Name: High‑Protein Cottage Cheese Egg Bake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 large eggs; 16 oz full-fat cottage cheese; 1 large red bell pepper, diced; ½ cup diced yellow onion; 4 cups chopped spinach; ¼ cup shredded Gruyère or Gouda cheese; ½ cup shredded cheddar cheese; ½ tsp garlic powder; ½ tsp Italian seasoning; ½ tsp kosher salt; ¼ tsp ground black pepper

Jump to Recipe·Leave a Review

Short Description

A protein-packed breakfast or brunch bake featuring eggs, creamy cottage cheese, and colorful veggies—all baked together and topped with melty cheese for a satisfying, nutrient-rich start to your day.

Why You’ll Love This Recipe

Rich in protein from both eggs and cottage cheese
Vegetable-packed for fiber, vitamins, and vibrant color
Make‑ahead convenience—prep the night before and bake in the morning
Well‑balanced flavors with creamy eggs and cheese melded with Italian seasoning and fresh vegetables
Versatile—slices well for meal prep or serving to a brunch crowd

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 large eggs
16 oz full‑fat cottage cheese
1 large red bell pepper, diced
½ cup diced yellow onion
4 cups chopped spinach
¼ cup shredded Gruyère or Gouda cheese
½ cup shredded cheddar cheese
½ tsp garlic powder
½ tsp Italian seasoning
½ tsp kosher salt
¼ tsp ground black pepper

Directions

Preheat your oven to 375 °F (190 °C). Spray a 9×13‑inch baking pan with cooking spray.
Spread the diced red pepper, onion, and chopped spinach evenly across the bottom of the pan.
In a large bowl, whisk the 12 eggs thoroughly, then stir in the cottage cheese, garlic powder, Italian seasoning, salt, pepper, and the ¼ cup shredded Gruyère or Gouda. Mix until well combined.
Pour the egg and cottage cheese mixture evenly over the layered veggies in the baking pan.
Sprinkle the remaining ½ cup shredded cheddar cheese on top of the egg mixture.
Bake on the middle rack for about 50–55 minutes, or until the center is set and edges are golden.
Once done, remove from the oven and allow to cool for at least 15 minutes before slicing and serving.

Servings And Timing

Servings: Makes about 8–10 slices (serves 8 as a protein-rich breakfast or brunch)
Prep Time: ~10 minutes (chopping veggies and whisking ingredients)
Cook Time: 50–55 minutes
Rest/Cool Time: ~15 minutes
Total Time: ~75 minutes

Variations

Cheese alternatives: Swap Gruyère/Gouda or cheddar for feta, mozzarella, or Swiss cheese.
Veggie swaps: Add diced zucchini, mushrooms, or cherry tomatoes in place of or alongside spinach.
Herb twist: Stir in fresh basil, parsley, or chopped chives for an aromatic finish.
Spicy kick: Add crushed red pepper flakes or finely diced jalapeños to the egg mixture.
Mini portions: Bake in a muffin tin for individualized servings—reduce baking time to 25–30 minutes.

Storage/Reheating

Store: Refrigerate cut slices in an airtight container for up to 4 days.
Freeze: Freeze individual portions wrapped in parchment or plastic wrap for up to 2 months.
Reheat: Warm in the oven at 350 °F for 10–15 minutes or microwave for 1–2 minutes until heated through.

FAQs

1. Can I Use Low‑Fat Cottage Cheese?

Yes—low‑fat works, though the bake may be slightly less rich in texture and flavor.

2. Do I Need Both Cheeses?

No—you can use either gruyère/Gouda or cheddar, but the blend adds depth and melty richness.

3. Can I Prepare This The Night Before?

Yes—assemble the veggies and egg mixture in the dish, refrigerate overnight, and bake in the morning (add a few extra minutes to baking time if chilled).

4. Can I Add Meat?

Yes—stir in cooked bacon, sausage, or diced ham before baking for extra protein and flavor.

5. How Do I Prevent Watery Slices?

Make sure to drain excess moisture from the veggies and let the bake rest after cooking to firm up.

6. Is This Gluten‑Free?

Yes—ingredients are naturally gluten‑free unless you add mix-ins that contain gluten.

7. Can I Double The Recipe?

Yes—double ingredients and bake in two pans, or use a larger baking dish, adjusting bake time slightly.

8. How Should I Slice This?

Cut into even squares or rectangles—8×10 slices is a good guide depending on portion size.

9. Can I Eat It Cold?

Yes—it’s delicious chilled, perfect for grab‑and‑go breakfasts or lunchboxes.

10. What Goes Well With This Dish?

Serve with fresh fruit, whole-grain toast, or a side salad to round out the meal.

Conclusion

This High‑Protein Cottage Cheese Egg Bake offers a nourishing, flavorful combination of eggs, cottage cheese, veggies, and melted cheese. Whether for meal prep, a weekend brunch, or a quick breakfast, it delivers protein, taste, and convenience in every slice—simple, wholesome, and satisfying.

Maggie