This Cottage Cheese Egg Bake is a simple, healthy, and protein-packed dish perfect for breakfast, brunch, or even a light dinner. It’s incredibly versatile and easy to customize with your favorite additions.
Why You’ll Love This Recipe
- High Protein: With eggs and cottage cheese, this dish is an excellent source of protein.
- Simple and Quick: Minimal prep time and straightforward instructions make it perfect for busy mornings.
- Versatile: Easily customizable with different vegetables, cheeses, and seasonings.
- Healthy: Packed with nutrients from eggs, cottage cheese, and spinach.
Ingredients
- Large Eggs: The base of the egg bake.
- Full Fat Cottage Cheese: Adds creaminess and protein.
- Milk: Adds moisture and helps blend the ingredients.
- Parmesan Cheese: Grated, adds a savory, salty flavor.
- Salt and Ground Black Pepper: Enhances the overall flavor.
- Baby Spinach: Chopped, adds nutrients and a pop of color.
- Cooking Spray: Prevents sticking.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Cottage Cheese Egg Bake
- Prepare the Oven and Dish:
- Preheat oven to 375°F (190°C).
- Spray a 9×13 inch baking dish with cooking spray.
- Combine Ingredients:
- In a large bowl, whisk eggs.
- Add cottage cheese, milk, most of the Parmesan cheese, salt, and pepper; whisk well.
- Add chopped spinach and stir to combine.
- Bake:
- Pour egg mixture into the prepared baking dish.
- Sprinkle with remaining Parmesan cheese.
- Bake uncovered for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Remove from oven and let cool for 20 minutes.
- Cut into 8 slices and serve warm or cold.
Pro Tips for Making the Recipe
- Customize Ingredients: Add other vegetables like bell peppers, onions, or mushrooms.
- Use Different Cheeses: Try adding cheddar, mozzarella, or Gruyère.
- Add Meat: Incorporate cooked sausage, bacon, or ham.
- Season to Taste: Adjust salt, pepper, and other seasonings to your preference.
- Use Full-Fat Cottage Cheese: Full-fat cottage cheese provides the best texture and flavor.
- Egg Whites: For a lower fat option, use all egg whites. 12 eggs = 3 cups..
How to Serve
- Breakfast or Brunch: Serve as a hearty and healthy breakfast or brunch option.
- Light Dinner: Enjoy as a simple and satisfying dinner.
- Meal Prep: Prepare ahead of time and portion for easy grab-and-go meals.
Make Ahead and Storage
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Freezing: Freeze leftovers for up to 3 months. Thaw on the counter or in the refrigerator. Reheat in the microwave, toaster oven, or oven.
- Make Ahead: Assemble the egg bake and refrigerate for up to 2 days. Bring to room temperature before baking, and add 10-15 minutes to the cooking time.
FAQs
- Can I use low-fat cottage cheese?
- Yes, but the texture may be slightly different.
- Can I add other vegetables?
- Absolutely! Feel free to add any vegetables you like.
- Can I make this dairy-free?
- You can try using a dairy-free milk and cheese alternative, but the texture and flavor will change.
- Can I use a different size baking dish?
- Yes, but cooking times may vary.
Cottage Cheese Egg Bake
- Prep Time: 7 minutes
- Cook Time: 35 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Baking
Description
This Cottage Cheese Egg Bake is a protein-packed, easy-to-make dish perfect for breakfast, brunch, or a light meal. It combines creamy cottage cheese, eggs, spinach, and Parmesan cheese for a flavorful and satisfying bake that’s great warm or cold.
Ingredients
Units
Scale
- 12 large eggs
- 18 ounces full-fat cottage cheese (1 tub, 4% used)
- 1 cup milk (whole milk used)
- 1/2 cup Parmesan cheese, grated and divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 3 cups baby spinach, chopped
- Cooking spray
Instructions
- Prepare Oven and Pan: Preheat oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray.
- Combine Ingredients: In a large mixing bowl, whisk eggs. Add cottage cheese, milk, most of the Parmesan cheese, salt, and pepper. Whisk well. Add spinach and stir to combine.
- Bake: Pour egg mixture into the prepared baking dish. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove egg bake from the oven and let cool for 20 minutes. Cut into 8 slices and enjoy warm or cold.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Freeze leftovers for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Reheat in a microwave, toaster oven, or bake in a regular oven at 350°F (175°C) for 15 minutes.
- Make Ahead: Refrigerate assembled egg bake, covered with plastic wrap, for up to 2 days. Bring to room temperature on a counter for 30 minutes and bake as per recipe directly from the fridge. It may require an extra 10-15 minutes cook time.
- You can use all egg whites. 12 eggs = 3 cups.
Nutrition
- Serving Size: 1 serving
- Calories: 216 kcal
- Sugar: 4g
- Sodium: 502 mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.03 g
- Carbohydrates: 5g
- Fiber: 0.3 g
- Protein: 20g
- Cholesterol: 298 mg
