These Baked Cottage Cheese Eggs are a protein-packed breakfast that delivers a surprisingly fluffy and moist texture. By whisking cottage cheese directly into the eggs, you create a light, soufflé-like casserole that is far superior to rubbery scrambled eggs.
Loaded with fresh spinach, savory Parmesan, and aromatics, this healthy bake is perfect for meal prep or a simple weekend brunch.
Recipe Details
- Flavor Profile: This dish is savory and comforting, featuring the classic breakfast taste of eggs and cheese, elevated by the sharpness of Parmesan and the bite of onion and garlic.
- Texture: The cottage cheese melts into the eggs as they bake, creating a texture that is incredibly soft, creamy, and airy.
- Time: 10 minutes prep, 35 minutes bake time.
- Difficulty: Very Easy. It is a simple one-bowl mixture that requires no stove-top cooking.
What You’ll Need
To make this recipe, you will need a 9×9 inch baking dish and nonstick spray to prevent sticking. A medium mixing bowl and a whisk are all you need to prepare the batter. The ingredients rely on fresh produce like spinach and onions, combined with fridge staples like eggs and two types of cheese.
Ingredient Notes
- Eggs – You will need 8 large eggs. These provide the structure for the bake.
- Cottage Cheese – Use ¾ cup of 2% or full-fat cottage cheese. This is the secret ingredient that adds moisture and protein without making the dish heavy. The curds soften during baking.
- Fresh Spinach – Roughly chopped fresh spinach adds color, nutrition, and a mild earthy flavor that pairs perfectly with the cheese.
- Parmesan Cheese – Shredded or shaved Parmesan adds a salty, savory kick that seasonings alone can’t achieve.
- Onion – Finely diced yellow onion or green onions add aromatic flavor. If using yellow onion, ensure the dice is very fine so it softens in the oven.
- Seasonings – A simple trio of garlic powder, fine salt, and black pepper seasons the egg mixture perfectly.
Add-ins and Substitutions
- Vegetables – You can add diced red bell peppers or mushrooms for extra texture, but make sure to chop them small.
- Cheese – If you prefer a different flavor, sharp white cheddar or gruyere can be substituted for the Parmesan.
- Herbs – Fresh herbs like basil, parsley, or dill would be a lovely addition to the egg mixture.
- Spice – A pinch of red pepper flakes or a dash of hot sauce whisked into the eggs will add a nice background heat.
How to Make Baked Cottage Cheese Eggs
- Prep: Preheat the oven to 375 degrees. Mist a 9×9 inch dish with nonstick cooking spray.
- Whisk Eggs: In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined and the yolks are broken up.
- Add Mix-ins: Stir in the cottage cheese, Parmesan cheese, roughly chopped spinach, and finely diced onion (or green onions). Mix until the ingredients are evenly distributed throughout the eggs.
- Bake: Pour the egg mixture into the prepared dish. Bake until the center is set, approximately 30-35 minutes.
- Serve: Let it cool for a few minutes to set, then slice and serve.
Pro Tip: If using standard yellow onion, take the time to mince it very finely. Since we aren’t sautéing the onion before baking, large chunks might stay crunchy. Finely diced onion will soften perfectly in the egg mixture.
Recipe Tips
- Check for Doneness: The bake is ready when the center is firm to the touch and doesn’t jiggle like liquid. It will puff up in the oven and deflate slightly as it cools.
- Chopping Spinach: Don’t leave the spinach leaves whole. Roughly chopping them ensures you get a little bit of greens in every bite and makes the casserole easier to slice.
- Grease the Dish: Eggs are notorious for sticking to bakeware. Be generous with your cooking spray, especially in the corners of the pan.
FAQs
- Can I use frozen spinach? Yes, you can use frozen spinach. You must thaw it completely and squeeze out as much water as possible before adding it to the eggs to prevent the bake from becoming watery.
- Does this taste like cottage cheese? Not really. The cottage cheese creates a creamy texture similar to a crustless quiche, but the flavor is dominated by the eggs, Parmesan, and onions.
- Is this low carb? Yes, this recipe is naturally gluten-free, low carb, and keto-friendly.
Serving Suggestions
- Fruit: Serve with a side of fresh berries or melon for a refreshing contrast to the savory eggs.
- Sauce: A dollop of salsa or a drizzle of sriracha adds brightness and heat.
- Toast: A slice of whole-grain toast or an English muffin rounds out the meal perfectly.
Make This Recipe in Advance
- Storage: Store leftovers, covered, in the refrigerator for up to 3 days.
- Reheating: Reheat servings in a skillet over medium heat or in the microwave for 30-60 seconds until warm. This dish holds up very well for meal prep breakfasts.
Baked Cottage Cheese Eggs
- Total Time: 45 minutes
- Yield: 4-6 Servings 1x
Description
These Baked Cottage Cheese Eggs are a protein-packed breakfast that delivers a surprisingly fluffy and moist texture. By whisking cottage cheese directly into the eggs, you create a light, soufflé-like casserole that is far superior to rubbery scrambled eggs. Loaded with fresh spinach, savory Parmesan, and aromatics, this healthy bake is perfect for meal prep or a simple weekend brunch.
Ingredients
The Egg Base
- 8 large eggs
- 3/4 cup cottage cheese (2% or full-fat)
- 1/2 cup Parmesan cheese, shredded or shaved
- Nonstick cooking spray
The Veggies & Seasoning
- 3 cups fresh spinach, roughly chopped
- 1/2 cup yellow onion or green onions, finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
Prep
Preheat your oven to 375°F (190°C). Generously mist a 9×9-inch baking dish with nonstick cooking spray.
Whisk Eggs
In a medium bowl, crack the eggs and add the garlic powder, salt, and pepper. Whisk: Beat until well combined and the yolks are fully broken up.
Add Mix-ins
Stir in the cottage cheese, Parmesan cheese, chopped spinach, and diced onion. Mix: Stir until the ingredients are evenly distributed throughout the egg mixture.
Bake
Pour the mixture into the prepared dish. Cook: Bake for 30–35 minutes until the center is set (firm to the touch, no liquid jiggle).
Serve
Let cool for a few minutes to set (it will deflate slightly), then slice and serve warm.
Notes
The “Secret” Ingredient: Don’t worry if you aren’t a fan of raw cottage cheese. In this recipe, the curds melt into the eggs, creating a creamy, fluffy texture rather than a chunky one. It tastes like a rich, cheesy quiche.
Onion Tip: If using yellow onion, mince it very finely. Since you aren’t sautéing the onion first, large chunks may remain crunchy. Green onions are a softer alternative if you prefer less bite.
Frozen Spinach: You can substitute frozen spinach, but you must thaw it and squeeze out all the excess water first. If you skip this, the casserole will be watery.
Meal Prep: This dish reheats beautifully. Store squares in the fridge for up to 3 days and reheat in the microwave for 30–60 seconds for a quick high-protein breakfast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast / Brunch
- Method: Oven Baked
- Cuisine: Healthy American
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 210
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 380mg
Keywords: cottage cheese eggs, high protein breakfast, egg casserole, healthy meal prep, spinach frittata, keto breakfast ideas, gluten free brunch
