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