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Close-up of a tender cottage cheese egg bake slice with a fully set center and visible spinach and peppers.

Cottage Cheese Egg Bake

This cottage cheese egg bake combines eggs, cottage cheese, spinach, bell pepper, onion, and cheddar in a simple high-protein breakfast casserole. It is ideal for meal prep, reheats well, and makes four satisfying portions.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 1 hour 1 minute
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 teaspoon olive oil Plus more for greasing the baking dish if needed
  • 1/2 cup yellow onion Diced
  • 1/2 cup bell pepper Diced
  • 1 1/2 cups fresh spinach Loosely packed
Egg Mixture
  • 8 large eggs
  • 1 cup cottage cheese Small-curd or large-curd; blend first for a smoother texture if desired
  • 1/2 cup shredded cheddar cheese Divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt Use less if the cottage cheese is salty

Equipment

  • 8-inch square baking dish
  • Medium skillet
  • Large mixing bowl
  • Whisk
  • Silicone or flexible spatula
  • Cutting board
  • Kitchen knife
  • Airtight meal prep containers

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with oil or cooking spray.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the diced onion and bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
  4. Add the spinach and cook for 1 to 2 minutes, until wilted. Continue cooking briefly if liquid remains in the skillet.
  5. Remove the vegetables from the heat and let them cool for several minutes.
  6. In a large mixing bowl, whisk together the eggs, cottage cheese, garlic powder, paprika, black pepper, salt, and half of the shredded cheddar. Small visible cottage cheese curds are normal.
  7. Stir the cooled vegetables into the egg mixture until evenly distributed.
  8. Pour the mixture into the prepared baking dish and spread the vegetables evenly. Sprinkle the remaining cheddar over the top.
  9. Bake for 30 to 36 minutes, beginning to check at 28 minutes. The edges should be firm, and the center should no longer look wet or move like liquid egg when the dish is gently shaken.
  10. Let the egg bake rest for 8 to 10 minutes before cutting it into four portions.

Notes

For frozen spinach, thaw it completely and squeeze it very dry before measuring. Mushrooms, zucchini, broccoli, and other substitute vegetables should be cooked and drained before being added.
Blend the cottage cheese before mixing when a smoother texture is preferred. Avoid overloading the casserole with extra vegetables because excess filling can make the center watery or prevent clean slices.
Cooking time may vary depending on the material and depth of the baking dish. Refrigerate cooled portions in airtight containers and use within 3 to 4 days. Reheat gently in short microwave intervals or in a covered oven-safe dish at 325°F (165°C).
The egg bake may be frozen, although the texture can become slightly softer after thawing. Cool portions completely, wrap them individually, thaw overnight in the refrigerator, and reheat gently.