Cottage cheese egg bake is one of those recipes that quietly earns a permanent spot in our weekly rotation. We first started making it during a stretch when mornings felt rushed but training volume stayed high. We needed something that worked hot or cold, reheated well, and still felt like real food. This bake checked every box without turning breakfast into a chore.
Egg bakes have been around forever, mostly as brunch food or holiday casseroles. What makes this one different is the cottage cheese. It blends into the eggs while baking, adding protein and creaminess without relying on cream or loads of cheese. You end up with a solid, sliceable breakfast that fuels training days, busy workdays, or both.
This cottage cheese egg bake works for meal prep, family breakfasts, or even a light dinner when you want something simple and filling. We usually bake it on Sunday, slice it up, and grab pieces throughout the week.
Why This Cottage Cheese Egg Bake Works
We like recipes that earn their place in the fridge. This one does exactly that. The eggs provide structure and satiety. Cottage cheese boosts protein while keeping things light. Vegetables add volume and texture without complicating the prep.
Another reason this bake works so well is flexibility. You can keep it plain or load it with whatever vegetables you have on hand. Spinach, peppers, onion, mushrooms, or zucchini all fit right in. The base stays the same, which makes it easy to repeat without getting bored.
It also scales well. Make it for yourself or double it for a family. The texture stays consistent, and leftovers reheat without turning rubbery.
Ingredients
- 10 large eggs
- 1 ½ cups low fat cottage cheese
- 1 cup chopped spinach
- 1 cup diced bell pepper
- ½ cup finely chopped onion
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Optional add-ins: cooked turkey sausage, diced ham, mushrooms, zucchini
Things to Know Before Baking
A small bit of prep makes a big difference here. Use a blender or food processor to briefly blend the cottage cheese before mixing it with the eggs. This step smooths out the curds and gives the bake a more even texture. You can skip it if you prefer a more rustic feel, but we usually blend.
Lightly grease your baking dish and preheat the oven fully before the bake goes in. A properly heated oven helps the eggs set evenly without drying out the edges.
Instructions
1. Prepare the Egg Base
Crack the eggs into a large mixing bowl. Whisk until the yolks and whites fully combine. Add the blended cottage cheese, salt, pepper, and garlic powder. Whisk again until the mixture looks smooth and uniform.
2. Add the Vegetables
Fold in the chopped spinach, bell pepper, and onion. If you use optional add-ins like cooked sausage or mushrooms, stir them in now. Make sure everything distributes evenly so each slice has the same balance.
3. Transfer to Baking Dish
Pour the mixture into the prepared baking dish. Use a spatula to level the surface so the bake cooks evenly from edge to center.
4. Bake Until Set
Place the dish in the oven and bake at 350°F (180°C) for 35 to 40 minutes. The center should feel firm when gently pressed, and the edges should pull slightly away from the pan.
5. Rest and Slice
Remove the egg bake from the oven and let it rest for at least 10 minutes. This step helps it firm up and slice cleanly. Cut into equal portions once rested.
Serving Ideas
Most mornings, we eat this cottage cheese egg bake straight from the fridge with fruit or toast. On heavier training days, we pair it with roasted potatoes or rice. It also works well tucked into a wrap with some fresh greens.
If you want more flavor, add a spoon of salsa or a bit of hot sauce on top. The base stays mild, which makes it easy to dress up without overpowering it.
Meal Prep and Storage Tips
This egg bake stores well in the fridge for up to four days. Keep slices in an airtight container. Reheat in the microwave or eat cold if you are short on time.
For freezing, wrap individual slices tightly and freeze for up to two months. Thaw overnight in the fridge before reheating. The texture holds up better than most egg dishes, especially thanks to the cottage cheese.
BOTH OPTION TO SERVE
Nutrition Facts
Serving size: 1 slice out of 6
Nutrition values are per serving
| Nutrient | Amount |
| Calories | 210 kcal |
| Protein | 22 g |
| Carbohydrates | 6 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 3 g |
Our Take on This Recipe
This cottage cheese egg bake is one of those quiet workhorse recipes. It does not try to impress, but it delivers every time. It supports training, saves time, and keeps mornings stress-free. Once you make it a few times, you will start tweaking it to fit your week, and that is when it really becomes yours.
We keep coming back to this one because it fits real life. Simple ingredients, flexible prep, and results that hold up all week.
Cottage Cheese Egg Bake
Equipment
- Mixing bowl
- Whisk
- Blender or food processor (for cottage cheese)
- cutting board
- Knife
- Baking dish
- Oven
Ingredients
- 10 large eggs
- 1 ½ cups low fat cottage cheese
- 1 cup fresh spinach, finely chopped
- 1 cup red bell pepper, small diced
- ½ cup yellow onion, finely chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Cooking spray or oil for greasing
Optional add-ins
- Cooked turkey sausage
- Mushrooms
- Zucchini
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a baking dish.
- Blend the cottage cheese until smooth, then add it to a large bowl with the eggs. Whisk until fully combined.
- Add the chopped spinach, diced red bell pepper, chopped onion, salt, black pepper, and garlic powder. Stir until evenly distributed.
- Pour the egg mixture into the prepared baking dish and level the surface.
- Bake for 35–40 minutes, until the center is set and the edges are lightly golden.
- Remove from the oven and let rest for 10 minutes before slicing into equal portions.
Notes
- Letting the bake rest helps it firm up and slice cleanly.
- This recipe works well with other vegetables like mushrooms or zucchini.
- Store leftovers in the fridge for up to 4 days.