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High-Protein Cottage Cheese Egg Bake

Updated on 4 min read

Quick Description

This High-Protein Cottage Cheese Egg Bake is the ultimate breakfast or brunch casserole. Packed with eggs, cottage cheese, and vegetables, it’s a nutrient-dense dish that fuels your day with protein, keeps you full for hours, and can be prepped ahead for busy mornings. Creamy, cheesy, and customizable, it’s perfect for families, meal preppers, and anyone wanting a hearty yet healthy start.

Servings & Timing

  • Servings: 6–8
  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 45–50 minutes

Ingredients List

Base Egg Mixture

  • 10 large eggs
  • 1 cup cottage cheese (full-fat or low-fat)
  • ½ cup shredded cheddar cheese (plus extra for topping)
  • ½ cup milk (any kind)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika (optional)
  • 1 tsp salt
  • ½ tsp black pepper

Vegetables & Add-Ins (Customizable)

  • 1 cup baby spinach (fresh or frozen, chopped)
  • ½ cup bell peppers, diced
  • ½ cup cooked mushrooms or zucchini (optional)
  • ¼ cup chopped green onions

Instructions

  1. Preheat Oven:
    • Set oven to 375°F (190°C). Grease a 9×13 baking dish.
  2. Mix Egg Base:
    • In a large bowl, whisk eggs, cottage cheese, milk, and spices until smooth.
  3. Add Veggies & Cheese:
    • Stir in spinach, peppers, mushrooms, green onions, and shredded cheddar.
  4. Assemble Bake:
    • Pour mixture into prepared baking dish. Sprinkle extra cheese on top.
  5. Bake:
    • Bake uncovered 35–40 minutes, until center is set and top is golden.
  6. Cool & Serve:
    • Let rest 5 minutes before slicing into squares.

Additional Notes

  • Cottage cheese melts into the eggs, creating a creamy, fluffy texture.
  • Don’t overbake — remove when just set in the center.
  • Works for breakfast, lunch, or even dinner.

Dietary Info

  • High-Protein
  • Low-Carb / Keto-Friendly
  • Gluten-Free
  • Vegetarian-Friendly (if no meat add-ins)

Brief Introduction

This recipe takes the idea of a classic egg bake and supercharges it with cottage cheese for extra protein and creaminess. Instead of a heavy breakfast loaded with carbs, this dish provides sustained energy and satisfaction, making it perfect for weight management, fitness goals, or just a wholesome family breakfast.

Step-by-Step Cooking Guide (Narrative Expansion)

Step 1: Build the Egg Base
Eggs + cottage cheese = protein power. The cottage cheese adds creaminess without overpowering flavor.

Step 2: Load in the Veggies
Bright peppers, earthy spinach, and mushrooms not only boost nutrition but also add texture and color.

Step 3: The Bake
Baking at 375°F ensures even cooking without drying out the eggs. The cheese topping browns beautifully.

Step 4: Cooling & Slicing
Resting prevents soggy slices. Cut into squares for easy serving and meal prep storage.

Ingredient Details & Substitutions

  • Eggs: Can substitute half with egg whites for lower fat.
  • Cottage Cheese: Use ricotta for a smoother texture.
  • Cheddar Cheese: Try mozzarella, Swiss, or pepper jack.
  • Vegetables: Swap with broccoli, kale, or roasted veggies.
  • Protein Add-ins: Cooked bacon, sausage, or shredded chicken.

Recipe Variations & Serving Suggestions

  1. Mexican Style – Add salsa, jalapeños, and pepper jack cheese.
  2. Mediterranean – Add feta, olives, and sun-dried tomatoes.
  3. Meat Lover’s – Add sausage or ham cubes.
  4. Low-Fat Version – Use egg whites and low-fat cottage cheese.
  5. Grab-and-Go Muffins – Bake in muffin tins (20 minutes).

Storage & Make-Ahead

  • Fridge: Store in airtight container up to 5 days.
  • Freezer: Wrap slices individually, freeze up to 2 months.
  • Reheat: Microwave 45 seconds, or oven at 350°F for 8 minutes.

FAQs

Q1: Can I prep this the night before?
Yes, assemble mixture, refrigerate overnight, bake fresh in the morning.

Q2: Does it taste like cottage cheese?
No — it melts into the eggs, making them creamy without the curds being noticeable.

Q3: Can I add more protein?
Yes — stir in shredded chicken, cooked ground turkey, or ham.

Q4: Can this be made dairy-free?
Yes — swap cottage cheese with dairy-free ricotta and use plant milk + vegan cheese.

Optional Personal Story

I made this dish the first time for a Sunday brunch with friends. No one believed it had cottage cheese in it — they thought it was a rich, cheesy quiche. Since then, it’s become my go-to recipe for meal prep because it’s easy, affordable, and keeps me full until lunch.

Call-to-Action

If you’re looking for a protein-packed, family-friendly breakfast, this High-Protein Cottage Cheese Egg Bake is your answer. Bake once, eat all week, and enjoy a healthy, filling start every morning.

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