Easy ‘n Cheesy Cottage Cheese Egg Bake
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This cottage cheese egg bake is one of my favorite go-to breakfast casseroles. Using whole eggs, melty cheese and creamy cottage cheese it makes it so each bite is rich and delicious.
There’s no right or wrong when it comes to veggies, so add anything you love. This is great to serve for brunch or holidays, but makes great leftovers if you want it for meal prep. If you want to pack each square with protein add cooked ground chicken, sausage or crumbled bacon.
For more high-protein egg breakfasts, try cottage cheese eggs or gruyere egg white bites. Serve this with watermelon fruit salad or my homemade blueberry breakfast sausage.
Why you’ll love this recipe
- 13 grams of protein per square.
- Great for meal prep.
- Simple ingredients.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this high protein cottage cheese egg bake. See the recipe card below for the full ingredient list and instructions.
- Large Eggs: you can use 50/50 whole eggs and egg whites.
- Low Fat Cottage Cheese: use a creamy cottage cheese brand that isn’t too watery. You want to blend the cottage cheese first so it’s nice and smooth. You can use a full-fat cottage cheese if you want the bake a little richer.
- Green Bell Peppers: gives the egg bake a pop of color and some texture. You can use red bell pepper.
- Mushrooms
- Fresh Spinach
- Unsalted Butter
- Dijon Mustard
- Monterey Jack Cheese: or cheddar cheese.
- Fresh Parsley: or your favorite fresh herbs. I love fresh dill or fresh basil.
- Green Onions: optional, for garnish.
Variations
- For extra protein, add cooked pork sausage, turkey sausage, ground chicken or chopped bacon.
- Toss in your favorite fresh veggies. I love red onions, sun dried tomatoes or jalapeños for some heat.
Dietary Modifications
- This recipe is gluten-free, as is.
- I don’t suggest making this dairy-free because the creamy texture comes from the cottage cheese. For a dairy-free version, try my dairy-free breakfast casserole.
How to make this cottage cheese breakfast casserole (a step-by-step visual guide):
Step 1: prep and blend
Preheat your oven to 350°F. Spray an 8×8 inch baking dish with cooking spray. In a large skillet, sauté the mushrooms and green peppers for 4-5 minutes on medium heat, until they soften a little bit. Lower the heat to low and add in the spinach, allowing it to wilt (image 1). Remove from heat and set aside. Place the cottage cheese into a blender or use an immersion blender and process until smooth and no curds remain (image 2). Add the eggs, melted butter, Dijon mustard, garlic powder, onion powder, salt and black pepper. Pulse a few times until the mixture is combined and even (image 3). Pour the egg mixture into the baking dish. Add the sautéed vegetables, Monterey Jack cheese and parsley, making sure it covers the whole area evenly (image 4).
Step 2: bake
Bake for 38-40 minutes until the egg is set and the top is a nice golden brown color. Allow the egg bake to rest for about 10 minutes then serve with some chopped green onion on top. If you are not sure the bake is done cooking, you can pierce the center with a knife. If it appears to be solid, then it’s ready (image 5). If it’s watery, then it needs more time. If you feel like the top is getting too dark, cover it with foil until it’s ready.
Expert Tips!
Make sure to blend the cottage cheese first and by itself, it will need a little extra time to become smooth. I add a splash of water to help loosen it up.
Recipe FAQs
Place leftovers into an airtight container and refrigerate for up to 5 days. Reheat in the microwave or stove top, until heated through.
Yes, you can freeze this in an airtight freezer safe container for up to 30 days.
Yes! I love to add chicken sausage, crispy bacon or ground pork. Cook the meat first, then add it to the egg mixture before placing in the oven. Drain any excess fat before adding!
If you’re not sure the bake is done cooking, you can pierce the center with a knife. If it appears to be solid, then it’s ready. If it’s watery, then it needs more time. If you feel like the top is getting too dark, cover it with foil until it’s ready.
This can happen if the peppers, mushrooms and spinach have a lot of water after sautéing. I like to drain the veggies before adding them to the casserole dish.
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Cottage Cheese Egg Bake
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Ingredients
- 8 large eggs
- 1 cup low fat cottage cheese 220g
- 1 whole green bell pepper, chopped
- 4 oz. white mushrooms, chopped
- 2 cups fresh spinach, roughly chopped
- 1 Tbsp. unsalted butter
- 1 tsp. Dijon mustard
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1 cup shredded Monterey Jack cheese, 112g
- 2 Tbsp. fresh parsley, finely chopped
- chopped green onion, optional garnish
Instructions
- Preheat your oven to 350°F. Spray an 8×8 inch baking dish with cooking spray.
- In a large skillet, sauté the mushrooms and green peppers for 4-5 minutes on medium heat, until they soften a little bit.
- Lower the heat to low and add in the spinach, allowing it to wilt. Remove from heat and set aside.
- Place the cottage cheese into a blender and process until smooth and no curds remain.
- Add the eggs, melted butter, Dijon mustard, garlic powder, onion powder, salt and pepper. Pulse a few times until the mixture is combined and even.
- Pour the egg mixture into the baking dish. Add the sautéed vegetables, Monterey Jack cheese and parsley making sure it covers the whole area evenly.
- Bake for 38-40 minutes until the egg is set and the top is a nice golden color. Allow the egg bake to rest for about 10 minutes then serve with some chopped green onion on top.
Notes
- Make sure to blend the cottage cheese first and by itself, it will need a little extra time to become smooth. I add a splash of water to help loosen it up, so try that if the cottage cheese seems too thick.
- If the peppers, mushrooms and spinach have a lot of water after sautéing, then make sure to drain that before adding it to the egg. We don’t want the extra moisture.
- Nutritional information is an estimate and will vary with substitutions.Â
- If you are not sure the bake is done cooking, you can pierce the center with a knife. If it appears to be solid, then it’s ready. If it’s watery, then it needs more time. If you feel like the top is getting too dark, cover it with foil until it’s ready.
