheese Egg Bake Recipe is about to become your new best friend in the kitchen. I absolutely love how creamy the cottage cheese makes the eggs without weighing them down, and the veggies add a fresh pop every bite. Plus, getting that gooey layer of melted cheese on top? Total game changer. Trust me, once you try this, you’ll want to make it every week!

🤍

Why You’ll Love This Recipe

  • High in Protein: Cottage cheese and eggs team up to keep you full and fueled for hours.
  • Easy Prep: You’ll have this ready in under 10 minutes with minimal chopping.
  • Versatile: Perfect for breakfast, lunch, or a light dinner, and easily customizable.
  • Family-Approved: My kids and friends gobble this up every time without complaint.
The image shows a square piece of baked egg dish with three visible layers. The bottom layer is light yellow and soft, the middle layer has green spinach leaves and red bell pepper pieces, and the top layer is covered with melted yellow cheese sprinkled with chopped green herbs. The piece sits on a round white plate with brown speckles. There are some green herb pieces scattered around on the plate. A golden fork with a small bite of the dish rests on the plate near the piece. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - High-Protein Cottage Cheese Egg Bake, healthy protein breakfast, easy egg bake recipe, high-protein morning meal, nutritious cottage cheese dish this …

Ingredients You’ll Need

These ingredients work beautifully together to create a rich, savory egg bake with bright veggie flavors and just the right amount of cheesy goodness. I always look for fresh spinach and crisp bell peppers, and definitely recommend full-fat cottage cheese for that creamy texture.

Flat lay of twelve whole uncracked brown eggs arranged in a neat cluster, a small white ceramic bowl filled with fresh full-fat cottage cheese, a large red bell pepper sliced to show diced pieces scattered beside it, a small white bowl of finely diced yellow onion, a pile of vibrant chopped spinach leaves, a small white bowl holding shredded pale yellow gruyere or gouda cheese, another small white bowl with bright orange shredded cheddar cheese, and tiny heaps of dried garlic powder, Italian seasoning, coarse kosher salt, and ground black pepper each placed separately on the white ceramic surface, all ingredients fresh and natural, perfectly spaced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - High-Protein Cottage Cheese Egg Bake, healthy protein breakfast, easy egg bake recipe, high-protein morning meal, nutritious cottage cheese dish
  • Eggs: They’re the star here! Make sure they’re fresh for best fluffiness.
  • Full-fat Cottage Cheese: Adds creaminess and a hearty protein boost.
  • Red Bell Pepper: Diced small so they soften perfectly without overpowering.
  • Yellow Onion: I love its sweetness after baking; diced finely helps it blend seamlessly.
  • Spinach: Fresh and chopped for a mild, nutritious green touch.
  • Gruyere or Gouda Cheese: This adds a smoky, nutty flavor to the bake.
  • Cheddar Cheese: For melty, sharp contrast on top.
  • Garlic Powder: Just a little kick without being overpowering.
  • Italian Seasoning: Brings that herby, comforting vibe.
  • Kosher Salt & Black Pepper: To taste, enhancing all the flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Everyone’s kitchen is different, and that’s why I love personalizing this High-Protein Cottage Cheese Egg Bake Recipe. Play around with what you have on hand or tweak the flavors to suit your mood—it’s so forgiving!

  • Meaty Add-In: I once tossed in some cooked turkey sausage for a heartier, savory twist, and my husband could not stop raving about it.
  • Veggie Swap: If you don’t have bell peppers, mushrooms or zucchini shredded small work great too.
  • Spice it Up: For a little heat, I like adding a pinch of red pepper flakes or a dash of smoked paprika.
  • Dairy-Free Option: Use a cottage cheese alternative or just omit it if necessary, though you’ll miss some creaminess.

How to Make High-Protein Cottage Cheese Egg Bake Recipe

Step 1: Prep Your Baking Dish and Veggies

Start by preheating your oven to 375°F. Spray a 9×13 baking dish generously with cooking spray — this helps everything release easily once it’s cooked. Then, layer your diced red bell pepper, chopped spinach, and diced onion evenly on the bottom of the pan. I like chopping the veggies a bit smaller than usual so every forkful has a perfect balance without big chunks.

Step 2: Whisk Together Eggs and Cottage Cheese

In a large bowl, crack all 12 eggs and whisk thoroughly. You want to fully break up the yolks and blend them into a smooth mixture. Then stir in the full-fat cottage cheese, garlic powder, Italian seasoning, salt, pepper, and about half of your shredded gouda or gruyere cheese. Mix it all until combined — the cottage cheese might look chunky, but that’s a good thing here!

Step 3: Bake It Just Right

Pour the egg and cheese mixture gently over the veggie layer, spreading it out evenly with a spatula. Sprinkle the remaining shredded cheddar cheese on top for a beautiful golden crust. Place the dish on the middle oven rack and bake for about 50-55 minutes. You’ll know it’s done when the edges are golden and a knife inserted in the center comes out mostly clean. Let it rest for at least 15 minutes before slicing—this cooling time makes it easier to cut and helps the flavors settle.

👨‍🍳

Pro Tips for Making High-Protein Cottage Cheese Egg Bake Recipe

  • Use Full-Fat Cottage Cheese: Trust me, it gives the bake a creamier texture you just don’t get with low-fat varieties.
  • Chop Veggies Fine: Smaller pieces cook evenly and blend into the egg mixture instead of overpowering each bite.
  • Check Doneness with a Knife: Insert it near the center to ensure it comes out mostly clean, so you avoid overbaking.
  • Let It Cool Before Slicing: This step prevents the egg bake from crumbling and helps it hold together perfectly.

How to Serve High-Protein Cottage Cheese Egg Bake Recipe

High-Protein Cottage Cheese Egg Bake Recipe - Serving

Garnishes

I like topping my slices with a sprinkle of fresh chopped herbs—think parsley or chives—for a fresh, vibrant touch. A dollop of tangy Greek yogurt or a drizzle of hot sauce gives it a nice little kick, too.

Side Dishes

Pairing this egg bake with simple avocado slices or a crisp side salad makes for an easy balanced meal. Sometimes, I even serve it alongside fresh fruit or a whole-grain toast with a little butter or jam to round it out.

Creative Ways to Present

For brunch gatherings, I’ve cut this into cute mini squares and served it on a platter with assorted toppings on the side, letting guests customize their own bites. It’s also fantastic reheated inside waffle makers for a crispier, fun twist!

Make Ahead and Storage

Storing Leftovers

I usually let the egg bake cool completely, then cover tightly with foil or plastic wrap and refrigerate. It keeps beautifully for up to 4 days, making for quick grab-and-go breakfasts that are still delicious.

Freezing

If I have extra, I cut it into individual portions and freeze them in airtight containers. When you’re ready, thaw in the fridge overnight for best texture retention.

Reheating

Reheat slices gently in the microwave or in a low oven (about 325°F) until warmed through. If you want to keep a little crisp on top, a quick flash under the broiler for a minute works wonders, just watch carefully!

FAQs

  1. Can I use low-fat or non-dairy cottage cheese in this egg bake?

    You certainly can! Though I find full-fat cottage cheese adds more creaminess and richer flavor. Low-fat or non-dairy versions might make the bake less creamy but will still work for a lighter dish.

  2. How long does this High-Protein Cottage Cheese Egg Bake keep?

    Stored properly in the fridge, this egg bake stays fresh and tasty for up to 4 days. Just be sure it’s cooled before wrapping and refrigerating.

  3. Can I add other veggies or meats?

    Absolutely! This recipe is super flexible. Try mushrooms, zucchini, or even some cooked bacon or sausage to mix up flavors and texture.

  4. What if the egg bake isn’t set in the middle?

    Just pop it back in the oven for another 5–10 minutes and check again. Sometimes ovens vary, and the knife test helps ensure it’s cooked properly without drying out.

Final Thoughts

I honestly can’t recommend this High-Protein Cottage Cheese Egg Bake Recipe enough—it’s one of those dishes I turn to when I want something hearty, nutritious, and zero-fuss. Whether you’re meal prepping for the week or just want a cozy breakfast to share with family or friends on a weekend morning, this recipe fits the bill perfectly. Give it a go, and I bet it’ll quickly become one of your staples, just like it did mine.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High-Protein Cottage Cheese Egg Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 112 reviews
  • Author: Bertha
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10–12 servings
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

This High-Protein Cottage Cheese Egg Bake is a nutritious and satisfying breakfast or brunch option, packed with protein from eggs and cottage cheese, complemented by fresh veggies and flavorful cheeses. Baked to perfection, this dish offers a hearty, creamy texture with a cheesy top, ideal for meal prep or feeding a crowd.

Ingredients

Vegetables

  • 1 large red bell pepper – diced
  • ½ cup diced yellow onion
  • 4 cups chopped spinach

Egg Mixture

  • 12 large eggs
  • 16 ounces full-fat cottage cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Cheeses

  • ¼ cup shredded gruyere or gouda cheese
  • ½ cup shredded cheddar cheese

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking pan with cooking spray to prevent sticking.
  2. Layer Vegetables: Add the diced red bell pepper, diced yellow onion, and chopped spinach in an even layer on the bottom of the prepared baking dish.
  3. Mix Egg and Cheese Mixture: Crack the eggs into a large mixing bowl and whisk them thoroughly to break the yolks. Add in the full-fat cottage cheese, garlic powder, Italian seasoning, kosher salt, black pepper, and ¼ cup of the shredded gruyere or gouda cheese. Mix well until combined.
  4. Combine and Pour: Pour the egg and cottage cheese mixture evenly over the layer of vegetables in the baking dish, spreading it out to create an even layer.
  5. Add Topping Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the egg mixture.
  6. Bake: Place the baking dish on the middle rack of the oven and bake until the casserole is set and a knife inserted in the center comes out mostly clean, about 50-55 minutes.
  7. Cool and Serve: Remove the egg bake from the oven and allow it to cool for at least 15 minutes before slicing and serving. This resting time helps the bake set properly and enhances texture.

Notes

  • Use full-fat cottage cheese for the best creamy texture and flavor.
  • Chop the vegetables finely to ensure even cooking and distribution throughout the bake.
  • Test doneness by inserting a knife in the center; it should come out mostly clean to indicate the bake is fully cooked.
  • Let the egg casserole cool for at least 15 minutes before slicing to avoid crumbling and to achieve clean cuts.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of recipe)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 19g
  • Cholesterol: 280mg
Avatar photo

Welcome to my cozy corner! I’m here to share old-fashioned, belly-warming recipes just like Grandma used to make. Grab your apron, darlin’, and let’s get cookin’!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star