Easy High-Protein Egg and Cottage Cheese Bake Recipe
This easy high-protein egg and cottage cheese bake is a delicious, wholesome meal perfect for breakfast, brunch, or meal prep. Packed with fluffy eggs, creamy cottage cheese, fresh vegetables, and melted cheese, it's naturally low in carbohydrates, customizable, and ready with minimal effort.
Equipment
- 9x9-inch baking dish
- Large mixing bowl
- Whisk
- Skillet
- Knife
- Cutting board
Ingredients
Main Ingredients
- 8 large eggs
- 1 1/2 cups cottage cheese full-fat or low-fat
- 1/2 small onion finely chopped
- 2 cloves garlic minced
- 2 cups fresh spinach roughly chopped
- 1/2 cup bell pepper diced
- 1 cup shredded cheddar or mozzarella cheese divided
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 tablespoons milk or cream optional, for extra silkiness
- 1 tablespoon flour or cornstarch optional, for a firmer texture
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- Heat a skillet over medium heat. Sauté the chopped onion and minced garlic for 2 to 3 minutes until fragrant. Add the diced bell pepper and cook for another 2 to 3 minutes. Stir in the spinach and cook just until wilted. Remove from the heat and let cool slightly.
- In a large mixing bowl, whisk the eggs until fully combined. Add the cottage cheese, salt, black pepper, and dried herbs. Whisk until evenly mixed. Small cottage cheese curds are perfectly fine.
- Fold the cooked vegetables into the egg mixture along with half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining shredded cheese over the top.
- Bake for 30 to 35 minutes, or until the center is just set and a knife inserted into the middle comes out clean.
- Allow the bake to rest for 5 to 10 minutes before slicing and serving.
Notes
For the best texture, sauté vegetables before adding them to the eggs to remove excess moisture. Avoid overbaking, as the eggs will continue to set while resting. Customize the recipe with broccoli, mushrooms, zucchini, kale, shredded chicken, turkey sausage, or beef sausage instead of pork. Swap cheddar with feta, goat cheese, mozzarella, or parmesan for different flavor profiles. Store leftovers in the refrigerator for up to 4 days or freeze individual portions for up to 2 months.