High-Protein Cottage Cheese Egg Bake Recipe

If you’re looking for a breakfast (or anytime!) dish that’s packed with protein, flavorful, and easy to whip up, you’ll absolutely love this High-Protein Cottage Cheese Egg Bake Recipe. I first stumbled upon this gem when I needed a healthy meal prep idea, and now it’s a staple in my kitchen. It’s creamy, cheesy, and loaded with veggies, making it perfect for those busy mornings or even a cozy brunch. Keep reading, because you’re about to get your hands on one of the most satisfying egg bakes you’ll ever make!

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Ingredients You’ll Need

All the ingredients in this High-Protein Cottage Cheese Egg Bake Recipe work together to create a savory, satisfying dish. Be sure to use fresh veggies and full-fat cottage cheese for the creamiest texture and maximum flavor.

• Large eggs: Look for farm-fresh or organic eggs if possible, they add a richer flavor.
• Full-fat cottage cheese: I learned that full-fat gives the best creaminess—skip the low-fat here!
• Red bell pepper: Diced small so it cooks evenly and adds just the right touch of sweetness.
• Yellow onion: Adds depth of flavor and a lovely aroma as it bakes.
• Chopped spinach: Fresh spinach works best; it wilts but keeps the bake moist.
• Gruyere or gouda cheese: I personally love gouda for its meltiness and subtle smoky notes.
• Cheddar cheese: Sharp cheddar gives a nice tangy contrast that pairs beautifully with the creamy base.
• Garlic powder: Just enough to add a warm, savory kick without overpowering.
• Italian seasoning: A mix of herbs to round out the flavors and make the bake feel cozy.
• Kosher salt & black pepper: Essential seasonings that bring everything together.

Variations

I love making this egg bake my own by switching up veggies or cheeses depending on what I have in the fridge—and you should too! It’s such a flexible recipe that easily adapts to different tastes and dietary needs.

• Swap the veggies: I’ve used mushrooms, zucchini, and even kale with great results—just adjust the quantities for moisture content.
• Dairy-free version: Try a plant-based “cottage cheese” substitute and skip the shredded cheese, adding nutritional yeast for cheesiness.
• Spice it up: Add a pinch of smoked paprika or red pepper flakes to give the bake a little heat.
• Herb variations: Fresh basil or chives on top after baking add a wonderful fresh flavor twist.

How to Make High-Protein Cottage Cheese Egg Bake Recipe

Step 1: Prep your veggies and pan

Start by preheating your oven to 375°F. Spray a 9×13-inch baking dish generously with cooking spray—this step is a little trick I discovered that makes cleanup so much easier! Then, chop your red bell pepper, onion, and spinach into bite-size pieces. Spread these veggies evenly on the bottom of your baking pan to create a colorful, flavorful base for the eggs.

Step 2: Whisk the eggs and cottage cheese mixture

Crack your eggs into a large bowl and whisk them until the yolks and whites are fully combined—this ensures a nice, fluffy texture. Add in the full-fat cottage cheese, garlic powder, Italian seasoning, salt, pepper, and ¼ cup of the shredded gouda (or gruyere). Mix everything together until well combined. You’ll notice the cottage cheese adds a creamy texture that’s just heavenly once baked.

Step 3: Assemble and bake

Pour the egg and cottage cheese mixture evenly over the bed of veggies in your baking dish, making sure everything is spread out nicely. Top with the remaining shredded cheddar cheese—which will create that golden, melty crust everyone’s going to rave about. Pop it in the middle rack of the oven and bake for about 50-55 minutes, or until the center is mostly set (a knife inserted should come out mostly clean).

Step 4: Cool and serve

This might feel counterintuitive, but letting your egg bake cool for at least 15 minutes before slicing really helps it set properly. When I skipped this once, the bake was too soft and messy to cut easily. After that cooling time, slice into squares and serve—it’s perfect right out of the dish or warmed up later!

How to Serve High-Protein Cottage Cheese Egg Bake Recipe

Garnishes

I usually top mine with a little fresh chopped chives or parsley—they brighten up the flavors and add a nice pop of color. Sometimes I’ll add a dollop of sour cream or a spoonful of salsa for extra zing, especially when serving it for brunch with friends.

Side Dishes

This egg bake pairs wonderfully with fresh fruit on the side or a crisp green salad for a light lunch. For brunch, I love serving it alongside whole grain toast or roasted potatoes to make the meal even heartier.

Creative Ways to Present

For special occasions, I’ve baked this in individual ramekins for cute personal servings, which guests love. Another fun idea is to add layers of sautéed mushrooms and sun-dried tomatoes inside the bake for a Mediterranean twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually keep well for up to 4 days. Just be sure to let the bake cool completely before refrigerating to avoid condensation and sogginess.

Freezing

This egg bake freezes surprisingly well! I slice portions before freezing, then wrap them tightly in plastic wrap and foil. When I’m ready, I pop a slice straight from the freezer into the oven or microwave for a quick protein-packed meal.

Reheating

To reheat, I prefer the oven at 325°F wrapped loosely in foil to keep moisture in, heating until warmed through (about 15-20 minutes). Microwaving works too, just add a few seconds at a time to avoid drying it out.

FAQs

Final Thoughts

This High-Protein Cottage Cheese Egg Bake Recipe is one of those meals that feels like a comforting hug but also fuels you with goodness. I love that it’s easy to customize, makes great leftovers, and most importantly, that my family goes crazy for it! Whether you’re making it for a weekday breakfast or a laid-back weekend brunch, I truly hope you enjoy it as much as I do. Give it a try—you might just find your new favorite go-to dish.

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