Description
This Cottage Cheese Egg Bake is high in protein, fluffy, and packed with spinach and cheese—perfect for a quick, healthy breakfast or meal prep!
Ingredients
- 12 large eggs
- 18 ounces full-fat cottage cheese (one tub, preferably 4% fat)
- 1 cup milk (whole milk used for creaminess)
- ½ cup Parmesan cheese, grated & divided
- ¼ teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 3 cups baby spinach, chopped
- Cooking spray (for greasing the baking dish)
Instructions
Step 1: Prepare the Oven and Baking Dish
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 2: Make the Egg Mixture
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In a large mixing bowl, crack all 12 eggs and whisk until well combined.
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Add cottage cheese, milk, ¼ cup Parmesan cheese, salt, and black pepper.
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Whisk everything together until fully blended.
Step 3: Add Spinach and Assemble
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Stir in chopped baby spinach until evenly distributed.
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Pour the mixture into the prepared baking dish.
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Sprinkle the remaining ¼ cup Parmesan cheese on top for extra flavor.
Step 4: Bake the Egg Casserole
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Place the baking dish in the preheated oven.
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Bake uncovered for 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
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Remove from the oven and let it cool for 20 minutes to allow the texture to set.
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Slice into 8 portions and serve warm or at room temperature.
Notes
- Texture note: The bake will puff up in the oven but settle as it cools—this is normal!
- Avoid watery eggs: Use fresh spinach instead of frozen to prevent excess moisture.
- Make it dairy-free: Swap cottage cheese and milk for dairy-free alternatives.
- Prep Time: 7 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Cottage cheese egg bake, high protein breakfast, egg casserole, meal prep eggs