Meal-Prep Baked Cottage Cheese Egg Casserole
This baked cottage cheese egg casserole is a protein-packed, make-ahead breakfast with a silky, custard-like texture. Blending the eggs and cottage cheese creates a smooth base, while vegetables and melted cheddar add flavor and richness—perfect for meal prep and busy mornings.
Ingredients
Casserole Base
- 8 large eggs
- 1 cup cottage cheese full-fat
- 2 cups fresh baby spinach roughly chopped
- 1 red bell pepper medium, finely diced
- 0.5 cup sharp cheddar cheese shredded, divided
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- salt to taste
- black pepper to taste
- olive oil or cooking spray for greasing
Instructions
- Preheat the oven to 190°C (375°F) and grease a 9x9-inch baking dish with olive oil or cooking spray.
- Combine the eggs and cottage cheese in a blender or deep bowl. Blend for 20–30 seconds until completely smooth and creamy.
- Transfer the mixture to a bowl and fold in the chopped spinach, diced red bell pepper, garlic powder, and smoked paprika. Season with salt and black pepper.
- Pour the mixture into the prepared baking dish and sprinkle half of the shredded cheddar cheese on top, allowing it to slightly sink into the mixture.
- Bake uncovered for 20–25 minutes, then add the remaining cheddar cheese on top.
- Continue baking for another 10 minutes, or until the center is set and the top is golden and slightly crisp.
- Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.
Notes
Blending the eggs and cottage cheese ensures a smooth, custard-like texture without visible curds. This casserole stores well in the fridge for up to 4 days and reheats beautifully, making it ideal for meal prep.