If you’re hunting for a breakfast (or anytime!) dish that’s packed with protein, easy to make ahead, and downright delicious, you’ve got to try this High-Protein Cottage Cheese Egg Bake Recipe. Seriously, this recipe has become my go-to whenever I want something hearty, creamy, and loaded with good-for-you ingredients. You’ll find that it’s super versatile and perfect for sharing with friends or just treating yourself to leftovers throughout the week.
Why You’ll Love This Recipe
- Protein-Packed: Cottage cheese and eggs team up for a serious protein boost to fuel your day.
- Easy Prep & Bake: Just mix, layer, and pop in the oven—minimal hands-on time with maximum flavor.
- Versatile & Adaptable: Swap in your favorite veggies or cheeses to keep it fresh week after week.
- Make-Ahead Friendly: Perfect for meal prep or a crowd, and leftovers reheat beautifully.
Ingredients You’ll Need
These ingredients come together beautifully in this High-Protein Cottage Cheese Egg Bake Recipe, creating a balanced and satisfying dish. Using full-fat cottage cheese really makes it creamy and rich, while the combination of cheeses adds depth without overpowering the fresh veggies.
- Eggs: The foundation of this bake—be sure to whisk them well to get a smooth mixture.
- Full-Fat Cottage Cheese: I recommend full-fat for creaminess and better texture inside the bake.
- Red Bell Pepper: Adds a sweet crunch and vibrant color; dice finely for even cooking.
- Yellow Onion: Gives a subtle sweetness and enhances overall flavor; chop small.
- Spinach: Provides a fresh green boost—using chopped fresh spinach keeps it tender and evenly distributed.
- Gruyere or Gouda Cheese: I love the melty, nutty flavor this adds; shredded so it melts evenly.
- Cheddar Cheese: Sharp and melty, it adds a classic comfort touch on top.
- Garlic & Italian Seasoning: These simple seasonings bring everything together without complicating the flavors.
- Kosher Salt & Black Pepper: Essential for seasoning, adjust to your taste.
Variations
One of my favorite things about this High-Protein Cottage Cheese Egg Bake Recipe is how easy it is to tweak it to match your mood or what you have on hand. Don’t hesitate to customize—you might discover your new favorite combo!
- Swap the Veggies: I sometimes use mushrooms or zucchini instead of bell pepper to switch things up; spinach is always a must for that fresh pop of green.
- Cheese Choices: If you want a milder flavor, try mozzarella or Monterey Jack in place of gouda or gruyere.
- Make it Spicy: Adding a pinch of red pepper flakes or diced jalapeños gave my family a little extra kick they loved.
- Go Dairy-Free: For a lactose-free version, try substituting cottage cheese with a mashed tofu blend and omit the shredded cheeses.
How to Make High-Protein Cottage Cheese Egg Bake Recipe
Step 1: Prep Your Oven and Veggies
Preheat your oven to 375°F. I like to spray my 9×13-inch baking pan well with cooking spray so nothing sticks—trust me, it makes cleanup so much easier. Then, layer your diced red bell pepper, chopped yellow onion, and fresh spinach evenly on the bottom of the pan. Getting the veggies spread out in one layer helps them cook uniformly and avoids soggy spots.
Step 2: Whisk Eggs and Mix in Cottage Cheese & Seasonings
Crack your eggs into a large mixing bowl and whisk thoroughly until the yolks and whites are fully combined—that’s key for an even texture. Then, add in the full-fat cottage cheese, Italian seasoning, garlic powder, kosher salt, black pepper, and about a quarter of your shredded gouda or gruyere cheese. Mix well so everything’s blended evenly. I discovered this trick helps avoid pockets of cottage cheese and gives the eggs a luscious creaminess.
Step 3: Assemble and Bake
Pour the egg and cottage cheese mixture gently over your veggies in the baking dish, spreading it into an even layer. Sprinkle the remaining shredded cheddar cheese over the top—this creates a nice golden crust. Slide the bake onto the oven’s middle rack and bake for about 50-55 minutes. You’ll know it’s done when the edges pull away slightly from the pan and a knife inserted in the center comes out mostly clean. Patience here pays off because underbaking can leave your bake too runny.
Step 4: Cool and Slice
Once out of the oven, I always let it cool for at least 15 minutes before slicing. This waiting time lets the bake set fully and makes cutting easier—plus, it tastes even better as it cools slightly. Slice into squares and serve warm or room temperature.
Pro Tips for Making High-Protein Cottage Cheese Egg Bake Recipe
- Whisk Eggs Thoroughly: I found that breaking the yolks completely creates a uniform texture without scrambled clumps.
- Use Full-Fat Cottage Cheese: It adds richness and helps keep the bake moist without watering it down.
- Don’t Skip the Cooling Time: Letting it rest after baking makes slicing cleaner and enhances the flavors.
- Layer Veggies Evenly: Spreading your veggies in a flat layer prevents soggy bites and ensures even cooking.
How to Serve High-Protein Cottage Cheese Egg Bake Recipe
Garnishes
I love topping mine with a sprinkle of fresh chopped herbs like parsley or chives—it brightens the flavors and adds a fresh touch. A dollop of salsa or a little avocado on top adds creaminess that pairs wonderfully with the cheesy bake.
Side Dishes
This egg bake pairs beautifully with a simple side salad or some roasted sweet potatoes if you’re going for a more filling brunch. I often serve it alongside fresh fruit or whole grain toast for quick, balanced meals.
Creative Ways to Present
For a special occasion, I’ve baked this recipe in smaller ramekins for individual portions, which looks pretty elegant on the table and cuts down serving time. You can also add colorful bell peppers or a handful of sun-dried tomatoes on top before baking for a festive look.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftover egg bake in an airtight container in the fridge. It keeps really well for 3-4 days, making it perfect for busy mornings or a quick protein fix throughout the week.
Freezing
If I’m making a big batch, I freeze portions individually wrapped in foil or plastic wrap before placing them in a freezer bag. When you want a quick meal, just thaw overnight in the fridge and reheat—it holds up surprisingly well!
Reheating
To reheat, I pop a slice in the microwave for about 1-2 minutes or warm it in a 350°F oven covered with foil to prevent drying out. This way, it stays fluffy, moist, and tasty like fresh.
FAQs
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Can I make the High-Protein Cottage Cheese Egg Bake Recipe dairy-free?
Yes! You can substitute the full-fat cottage cheese with a dairy-free alternative like mashed silken tofu or a plant-based ricotta. Skip the shredded cheeses or use vegan cheese options. Keep in mind this will change the texture slightly, but the bake will still be delicious and high in protein.
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How do I know when the egg bake is fully cooked?
The best way is to insert a knife or toothpick in the center; it should come out mostly clean or with just a few moist crumbs clinging to it. The edges will also start to pull away from the pan, and the top should be set and slightly golden.
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Can I add meat like sausage or bacon to the recipe?
Absolutely! Cook your sausage or bacon separately until crisp, drain any fat, and sprinkle it over the veggies before pouring in the egg mixture. This adds another layer of flavor and keeps the bake protein-packed and satisfying.
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Is this recipe good for meal prep?
Definitely. The High-Protein Cottage Cheese Egg Bake Recipe stores well in the fridge and reheats easily, making it a favorite for busy mornings or quick lunches. Just slice it into portions and pack them up!
Final Thoughts
I absolutely love how this High-Protein Cottage Cheese Egg Bake Recipe turns out every single time. When I first tried it, I was amazed at how creamy and flavorful it is while still being incredibly healthy and filling. It’s one of those recipes you can count on for a quick, no-fuss meal that doesn’t compromise on taste or nutrition. I’m excited for you to give it a go—you’ll enjoy how easy it is to make and how much your family or guests will go crazy for it, just like mine do!
Print
High-Protein Cottage Cheese Egg Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10–12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This High-Protein Cottage Cheese Egg Bake is a wholesome and satisfying breakfast or brunch dish featuring a blend of eggs, full-fat cottage cheese, fresh vegetables, and melted cheeses. Packed with protein and flavor, it’s perfect for meal prepping or serving a crowd, delivering a creamy texture and rich taste with a nutritious boost from spinach and bell peppers.
Ingredients
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
- ¼ cup shredded gruyere or gouda cheese
- ½ cup shredded cheddar cheese
Vegetables
- 1 large red bell pepper, diced
- ½ cup diced yellow onion
- 4 cups chopped spinach
Instructions
- Prepare the oven and pan. Preheat your oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray to ensure the egg bake does not stick.
- Add the vegetables. Spread the diced red bell pepper, yellow onion, and chopped spinach evenly across the bottom of the baking dish as a fresh vegetable base.
- Make the egg mixture. In a large mixing bowl, crack all 12 eggs and whisk thoroughly until the yolks are completely broken. Stir in the full-fat cottage cheese, garlic powder, Italian seasoning, kosher salt, black pepper, and ¼ cup of shredded gruyere or gouda cheese until well combined.
- Combine and layer. Pour the egg and cottage cheese mixture evenly over the layered vegetables in the baking dish. Use a spatula or spoon to spread the mixture into an even layer.
- Add topping cheese. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the egg mixture.
- Bake the casserole. Place the baking dish on the middle rack of the preheated oven and bake until the egg bake is set and a knife inserted in the center comes out mostly clean, approximately 50 to 55 minutes.
- Cool and serve. Remove the egg bake from the oven and allow it to cool for at least 15 minutes to help it set fully. Once cooled, slice into portions and serve warm.
Notes
- Use full-fat cottage cheese for the creamiest texture and best flavor.
- Make sure to chop the vegetables finely so they cook evenly within the bake.
- The egg bake is done when a knife inserted in the center comes out mostly clean, indicating it is fully set.
- Allow the casserole to cool for at least 15 minutes before slicing to prevent it from falling apart.
Nutrition
- Serving Size: 1 slice (assuming 12 servings)
- Calories: 190
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 345 mg
