A warm, fluffy, protein-packed bake made from eggs, cottage cheese, shredded cheese, and simple vegetables. I love how easily it comes together and how well it works for breakfast, brunch, or weekly meal prep.
Why You’ll Love This Recipe
I love this recipe because it’s:
Easy to assemble — I just whisk, pour, and bake.
Naturally high in protein, so it keeps me full longer.
Customizable depending on the vegetables or cheese I have on hand.
Ideal for meal prepping since it reheats beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 large eggs
24 oz (680 g) cottage cheese
1 cup shredded cheese (cheddar, mozzarella, or a blend)
3 cups chopped spinach (or other vegetables such as bell peppers, onions, or mushrooms)
1/2 cup diced onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or a light brush of oil for the baking dish
Directions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or oil.
In a large bowl, whisk the eggs until smooth.
Add the cottage cheese, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly combined.
Fold in the chopped spinach and diced onion, or whichever vegetables I’m using.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
Let the bake rest for 10 minutes before slicing so it firms up nicely.
Servings And Timing
Prep time: about 10 minutes
Cook time: 35–45 minutes
Total time: 45–55 minutes
Servings: about 8 portions
Variations
Swap spinach for kale, zucchini, bell peppers, tomatoes, or mushrooms.
Use different cheeses such as Monterey Jack, mozzarella, Parmesan, or a combination.
Add fresh herbs like parsley, dill, or basil for extra flavor.
Make it lighter by using low-fat cottage cheese or replacing some eggs with egg whites.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4–5 days. To reheat, I warm slices in the microwave until hot, or use the oven at 350°F if I want the edges to stay firmer.
FAQs
Can I make this recipe ahead of time?
Yes, I can mix everything the night before, keep it covered in the fridge, and bake it in the morning. It’s great for make-ahead breakfasts.
Can I freeze this egg bake?
Yes. I freeze individual slices after they cool completely. When ready to eat, I thaw them in the refrigerator and reheat in the microwave or oven.
Can I use different vegetables?
Absolutely. I often switch spinach for mushrooms, zucchini, or chopped peppers depending on what I have.
Why is my egg bake still soft in the middle?
It may need a little more time. I simply bake it 5–10 minutes longer until the center is fully set and a knife comes out clean.
Can I reduce the fat or calories?
Yes. I can use reduced-fat cottage cheese, lighter shredded cheese, or replace a few whole eggs with egg whites.
Conclusion
This Cottage Cheese Egg Bake is one of my favorite quick, nourishing meals. It’s simple, flexible, and satisfying — perfect for busy mornings or weekly meal prep. I love how easily I can adjust it with whatever vegetables and cheeses I have on hand, and it always turns out delicious.
