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