Go Back

Cottage Cheese Egg Bake

Enjoy this amazing, simple, high-protein dish perfect for breakfast or meal prep. It's so easy to make and customizable with your favourite veggies. You'll love the creamy texture and rich flavour!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon cooking oil grapeseed, avocado or olive oil; can sub butter
  • 1 cup bell pepper diced (red, yellow, or orange)
  • 1 cup finely diced yellow onion
  • 3 cups packed baby spinach roughly chopped (measure, then chop)
  • 2 cloves garlic minced
  • 12 large eggs
  • 2 cups cottage cheese
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 cups shredded sharp cheddar cheese divided in half (can sub regular cheddar, Monterey Jack or similar)
  • Optional garnish: sliced green onions or chives

Equipment

  • 9×13 Casserole
  • large skillet
  • mixing bowls
  • Whisk

Method
 

  1. Preheat the oven to 350°F and grease a 9×13-inch casserole dish.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers, cooking for 3-5 minutes until just starting to soften.
  3. Stir in spinach and garlic and cook for another minute until the spinach is wilted and the garlic is fragrant. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together eggs, cottage cheese, Dijon mustard, salt, garlic powder, and paprika until well combined. Optional step: use an immersion blender instead of a whisk for a super creamy texture (blend until just combined, you don't want to over mix).
  5. Stir in the sautéed vegetables and 1 cup of the shredded cheddar cheese.
  6. Pour the mixture into the prepared casserole dish. Sprinkle the remaining 1 cup shredded cheese over the top.
  7. Cover with aluminum foil and bake for 25 minutes. Remove aluminum foil and cook for an additional 20-30 minutes, or until the center is set and the top is golden. See Note 1 for a tip.
  8. Top with optional green onions or chives and let cool for at least 5 minutes before slicing and serving. Store any leftovers in the refrigerator and eat within 4 days.

Notes

Testing for doneness: The egg bake is done when the center is set and no longer jiggly. A toothpick or knife inserted in the center should come out clean, with no runny egg mixture. If the top is browning too quickly before the inside is fully cooked, tent it loosely with foil.
Slicing: Letting it rest for a few minutes after baking helps the texture firm up before slicing. You can eat the egg bake right away, but it won’t cut as nicely as when it cools for 15-20 minutes.
Reheating:
Individual slices — microwave for 2-3 minutes, or until heated through.
Whole casserole from the fridge — cover with foil and reheat in oven at 350°F for 20-30 minutes, or until fully heated through. Be sure the internal temperature reaches 165°F for food safety reasons.
Freezing: cool, then store individual slices in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Servings: can serve up to 8 if you’re serving with sides like fruit or toast.
Grab-and-go meal prep: Try my egg bite version of this recipe!