Cottage Cheese Egg Bake

Cottage cheese egg bake – a cheesy, veggie-packed breakfast casserole with extra protein and creaminess. This egg bake makes a great weekday or weekend breakfast option.

Cottage Cheese Egg Bake with Spinach and Peppers

My cottage cheese habit is not strategic. I think I’m out, I buy more, and then another tub shows up the next time I shop. My fridge looks like I’m stockpiling or holding it hostage. The only way out was turning it into something else, which is how this cottage cheese egg bake happened.

Cottage cheese might be having a viral moment, but it still needed backup when it came to making this casserole. Eggs, cheddar, spinach, and peppers carried it to the finish line. It bakes up with a golden top, a creamy middle, and slices into the perfect squares I can eat at my desk or pack to go.

Why I Love This Recipe

• Turns fridge clutter into breakfast.
• A breakfast bake that doesn’t feel like a chore.
• Leftover cottage cheese egg bake always tastes good.

Ingredients

Cottage cheese egg bake keeps it simple with a short list of ingredients.

• Eggs – Necessary muscle to turn it into an egg bake.
• Cottage cheese – Blends in and makes the eggs creamy.
• Whole milk – A splash to smooth it out.
• Cheddar cheese – Melty and golden on top.
• Spinach – Adds color.
• Red bell pepper – Adds color and sweet crunch.
• Red onion – Mellow bite once it bakes.
• Salt – Can’t cook without it.
• Black pepper – Same.
• Garlic powder – Flavor shortcut, no knife needed.

How to Make Cottage Cheese Egg Bake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (oven and pan)
  Get the oven going at 350°F (175°C) and grease a 9×13-inch (23×33 cm) pan so you’re not scraping later.
• Step Two (make the base)
  Whisk the eggs in a big bowl, then dump in the cottage cheese, milk, salt, pepper, and garlic powder. Keep whisking until it looks creamy and smooth.
• Step Three (load it up)
  Spinach, peppers, onion, and half the cheddar go straight in. Stir it around, pour it into the pan, and throw the rest of the cheddar on top.
• Step Four (bake and eat)
  Bake 35 to 40 minutes until it’s golden and set in the middle. Give it 5 minutes to settle, then cut yourself a square and call it breakfast.

Recipe Tips

Here are a few tips for this cottage cheese egg bake.

• Bake it in whatever pan you have. Stoneware, glass, or metal all work. Just watch the edges since some pans brown faster.
• Switch up the veggies with whatever is about to go south in the fridge. I also love doing baked eggs with asparagus when spring produce shows up.
• Add extra cheese if you are that person (I am).
• Hot sauce on top changes everything, especially a splash of my pineapple habanero hot sauce.
• Whisk the eggs smooth before adding anything else to keep the texture creamy.
• Let it rest a few minutes after baking so it holds together when you cut it.
• If you’ve been on a cottage cheese kick lately, my cottage cheese mac and cheese is another recipe that proves how multidimensional cottage cheese really is.

Storage and Freezer

Cottage cheese egg bake keeps its creamy texture after a few days in the fridge, which makes it one of my favorite meal prep breakfasts.

• In the fridge: Cover the dish or pack slices into containers. This breakfast egg casserole lasts 3 to 4 days chilled.
• To freeze: Wrap squares tightly or stack them in freezer bags. This high protein cottage cheese egg bake holds up well in the freezer, then thaws overnight in the fridge.
• Reheating: Microwave if you need it fast, but the oven or air fryer brings back that golden top.

FAQs

• Can I make cottage cheese egg bake ahead of time?
  Yes. I whisk it together the night before, stick the dish in the fridge, and bake it off in the morning. It’s basically a make ahead cottage cheese breakfast casserole without the extra steps.
• Can I freeze egg bake with cottage cheese?
  You can. Cut it into squares, wrap them, and stash them in freezer bags. It thaws overnight in the fridge and tastes like the same high protein cottage cheese egg bake you pulled out of the oven the first time.
• Do I have to use cottage cheese?
  That’s the part that makes it creamy. Skip it and you’ll just have eggs in a pan. Greek yogurt is fine if you’re desperate, but it doesn’t bake the same.
• What else can I add to this breakfast egg casserole?
  Anything hanging around in the fridge. Bacon, sausage, mushrooms, zucchini – it all works. That’s the beauty of an egg bake with cottage cheese, it’s a blank canvas. Serve it with crispy breakfast potatoes if you like.
• Is it actually high protein?
  Yes. Between the eggs, cheddar, and cottage cheese, it’s more protein than most breakfasts. I grab a square cold from the fridge and it still keeps me full until lunch.

More Savory Breakfast Casseroles

If cottage cheese egg bake has you in the breakfast mood, here are a few more casseroles worth trying.

• Bagel Breakfast Casserole – Kielbasa and carbs.
• Overnight Breakfast Casserole – Biscuits, bacon, sausage, and tots.
• Cheesy Pepperoni Strata – Bread, pepperoni, spinach, and cheddar.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 10 votes

Cottage Cheese Egg Bake

Cottage Cheese Egg Bake is creamy in the middle with a golden cheddar top. Spinach, peppers, and onion keep it fresh and easy for meal prep or a weekend breakfast casserole.

Prep Time10 minutes mins

Cook Time40 minutes mins

Resting5 minutes mins

Total Time55 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast egg casserole, cottage cheese breakfast casserole, cottage cheese egg bake, egg and cottage cheese bake, egg bake with cottage cheese, high protein cottage cheese egg bake

Servings: 12 slices

Calories: 124kcal

Author: Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm). Holds the egg bake as it cooks.
• mixing bowls For whisking together ingredients.
• whisk Blends the eggs and cottage cheese smooth.
• Knife and cutting board. For chopping the onion and veggies.

Ingredients

• cooking spray
• 10 large eggs
• 1 cup (225 g) 2% cottage cheese
• ½ cup (120 ml) whole milk
• 1 tsp (6 g) table salt
• ½ tsp (1 g) black pepper
• ½ tsp (2 g) garlic powder
• 1 cup (30 g) fresh baby spinach
• ½ cup (75 g) diced red bell pepper
• ¼ cup (40 g) diced red onion
• 1 cup (113 g) shredded cheddar cheese divided

Instructions

• Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch (23x33 cm) baking dish.
  cooking spray
• In a large mixing bowl, whisk the eggs until blended. Add the cottage cheese, milk, salt, black pepper, and garlic powder, and whisk until smooth.
  10 large eggs, 1 cup (225 g) 2% cottage cheese, ½ cup (120 ml) whole milk, 1 tsp (6 g) table salt, ½ tsp (1 g) black pepper, ½ tsp (2 g) garlic powder
• Stir in the spinach, red bell pepper, red onion, and half of the cheddar cheese.
  1 cup (30 g) fresh baby spinach, ½ cup (75 g) diced red bell pepper, ¼ cup (40 g) diced red onion, 1 cup (113 g) shredded cheddar cheese
• Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese on top.
• Bake for 35 to 40 minutes, until the center is set and the top is golden. A knife inserted in the middle should come out clean.
• Let the casserole rest for 5 minutes before serving.

Notes

• Whisk the eggs smooth before adding anything else. It keeps the texture creamy.
• Sprinkle most of the cheddar on top for that golden layer.
• Any pan works (stoneware, glass, or metal). Watch the edges since some pans brown faster.
• Changing the veggies is fair game: mushrooms, zucchini, or arugula all fit.

 

If you’re making this cottage cheese egg bake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Cottage Cheese Egg Bake

Amount Per Serving (125 g)

Calories 124 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 190mg63%

Sodium 360mg16%

Potassium 137mg4%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 2g2%

Protein 11g22%

Vitamin A 480IU10%

Vitamin C 10mg12%

Calcium 110mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Cottage Cheese Egg Bake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.