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Cottage Cheese Egg Bake

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Eggs, spinach, and cottage cheese make this satisfying bake that's perfect for breakfast or a snack. You'll get 20 grams of protein in each piece, and you can eat it hot or straight from the fridge later.

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Updated on Thu, 12 Jun 2025 17:27:42 GMT
A slice of golden-baked spinach and cheese casserole sitting on a white plate, fork next to it, with a small bowl in the background. Pin it
A slice of golden-baked spinach and cheese casserole sitting on a white plate, fork next to it, with a small bowl in the background. | cookingkitchn.com

One morning I whipped up this Cottage Cheese Egg Bake because I wanted a protein boost without standing at the stove. Now it's my favorite breakfast casserole. When you bake it, the cottage cheese melts into the eggs making everything super fluffy and loaded with protein. With a handful of spinach mixed in, you're squeezing in greens with breakfast too. My family gets excited for this on weekend mornings and I love that I just toss it in the oven and don't have to think about it.

Dreamy Breakfast Option

Honestly, making this is such a breeze. A few things from the fridge and poof, breakfast is done for days. The cottage cheese gives everything a lush creamy taste while Parmesan pops in with a salty kick. I throw it together on Sunday and we’re set for the week. It makes those crazy mornings so much easier because we’ll all actually sit down and eat something filling that tastes amazing.

Stuff You'll Want

  • Cooking spray: Trust me, you don’t want anything stuck to your dish.
  • Baby spinach: Roughly chop it. Spinach is the easy way for a veggie hit.
  • Large eggs: Grab a dozen, they're the main deal here.
  • Milk: I go for whole but almond milk totally works.
  • Parmesan: Freshly grated if you can – for the best flavor.
  • Cottage cheese: Full-fat gives crazy creaminess but use your go-to.
  • Pepper and salt: Be generous, flavor matters.
A slice of fluffy spinach and cheese casserole being scooped out of a rectangular pan, with golden edges and green flecks throughout. Pin it
A slice of fluffy spinach and cheese casserole being scooped out of a rectangular pan, with golden edges and green flecks throughout. | cookingkitchn.com

Ready To Make It

Start here:
Set your oven to 375°F and spray your baking dish so nothing sticks.
Stir things together:
In a mega bowl, whisk up the eggs, most of the Parmesan, milk, cottage cheese and your seasoning. Go wild with salt and pepper.
Veggie time:
Stir the chopped spinach into the mix so it spreads around nicely.
Pour it in:
Lay it all out in your dish, then sprinkle the rest of that Parm on top.
Let it bake:
Bake for about 35 minutes 'til a toothpick pushed in the middle comes out clean. It’s tough, but let it cool for twenty before you cut in.
Squares of baked spinach and cheese casserole fill a baking dish, with a fork nearby, showing off the golden top. Pin it
Squares of baked spinach and cheese casserole fill a baking dish, with a fork nearby, showing off the golden top. | cookingkitchn.com

Chef's Best Tips

Honestly, full-fat cottage cheese is where it’s at for awesome texture. If you wash spinach, dry it really well or your bake gets soggy. Want to prep ahead? Just mix everything, cover it, and chill it overnight. Let it warm up on the counter before popping in the oven. I always use a meat thermometer and look for 160°F right in the center.

Top Ways To Enjoy

There are so many sides that go great with this. Sometimes I toss together a simple salad or roast up some potatoes. My husband always grabs hot sauce. I put salsa on mine. Try it out with slices of avocado or fresh fruit if that's your thing. At brunch, I put out toast so everyone can pile up their own plate how they like.

Stay Tasty Longer

This keeps nicely in the fridge for up to five days, which makes it awesome for meal prep. I’ll often cut up squares and freeze them tight – they hold up for three months. When I want one, I let it thaw overnight and heat it up in the morning. The microwave is quick but the toaster oven crisps the edges and it’s my favorite way to warm them.

Switch Things Up

It’s fun to change it now and then. I’ve swapped in kale, or thrown in some sautéed bell peppers or mushrooms. Got leftover sausage or bacon? Just toss it in. My friend goes for a Mediterranean twist with feta, olives, sun-dried tomatoes. Fresh herbs like dill or basil totally take things up a notch too.

A casserole loaded with cheese and spinach is cut inside the pan, showing its creamy soft layers. Pin it
A casserole loaded with cheese and spinach is cut inside the pan, showing its creamy soft layers. | cookingkitchn.com

Make It Yours

Hard to mess this one up so get creative. If you want it lighter, swap some eggs for egg whites. Try out all kinds of cheese – my kids are obsessed when I add cheddar. I’ll sprinkle on a bit of smoked paprika or Italian blend for a new spin on flavor. And honestly, the fun part of cooking is always turning it into something you love.

Frequently Asked Questions

→ Can I make this ahead of time?

Yep, just put it together, pop it in the fridge (with a cover) for up to two days, and bake when you’re ready. You’ll wanna bake it a bit longer if it’s cold when it goes in the oven.

→ How long do leftovers last?

Leftovers are good in the fridge for up to five days, or stash them in the freezer for three months. Warm them up in the microwave or oven when you wanna eat.

→ Can I use egg whites only?

Totally, just swap the 12 whole eggs for 3 cups of egg whites.

→ What type of cottage cheese works best?

Full-fat, around 4%, tastes and feels the best. But you can totally use low-fat if you want—it’ll work too.

→ Can I add other vegetables?

Definitely! Mix in chopped veggies like peppers or mushrooms. Just cut them really small and avoid ones that let out a lot of water.

Conclusion

This easy egg and cottage cheese bake is a tasty breakfast you can prepare in advance. Whole eggs, spinach, and cottage cheese bring serious protein, making it a filling and handy option for busy mornings.

Cottage Cheese Egg Bake

Eggs, cottage cheese, and spinach come together for a hearty, protein-filled dish that’s awesome for making ahead. Naturally gluten-free and works great in meal plans.

Prep Time
7 Minutes
Cook Time
35 Minutes
Total Time
42 Minutes
By: Sophia

Category: Brunch Favorites

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 slices)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 18 oz creamy cottage cheese (4%).
02 12 large-sized eggs.
03 1 cup full-fat milk.
04 1/2 cup shredded Parmesan cheese, split into two parts.
05 1/4 tsp sea salt.
06 1/4 tsp ground black pepper.
07 3 cups finely chopped spinach leaves.
08 Nonstick cooking spray.

Instructions

Step 01

Set your oven to 375°F. Coat a 9x13 dish lightly with nonstick spray.

Step 02

Crack eggs into a big bowl and whisk them up. Mix in the cottage cheese, milk, most of the Parmesan, salt, and pepper until smooth.

Step 03

Toss in the chopped spinach and combine everything well.

Step 04

Pour the mixture into your dish, sprinkle on the rest of the Parmesan, and bake uncovered for 35 minutes. It should set nicely.

Step 05

Cool for 20 minutes, slice it into 8 pieces, and serve chilled or warm.

Notes

  1. You can prep it and keep it in the fridge for up to 2 days before baking.
  2. It stays good in the freezer for 3 months.
  3. If you'd like, replace the whole eggs with 3 cups of egg whites.

Tools You'll Need

  • Large mixing bowl.
  • 13x9-inch baking pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 216
  • Total Fat: 13 g
  • Total Carbohydrate: 5 g
  • Protein: 20 g