Cottage Cheese Egg Bake: An Easy High-Protein Breakfast for Meal Prep
This Cottage Cheese Egg Bake is a creamy, high-protein breakfast casserole made with eggs, cottage cheese, Parmesan, fresh spinach, and onions. It’s naturally gluten-free, low carb, and perfect for meal prep or busy mornings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Nonstick cooking spray
8 large eggs
1/4 teaspoon garlic powder
1/4 teaspoon fine salt
1/4 teaspoon black pepper
3/4 cup 2% or full-fat cottage cheese
1/2 cup shredded Parmesan cheese
3 cups fresh spinach, roughly chopped
1/2 cup finely diced yellow onion or green onions
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with nonstick cooking spray.
2. In a large mixing bowl, whisk together the eggs, garlic powder, salt, and black pepper until well combined.
3. Stir in the cottage cheese, Parmesan cheese, chopped spinach, and diced onion until evenly mixed.
4. Pour the egg mixture into the prepared baking dish and spread it evenly.
5. Bake for 30 to 35 minutes, or until the center is fully set and the top is lightly golden.
6. Allow the egg bake to rest for 5 minutes before slicing.
7. Serve warm and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in the microwave or in a skillet over low heat.
Use full-fat cottage cheese for an extra creamy texture.
Frozen spinach can be substituted—thaw completely and squeeze out excess moisture before using.
Add cooked bacon, turkey sausage, mushrooms, or bell peppers for extra flavor and protein.
Freeze individual slices for up to 2 months for convenient meal prep.