This cottage cheese egg bake has become one of my favorite ways to pack protein into breakfast without overcomplicating things. It’s fluffy, full of flavor, and so simple you’ll wonder why you haven’t been making it all along.
Whether you’re feeding a crowd, meal prepping for the week, or just want a solid no-fuss breakfast that doesn’t leave you hungry by 10 a.m., this one’s a keeper. And no — you don’t taste the cottage cheese. It just makes everything light, creamy, and seriously satisfying.
Why This One’s on Repeat in My Kitchen
- Super simple – Just whisk, pour, bake. No sautéing, no layering, no mess.
- High protein – Each slice packs around 20g of protein thanks to eggs and cottage cheese.
- Customizable – Swap the greens, add meat, throw in extras — it’s flexible.
- Meal prep friendly – Bake it once, eat all week.
- No soggy texture – The combo of eggs and full-fat cottage cheese gives a perfect tender bite, not watery or rubbery.
If you’re like me and always looking for hearty breakfasts that don’t involve standing over the stove, this is your kind of recipe.
What You’ll Need
Here’s what I usually keep on hand for this easy bake:
- Eggs – A dozen large ones. You can also use carton egg whites if needed (about 3 cups).
- Cottage cheese – I go for full-fat (4%) for a richer texture. Low-fat versions tend to get watery.
- Milk – I typically use whole milk, but almond milk or even cream works depending on your goals.
- Parmesan cheese – Adds a salty, umami punch. Grate it fresh if you can.
- Spinach – Baby spinach chopped up, but feel free to use any greens you like.
- Salt + pepper – For balance and depth.
- Cooking spray or oil – To grease the baking dish and prevent sticking.
How I Make It
Step 1: Prep the Dish
Preheat the oven to 375°F and spray a 9×13-inch baking dish with cooking spray. You don’t want to skip this — the cheese can stick if the dish isn’t well-greased.
Step 2: Whisk the Egg Mixture
Crack all your eggs into a big mixing bowl. Whisk them up until smooth. Then stir in the cottage cheese, milk, almost all the Parmesan (save a little for topping), salt, and black pepper.
Step 3: Add Spinach
Toss in the chopped spinach and mix everything together. No need to cook it beforehand — it wilts perfectly in the oven.
Step 4: Bake
Pour the egg mixture into your prepared baking dish and sprinkle the rest of the Parmesan on top. Bake uncovered for about 35 minutes or until the center is set and a toothpick comes out clean.
Let it cool for about 15–20 minutes before slicing — the texture settles as it rests.
My Best Tips
- Use full-fat cottage cheese – It really helps with texture and flavor.
- Don’t overbake – Take it out while the center still has a slight jiggle. It firms up as it cools.
- Make ahead – You can assemble the bake the night before and refrigerate it. Just bring it to room temp before baking.
- Let it cool before slicing – Fresh out of the oven it’ll be puffed up and hot. Give it time to set for clean slices.
Easy Variations I Love
This egg bake is the perfect base for whatever you’ve got in the fridge. Here are some fun swaps and add-ins I’ve tried:
- Different greens – Kale, chard, arugula, or any leafy mix.
- Extra veggies – Bell peppers, mushrooms, cherry tomatoes, onions.
- Protein boost – Chopped bacon, turkey sausage, ham, or even shredded chicken.
- Cheese swaps – Feta, goat cheese, sharp cheddar, or mozzarella.
- Briny or bold flavors – Add chopped olives, sun-dried tomatoes, or roasted red peppers.
- Herbs – Dill, parsley, or fresh basil take it up a notch.
How I Store and Reheat It
- Fridge – Store leftovers in an airtight container for up to 5 days. Great for grabbing quick breakfasts all week.
- Freezer – Slice and freeze individual pieces for up to 3 months. Wrap them well and store in a freezer bag or container.
- Reheat – Warm in the microwave in 30-second bursts or reheat in a toaster oven at 350°F until hot.
Tip: I often reheat mine and eat it with hot sauce or wrapped in a tortilla for a quick breakfast wrap.
Cottage Cheese Egg Bake
This cottage cheese egg bake is a protein-packed breakfast that’s as easy to make as it is satisfying. It’s soft, fluffy, and loaded with eggs, cottage cheese, and fresh spinach. Whether you're meal-prepping for the week or feeding a hungry brunch crowd, this recipe is always a win.
Ingredients
- 12 large eggs
- 18 oz (1 tub) full-fat cottage cheese (I used 4%)
- 1 cup whole milk
- ½ cup grated Parmesan cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups baby spinach, roughly chopped
- Cooking spray or oil for the baking dish
Instructions
- Prep the Oven & Pan: Set your oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil and set aside.
- Mix the Egg Base: In a large bowl, crack in all the eggs and whisk until smooth. Stir in the cottage cheese, milk, most of the Parmesan (save a little for topping), salt, and black pepper. Mix well to combine.
- Add the Spinach: Fold in the chopped spinach and stir until it’s evenly distributed throughout the egg mixture.
- Assemble & Bake: Pour the mixture into your prepared baking dish. Sprinkle the remaining Parmesan cheese over the top. Bake uncovered for 35 minutes, or until the center is set and a toothpick comes out clean.
- Cool & Slice: Let the egg bake cool for about 20 minutes before slicing into 8 portions. It’s delicious warm or chilled, so it's perfect for busy mornings or packed lunches.
Notes
- Fridge: Store slices in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Let thaw at room temp for a few hours or overnight in the fridge.
- Reheat: Microwave, air fry, or bake at 350°F for 10–15 minutes.
- Prep Ahead: You can assemble this up to 2 days ahead. Cover and refrigerate, then bake straight from the fridge (add 10–15 minutes extra to the cook time).
Recipe Notes
- No yolks? You can swap in all egg whites if preferred—use 3 cups total.
- Dairy-Free? Substitute a plant-based milk and dairy-free cheese, though texture may vary slightly.
- Add-ins: Try sautéed mushrooms, diced bell pepper, or crumbled sausage for a flavor twist.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 410Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 329mgSodium 1198mgCarbohydrates 12gFiber 0gSugar 8gProtein 40g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’re looking for an easy, high-protein breakfast that doesn’t feel like another scramble or smoothie, this cottage cheese egg bake is for you. It’s light, flavorful, and endlessly adaptable — the kind of recipe that makes your mornings easier without sacrificing taste.
Give it a shot and let me know how you make it your own. Did you add bacon? Extra cheese? Fresh herbs from your windowsill garden? I’d love to hear about it.
Try Other Cottage Cheese Recipes:
