Baked Cottage Cheese Eggs

Baked Cottage Cheese Eggs are a simple, protein-packed, and flavorful breakfast or brunch option that’s easy to make and great for meal prep. This dish combines fluffy eggs with creamy cottage cheese, savory parmesan, fresh spinach, and aromatic onion, then bakes into a hearty casserole that’s both nutritious and satisfying. The cottage cheese melts into the eggs, making the texture rich and slightly custardy without being heavy. It’s a wholesome, low-carb, and high-protein dish that can be served hot or cold, making it a go-to option for busy mornings or healthy lunches.

Whether you’re trying to eat clean, boost your protein intake, or simply want a new way to enjoy eggs, this baked version is a fantastic alternative to fried or scrambled eggs. It’s customizable with various veggies and cheeses, making it ideal for using up what’s already in your fridge. Packed with flavor and nutrients, Baked Cottage Cheese Eggs are a delicious way to start your day.

Why You’ll Love This Recipe

1. High in protein

Loaded with eggs and cottage cheese, this recipe offers a powerful protein boost.

2. Great for meal prep

Stores well and reheats easily—perfect for planning ahead.

3. Easy and customizable

Add or substitute ingredients based on your preferences or what you have on hand.

4. Nutritious and filling

Balanced with leafy greens, dairy, and eggs for a wholesome meal.

5. Low carb and gluten-free

Naturally low in carbs and free from gluten, making it diet-friendly.

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Ingredients

• Nonstick cooking spray
• Eggs
• Garlic powder
• Fine salt
• Black pepper
• Cottage cheese (2% or full-fat)
• Parmesan cheese (shredded or shaved)
• Fresh spinach, chopped
• Yellow onion or green onions, finely diced

Variations

• Add chopped bell peppers, mushrooms, or tomatoes for extra veggies.
• Use feta or cheddar cheese in place of parmesan for different flavor profiles.
• Swap spinach with kale or arugula for variety.
• Mix in cooked bacon, sausage, or ham for a meatier version.
• Spice it up with red pepper flakes, cumin, or smoked paprika.

How to Make the Recipe

Step 1

Preheat the oven to 350°F (175°C). Spray a baking dish with nonstick cooking spray.

Step 2

In a large mixing bowl, crack and whisk the eggs until fully combined. Stir in garlic powder, salt, and pepper.

Step 3

Add cottage cheese and parmesan cheese, mixing until incorporated.

Step 4

Fold in the chopped spinach and diced onions, ensuring even distribution.

Step 5

Pour the egg mixture into the prepared baking dish and smooth the top with a spatula.

Step 6

Bake for 30–35 minutes, or until the center is set and the top is lightly golden.

Step 7

Let cool for 5–10 minutes before slicing and serving.

Tips for Making the Recipe

• Drain excess moisture from cottage cheese if it’s watery for better texture.
• Use freshly grated parmesan for the best melt and flavor.
• Don’t overbake—remove as soon as the center is just set to avoid rubbery eggs.
• Let it rest before cutting to help it firm up.
• Chop spinach finely so it integrates evenly into the egg mixture.

How to Serve

• Serve warm with toast or roasted potatoes for a complete meal.
• Pair with a side salad or fresh fruit for a light brunch.
• Cut into squares for easy breakfast meal prep.
• Serve cold or room temperature as a grab-and-go snack.
• Add hot sauce, salsa, or avocado on the side for extra flavor.

Make Ahead and Storage

Storing Leftovers

Store slices in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the microwave for 30–60 seconds or warm in a 300°F oven until heated through.

FAQs

1. Can I make this with egg whites only?

Yes, substitute whole eggs with about 2 cups of liquid egg whites, though the texture will be slightly different.

2. What type of cottage cheese works best?

Use 2% or full-fat cottage cheese for the creamiest results. Avoid fat-free for better flavor.

3. Can I make this in muffin tins?

Yes, pour the mixture into greased muffin tins and bake for 18–22 minutes.

4. Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and high in fat and protein, ideal for keto diets.

5. How can I make this dairy-free?

Use a plant-based cottage cheese alternative and omit or replace the parmesan with dairy-free cheese.

6. Can I prep this the night before?

Yes, mix the ingredients and refrigerate overnight, then bake in the morning.

7. Will frozen spinach work?

Yes, just thaw and squeeze out all excess moisture before adding.

8. Can I add meat to this recipe?

Absolutely—cooked and crumbled sausage, bacon, or diced ham work well.

9. What’s the best dish size to use?

An 8×8-inch or 9×9-inch baking dish works best for even cooking and portioning.

10. Can I serve this cold?

Yes, it tastes great cold and makes a convenient on-the-go breakfast.

Conclusion

Baked Cottage Cheese Eggs are an easy, healthy, and flavorful breakfast solution that checks all the boxes—high protein, low carb, and incredibly satisfying. With minimal prep and flexible ingredients, it’s perfect for busy mornings, meal prep, or a light brunch. Whether served hot, cold, plain, or dressed up, this dish proves that simple ingredients can deliver big flavor and nutrition. Keep it in your rotation for a go-to recipe that’s both nourishing and delicious.

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