This Cottage Cheese Egg Bake is a simple high protein breakfast that’s perfect for busy mornings, meal prep, or an easy weekend brunch. Made with eggs, creamy cottage cheese, spinach, fresh herbs, and feta, this savory breakfast bake comes together in one pan and bakes up firm, tender, and full of flavor.
It’s the kind of breakfast recipe that works just as well fresh from the oven as it does reheated the next day. The combination of cottage cheese and eggs creates a soft, satisfying texture, while the feta and herbs add a fresh, savory flavor that makes every bite feel balanced and filling.
Ingredients You’ll Need
- 12 large eggs
- ¼ cup milk
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 ½ cups full-fat cottage cheese
- 3 packed cups baby spinach, chopped
- ½ cup thinly sliced green onions
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- Zest of 1 lemon
- ½ cup crumbled feta or goat cheese
How to Make Cottage Cheese Egg Bake
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk eggs, milk, salt, and black pepper until smooth. Stir in cottage cheese until well combined.
3. Add spinach, green onions, dill, parsley, and lemon zest. Stir gently to combine. Fold in the cheese.
4. Pour the mixture into the prepared baking dish and smooth the top. Bake for 40 minutes, or until the center is set and the top is lightly golden.
5. Let the bake rest for 30 additional minutes before slicing. Sprinkle with more cheese, if desired, and serve.
Cottage Cheese Egg Bake (High Protein)
Ingredients
- 12 large eggs
- ¼ cup milk
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 ½ cups full-fat cottage cheese
- 3 packed cups baby spinach chopped
- ½ cup thinly sliced green onions
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- Zest of 1 lemon
- ½ cup crumbled feta or goat cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk eggs, milk, salt, and black pepper until smooth. Stir in cottage cheese until well combined.
- Add spinach, green onions, dill, parsley, and lemon zest. Stir gently to combine. Fold in the cheese.
- Pour the mixture into the prepared baking dish and smooth the top. Bake for 40 minutes, or until the center is set and the top is lightly golden.
- Let the bake rest for 30 additional minutes before slicing. Sprinkle with more cheese, if desired, and serve.
Notes
- The center should be just set when the bake comes out of the oven, as it will continue to firm up as it cools.
- Let the egg bake sit for at least 15-20 minutes before slicing so it can set properly.
- If the bake looks watery, it needs a few more minutes in the oven to set properly. Using low-fat cottage cheese may cause extra moisture compared to the full-fat version.
- This casserole can be prepared ahead of time for easy breakfasts throughout the week. After baking, let it cool completely, then store covered in the refrigerator for up to 4 days. Reheat slices in the microwave or oven until just warmed through (overheating may dry out the eggs). The egg mixture can also be assembled, covered, and stored unbaked in the refrigerator for up to 24 hours, then baked as directed when ready to serve, adding a few extra minutes if needed.
- It also freezes well. Once cooled, wrap individual slices or the whole bake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours, then reheat in the microwave or oven until warmed through.
- Other vegetables can be added if desired. Tender greens, bell peppers, or arugula can be added raw, while vegetables like mushrooms, zucchini, asparagus, or broccoli should be cooked first and drained to avoid excess moisture.
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