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A slice of egg and cottage bake on a spatula.
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5 from 1 vote

Cottage Cheese and Egg Bake Recipe

In need of a quick and easy-to-make high-protein breakfast idea? You have found it! This Egg Bake is made with cottage cheese, spinach, and some seasoning, is a great meal prep breakfast recipe. Make it over the weekend and enjoy throughout the week.
Prep Time10 minutes
Cook Time40 minutes
Cooling time10 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

  • 1 tbsp unsalted butter or olive oil plus more for greasing the pan
  • 8 ounces cremini mushrooms 226 gr. (Rinsed and sliced)
  • ½ teaspoon kosher salt
  • 12 large eggs
  • 1 ½ cups cottage cheese (360 gr) whole milk 4%
  • 1 cup cheddar cheese shredded (100 gr) packed
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 2 cups baby spinach leaves chopped (52 gr)
  • Cooking spray or butter for greasing the casserole dish

Instructions

  • Preheat the oven to 375 °F (191°C). Lightly grease a 9X11 (or 9 X13 casserole dish). Set it aside.
  • Heat butter in a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set it aside to cool.
    A collage of images showing cooked mushrooms and eggs being beaten.
  • In a large bowl, whisk eggs until well beaten.
  • Mix in the cottage cheese, cheddar cheese, garlic powder, paprika, and black pepper.
    Photos showing egg and cottage cheese mixed with spinach and spices.
  • Fold in the now-cooled mushrooms and baby spinach.
  • Pour the mixture into the prepared casserole dish.
    Photos showing the egg cottage cheese bake before and after it is baked.
  • Bake for 35-40 minutes or until the middle of the egg bake is set (no longer jiggly).
  • Let it cool for 10 minutes. Slice and serve.

Video

Notes

  • Yields: This recipe makes 6 servings of egg bake. The nutritional values below are per serving.
  • Cottage cheese: I tested this recipe both with small curd and large curd cottage cheese, and they both worked well. I prefer 4% for the most creamy (and let's face it, most delicious) results, but you can use 2% as well.
  • Storage: Bring it to room temperature and store it in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 283kcal | Carbohydrates: 5g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 360mg | Sodium: 618mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1816IU | Vitamin C: 3mg | Calcium: 244mg | Iron: 2mg

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