This Healthy Cottage Cheese Egg Bake is layered with spinach, mushrooms, onions, and feta cheese! It’s an easy-make-ahead meal similar to a breakfast casserole. Thanks to the addition of creamy cottage cheese, each serving packs in over 20 grams of protein. It’s perfect for meal prep, brunch, or a light lunch.

Serving of cottage cheese egg bake on a plate.

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Level up your breakfast game with this delicious cottage cheese egg bake! Loaded with vegetables, protein, fiber, and healthy fat – this meal promises to fuel and satisfy your body with each bite.

While eggs are a dependable source of high-quality protein, cottage cheese is the real star of this recipe. Just a half-cup serving of cottage cheese provides 14 grams of protein – this is why I love using cottage cheese to create easy, healthy breakfast recipes like protein pancakes, egg muffins, cottage cheese frittata, cottage cheese bagels, scrambled eggs, breakfast toast, and a cottage cheese fruit bowl!

Oh! and it’s also great for lunch and dinner, cottage cheese flatbread or creamy cottage cheese Alfredo pasta, anyone?

Not only does it offer an additional boost of protein, but it also adds the most deliciously creamy, fluffy texture – so good! I may need to add cottage cheese to my Broccoli and Cheddar Egg Bake next!

Serving a slice of egg casserole out of a dish.

First things first, ingredient list!

This cottage cheese egg bake recipe uses just a handful of fresh, healthy, delicious ingredients. The best part is that everything is easy to find. Heck, you may already have these ingredients in your fridge.

Olive oil: Just a tiny bit to saute the veggies. Avocado oil, coconut oil and/or butter could also work.
Onion: Adds depth of flavor and makes the egg bake taste deliciously savory.
Mushrooms: Sautéed mushrooms give this casserole extra texture and heartiness while adding flavor. I use cremini mushrooms, but white mushrooms work as well.
Baby spinach: Increases the nutrient density while adding some fresh, bright color.
Eggs: The base of this breakfast bake is 12 eggs to make six servings.
Cottage cheese: The star of the show! It is rich in protein and has the best creamy texture.
Seasonings: I’m keeping things simple by seasoning with salt, pepper, garlic powder, and onion powder. Basic but very delicious!
Feta cheese: Creamy, salty, tangy, yum!

Bowls with eggs, spinach, mushrooms, oil, onions, cottage cheese, feta and seasonings.

Here’s how you make this delightful egg bake:

NOTE! You’ll notice this is a very simple recipe. Follow the step-by-step photos below (or scroll down to watch the video or to print the recipe.

Mushrooms sautéing in a pan. — In a large heated pan, sauté onions and mushrooms with a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.

Sautéing spinach with mushrooms in a large skillet. — In a large heated pan, sauté onions and mushrooms with a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.

Whisking eggs with cottage cheese in a large bowl. — In a large bowl, whisk together, eggs, cottage cheese, garlic powder, onion powder, salt, and pepper together.

Pour eggs into dish and sprinkle with feta cheese. — In a large bowl, whisk together, eggs, cottage cheese, garlic powder, onion powder, salt, and pepper together.

Helpful tips to keep in mind:

Cottage cheese varieties: I like to use low-fat cottage cheese, but fat-free and full-fat would also work. My favorite brand is Good Culture. It has the best taste and consistency.
For a creamy texture: If you prefer a creamier texture, you can blend the eggs and the cottage cheese in a blender. Personally, I love the texture of the cottage cheese curds but if that’s not your thing, blend!
Allow to sit: It’s important to give the casserole a resting time of 15-25 minutes before cutting and serving. This allows it to set nicely, so it won’t fall apart when serving.
Even more protein: The combination of eggs and cottage cheese delivers over 20 grams of protein per serving. Butt because I aim for 30 grams of protein at breakfast, I often serve this egg bake with turkey bacon or chicken sausage to start my day!

Make it your own!

Recipes like this create a great blueprint because they are super versatile and easy to adapt or customize. Feel free to get creative and switch up the ingredients to use what you have on hand. Here are some fun ideas:

Protein: Bump up the protein even more by sprinkling in some pre-cooked meats like turkey sausage, diced ham, or crumbled bacon.
Vegetables: Change up the veggies! Sautéed red bell peppers, baby potatoes, asparagus and/or broccoli would all be delicious. Just make sure they are chopped up well and cooked before adding them to the mix.
Cheese: Feel free to use a dairy-free cheese or swap in a different type of cheese. Shredded mozzarella, cheddar cheese or provolone would all be delicious.

Slice of cottage cheese egg bake on a plate with a bite taken out.

Storing and freezing the leftovers

I love to meal-prep this cottage cheese egg bake on Sunday, so I have it ready to go for a busy week!

In the refrigerator: Place any leftovers in an airtight container for about five days.
To reheat: Heat individual servings in the microwave for 30-second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes until warmed through (the larger the serving, the longer the cooking time).
Freezing: Place leftovers in an airtight freezer-safe storage container or a freezer-safe ziplock bag in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

CHECK OUT MY VIDEO ON HOW TO MAKE THIS COTTAGE CHEESE & EGG BAKE:

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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