Cottage Cheese Spinach Egg Bake
A fluffy, protein-packed breakfast casserole made with eggs, cottage cheese, spinach, and melted cheese. Perfect for meal prep, brunch, or a healthy breakfast.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour
- Servings: 6
- Difficulty: Easy
Ingredients
Main Ingredients
- 8 large eggs
- 2 cups (450 g) cottage cheese
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup whole milk
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ small onion, finely diced
Seasonings
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Optional Add-ins
- ½ cup cooked bacon, crumbled
- ½ cup diced ham
- ½ cup cooked breakfast sausage
- Mushrooms
- Bell peppers
- Green onions
- Fresh herbs (parsley, chives, dill)
Instructions
Step 1: Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch (23×23 cm) baking dish.
Step 2: Cook the Vegetables
Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds. Stir in spinach and cook until wilted. Remove from heat and cool slightly.
Step 3: Make the Egg Mixture
In a large mixing bowl, whisk together:
- Eggs
- Cottage cheese
- Milk
- Italian seasoning
- Garlic powder
- Onion powder
- Paprika
- Salt
- Pepper
- Red pepper flakes (if using)
Step 4: Add the Cheese
Fold in:
- Mozzarella
- Cheddar
- Parmesan
- Cooked spinach mixture
Step 5: Assemble
Pour the mixture into the prepared baking dish and spread evenly.
Step 6: Add Topping
Sprinkle extra mozzarella and Parmesan over the top for a golden, bubbly crust.
Step 7: Bake
Bake for 40–45 minutes, or until the center is set and a knife inserted in the middle comes out clean.
Step 8: Rest
Let the casserole rest for 10 minutes before slicing and serving.
Serving Suggestions
- Buttered toast
- Fresh fruit salad
- Roasted potatoes
- Avocado slices
- Mixed green salad
- Salsa or hot sauce
Tips for Success
- Drain frozen spinach well to avoid excess moisture.
- Use full-fat cottage cheese for a creamier texture.
- Let the bake rest before slicing for cleaner portions.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap individual portions and freeze for up to 2 months.
Reheating:
- Microwave: 1–2 minutes
- Oven: 350°F (175°C) for 10–15 minutes
Nutrition (Approximate Per Serving)
- Calories: 290
- Protein: 24 g
- Carbohydrates: 6 g
- Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 265 mg
- Sodium: 520 mg
- Fiber: 1 g
- Sugar: 3 g
- Calcium: 300 mg
- Iron: 2 mg
Nutrition values are estimates and will vary based on ingredient brands and optional add-ins.
Nut Information
This recipe is naturally nut-free.
Contains
- Eggs
- Milk (cottage cheese, mozzarella, cheddar, Parmesan, milk)
Does Not Contain
- Peanuts
- Tree nuts
- Soy (unless included in specific cheese brands)
- Fish
- Shellfish
- Sesame
Cross-Contamination Note: If preparing this dish for someone with a severe nut allergy, verify that all packaged ingredients (especially shredded cheeses and seasonings) are labeled as produced in a nut-free facility if necessary.
Frequently Asked Questions (Q&A)
Q1: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it.
Q2: Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Q3: Can I freeze it?
Yes. Bake, cool completely, portion, and freeze for up to 2 months.
Q4: Can I replace cottage cheese?
Yes. Ricotta cheese or a blend of ricotta and Greek yogurt works well.
Q5: Why is my egg bake watery?
Excess moisture usually comes from undrained spinach or overmixing. Be sure to squeeze frozen spinach dry.
Q6: Can I make it low-carb?
Yes. The recipe is already relatively low in carbohydrates. Avoid starchy add-ins for an even lower-carb version.
Q7: What other vegetables can I use?
Mushrooms, zucchini, broccoli, asparagus, tomatoes, kale, or bell peppers are all great options.
Q8: How do I know it’s fully cooked?
The center should be set, lightly puffed, and a knife inserted into the middle should come out clean.
Q9: Can I add meat?
Absolutely. Cooked bacon, diced ham, turkey sausage, or shredded chicken all pair well with the spinach and cheese.
Q10: Is this good for meal prep?
Yes. Slice into portions and refrigerate or freeze for quick, protein-rich breakfasts throughout the week.
