Description

This Cottage Cheese Egg Bake is a protein-packed, savory breakfast dish perfect for busy mornings or meal prep. Featuring a fluffy combination of eggs, creamy cottage cheese, Parmesan, fresh spinach, and onions, it delivers a nutritious, flavorful start to your day. Baked to perfection, this egg casserole offers a satisfying texture and can be customized with additional veggies or breakfast meats to suit your taste.

Ingredients

Scale

Main Ingredients

Nonstick cooking spray
8 eggs
¼ teaspoon garlic powder
¼ teaspoon fine salt
¼ teaspoon black pepper
¾ cup 2% or full-fat cottage cheese
½ cup shredded or shaved Parmesan cheese
3 cups roughly chopped fresh spinach
½ cup finely diced yellow onion or green onions

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Instructions

Preheat the oven: Preheat your oven to 375 degrees Fahrenheit. Lightly mist a 9×9 inch baking dish with nonstick cooking spray to prevent sticking.
Mix the ingredients: In a medium-sized bowl, whisk together 8 eggs, ¼ teaspoon of garlic powder, ¼ teaspoon of fine salt, and ¼ teaspoon of black pepper until fully combined. Stir in ¾ cup of cottage cheese, ½ cup of shredded Parmesan cheese, 3 cups of chopped fresh spinach, and ½ cup of finely diced onion until evenly mixed.
Pour and bake: Pour the egg mixture into the prepared baking dish, spreading it out evenly. Place the dish in the oven and bake for 30 to 35 minutes, or until the center is set and the top is lightly golden.
Cool and serve: Remove the bake from the oven and let it cool slightly to firm up. Cut into portions and serve warm. Store any leftovers covered in the refrigerator for up to 3 days.
Reheat leftovers: To enjoy leftovers, reheat slices gently either in a skillet over medium heat or in the microwave until warmed through.

Notes

You can add up to 1 cup of cooked vegetables or breakfast meats to customize this bake. Options include crumbled cooked bacon, cooked breakfast sausage, sautéed mushrooms, or bell peppers.
Use either 2% or full-fat cottage cheese depending on your preference for creaminess and fat content.
Ensure the egg bake is fully set in the middle before removing from the oven to avoid undercooked eggs.
This egg bake can be refrigerated and reheated, making it ideal for meal prep or easy make-ahead breakfasts.

Nutrition

Serving Size: 1/4 of recipe (about 1 cup)
Calories: 220
Sugar: 2g
Sodium: 350mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 20g
Cholesterol: 275mg