Whether you’re prepping breakfasts for the week or feeding a crowd, this high-protein egg bake with cottage cheese is a filling, versatile choice. Use leftover meats or vegetables to customize this protein-packed breakfast to your taste.
High Protein Egg Bake with Cottage Cheese
Protein helps you feel full and satisfied between meals, and this recipe delivers. Each square of the baked cottage cheese egg casserole provides approximately 16 grams of protein and about 212 mg of calcium, all for roughly 228 calories. It’s a great way to start the day and will keep you satisfied until lunchtime.
Baked Cottage Cheese Eggs
This egg bake is ideal for meal prep. Make a pan on the weekend, portion it into servings, and refrigerate a couple of days’ worth. For longer storage, wrap individual pieces tightly and freeze in zipper-top bags. Thaw overnight in the refrigerator before reheating.
Cottage Cheese Egg Bake
To reheat refrigerated portions, wrap loosely in foil and warm in a preheated air fryer or oven at 350ºF for 8–10 minutes, or until heated through. For a quicker option, place an unwrapped piece on a microwave-safe plate, cover with a paper towel, and microwave 2–3 minutes depending on your microwave’s power.
Egg Bake with Cottage Cheese
Two family favorites are a spinach, cheese, and bacon version and a taco-style version. Both are simple, budget-friendly (despite rising egg prices), and much cheaper than buying breakfast out every morning. For the spinach variation below, use baby spinach, cottage cheese, grated cheese, cooked crispy bacon, and seasonings. For the taco version, replace the spinach with leftover taco meat.
For the spinach version shared here, you’ll need six ounces of baby spinach, cottage cheese, grated Monterey Jack, crisp cooked bacon, and a mix of herbs and seasonings. It’s quick to assemble and bakes into a tender, sliceable breakfast casserole.
High Protein Egg Bake with Cottage Cheese
Rebecca Lindamood
Equipment
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1 9×13 pan
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1 blender or food processor
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Measuring cups and spoons
Ingredients
- nonstick cooking spray
- 1 1/2 cups cottage cheese
- 1 dozen eggs
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground mustard powder optional but tasty
- 6 ounces baby spinach
- 8 green onions roots trimmed and thinly sliced
- 8 slices bacon cooked crispy and chopped or 1/2 cup bacon crumbles or crisped prosciutto
- 8 ounces Monterey Jack cheese grated
Instructions
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Preheat the oven to 350ºF. Spray a 9×13-inch pan with nonstick cooking spray and set it aside.
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Spread the spinach and sliced green onions evenly across the bottom of the pan. Sprinkle the cooked bacon crumbles over the greens, then top with the grated cheese.
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In a blender or food processor, combine the cottage cheese, eggs, granulated garlic, granulated onion, Italian seasonings, kosher salt, black pepper, and mustard powder. Blend starting on low, then increase to medium until the mixture is smooth and uniform in color, about 30 seconds. Pour this mixture over the cheese and spinach in the pan.
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Bake for 60 to 70 minutes, until the eggs are set but still slightly jiggly in the center and reach 160ºF. Let cool slightly before slicing into squares.
Nutrition
Carbohydrates: 3g
Protein: 16g
Fat: 17g
Saturated Fat: 7g
Cholesterol: 195mg
Sodium: 562mg
Calcium: 212mg
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use if you need precise values.
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