Spinach Cottage Cheese Egg Bake is gluten free, low carb, and high protein, making it a genuinely useful make-ahead breakfast for busy mornings. The cottage cheese makes it creamy and tender and adds more protein than eggs alone. Everything mixes and bakes in one dish, so cleanup is easy too.
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Spinach Cottage Cheese Egg Bake Recipe
Sauteing the onion, bell pepper, and spinach first cooks off their extra moisture, so the bake does not turn watery once it comes out of the oven. Blending the eggs and cottage cheese together with an immersion blender gets rid of any curds, so the final texture is smooth and custardy rather than lumpy.
Cut into 4 pieces, it reheats well through the week, which makes it a good Sunday prep project for busy mornings.
Ingredients
- Eggs - eight, the base of the bake.
- Cottage cheese - blended right in with the eggs, this is where the extra protein and creamy texture come from.
- Cheddar cheese - stirred in with the vegetables for flavor and a little more structure.
- Spinach, onion, red bell pepper - sauteed first so they do not water down the bake.
- Garlic powder, salt, pepper - simple seasoning that lets the vegetables and cheese carry the flavor.
- Green onion - for garnish, a fresh finishing touch.
Julia's Tip
Let the sauteed vegetables cool for a few minutes before adding them to the egg mixture. Hot vegetables can start cooking the eggs prematurely once they touch, which makes the mixture harder to pour smoothly into the dish.
If you like this style of bake, my air fryer cottage cheese breakfast casserole is a similar idea built around potatoes instead.
How To Make Spinach Cottage Cheese Egg Bake - Step By Step Photos
- Preheat the oven to 375 degrees Fahrenheit. Lightly spray an 8x8 inch (or 9x9 inch) dish with nonstick spray.
- Heat the olive oil in a skillet, add the onion and bell pepper, and cook until softened, 3 to 5 minutes.
- Add the spinach and cook 1 more minute. Set aside and let it cool.
- Crack the eggs into a bowl and add the salt, pepper, garlic powder, and cottage cheese. Blend with an immersion blender.
- Add the vegetables and cheddar. Stir to combine.
- Pour the mixture into the prepared dish.
- Bake for 30 to 35 minutes, until the center is set.
- Let it cool for 5 minutes, then cut into 4 pieces.
- Serve with a salad or fruit, and garnish with green onion
For another savory way to use cottage cheese, my cottage cheese scrambled eggs are just as easy on a busy morning.
What To Serve With Spinach Cottage Cheese Egg Bake
- A simple green salad.
- Fresh fruit on the side.
- Toast for anyone who wants more carbs.
Tips
- Do not skip sauteing the vegetables. It cooks off their moisture and keeps the bake from turning watery.
- Let it rest 15 minutes for the cleanest slices. Five minutes works if you are short on time, but a longer rest firms it up more.
- Blend for the creamiest texture. You can skip it and mix by hand, but the immersion blender makes a real difference.
- Use a glass or ceramic dish. It helps the bake cook evenly and makes it easy to see when the edges are set. 9x9 or 8x8 works well.
Variations
- Swap the cheese. Parmesan or Monterey Jack both work in place of cheddar.
- Change the vegetables. Mushrooms, zucchini, or broccoli can stand in for or join the spinach.
- Add meat. Cooked bacon, sausage, or diced ham stirred in with the vegetables adds heft.
- Make it spicy. A pinch of red pepper flakes or a few dashes of hot sauce in the egg mixture.
Do I Have To Use An Immersion Blender?
No, you can whisk the eggs and cottage cheese together by hand instead. The texture will be a little less smooth, with small curds of cottage cheese throughout, but the bake still turns out well.
Can I Make This Ahead For Meal Prep?
Yes, this is a great one to make ahead. Bake it, let it cool fully, then slice into portions and store in the fridge. Reheat individual pieces in the microwave or a skillet for a quick breakfast through the week.
How To Store Spinach Cottage Cheese Egg Bake
- To Store. Keep leftovers covered in the fridge for up to 3 days.
- To Reheat. Warm in a skillet over low heat or in the microwave until heated through.
- To Freeze. Wrap individual pieces tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
More High Protein Breakfasts You'll Love
Before You Head Out
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Recipe Card
Spinach Cottage Cheese Egg Bake
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees Fahrenheit. Lightly spray an 8x8 inch (or 9x9 inch) dish with nonstick spray.oil cooking spray
- Heat the olive oil in a skillet, add the onion and bell pepper, and cook until softened, 3 to 5 minutes.2 teaspoons olive oil, ½ cup yellow onion, ½ cup red bell pepper
- Add the spinach and cook 1 more minute. Set aside and let it cool.3 cups fresh spinach
- Crack the eggs into a bowl and add the salt, pepper, garlic powder, and cottage cheese. Blend with an immersion blender.
- Add the vegetables and cheddar. Stir to combine.½ cup shredded cheddar
- Pour the mixture into the prepared dish.
- Bake for 30 to 35 minutes, until the center is set.
- Let it cool for 5 minutes, then cut into 4 pieces.
- Serve with a salad or fruit.lettuce
- Garnish with green onion.green onion
Nutrition
Notes
- Do not skip sauteing the vegetables: it cooks off some of their moisture and gives the dish a mild, pleasant flavor.
- Let it cool for 15 minutes if you can: the bake slices more easily and neatly than at 5 minutes, though 5 minutes works if you are in a hurry.
- You can skip the blender: mix it by hand and bake it as is, but blending makes the bake creamier.
- Storage: leftovers keep covered in the fridge for up to 3 days. Reheat in a skillet or the microwave.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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