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.
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 adding cottage cheese to protein pancakes, egg muffins, scrambled eggs, breakfast toast, and a cottage cheese fruit bowl!
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!
Ingredients needed
This cottage cheese egg bake recipe uses just a handful of simple, wholesome ingredients. And the best part is they come together so easily to create a filling morning meal that tastes great! Here’s a note on everything that you’ll need:
- Olive oil: Just a tiny bit to saute the veggies.
- 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 nutrients while adding gorgeous color.
- Eggs: The base of this breakfast bake is 12 eggs to make six servings
- Cottage cheese: Provides a wonderful creamy texture and an extra protein boost.
- Seasonings: I’m keeping things simple by seasoning with salt, pepper, garlic powder, and onion powder. Basic but very delicious!
- Feta cheese: Adds a tangy, rich, and slightly salty taste that complements the eggs nicely.
How to make this recipe
This egg and cottage cheese casserole is so quick and easy to whip up. It’s not only great for a make ahead breakfast but it also works well for holiday brunches or hosting overnight guests. It’s a hit with everyone who tries it! Even if they don’t think they like cottage cheese!
Helpful tips
- Cottage cheese varieties: I like to use low-fat cottage cheese, but fat-free and full-fat would both work as well. My favorite brand is Good Culture. It has a good consistency and tastes great!
- For a creamy texture: If you prefer a creamier texture, you can blend the eggs and the cottage cheese together. Personally, I love the little curds in tact but both options work!
- 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: With the combination of eggs and cottage cheese, you’ll be getting over 20 grams of protein per serving. I like to pair this with a side of turkey bacon or chicken sausage for about 30 grams of protein to start my day!
Variations
This is super tasty as written; however, it’s an easy recipe to customize. Feel free to get creative and switch up some of the ingredients depending on what you have on hand. Here are some options:
- Protein: This egg bake is vegetarian, but sometimes I like to add in some pre-cooked meats like turkey sausage, diced ham or crumbled bacon.
- Vegetables: Change up the veggies and try sautéed red bell peppers, baby potatoes, asparagus and/or broccoli. 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 to make this recipe dairy free. Or use a different type of cheese like shredded mozzarella, cheddar cheese or any other favorite.
Storing and freezing leftovers
I love to meal prep this on Sunday because it stores well for a ready-to-go breakfast throughout the week! Here’s the best ways to keep it fresh for longer:
- In the refrigerator: Place any leftovers in an airtight container in the fridge for up to about 5 days.
- To reheat: Heat individual servings in the microwave and cook 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 cook 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.
More healthy, high-protein breakfast recipes
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
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?
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.