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Cottage Cheese Egg Bake Recipe

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3.8 from 14 reviews

This cottage cheese egg bake is a protein-packed, easy make-ahead breakfast perfect for busy mornings. Featuring creamy cottage cheese, feta, and fresh spinach, it bakes into a fluffy, savory casserole that’s both nutritious and satisfying.

Ingredients

Egg Mixture

  • 6 large eggs
  • 8 oz full-fat cottage cheese
  • 1/2 cup milk (dairy or almond milk)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Add-ins

  • 1/2 cup crumbled feta cheese
  • 1 cup baby spinach, torn

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch glass baking dish with non-stick spray to ensure the bake doesn’t stick.
  2. Combine Eggs and Cottage Cheese: In the prepared baking dish, add the 6 large eggs and 8 ounces of full-fat cottage cheese. Whisk these ingredients together until they are mostly combined and the mixture looks consistent.
  3. Add Remaining Ingredients: Pour in 1/2 cup of milk (dairy or almond), add 1/2 cup of crumbled feta cheese, 1 cup of torn baby spinach, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk everything again gently until the mixture is fully combined.
  4. Bake the Dish: Place the baking dish uncovered in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the egg bake is set and fully cooked.
  5. Cool and Serve: Remove the dish from the oven and allow it to cool for about 10 minutes. Then slice into squares and serve warm for a hearty, protein-rich breakfast.

Notes

  • Use either dairy or plant-based milk depending on your preference or dietary needs.
  • To add more flavor, consider mixing in herbs like parsley or chives before baking.
  • This recipe can be made ahead and stored in the fridge; reheat portions as needed for quick breakfasts.
  • Feel free to swap baby spinach for kale or other leafy greens you prefer.