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By Dani Spies
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This Healthy Cottage Cheese Egg Bake is layered with spinach, mushrooms, onions, and feta cheese! It’s an easy-make-ahead meal similar to a breakfast casserole. Thanks to the addition of creamy cottage cheese, each serving packs in over 20 grams of protein. It’s perfect for meal prep, brunch, or a light lunch.
Level up your breakfast game with this delicious cottage cheese egg bake! Loaded with vegetables, protein, fiber, and healthy fat – this meal promises to fuel and satisfy your body with each bite.
While eggs are a dependable source of high-quality protein, cottage cheese is the real star of this recipe. Just a half-cup serving of cottage cheese provides 14 grams of protein – this is why I love using cottage cheese to create easy, healthy breakfast recipes like my protein pancakes, egg muffins, scrambled eggs, breakfast toast, and a cottage cheese fruit bowl!
Not only does it offer an additional boost of protein, but it also adds the most deliciously creamy, fluffy texture – so good! I may need to add cottage cheese to my Broccoli and Cheddar Egg Bake next!
First things first, ingredient list!
This cottage cheese egg bake recipe uses just a handful of fresh, healthy, delicious ingredients. The best part is that everything is easy to find. Heck, you may already have these ingredients in your fridge.
- Olive oil: Just a tiny bit to saute the veggies. Avocado oil, coconut oil and/or butter could also work.
- Onion: Adds depth of flavor and makes the egg bake taste deliciously savory.
- Mushrooms: Sautéed mushrooms give this casserole extra texture and heartiness while adding flavor. I use cremini mushrooms, but white mushrooms work as well.
- Baby spinach: Increases the nutrient density while adding some fresh, bright color.
- Eggs: The base of this breakfast bake is 12 eggs to make six servings.
- Cottage cheese: The star of the show! It is rich in protein and has the best creamy texture.
- Seasonings: I’m keeping things simple by seasoning with salt, pepper, garlic powder, and onion powder. Basic but very delicious!
- Feta cheese: Creamy, salty, tangy, yum!
Here’s how you make this delightful egg bake:
NOTE! You’ll notice this is a very simple recipe. Follow the step-by-step photos below (or scroll down to watch the video or to print the recipe.
Helpful tips to keep in mind:
- Cottage cheese varieties: I like to use low-fat cottage cheese, but fat-free and full-fat would also work. My favorite brand is Good Culture. It has the best taste and consistency.
- For a creamy texture: If you prefer a creamier texture, you can blend the eggs and the cottage cheese in a blender. Personally, I love the texture of the cottage cheese curds but if that’s not your thing, blend!
- Allow to sit: It’s important to give the casserole a resting time of 15-25 minutes before cutting and serving. This allows it to set nicely, so it won’t fall apart when serving.
- Even more protein: The combination of eggs and cottage cheese delivers over 20 grams of protein per serving. Butt because I aim for 30 grams of protein at breakfast, I often serve this egg bake with turkey bacon orchicken sausage to start my day!
Make it your own!
Recipes like this create a great blueprint because they are super versatile and easy to adapt or customize. Feel free to get creative and switch up the ingredients to use what you have on hand. Here are some fun ideas:
- Protein:Bump up the protein even more by sprinkling in some pre-cooked meats like turkey sausage, diced ham, or crumbled bacon.
- Vegetables:Change up the veggies! Sautéed red bell peppers, baby potatoes, asparagus and/or broccoli would all be delicious. Just make sure they are chopped up well and cooked before adding them to the mix.
- Cheese:Feel free to use a dairy-free cheese or swap in a different type of cheese. Shredded mozzarella, cheddar cheese or provolone would all be delicious.
Storing and freezing the leftovers
I love to meal-prep this cottage cheese egg bake on Sunday, so I have it ready to go for a busy week!
- In the refrigerator:Place any leftovers in an airtight container for about five days.
- To reheat: Heat individual servings in the microwave for 30-second intervals until warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes until warmed through (the larger the serving, the longer the cooking time).
- Freezing:Place leftovers in an airtight freezer-safe storage container or a freezer-safe ziplock bag in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More healthy, high-protein breakfast recipes
- Healthy Vegetable Frittata
- French Toast
- Spinach Frittata
- Green Breakfast Smoothie
CHECK OUT MY VIDEO ON HOW TO MAKE THIS COTTAGE CHEESE & EGG BAKE:
Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me onYouTube,Instagram, andFacebookfor more healthy food inspiration.Cheers!
Print Recipe
5 from 12 votes
Healthy Cottage Cheese & Spinach Egg Bake
Look no further because this creamy, fluffy, Healthy Cottage Cheese Egg Bake is seriously the best! Layered with spinach, mushrooms, and feta cheese – this high-protein egg casserole is the perfect make-ahead breakfast recipe and is also delicious for brunch or a light lunch!
Course: BREAKFAST
Cuisine: American
Diet: Gluten Free, Vegetarian
Author: Dani Spies
Ingredients
- 1 teaspoon olive oil
- 1 small onion, chopped (about 1 cup)
- 8 ounces cremini mushrooms, sliced
- 5 cups (150 grams) baby spinach, roughly chopped
- 12 eggs
- 1.5 cups low-fat cottage cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese, crumbled
Instructions
Preheat oven to 350° F. Lightly spray a 9" x 13" pan with nonstick cooking spray.
Heat olive oil in a large, non-stick saute. Add onions, mushrooms, and a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.
Toss in the spinach, turn off heat, and toss until combined and spinach is slightly wilted.
Spread the veggie mixture in the bottom of the prepared baking pan. Set aside.
In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and pepper together.*
Pour the egg mixture over the veggies. Use a fork to gently pull some of the veggies to the surface. Evenly sprinkle the crumbled feta cheese over the vegetables.
Bake 30 minutes or until the eggs are set through. Rest for 15-25 minutes before cutting and serving.
Notes
*If you prefer a creamier texture, you can blend the eggs and the cottage cheese together. Personally I love the little curds in tact – but both options work!
Nutrition
Serving: 1slice | Calories: 218kcal | Carbohydrates: 6g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 338mg | Sodium: 675mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2414IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 2mg
About Dani Spies
Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.
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Reader Interactions
Yum! I love this recipe.
Helene says
Very satisfyingReply
Eva says
Yum! When my sister made this for me, I couldn’t stop eating it. Even the next day, we ate the leftovers cold, and it was still delicious! Sort of like a crust-free, addictive quiche 🙂Reply
Luciana says
I made this casserole Sunday for meal prep. It is delicious and very satisfying.Reply
Dani Spies says
I’m so glad you enjoyed it! Thanks for letting me know.
Reply
Lisa says
This recipe sounds so yummy but the sodium is so high! Where does that come from? The feta maybe?
Reply
Sherry Poore says
Wow, this was really tasty. I wasn’t all that hungry, but ate 2 slices! I might just have to add cottage cheese to all my egg dishes. This is a keeper.Reply
Ann says
Oh my goodness, I love this recipe! I halved it and cooked it in a 9×9 casserole, and I’m simply loving it. The bonus is that now I have enough ingredients leftover to make a fresh batch once I gobble this one up!Reply
Brad says
Just made this for the first time. It was Awesome. It might be the best thing i’ve ever tasted. Thanks for the Recipe.Reply
Susan Jedynak says
Wow – so good! This is going into rotation for me. Creamy and deliciousReply
Sarah says
Surprisingly flavorful. I made this for lunches and ate it all week. So good and so easy!Reply
Sue Steiner says
Delicious! I love that you can prep ahead and portions can be reheated later! Thinking maybe I should have beat egg mixture longer since mine is not as fluffy looking as yours. But taste was still wonderful.
Thank you for all you do. So many of your recipes are my favorites.Reply
Connie says
I have tried many breakfast casseroles which were “okay”, none I have ever
cooked more than once. This recipe gets an A+++ in my opinion and will definitely
be on repeat in my house. Not only was it filling and delicious, but the ingredient
options are endless! I will definitely be searching the website for more new recipes
finds. This was my first, but won’t be my last.Reply
Wanda says
This is the best! I’ve made it and shared it several times. Husband loves it too.
Followed recipe first time, 2nd time added extra veggies (peppers, tomatoes, parsley) It’s filling so I cut it into 10 pieces (9×13 glass dish) rather than 6. I froze cut pieces for easy quick grab and it reheated beautifully.. Thanks for the healthy,delicious recipe.Reply
Michelle says
Officially addicted to this breakfast bake! It is absolutely delicious AND I love that you can easily tweak the ingredients (veggies) to change it up. A staple in our fridge and an easy meal prep recipe.Reply
