Cottage Cheese Egg Bake – Easy High-Protein Breakfast
Whisk eggs with seasonings, cottage cheese, Parmesan, spinach, and onion.Pour into a greased 9×9-inch baking dish.Bake at 375°F for 30–35 minutes until the center is set.
Ingredients
- - Nonstick cooking spray
- - 8 large eggs
- - ¼ teaspoon garlic powder
- - ¼ teaspoon fine salt
- - ¼ teaspoon black pepper
- - ¾ cup 2% or full-fat cottage cheese
- - ½ cup shredded or shaved Parmesan cheese
- - 3 cups roughly chopped fresh spinach
- - ½ cup finely diced yellow onion or green onions
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly coat a 9×9-inch baking dish with nonstick cooking spray.
- Crack the eggs into a medium mixing bowl. Add the garlic powder, salt, and black pepper.
- Whisk until the eggs are completely combined and slightly frothy.
- Add the cottage cheese, Parmesan cheese, chopped spinach, and diced onion. Stir gently until everything is evenly distributed.
- Pour the mixture into the prepared baking dish and spread the spinach and onion evenly throughout.
- Bake the Cottage Cheese Egg Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
- Remove the baking dish from the oven and allow it to rest for 5–10 minutes before slicing.
- Cut into portions and serve warm.
Notes
For a different cheese flavor, replace some of the Parmesan with shredded cheddar, mozzarella, or another good melting cheese.
Bell peppers, mushrooms, chopped broccoli, or fresh herbs can also be added. Vegetables that release significant moisture are best cooked and drained before being mixed into the eggs.
For meal prep, divide the cooled casserole into individual portions and store them in airtight containers.
Bell peppers, mushrooms, chopped broccoli, or fresh herbs can also be added. Vegetables that release significant moisture are best cooked and drained before being mixed into the eggs.
For meal prep, divide the cooled casserole into individual portions and store them in airtight containers.