Raise your hand if you’ve ever stared into the fridge at 7 a.m., torn between “I should eat something nutritious” and “But I just want comfort food.” (Same.) This cottage cheese egg bake is the hug-in-a-dish solution. It’s fluffy, protein-packed, and sneaks in veggies so effortlessly, you’ll almost forget you’re being healthy. Plus, it reheats like a dream—hello, busy mornings!
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Why This Recipe Works
Let’s talk cottage cheese. You’re missing out if you’ve only eaten it straight from the tub. When baked into eggs? Magic. It melts into this creamy, almost soufflé-like texture while bumping up the protein to keep you full for hours. And the best part? You can tweak it endlessly based on what’s lurking in your fridge.
Ingredients of egg bake with cottage cheese and spinach
Grocery List (AKA Simple, Real Ingredients)
No obscure health-food-store finds here. Just:
- Olive oil – For sautéing. Butter works too if you’re feeling indulgent.
- Onion + mushrooms – The savory backbone. Creminis add earthiness, but whites work fine.
- Spinach – Wilts down to nothing, so don’t skimp! Frozen works in a pinch (just thaw and squeeze dry).
- Eggs + cottage cheese – The dynamic protein duo. Small-curd 4% milkfat gives the richest texture.
- Seasonings – Garlic powder, onion powder, salt, and pepper. Basic but brilliant.
- Feta – That salty tang that makes every bite interesting.
Step-by-Step (With Chef’s Notes)
- Sauté the veggies: Cook onions and mushrooms with a pinch of salt until golden. Pro tip: Let them sit undisturbed for a minute to caramelize. Adds flavor depth!
- Wilt the spinach: Off heat, stir in spinach until it collapses. No soggy greens here—just vibrant flecks throughout.
- Layer it up: Veggies go in a greased 9×13 dish. No fancy arranging; rustic is charming.
- Whisk the eggs: Beat eggs, cottage cheese, and seasonings until mostly smooth (a few curds are fine!). For silky texture? Blend it.
- Bake to perfection: 350°F for ~30 minutes. It’s done when the center jiggles slightly—it’ll set as it cools. Let it rest 15 minutes (patience rewards you with clean slices).
Pro Tweaks & Troubleshooting
- Texture issues? Overmixing = dense bake. Stir just until combined.
- Make-ahead: Assemble the night before; bake in the AM. Or freeze portions for instant breakfasts.
- Veggie swaps: Try roasted red peppers or zucchini. Just precook watery veggies to avoid sogginess.
Serving Ideas (Beyond Breakfast)
- Brunch MVP: Top with avocado and hot sauce. Serve with roasted potatoes.
- Light dinner: Pair with a crisp salad and crusty bread.
- On-the-go: Cut into squares and wrap in parchment—protein-packed “muffin” alternative.
Leftover Love
Stores beautifully!
- Fridge: Up to 5 days. Reheat with a damp paper towel to prevent drying.
- Freezer: Wrap slices individually. Thaw overnight, then warm at 300°F to revive the texture.
Craving More? Try These!
- Deliciously Easy Scrambled Eggs with Smoked Trout and Crème Fraîche
- Delicious Baked Scrambled Eggs for Breakfast: A Healthy and Easy Morning Recipe
- How to Make Simple and Easy French Toast for Breakfast
Final Thought
This isn’t just a recipe—it’s your new kitchen wingman. Flexible, forgiving, and forever delicious. (And if you sneak a slice cold from the fridge at midnight? We won’t judge.)
spinach cottage cheese egg bake
Ingredients
Ingredients
- 1 tbsp olive oil or butter/avocado oil
- 1 small onion diced
- 8 oz mushrooms cremini or white, sliced
- 4 cups fresh spinach or 1 cup thawed frozen spinach, squeezed dry
- 12 large eggs
- 1 cup cottage cheese preferably small-curd, 4% milkfat
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Sauté onions and mushrooms in olive oil over medium heat for 6–8 minutes until softened and golden.
- Add spinach and stir until wilted. Turn off heat.
- Spread the veggie mixture evenly into the baking dish.
- Whisk eggs, cottage cheese, garlic powder, onion powder, salt, and pepper in a large bowl until mostly smooth (small curds are fine).
- Pour the egg mixture over the veggies. Top with crumbled feta. Use a fork to gently stir and distribute ingredients evenly.
- Bake for 30 minutes or until the center is set but still slightly jiggly.
- Rest for 15 minutes before slicing. Enjoy warm, at room temp, or cold!
Notes
Substitutions & Add-Ins
- Veggies: Swap in bell peppers, broccoli, or zucchini (pre-cooked to remove excess moisture).
- Protein: Add pre-cooked sausage, ham, or bacon for an extra boost.
- Cheese: Sub with shredded mozzarella, cheddar, or dairy-free options.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual portions wrapped tightly for up to 3 months.
- Reheating: Microwave with a damp paper towel or bake at 300°F until warmed through.
Serving Suggestions
- Top with avocado and hot sauce
- Pair with a salad for a light lunch
- Slice and wrap for grab-and-go breakfasts
Recipe Notes
- Want a smoother texture? Blend the eggs and cottage cheese.
- Don’t overmix the eggs or the cake can turn dense.
- This dish is perfect for make-ahead: assemble the night before, bake in the morning.
Frequently Asked
What does adding cottage cheese to eggs do?
Adding cottage cheese to eggs boosts protein, creates a creamy texture, and keeps the bake fluffy. It’s an easy way to add moisture and richness without heavy cream.
Bonus Pro Tip: Blending the cottage cheese first makes it smoother, ideal for picky eaters who dislike curds
Is spinach and cottage cheese healthy?
Yes! Spinach and cottage cheese are a powerhouse combo packed with protein, calcium, iron, and vitamins (A, K, C). Low-calorie but filling, they support muscle health, bones, and immunity. A perfect healthy pair!
How to make baked cottage cheese eggs?
Whisk 6 eggs + 1 cup cottage cheese, pour over sautéed veggies (spinach, onions, mushrooms), top with feta, and bake at 350°F for 30 mins. High-protein, fluffy, and perfect for meal prep!
For a full recipe: See my Cozy Spinach Cottage Cheese Egg Bake above!
Which is healthier, yogurt or cottage cheese?
Both are healthy, but cottage cheese wins for protein (28g per cup vs. yogurt’s ~10g), while yogurt has more probiotics for gut health. Choose cottage cheese for muscle repair, or yogurt for digestion or enjoy both
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