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.
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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!
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!
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.
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.
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!
Healthy Cottage Cheese & Spinach Egg Bake
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Ingredients
- 1 teaspoon olive oil
- 1 small onion, chopped (about 1 cup)
- 8 ounces cremini mushrooms, sliced
- 5 cups (150 grams) baby spinach, roughly chopped
- 12 eggs
- 1.5 cups low-fat cottage cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese, crumbled
Instructions
- Preheat oven to 350° F. Lightly spray a 9" x 13" pan with nonstick cooking spray.
- Heat olive oil in a large, non-stick saute. Add onions, mushrooms, and a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.
- Toss in the spinach, turn off heat, and toss until combined and spinach is slightly wilted.
- Spread the veggie mixture in the bottom of the prepared baking pan. Set aside.
- In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and pepper together.*
- Pour the egg mixture over the veggies. Use a fork to gently pull some of the veggies to the surface. Evenly sprinkle the crumbled feta cheese over the vegetables.
- Bake 30 minutes or until the eggs are set through. Rest for 15-25 minutes before cutting and serving.
Comments
Helene says
Very satisfying
Eva says
Yum! When my sister made this for me, I couldn’t stop eating it. Even the next day, we ate the leftovers cold, and it was still delicious! Sort of like a crust-free, addictive quiche 🙂
Luciana says
I made this casserole Sunday for meal prep. It is delicious and very satisfying.
Dani Spies says
I’m so glad you enjoyed it! Thanks for letting me know.
Lisa says
This recipe sounds so yummy but the sodium is so high! Where does that come from? The feta maybe?
Liz Detrich says
Maybe the feta cheese? I think it’s the brine it’s made in. I reduced the salt by half and it was still yummy!
Allyce says
Absolutely love this heathy egg casserole! Super easy to make and my whole family loves it! It’s already on repeat in my house. Thanks, Dani!
jodie culcasi says
Cottage cheese is also high in sodium, I found no salt cottage cheese to lower the sodium. Hope this helps! 🙂
Sherry Poore says
Wow, this was really tasty. I wasn’t all that hungry, but ate 2 slices! I might just have to add cottage cheese to all my egg dishes. This is a keeper.
Ann says
Oh my goodness, I love this recipe! I halved it and cooked it in a 9×9 casserole, and I’m simply loving it. The bonus is that now I have enough ingredients leftover to make a fresh batch once I gobble this one up!
Marisa says
This is exactly what I was thinking so happy to see someone else did! How long did you cook it? I think I’m going to skip the feta too and maybe use mozzarella or mexican mix shred..
Brad says
Just made this for the first time. It was Awesome. It might be the best thing i’ve ever tasted. Thanks for the Recipe.
Susan Jedynak says
Wow – so good! This is going into rotation for me. Creamy and delicious
Sarah says
Surprisingly flavorful. I made this for lunches and ate it all week. So good and so easy!
Sue Steiner says
Delicious! I love that you can prep ahead and portions can be reheated later! Thinking maybe I should have beat egg mixture longer since mine is not as fluffy looking as yours. But taste was still wonderful.
Thank you for all you do. So many of your recipes are my favorites.
Connie says
I have tried many breakfast casseroles which were “okay”, none I have ever
cooked more than once. This recipe gets an A+++ in my opinion and will definitely
be on repeat in my house. Not only was it filling and delicious, but the ingredient
options are endless! I will definitely be searching the website for more new recipes
finds. This was my first, but won’t be my last.
Wanda says
This is the best! I’ve made it and shared it several times. Husband loves it too.
Followed recipe first time, 2nd time added extra veggies (peppers, tomatoes, parsley) It’s filling so I cut it into 10 pieces (9×13 glass dish) rather than 6. I froze cut pieces for easy quick grab and it reheated beautifully.. Thanks for the healthy,delicious recipe.
Michelle says
Officially addicted to this breakfast bake! It is absolutely delicious AND I love that you can easily tweak the ingredients (veggies) to change it up. A staple in our fridge and an easy meal prep recipe.
ESTELLE WADE says
How long do these keep in the fridge
Dani Spies says
It will happily last in the fridge for up to five days.
Nancy says
We followed the recipe as listed but reduced the servings to 4 and used an 8 x 8 glass pyrex baking dish. Excellent! Definitely a winner. We will be changing it up in the future with different veggies. Thank you, Dani!
Freya says
Perfect! Easy and very tasty! Thanks so much!
Darla Peck says
Can’t wait to try it.
Dani Spies says
Yay! Enjoy it.
Anita Adams says
Could you add ground turkey sausage to boost the protein?
Dani Spies says
Absolutely!
Christine S. says
My husband and I have been making this weekly for the past few weeks. Makes breakfast quick and easy. We put a little hot sauce and sprouts on top each morning.
Nancy Schwartz says
This is one of the best tasting egg bakes I’ve had. I did cut the onion powder down to 1/2 teaspoon because I find onion powder can be overwhelming. And with feta being such a low calorie cheese, I added an additional ounce. I had a serving while it was still warm from the oven and am eating a cold, leftover serving right now. And it’s even good cold. My husband ate 2 pieces when it was warm from the oven and said it was delicious. I will definitely be making this again. At some point I make try it with grated parmesan on top, since that is another lower calorie cheese option.
Cindy Olen says
Perfect for easy hi protein breakfast. I added more mushrooms. what I am not understanding is in instruction5 it states “In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and pepper together.”
Yet in the notes it states: “Notes: *If you prefer a creamier texture, you can blend the eggs and the cottage cheese together.”
What was the other option? It is restating what was already in the directions?
Thank you for sharing.
Eva says
I’m guessing it meant you can possibly blend the feta into the eggs, rather than crumble it on top, maybe?
Patricia McCracken says
I think it means you can use a blender to make it creamier!
Rell says
Delicious! The feta gave it the right amount of tang. I made a second batch and froze the extra slices individually. They reheated perfectly. Thanks for the recipe.
Tiffany says
I usually don’t leave comments but this one right here is definitely worth commenting on! It was ssssooo good! I found myself telling um yall won’t appreciate this so I can keep some for the next few days hahaha! But I’m working on eating healthier and I’m definitely a fan and I’m going to try more of your recipes! Thank you!!
Carole says
My family loved this, and they are a tough crowd!
Marilyn Lafave says
Have you ever tried assembling the ingredients and keeping in the fridge overnight and then
cooking in am. I was thinking of doing this on Christmas am but I donot want to be doing all the
work that morning
Shelley Rockey says
Was a hit at a gathering we had and now I make it quite often for my husband. So yummy and packed with protein.
Dani Spies says
I’m so glad you enjoyed the recipe, Shelley!
Leanna says
My favorite breakfast casserole recipe. Added additional veggies, used half the yolks adding additional egg whites to make up the difference, and followed the rest of the recipe as written. The leftovers heated well. Thank you for a great recipe!
Tory says
Absolutely love this recipe. I’m making it for the second time and will keep in my rotation. I meal prep once a week and this is perfect for that and tastes wonderful! Thank you so much for the recipe.
Dani Spies says
It’s my pleasure. I am so glad that you are enjoying the recipe. Thanks for letting me know.
Carla says
Wonderful. I’m not a fan of feta cheese so I used a sharp cheddar. Delicious!!
Dana says
This recipe is so good and so easy!!! Just what I was looking for as I am trying to do healthy meal prep! Thank you for posting!!
Jazmyne says
This was so good, cooked some bacon and crumbled that into the mixture before baking and I used cheddar cheese instead of feta, i love how high protein it is! Perfect for meal prep 🙂
Rochelle Ziegler says
Can you make this ahead of time (like the night before) or is it best to make this the same day?
Dani Spies says
You can definitely make this a day in advance! If you would like it fresh out of the oven, prepare it the night before and bake it in the morning before eating.Be sure to bring it to room temperature before baking – just leave it on the counter for about 30 minutes if cooming straight from the fridge.
Jeannine says
YUM!! I was hesitant to use the mushrooms since I’m not a mushroom fan, but my husband chopped them up to bite sizes and they didn’t bother me as much (I don’t like the texture). I made this after dinner on a Sunday night for us to have in the mornings this week and we dug in after it cooled off. So yummy! It’s a shame eggs are just so expensive right now, I’d make this weekly with different mixins for variety. Maybe we’ll have better luck with the Costco eggs.
Dani Spies says
So glad you gave this a try and ended up enjoying it! Chopping the mushrooms smaller is a smart trick.
Patty says
This is excellent- perfect make ahead dish and really delicious. I’ve made it with Parmesan instead of feta when I was out, but feta is better. We like this for dinner with a salad and a baguette!
carol says
Its in the oven now. Happy to find your recipe and guide. Very easy to get together last minute cook here. Lucky to have sliced and froze my mushrooms. Last of my spinich from the garden and eggs from my daughters hens. Thank you. I know it will taste great!
Mariah says
So good! Instead of cooking the onions and spinach down, I baked them raw in the egg bake and I also used shredded mozzarella instead of feta and it still came out delicious.
Ranell Fleming says
Perfect generous portion for breakfast! YUMMY! I shared to my Instagram page- Nelly’s Healthy Kitchen.
Scarlet says
I love this cottage cheese spinach egg bake. It was so good! Most times, I am not a fan of cooking with cottage cheese but you nailed it with this egg bake and it just added a nice creamy texture.
Dani Spies says
I’m so glad you like this one… thanks for taking the time to let me know.
susan macht says
Do you think that Kale would be an okay substitute for the spinach? I can’t have spinach but the recipe looks so good. I do substitute kale for spinach in many recipes. What do you think?
Dani Spies says
I think kale would be a great sub for the spinach!
Stephanie says
Oh my gosh, this was too easy to be this delicious!I live alone and was worried about making a full recipe but there is no reason you be concerned about how much this recipe makes. It will all be consumed! I have followed WW for many years and the best thing is this recipe is only 1 WW point per serving! Thanks so much!!
Lena says
This was delicious! And so fluffy.
Very satisfying and hubby approved. ☺️
Dani Spies says
I’m so glad you enjoyed it!
Anna Laskaris says
Quick and easy to prepare and above all absolutely delicious!
Jenn says
Can you half while eggs and half egg whites? Would these make it runny when baked? If replacing half egg whites, how much portion in grams or ml be? Appreciate the recipe and response. Thank you
Dani Spies says
Hi Jenn! I think you can definetly swap in egg whites (180 grams of egg whites would work in place of 6 whole eggs).
Patty Toole says
This recipe is fantastic. I live alone and it is perfect to prepare ahead, freeze it and take out pieces as needed.. I’ve had it for either a breakfast lunch or dinner and it is totally satisfying. The flavors are incredible and I never get tired of it. Thank you for posting this fabulous high protein, low fat healthy recipe. I would give this 10 stars.
Dani Spies says
Hi Patty! Thank you for your review! I’m so glad you are enjoying this recipe and I love how you have used it as a freezer meal, so smart!
Happy mod app says
Absolutely loved this recipe! The combination of cottage cheese and spinach is so nutritious, and it makes for a perfect breakfast option. I can’t wait to try it this weekend! Thanks for sharing!
Jennine says
I made this egg bake for meal prep this week. It’s super easy! I loved it!
Kathy says
Great recipe. I used 6 whole eggs and 6 egg whites and blended it all together with a stick blender. I added roasted red peppers and olives. I cut it into 12 “egg bite” servings.
Thank you for this.
Marla says
This is delicious Dani. Mine ended more flat than fluffy after cooling.
Any ideas to help with that? Thanks!
I am making again for a bday brunch.
Jean Housouer says
I used what I had. 4% milkfat cottage cheese. Frozen spinach 1 bag, I bag frozen mushrooms. I microwaved the frozen mushrooms 2 minutes while the onions were starting to cook. I squeezed out the extra moisture from the mushrooms and added them to the onions. I also added a little white pepper and half t Worcester sauce. Wonderful!