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Cottage cheese egg bake is the ultimate make-ahead breakfast, loaded with creamy cottage cheese eggs, spinach, roasted peppers, and ham. It’s hearty, cheesy, and perfect for busy mornings when you need something delicious without the fuss!
Here is Why This Baked Cottage Cheese and Eggs Recipe Works
Make-ahead magic: Prep it the night before, bake it in the morning. Breakfast is ready while you sip your coffee.
No curds, no lumps: Blending the cottage cheese with the eggs gives you a silky smooth texture without any of those lumpy curds.
Customizable deliciousness: Spinach, peppers, ham? Check. Swap in mushrooms, onions, or whatever’s in your fridge. This recipe plays nice with almost any combo.
Breakfast with staying power: Packed with protein, this breakfast bake keeps you full and happy long after your morning rush is over.
If you like this recipe, try our sous vide egg white bites or our turkey bacon egg muffin cups.
The Ingredients
- Meat: Cooked ham or turkey bacon
- Produce: Fresh spinach, roasted red peppers
- Fridge: Eggs, cottage cheese, shredded cheese (cheddar, mozzarella, or Swiss)
- Pantry seasonings: Salt, black pepper, garlic powder, smoked paprika
Recipe Variations
Mediterranean Cottage Cheese Egg Bake: Toss in ¼ cup chopped sun-dried tomatoes, ¼ cup crumbled feta cheese, and a handful of diced kalamata olives.
Southwest Spinach and Egg Casserole: Add ½ cup diced green chilies, ¼ cup salsa, and a sprinkle of cumin to the egg mixture. Toss in some cooked sausage.
Mushroom and Swiss Breakfast Bake: Sauté 1 cup of sliced mushrooms and mix them with the spinach, then top the casserole with shredded Swiss cheese.
For more high protein egg bakes, try our baked yogurt with berries or our baked eggs in ramekins.
Recipe Tip
- Blending the cottage cheese and eggs eliminates curds and creates a silky, fluffy texture.
- Don’t overbake. The edges should puff up and turn golden while the center still has a slight jiggle. It will firm up as it cools.
- Prep ahead for easy mornings. Assemble the bake the night before, cover, and refrigerate. Just pop it in the oven when you’re ready to bake.
- Skip the shredded cheese if you want to spare some calories. This egg bake is delicious without the extra cheese as well.
- Customize with extra veggies, mushrooms, or even a spicy kick with diced jalapeños.
Storage
Refrigerating leftovers: Let the bake cool completely, then transfer slices to an airtight container. Store in the fridge for up to 3 days.
Freezing leftovers: Wrap individual slices in plastic wrap, then place them in a freezer-safe container. Label with the date and freeze for up to 3 months.
Reheating: Warm in the microwave for 30-60 seconds or in a 350°F oven for 7-10 minutes.
Eggs and Cottage Cheese Bake
This egg and cottage cheese casserole is the ultimate breakfast hero! It’s easy to make, packed with protein, and endlessly customizable. Perfect for busy mornings or meal prepping for the week. It has a creamy, fluffy texture and you can easily adapt it to suit whatever you have in the fridge.
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Ingredients
- 2 cups fresh spinach, roughly chopped
- ⅓ cup roasted red peppers, from a jar, drained and diced
- ½ cup chopped cooked ham or turkey bacon
- 8 large eggs
- 1-⅓ cups cottage cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ cup shredded cheese, cheddar, mozzarella, or Swiss work well
Instructions
- Preheat your oven to 375°F and grease an 8×8-inch and baking dish or line it with parchment paper for the easiest removal.
- Heat a skillet over medium heat with a splash of water (1 to 3 tablespoons will do). When the water steams, toss in the spinach with a pinch of salt. Stir until the spinach wilts then transfer it to the baking dish. Scatter the roasted red peppers and ham or bacon on top of the spinach.
- In a blender, combine the eggs, cottage cheese, salt, pepper, garlic powder, and smoked paprika. Blend on high until smooth and creamy.
- Pour the cottage cheese and egg mixture into the baking dish then top with the cheese.
- Bake for 25-35 minutes, or until the center is set and the edges are golden. The edges will puff up first then the center will just barely start to puff when it is done. There should be a little jiggle in the center. It will firm up and deflate as it cools.
- Let the casserole cool for 5 minutes before slicing. Serve warm.
Notes
- Blending the cottage cheese with the eggs creates a silky, uniform texture and eliminates any noticeable curds in the casserole.
- You can use an immersion blender or food processor to blend the egg mixture if you prefer.
- You can also toss in a handful of diced, sautéed onions or mushrooms.
- If you’re watching your calories, you can skip the shredded cheese to save 30 calories per serving. The casserole will still be creamy and cheesy thanks to the cottage cheese and the breakfast will only be 100 calories per serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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