Baked Cottage Cheese Eggs

This high-protein Baked Cottage Cheese Eggs recipe is the ultimate solution for busy mornings when you need a nutritious, filling meal without the fuss. Naturally gluten-free, grain-free, and vegetarian, these eggs are incredibly creamy and tender thanks to the addition of cottage cheese. By combining all your ingredients in one dish, you can enjoy a healthy breakfast with minimal cleanup.

Why You Will Love This Recipe

• High Protein Content: Each serving provides 21 grams of protein, helping you stay full and energized throughout the morning.
• One-Dish Meal: You can whisk, combine, and bake everything in a single dish, which means fewer dishes to wash later.
• Quick Preparation: With only 10 minutes of active prep time, this recipe fits perfectly into a busy lifestyle.
• Kid-Friendly: The spinach and onions are subtle enough that even picky eaters will enjoy the fluffy texture and cheesy flavor.
• Perfect for Meal Prep: You can easily bake a batch on Sunday and have a ready-to-reheat breakfast for the next few days.

Ingredients

• Nonstick cooking spray
• 8 large eggs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 3/4 cup 2% or full-fat cottage cheese
• 1/2 cup shredded or shaved Parmesan cheese
• 3 cups roughly chopped fresh spinach
• 1/2 cup finely diced yellow onion or green onions

Step-by-Step Instructions

1. Preheat your oven to 375 degrees F. Prepare a 9×9 inch baking dish by misting it thoroughly with nonstick cooking spray.
2. In a medium mixing bowl, crack the 8 eggs and add the garlic powder, salt, and black pepper. Whisk the mixture until the eggs are well-beaten and the spices are evenly distributed.
3. Stir the cottage cheese, Parmesan cheese, chopped spinach, and diced onions into the egg mixture until well combined.
4. Pour the entire mixture into the prepared 9×9 inch baking dish, spreading the spinach and cheese evenly.
5. Place the dish in the oven and bake for 30 to 35 minutes, or until the center is set and no longer jiggles.
6. Remove from the oven and let it cool slightly before slicing into squares.

Expert Tips / Pro Tips

Choose Full-Fat Dairy: While low-fat cottage cheese works, using 4% (full-fat) cottage cheese results in a much richer flavor and a fluffier, creamier consistency.

Control the Moisture: If you decide to use frozen spinach instead of fresh, make sure to thaw it and squeeze out every drop of excess liquid. Too much moisture will result in a soggy egg bake.

Strain the Cheese: If you find your cottage cheese is particularly watery, you can strain it through a fine-mesh sieve for a few minutes before adding it to the eggs to ensure the bake sets perfectly.

Variations & Substitutions

Add Extra Protein: You can easily stir in up to one cup of cooked breakfast meats such as crumbled bacon, browned turkey sausage, or even shredded chicken.

Vegetable Swaps: If you do not have spinach, try using sautéed mushrooms, diced red bell peppers, or grated zucchini (ensure zucchini is squeezed dry).

Cheese Options: While Parmesan provides a great salty bite, you can substitute it with sharp cheddar, feta, or mozzarella depending on your flavor preference.

Egg White Version: If you prefer to use egg whites, replace each whole egg with 1/4 cup of liquid egg whites. Note that the texture will be slightly less creamy without the yolks.

Serving Suggestions

Baked Cottage Cheese Eggs are delicious on their own, but you can elevate the meal by adding a few toppings. Try a drizzle of hot sauce, a sprinkle of fresh chives, or an extra dusting of shredded cheese.

For a complete brunch spread, serve these eggs alongside fresh seasonal fruit, crispy bacon, or gluten-free banana muffins. If you are hosting a special occasion like Mother’s Day, they pair beautifully with cheesy scalloped potatoes and homemade sausage patties.

Storage, Freezing & Reheating

Storage: Allow the egg bake to cool completely before placing leftovers in an airtight container. Store in the refrigerator for up to 3 days.

Freezing: While eggs can be frozen, the texture of cottage cheese may change slightly upon thawing. If you choose to freeze, wrap individual portions tightly and store for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: For the best results, reheat individual portions in a skillet over medium heat until warmed through. Alternatively, you can microwave a slice for 45-60 seconds.

Nutrition Information

Baked Cottage Cheese Eggs

This high-protein Baked Cottage Cheese Eggs recipe is the ultimate solution for busy mornings when you need a nutritious, filling meal without the fuss. Naturally gluten-free, grain-free, and vegetarian, these eggs are incredibly creamy and tender thanks to the addition of cottage cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 248

Ingredients Equipment Method Notes

Ingredients

  

• Nonstick cooking spray
• 8 large eggs
• 1/4 tsp garlic powder
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 3/4 cup cottage cheese 2% or full-fat
• 1/2 cup Parmesan cheese shredded or shaved
• 3 cups fresh spinach roughly chopped
• 1/2 cup yellow onion or green onions finely diced

Equipment

• 9×9 inch baking dish
• Medium mixing bowl
• Whisk

Method

 

1. Preheat your oven to 375 degrees F. Prepare a 9×9 inch baking dish by misting it thoroughly with nonstick cooking spray.
   Nonstick cooking spray
2. In a medium mixing bowl, crack the 8 eggs and add the garlic powder, salt, and black pepper. Whisk the mixture until the eggs are well-beaten and the spices are evenly distributed.
   8 large eggs, 1/4 tsp garlic powder, 1/4 tsp fine salt, 1/4 tsp black pepper
3. Stir the cottage cheese, Parmesan cheese, chopped spinach, and diced onions into the egg mixture until well combined.
   3/4 cup cottage cheese, 1/2 cup Parmesan cheese, 3 cups fresh spinach, 1/2 cup yellow onion or green onions
4. Pour the entire mixture into the prepared 9×9 inch baking dish, spreading the spinach and cheese evenly.
5. Place the dish in the oven and bake for 30 to 35 minutes, or until the center is set and no longer jiggles.
6. Remove from the oven and let it cool slightly before slicing into squares.

Notes

Use full-fat cottage cheese for a richer flavor and ensure spinach is thoroughly squeezed dry if using frozen. Store leftovers in the refrigerator for up to 3 days.

FAQ

Why is my cottage cheese egg bake watery?

Wateriness is usually caused by excess moisture in the vegetables (like spinach) or the cottage cheese itself. Ensure your spinach is dry and consider straining low-fat cottage cheese. If the dish is still watery after the suggested bake time, give it 5 more minutes in the oven to solidify.

Can I prepare a cottage cheese egg bake the night before?

Yes! You can whisk the ingredients together and store the mixture in the covered baking dish in the refrigerator for up to 24 hours. When you are ready for breakfast, simply bake it as directed in a preheated oven.

Is this recipe suitable for a Keto diet?

Absolutely. With only 7 grams of carbohydrates and high protein and fat content, this recipe is an excellent choice for those following a low-carb or Keto lifestyle.

Can I use a different size baking dish?

A 9×9 inch dish is ideal, but you can use an 8×8 inch dish for a thicker bake (you may need to add 5 minutes to the cook time). If you use a larger rectangular dish, the eggs will be thinner and will cook faster, so keep a close eye on the oven.