Naturally gluten-free, low carb, and high protein, this cottage cheese egg bake recipe is a delicious make-ahead breakfast for busy mornings. The cottage cheese creates a dish that is creamy, tender, and higher in protein than eggs alone. Combine and cook everything in one dish for simple breakfast meal prep.

Cottage Cheese Egg Bake

Nonstick cooking spray

eggs

garlic powder

salt

black pepper

¾ cup 2% or full-fat cottage cheese

Parmesan cheese

spinach

yellow onion

Preheat the oven to 375 degrees. Mist a 9&#215;9 inch dish with nonstick cooking spray. 

In a medium bowl, combine the eggs, garlic powder, salt, and pepper. Whisk until well combined. Stir in the cottage cheese, Parmesan cheese, spinach, and onion.

Pour the egg mixture into the prepared dish.

Bake until the center is set, 30-35 minutes.

Store leftovers, covered, in the refrigerator for up to 3 days. Reheat servings in a skillet or microwave.

I am curious if I can use an immersion blender to get rid of the cottage cheese lumps before I add the veggies? My partner is not fond of the texture of cottage cheese. I love the idea and imagine it would be lovely with roasted red peppers and tyme also.

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This cottage cheese egg bake is one of those easy recipes I turn to when I need something quick, filling, and fuss-free for breakfast. The cottage cheese kind of melts into the eggs as they bake, creating a texture that is soft and fluffy with just the right amount of creaminess. I add Parmesan for a delicious flavor and a little salty bite, and the spinach gives it a pop of freshness that isn’t overpowering.

cottage cheese egg bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Stacie Hassing

Ingredients

Instructions

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