This Cottage Cheese Egg Bake is a protein-packed breakfast that is light, fluffy, and incredibly satisfying. It combines fresh spinach, savory onions, and two types of cheese for a healthy morning meal that comes together in one bowl.
With pockets of melted Parmesan and a tender, soufflé-like texture, this gluten-free casserole is a delicious way to fuel your day.
Recipe Details
- Flavor Profile: This bake is savory and comforting, featuring the classic pairing of eggs and spinach lifted by the saltiness of Parmesan and the aromatic bite of onion and garlic.
- Texture: The cottage cheese melts into the eggs to create a uniquely fluffy and moist texture that is soft but set, not dry or rubbery.
- Time: 10 minutes prep, 35 minutes bake time.
- Difficulty: Easy. It is a simple whisk-and-bake recipe perfect for beginners.
What You’ll Need
To make this recipe, you will need a 9×9 inch baking dish and a medium mixing bowl. The ingredients are simple fridge staples: plenty of eggs, a tub of cottage cheese, fresh greens, and basic seasonings to bring it all together.
Ingredient Notes
- Eggs – You will need 8 large eggs. These provide the structure for the casserole.
- Cottage Cheese – Use 2% or full-fat cottage cheese for the best creamy texture. It blends into the eggs during baking, adding moisture and a significant protein boost without a strong “cheese” taste.
- Parmesan Cheese – Shredded or shaved Parmesan adds a nutty, salty kick that seasons the eggs perfectly.
- Fresh Spinach – Roughly chopping the fresh spinach ensures it distributes evenly throughout the dish and makes it easier to slice.
- Onion – Finely diced yellow onion or green onions add savory depth. If using yellow onion, dice it very small so it cooks through in the oven.
- Seasonings – A simple blend of garlic powder, fine salt, and black pepper highlights the natural flavors of the ingredients.
Add-ins and Substitutions
- Vegetables – You can add diced bell peppers, chopped mushrooms, or broccoli florets. Just ensure they are chopped small.
- Cheese – If you prefer a different flavor profile, swap the Parmesan for sharp white cheddar, Gruyere, or feta cheese.
- Spice – For a little heat, whisk a dash of hot sauce or a pinch of red pepper flakes into the egg mixture.
How to Make Cottage Cheese Egg Bake
- Prep: Preheat the oven to 375 degrees. Mist a 9×9 inch dish with nonstick cooking spray to ensure the eggs don’t stick.
- Whisk Eggs and Spices: In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined and the yolks are fully broken up.
- Add Mix-ins: Stir in the cottage cheese, shredded Parmesan cheese, roughly chopped spinach, and finely diced yellow onion (or green onions). Mix until the vegetables and cheese are evenly distributed.
- Bake: Pour the egg mixture into the prepared baking dish. Bake until the center is set, about 30-35 minutes.
- Serve: Let it cool slightly before slicing. Store leftovers, covered, in the refrigerator for up to 3 days. Reheat servings in a skillet or microwave.
Pro Tip: Finely dicing the onions is key. Since you aren’t sautéing them first, large chunks of onion might stay crunchy. Keeping them small allows them to soften perfectly while the eggs bake.
Recipe Tips
- Check for Doneness: The center of the bake should be set and not jiggly when you shake the pan gently. It will puff up slightly in the oven and settle as it cools.
- Grease the Pan: Eggs are notorious for sticking. Be generous with the nonstick cooking spray on the bottom and sides of the dish.
- Chopping Spinach: If your spinach leaves are large, give them a good rough chop. This makes the casserole much easier to eat and ensures you get spinach in every bite.
FAQs
- Can I use frozen spinach? Yes, you can. Thaw it completely and squeeze out as much water as possible before adding it to the eggs, or the bake will be watery.
- Does it taste like cottage cheese? Not really. The curds soften and melt into the eggs, creating a creamy texture rather than a distinct cottage cheese flavor.
- Is this keto-friendly? Yes, this recipe is naturally low-carb, high-protein, and suitable for keto and gluten-free diets.
Serving Suggestions
- Fresh Fruit: Serve with a side of berries or melon to balance the savory flavors.
- Toast: A slice of whole-grain toast or an English muffin is perfect for a complete breakfast.
- Meat: Pair with turkey bacon or chicken sausage for extra protein.
Make This Recipe in Advance
- Meal Prep: This bake is fantastic for meal prep. Bake it on Sunday, let it cool completely, and slice it into squares.
- Reheating: Reheat individual portions in the microwave for 30-60 seconds or in a skillet for a few minutes until warm.
Cottage Cheese Egg Bake
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Description
This Cottage Cheese Egg Bake is a protein-packed breakfast that is light, fluffy, and incredibly satisfying. It combines fresh spinach, savory onions, and two types of cheese for a healthy morning meal that comes together in one bowl. With pockets of melted Parmesan and a tender, soufflé-like texture, this gluten-free casserole is a delicious way to fuel your day.
Ingredients
- Nonstick cooking spray
- 8 large eggs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3/4 cup 2% or full-fat cottage cheese
- 1/2 cup shredded or shaved Parmesan cheese
- 3 cups roughly chopped fresh spinach
- 1/2 cup finely diced yellow onion or green onions
Instructions
Prep
Preheat the oven to 375°F (190°C). Generously mist a 9×9 inch baking dish with nonstick cooking spray to ensure the eggs don’t stick to the sides.
Whisk Eggs and Spices
In a medium mixing bowl, combine the eggs, garlic powder, salt, and black pepper. Whisk vigorously until the mixture is well combined and the yolks are fully broken up.
Add Mix-ins
Stir in the cottage cheese, shredded Parmesan cheese, roughly chopped spinach, and finely diced yellow onion (or green onions). Mix with a spoon or spatula until the vegetables and cheese are evenly distributed throughout the liquid.
Bake
Pour the egg mixture into the prepared baking dish. Bake for 30 to 35 minutes. The bake is done when the center is set and no longer jiggly when you gently shake the pan.
Serve
Remove from the oven and let it cool slightly for a few minutes before slicing. Store any leftovers in a covered container in the refrigerator for up to 3 days.
Notes
Onion Tip: Because you are not sautéing the onions before adding them to the eggs, it is crucial to dice them very finely. This ensures they soften completely in the oven rather than remaining crunchy.
Frozen Spinach: If you don’t have fresh spinach, you can use frozen. Thaw it completely and squeeze out as much excess liquid as possible before adding it to the bowl to prevent the bake from becoming watery.
Texture Check: The cottage cheese curds melt into the eggs as they bake, creating a texture that is fluffy and moist rather than dry or rubbery. It will puff up slightly in the oven and settle as it cools.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 160
- Sugar: 1g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 250mg
Keywords: cottage cheese egg bake, high protein breakfast casserole, gluten free breakfast, healthy egg bake, spinach and cheese eggs, keto breakfast ideas, easy brunch recipe
