I’m sharing my Cottage Cheese Egg Bake that combines eggs, cottage cheese, spinach, and bell pepper with a simple twist you might not expect, making it a perfect Breakfast Meal Prep option.
I love a breakfast that actually holds up to a busy week, and my Cottage Cheese Egg Bake does exactly that. It somehow folds cottage cheese and eggs into a dish that feels filling without being heavy, and the melted top keeps pulling you back for one more bite.
I was totally skeptical the first time but now i make it for friends and they keep asking for the recipe, which always makes me smile, even if i mess it up sometimes. It’s great for brunch or meal prep and perfect if you’re into High Protein Breakfast ideas.
Ingredients
- Eggs: Rich protein keeps bake fluffy full of B vitamins and healthy fats
- Cottage cheese: Creamy high protein adds moisture and a tangy milky note
- Spinach: Loaded with fiber iron and vitamins bright green slight earthy taste
- Bell pepper: Crunchy sweet, lots of vitamin C, color, not spicy
- Cheddar: Melty gives savory richness and calcium, can make bake gooey
- Garlic: Pungent boost adds aromatic depth and savory bite use sparingly
- Onion: Sweet when softened adds texture some carbs and subtle sweetness
- Milk or cream: Makes it richer, adds fat and silkiness, slightly higher calories
- Parsley or chives: Bright herb lift, fresh taste, not much calories
Ingredient Quantities
- 6 large eggs
- 2 cups cottage cheese (full fat or low fat)
- 1/4 cup milk or cream, optional but makes it creamier
- 1 cup fresh spinach, chopped
- 1/2 cup bell pepper, diced (any color)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese, optional
- 1 tablespoon olive oil or butter (for sautéing veggies)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or chives, optional
How to Make this
1. Preheat oven to 350 F and grease an 8×8 inch baking dish with a little butter or oil, set aside.
2. Heat 1 tablespoon olive oil or butter in a skillet over medium heat, add the finely chopped onion and diced bell pepper and sauté about 4 minutes till soft, then add the minced garlic and chopped spinach and cook another 1 to 2 minutes till wilted, season lightly with a pinch of the salt and some pepper.
3. In a large bowl whisk the 6 large eggs, then stir in 2 cups cottage cheese (full fat or low fat ok) and the optional 1/4 cup milk or cream for a creamier texture. Tip: if you want it super smooth pulse the cottage cheese and milk in a blender first then mix with the eggs.
4. Add 1/2 teaspoon black pepper and the rest of the 1 teaspoon salt to the egg mixture, mix well.
5. Fold the sautéed veggies into the egg-cottage cheese mixture, then stir in about half of the 1/2 cup shredded cheddar and half of the 1/4 cup grated Parmesan (if using).
6. Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar and Parmesan evenly on top.
7. Bake at 350 F for 30 to 40 minutes, check at 30 minutes; the center should be mostly set and a knife inserted comes out mostly clean with a few moist crumbs.
8. Let the bake rest for about 8 to 10 minutes before slicing so it firms up, this makes it way easier to serve.
9. Garnish with 2 tablespoons chopped fresh parsley or chives if you like, then cut into squares and serve warm.
10. Store leftovers covered in the fridge up to 4 days, reheat gently in the oven or microwave, and if it seems dry add a splash of milk before reheating.
Equipment Needed
1. 8×8 inch baking dish, greased
2. Large saute pan or skillet
3. Large mixing bowl
4. Whisk or fork
5. Rubber spatula or wooden spoon
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Blender or food processor for extra smooth cottage cheese, optional
9. Oven mitts and a sharp knife for slicing and serving
Youll be glad you have the blender if you want that super creamy texture, dont skip the mitts.
FAQ
Cottage Cheese Egg Bake Recipe Substitutions and Variations
- Cottage cheese
- Ricotta (use 1:1) — smoother, milder and keeps the bake creamy
- Plain Greek yogurt (thick, 1:1) — tangier, drain any excess whey if it’s watery
- Silken tofu (blended, 1:1) — great dairy free swap and adds protein
- Mascarpone or cream cheese (slightly less, blend until smooth) — ultra rich, so you may want a bit less
- Eggs
- Liquid egg substitute (use package directions to match 6 eggs) — easy swap, same texture
- Silken tofu (about 1 1/2 cups blended) — for a vegan set, add a pinch of turmeric for color
- 6 large egg whites (keep yolks out) — lighter, less fat but a bit less flavor
- Commercial egg replacer (powder, prepared as directed) — works if you need egg free
- Shredded cheddar
- Monterey Jack or Colby (1:1) — melts beautifully, milder flavor
- Mozzarella (low moisture, 1:1) — super melty but less sharp
- Gruyere or Swiss (use slightly less) — nuttier, fancier flavor
- Crumbled feta (use less and expect saltier tang) — good if you want a bright, salty note
- Fresh spinach
- Frozen spinach (thawed and well squeezed) — convenient, use about 1 cup squeezed for 1 cup fresh
- Baby kale or chopped kale (stems removed) — heartier, saute a bit longer so it’s tender
- Swiss chard (stems removed and chopped) — similar texture, slightly earthier
- Arugula (use less, added at end) — peppery, adds a bright bite
Pro Tips
1) Blend the cottage cheese with the milk first if you want it super smooth, it makes the whole thing more custardy and less lumpy. If you skip the blender, at least let the cottage cheese sit out a few minutes so it warms up and mixes easier.
2) Salt the chopped veggies while you sautée them, then push them to the side and let any extra liquid cook off. Too much moisture = a soggy bake, so drying them a little really helps the bake set up better.
3) Use room temperature eggs and don’t rush the resting time after it comes out of the oven, it firms up as it cools so you can get clean slices. A little jiggle in the center is fine, overbaking makes it dry.
4) For a better top crust, add most of the cheese inside and save a light sprinkle for the top, then broil for 30-60 seconds at the end to brown it, but watch it the whole time or it burns fast. Add fresh herbs after baking so they stay bright and don’t turn mushy.
Cottage Cheese Egg Bake Recipe
I’m sharing my Cottage Cheese Egg Bake that combines eggs, cottage cheese, spinach, and bell pepper with a simple twist you might not expect, making it a perfect Breakfast Meal Prep option.
6
servings
238
kcal
Equipment: 1. 8×8 inch baking dish, greased
2. Large saute pan or skillet
3. Large mixing bowl
4. Whisk or fork
5. Rubber spatula or wooden spoon
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Blender or food processor for extra smooth cottage cheese, optional
9. Oven mitts and a sharp knife for slicing and serving
Youll be glad you have the blender if you want that super creamy texture, dont skip the mitts.
Ingredients
6 large eggs
2 cups cottage cheese (full fat or low fat)
1/4 cup milk or cream, optional but makes it creamier
1 cup fresh spinach, chopped
1/2 cup bell pepper, diced (any color)
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese, optional
1 tablespoon olive oil or butter (for sautéing veggies)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley or chives, optional
Directions
- Preheat oven to 350 F and grease an 8×8 inch baking dish with a little butter or oil, set aside.
- Heat 1 tablespoon olive oil or butter in a skillet over medium heat, add the finely chopped onion and diced bell pepper and sauté about 4 minutes till soft, then add the minced garlic and chopped spinach and cook another 1 to 2 minutes till wilted, season lightly with a pinch of the salt and some pepper.
- In a large bowl whisk the 6 large eggs, then stir in 2 cups cottage cheese (full fat or low fat ok) and the optional 1/4 cup milk or cream for a creamier texture. Tip: if you want it super smooth pulse the cottage cheese and milk in a blender first then mix with the eggs.
- Add 1/2 teaspoon black pepper and the rest of the 1 teaspoon salt to the egg mixture, mix well.
- Fold the sautéed veggies into the egg-cottage cheese mixture, then stir in about half of the 1/2 cup shredded cheddar and half of the 1/4 cup grated Parmesan (if using).
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar and Parmesan evenly on top.
- Bake at 350 F for 30 to 40 minutes, check at 30 minutes; the center should be mostly set and a knife inserted comes out mostly clean with a few moist crumbs.
- Let the bake rest for about 8 to 10 minutes before slicing so it firms up, this makes it way easier to serve.
- Garnish with 2 tablespoons chopped fresh parsley or chives if you like, then cut into squares and serve warm.
- Store leftovers covered in the fridge up to 4 days, reheat gently in the oven or microwave, and if it seems dry add a splash of milk before reheating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 187g
- Total number of serves: 6
- Calories: 238kcal
- Fat: 17.3g
- Saturated Fat: 7.5g
- Trans Fat: 0.08g
- Polyunsaturated: 1g
- Monounsaturated: 3.3g
- Cholesterol: 216mg
- Sodium: 903mg
- Potassium: 298mg
- Carbohydrates: 5.7g
- Fiber: 0.8g
- Sugar: 4.2g
- Protein: 20g
- Vitamin A: 555IU
- Vitamin C: 18mg
- Calcium: 208mg
- Iron: 0.9mg
