Egg Bake with Cottage Cheese Recipe

If you’re looking for a hearty, high-protein breakfast or brunch that’s perfect for meal prep, this Egg Bake with Cottage Cheese is your new go-to! It’s fluffy, cheesy, and packed with protein, thanks to the cottage cheese, eggs, and optional add-ins like veggies or turkey sausage.

What I love about this dish is how easy and versatile it is. You can prep it ahead, feed a crowd, or slice it into squares for grab-and-go mornings. It’s also naturally gluten-free and a hit with kids and adults alike!

What You’ll Need

Cooking spray or butter for greasing
8 large eggs
1 cup cottage cheese (full fat or low fat)
½ cup shredded cheddar or mozzarella cheese
½ cup milk (dairy or non-dairy)
1 cup baby spinach (optional, chopped)
½ cup diced bell peppers (optional)
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Pro Tips for the Best Egg Bake

✅ Use Full-Fat Cottage Cheese – For the creamiest texture and best flavor.
✅ Chop Veggies Small – This helps them cook through and blend into the bake without releasing too much moisture.
✅ Let It Rest – Let the bake cool for 5–10 minutes before slicing so it sets and cuts cleanly.
✅ Double for a Crowd – You can easily double this recipe and use a 9×13 baking dish.
✅ Customize! – Mix in cooked bacon, mushrooms, or hash browns to make it your own.

Tools You’ll Need

9×9 baking dish or 8×8 for thicker squares
Mixing bowl
Whisk
Measuring cups & spoons
Cooking spray or butter
Knife & cutting board

Substitutions & Variations

🥚 Egg Whites Option – Use 6 eggs + 4 egg whites to lighten it up.
🥬 No Spinach? – Try kale or omit greens altogether.
🧀 Cheese Swap – Use feta, goat cheese, or Monterey Jack instead of cheddar.
🥓 Add Protein – Stir in cooked turkey sausage, bacon, or chopped ham.

Make-Ahead Tips

Assemble the night before, cover, and refrigerate. Bake in the morning!
Fully bake and refrigerate, then slice and reheat in the microwave or oven all week long.
Great for meal prep breakfasts—store slices in airtight containers for grab-and-go meals.

How to Make an Egg Bake with Cottage Cheese

Step 1: Preheat and Prep

Preheat oven to 375°F (190°C). Grease a 9×9 baking dish with cooking spray or butter.

Step 2: Mix the Egg Base

In a large bowl, whisk together the eggs, cottage cheese, milk, shredded cheese, salt, pepper, and garlic powder until smooth.

Step 3: Add the Veggies

Fold in the chopped spinach and bell peppers (or other mix-ins).

Step 4: Pour and Bake

Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the center is set and the top is golden.

Step 5: Cool and Slice

Let cool for 5–10 minutes, then slice into squares and serve warm.

Leftovers & Storage

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze individual slices wrapped tightly for up to 2 months.
Reheat: Microwave for 30–60 seconds or reheat in the oven at 350°F for 10–15 minutes.

Final Thoughts

This Egg Bake with Cottage Cheese is a total game-changer—fluffy, cheesy, satisfying, and kid-friendly too. Whether you’re making it for a slow weekend breakfast or prepping your meals for the week, it’s a healthy win every time.

💬 Let me know in the comments how you made it your own—Did you sneak in extra veggies? Use a spicy cheese? I’d love to hear your twist! 🍳💛