We all know the morning struggle: you’re hungry, running late, and staring blankly at the fridge. That’s exactly why we created this Baked Cottage Cheese Eggs recipe. It’s a simple yet flavorful way to start your day strong—and the best part? You only need 30 minutes.
Whether you’re hosting a lazy Sunday brunch, meal prepping for the week, or looking for quick egg supper ideas, this dish is a solid go-to. It’s high in protein, low in carbs, and flexible enough to suit every appetite in the house.
Why We Love This High Protein Egg Bake
Baked Cottage Cheese Eggs Are a Total Game-Changer
This recipe came from one of those “what’s in the fridge” nights. Eggs? Check. Cottage cheese? Double-check. Some leftover greens? Yep. We mixed it all together and ended up with a creamy, fluffy, golden-baked miracle that our family requests weekly.
Not only is it filling, but it also checks every box: quick, healthy, protein-packed, and meal-prep friendly. And because it’s easy to customize, it never gets boring. Just like our popular Cottage Cheese Egg Salad, this one’s a keeper.
Benefits of Baked Cottage Cheese Eggs
Protein That Powers You Through the Day
Each serving of our Baked Cottage Cheese Eggs packs in 23–29g of protein. That’s enough to keep your blood sugar stable and your energy up—no more mid-morning crashes or snack attacks. It’s the perfect option for fans of high protein egg meals or anyone on a keto cottage cheese egg bake kick.
Super Quick to Make
From the moment you crack your first egg to the time it hits your plate, it’s about 30 minutes. We’re talking low effort, high reward. It’s right up there with Cottage Cheese Blueberry Pancakes for speed and satisfaction.
Meal Prep Approved
We love anything that lets us sleep in a few extra minutes. This bake stores well in the fridge and reheats like a dream. Make a batch Sunday night, and you’re set for the week.
Ingredients and Smart Swaps
Simple Ingredients, Big Flavor
Here’s what you’ll need for the base Baked Cottage Cheese Eggs Recipe:
7 large eggs (or 1.5 cups egg whites if preferred)
12 oz. 2% cottage cheese (Good Culture is our go-to)
1 tbsp unsalted butter (or coconut oil)
2 garlic cloves (minced or frozen)
½ tsp salt and Italian seasoning
10 oz. frozen spinach (thawed and drained)
½ cup shredded mozzarella
¼ cup grated parmesan
Custom Swaps for Any Diet
Want to make it your own? No problem.
Dairy-Free: Use vegan cheese and a plant-based butter.
Extra Veggies: Toss in mushrooms, peppers, or onions.
More Protein: Crumbled bacon, sausage, or turkey bacon work great.
Cheese Mix: Cheddar, feta, goat cheese—you do you!
How to Make Baked Cottage Cheese Eggs
Follow These Simple Steps
Preheat & Prep: Get your oven going at 375°F. Grease a pie dish or 8×8 baking dish.
Whisk It: Beat the eggs until fluffy. Then mix in the cottage cheese, butter, garlic, salt, and seasoning.
Fold & Mix: Add spinach and shredded mozzarella. Pour into the dish, sprinkle with parmesan.
Bake: Bake for 20–25 minutes. It’s done when the center is no longer jiggly.
Cool & Serve: Let it rest for 5–10 minutes. Slice it up and enjoy.
You can also check out our Cottage Cheese Egg Bites for a fun twist on this format.
Storage & Meal Prep Tips
Make Ahead Breakfast Eggs That Last
Fridge Life: Store leftovers in a sealed container for up to 5 days.
Freezer Friendly: Cut into slices, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight.
Reheating: A quick 30 seconds in the microwave does the trick.
What Pairs Well with Baked Cottage Cheese Eggs?
This dish is great solo, but it plays well with others.
Bread: Toast, bagels, English muffins
Fruit: Fresh berries or Rainbow Fruit Salad
Sweets: French toast sticks, chocolate chip pancake bites
Greens: Side salad with vinaigrette
FAQs About Baked Cottage Cheese Eggs
Can I prep this ahead of time?
Absolutely. It stores well and reheats without getting rubbery.
Can I freeze this egg bake?
Yep! Cut it into portions, wrap it tight, and pop it in the freezer.
Can I use egg whites only?
Yes! Use 1.5 cups of whites to replace the 7 eggs.
What veggies work best?
Spinach is our fave, but bell peppers, mushrooms, and onions are all winners.
Can I make it dairy-free?
Totally. Use dairy-free cheese and plant-based butter.
How long does it last?
In the fridge: 5 days. In the freezer: 2 months.
Nutrition Info
Here’s the breakdown per serving (based on 1/5 of the recipe):
Calories: 252
Protein: 23g
Fat: 15g
Carbs: 6.3g
Fiber: 1.8g
Sugar: 2.3g
Sodium: 716mg
This is a smart pick if you’re tracking macros or sticking to a low-carb lifestyle.
Related High-Protein Recipes You’ll Love
If you love fluffy egg bake dishes, you’ll want to bookmark these too:
Baked Cottage Cheese Eggs
Ingredients
- 7 large eggs
- 12 oz 2% cottage cheese
- 1 tbsp unsalted butter 14g
- 2 garlic cloves minced (or frozen garlic cubes)
- ½ tsp salt
- ½ tsp Italian seasoning
- 10 oz frozen spinach thawed and squeezed (or sautéed fresh spinach)
- ½ cup shredded mozzarella cheese 56g
- ¼ cup grated parmesan cheese 28g
Instructions
- Preheat oven to 375°F (190°C). Grease a pie dish or 8x8 baking dish.
- In a large bowl, beat eggs until fluffy.
- Add cottage cheese, melted butter, garlic, salt, and Italian seasoning. Whisk well.
- Fold in thawed spinach and shredded mozzarella.
- Pour mixture into prepared dish and top with grated parmesan.
- Bake for 20–25 minutes or until edges bubble and center is set.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- Substitute eggs with 1.5 cups of egg whites if desired.
- Double the recipe and bake in a 9x13 dish for larger servings.
- Store leftovers in the fridge for 5 days or freeze for up to 2 months.
- Reheat in the microwave at 30-second intervals.
- Add extra veggies, meats, or different cheeses to customize your bake.
- Fresh spinach? Sauté before mixing in.
We hope this Baked Cottage Cheese Eggs recipe brings as much joy to your kitchen as it does to ours. It’s our little protein-packed secret for surviving busy weeks. Try it, tweak it, and tell us how it went!
Tag us with your creations or leave a review. Your feedback helps us (and your fellow home chefs) keep the inspiration flowing.
