Spinach Cottage Cheese Egg Bake: Irresistible Breakfast Recipe

Name: SPINACH COTTAGE CHEESE EGG BAKE
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup full-fat cottage cheese; 1 1/2 cups fresh spinach (or 3/4 cup frozen thawed and drained); 1/4 cup chopped scallions or onions (optional); Salt and pepper to taste; Olive oil or butter for greasing pan; Optional: chopped herbs; mushrooms; red pepper flakes

Jump to Recipe·Print Recipe

You know that cozy Sunday morning feeling when the house smells like something delicious baking, and you’re still in pajamas? That’s exactly the vibe this Spinach Cottage Cheese Egg Bake delivers. It has been trending for good reason! This high protein egg casserole takes just 10 minutes to prep and serves a full house with ease.

Contents show

Think of it as the perfect marriage between a frittata and everyone’s favorite breakfast casserole with cottage cheese. We’re talking fluffy eggs, creamy cottage cheese, and vibrant spinach baked into golden perfection. It’s a one-pan hero using ingredients likely already hiding in your fridge. Full instructions and details just ahead.

I’ve refined this recipe over several months after being inspired by my neighbor’s grandmother. Her secret? A small splash of cream and letting the mixture rest before baking. Trust me it makes all the difference. Your kitchen will smell like pure Sunday morning magic.

Why You’ll Fall in Love With This Recipe

This spinach cottage cheese egg bake brings back memories of relaxing weekend mornings at my grandmother Julia’s kitchen table, where a warm breakfast always came with a hug. The cottage cheese adds a creamy, almost soufflé-like texture while delivering an impressive 12 grams of protein per serving!

What I love most is how versatile and forgiving this dish is. Use fresh or frozen spinach, whatever herbs you’ve got, and it’s practically impossible to mess up. It also tastes even better the next day, making it a dream come true for meal prep or hosting guests without the chaos.

Why It Works	The Magic Behind It
High Protein Power	Eggs + cottage cheese = 12g protein per serving
Naturally Gluten-Free	No need for flour or bread
Meal Prep Friendly	Delicious hot or cold, reheats beautifully
Budget-Friendly	Uses common, affordable ingredients

Let’s Talk Ingredients and Tools

Ingredients for Spinach Cottage Cheese Egg Bake including cottage cheese, eggs, fresh spinach, and scallions in a golden baked casserole

The brilliance of this high protein egg casserole comes from its unfussy ingredient list. You’ll just need eggs, cottage cheese, and spinachyour breakfast power trio. I keep these stocked at all timesthey’re reliable staples in our home.

As for tools, grab a medium mixing bowl, a whisk, and an 8×8-inch baking dish. I adore using my grandmother’s old ceramic dishit heats evenly and adds a nostalgic feel.

Fresh vs. Frozen Spinach: Both work, but ensure frozen spinach is fully defrosted and squeezed dry
Cottage Cheese Choice: Full-fat gives you the richest texture, but low-fat versions also yield great results
Optional Add-Ins: Thinly sliced scallions add depth, and fresh herbs like dill or parsley add brightness

How This Magic Happens Step-by-Step

Preparing this bake couldn’t be simplerwhisk the wet ingredients, fold in the extras, pour, and bake. The key to getting that ultra-smooth texture is to make sure the cottage cheese is fully blended with the eggs.

A tip from my mom Eleanor: let the mixture rest for 1-2 minutes after whisking. This lets bubbles settleresulting in a creamier, more cohesive texture once baked.

Step	Time	Key Point
Prep & Preheat	5 minutes	Preheat oven to 375°F and grease baking dish thoroughly
Mix Ingredients	5 minutes	Beat eggs gently, then whisk in cottage cheese and spinach until evenly blended
Bake	30–35 minutes	Bake until center is set and top is golden; test with a toothpick if unsure
Cool & Slice	10 minutes	Allow to cool slightly for clean slicing and easier serving

When Things Go a Little Sideways

Even a trusty recipe like this eggs cottage cheese breakfast can have its moments. If you’re finding it too watery, it’s likely from the spinachdrain it fully! Use a clean kitchen towel and squeeze it dry to prevent excess moisture in your bake.

If the top starts browning a bit too soon, just cover loosely with foil. A slightly jiggly center is finegive it a few more minutes and let it firm as it cools. Here’s a quick troubleshoot list:

Too Watery: Thoroughly drain thawed spinach; pat fresh dry with paper towels
Tough Texture: Avoid overbeating eggswhisk gently until mixed
Uneven Cooking: Use a level baking dish and center it in the oven

Easy Swaps That Actually Work

This recipe encourages customization. Replace spinach with kale or Swiss chard, toss in sautéed mushrooms for a deeper flavor, or sprinkle with red pepper flakes for subtle heat. You can also adapt it into a stovetop frittata for a quicker cook time.

Original	Swap Option	Notes
Fresh Spinach	Frozen kale, arugula, or chard	Be sure to drain well to avoid sogginess
Scallions	Yellow onions, chives, or leeks	Sauté first for mellow sweetness
Full-fat cottage cheese	Ricotta or Greek yogurt	Ricotta is creamier, yogurt adds tanginess and protein
Salt & Pepper	Garlic powder, Italian herbs, or smoked paprika	Start with 1/4 tsp and adjust to taste

Serving and Storing Like a Pro

This dish slices beautifully and holds together wellideal for serving at brunch or for weekday breakfasts on the go. I love pairing it with fresh fruit and crispy potatoes for contrast and completeness.

Properly stored, this breakfast casserole with cottage cheese stays fresh for up to five days in the fridge. I prefer reheating in a toaster oven or skillet for best texture. Individual portions can be microwaved quickly for busy mornings.

Storage Method	Duration	Best Reheating
Refrigerator	5 days	Toaster oven or nonstick skillet
Freezer	Up to 3 months	Thaw in fridge overnight, then reheat in oven
Individual portions	Up to 5 days chilled	Microwave 30–60 seconds, covered

Expert Insight: The Benefits of a Spinach Cottage Cheese Egg Bake

Cottage cheese adds creaminess and an impressive dose of protein without loading on fat, which is part of why this dish is so satisfying yet light. Combined with spinach, which is iron- and fiber-rich, it provides an energizing and well-balanced breakfast or brunch loaded with essential nutrients and flavor.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

The Long Road to the Perfect Spinach Cottage Cheese Egg Bake

This Spinach Cottage Cheese Egg Bake took a few trials to perfect. Early versions were either rubbery or weepytoo much moisture or overbaking can do that. But after adjusting the ratios, draining spinach properly, and keeping the bake time just right, this recipe now delivers every time. It tastes like love baked into every bite.

FAQs ( Spinach Cottage Cheese Egg Bake – High-Protein, Low-Carb Breakfast )

How much protein does this Spinach Cottage Cheese Egg Bake contain?

This high protein egg casserole packs approximately 20-25 grams of protein per serving, depending on portion size. The combination of cottage cheese and eggs creates a powerhouse of complete proteins, making it perfect for muscle building and keeping you full throughout the morning. It’s one of the most protein-dense breakfast options you can make at home!

Can I use egg whites instead of whole eggs?

Absolutely! You can substitute whole eggs with egg whites and cottage cheese for an even leaner version. Use about 2 egg whites for every whole egg called for in the recipe. This swap reduces calories and fat while maintaining the high protein content that makes this breakfast casserole with cottage cheese so satisfying.

How long can I store leftover spinach egg casserole?

Your leftover spinach egg casserole will stay fresh in the refrigerator for up to 4-5 days when stored in an airtight container. You can also freeze individual portions for up to 3 months – just thaw overnight in the fridge before reheating. This makes it perfect for meal prep and busy mornings!

Can I make this recipe as a cottage cheese frittata instead?

Yes, you can easily transform this into a cottage cheese frittata by using a cast iron skillet or oven-safe pan. Start cooking on the stovetop for 3-4 minutes, then transfer to the oven to finish. The cooking time will be slightly shorter than the traditional baked casserole method, usually around 15-20 minutes at 375F.

What other vegetables work well in this eggs cottage cheese breakfast?

This versatile eggs cottage cheese breakfast recipe works beautifully with bell peppers, mushrooms, diced tomatoes, broccoli, or zucchini. Just make sure to saute watery vegetables like mushrooms or zucchini first to remove excess moisture. You can also add herbs like chives, dill, or basil for extra flavor without adding carbs.

Spinach Cottage Cheese Egg Bake in a golden brown crust, perfect for brunch or make-ahead breakfast

Your New Go-To Weekend Breakfast

This Spinach Cottage Cheese Egg Bake checks every box for weekend bliss: minimal cleanup, rich flavors, nourishing ingredients, and that unmistakable comfort-food satisfaction. Thanks to the blend of creamy cottage cheese and eggs, it stays moist while delivering plenty of proteinand it somehow tastes even better the next day.

Try jazzing it up with your favorite tweaks: mushrooms for umami depth, kale for a hardy green, or a few sun-dried tomatoes for brightness. Store leftovers in the fridge and enjoy them throughout the week. And don’t forget my go-to tip from Grandma Julia: let the mixture rest before it bakes for that dreamy, even texture that sets this high protein egg casserole apart.

I’d absolutely love to hear how this recipe makes its way into your mornings. Was there a version of an eggs cottage cheese breakfast in your family’s history? Share photos, stories, and your own creative twistsbecause the best recipes are the ones that keep evolving from kitchen to kitchen.