Name: Cottage Cheese Egg Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil, plus more for greasing; 1 onion, diced; 1 red bell pepper, cored and diced; 2 garlic cloves, minced; 2 cups spinach, roughly chopped; 12 eggs; 2 cups cottage cheese; 1/4 teaspoon salt; 1 pinch black pepper; 1/2 cup shredded cheddar cheese

Turn cottage cheese into a hearty, high-protein breakfast with this cottage cheese egg casserole recipe. You can enjoy it on its own for a gluten-free, low-carb breakfast or with a slice of toast and fruit for a more well-balanced meal.

Slice of cottage cheese egg casserole on a white plate with a fork on a wood cutting board on a white background.

Cottage cheese is certainly having a moment, but if you’re an OG cottage cheese lover like me, you know how versatile and delicious this humble ingredient can be. It’s soft, creamy, and slightly tangy, and works equally well in sweet and savory recipes.

While a bowl of cottage cheese is a good way to start the day, this easy cottage cheese egg bake recipe is another great way to use it. By blending cottage cheese with eggs, you can create a creamy cottage cheese and egg mixture that is baked into a smooth and fluffy casserole. Plus, it can be easily customized with your favorite seasonal vegetables, herbs, and spices to create a delicious breakfast.

Baking dish of cottage cheese egg bake with a cup of coffee in a green mug and a bowl of sliced green onions and a tea towel on the side on a white background.

Why You’ll Love It

Easy to Make – This blend, dump, and bake dish can be prepared in 10 minutes.
High in Protein – The combination of eggs and cottage cheese gives this egg bake 18 grams of protein per serving.
Keeps Well – This cottage cheese egg casserole keeps well in the fridge, making it a great meal prep idea for easy breakfasts.

Bowl of eggs, shredded cheese, cottage cheese, and spinach with garlic cloves, onion, and red bell pepper on a white background.

Ingredients + Substitutions

Eggs – To add some protein. The recipe calls for whole eggs, but you can use some egg whites if preferred. See the notes section of the recipe card for details.
Cottage Cheese – To boost the protein content. I used full-fat cottage cheese, but you can use low-fat cottage cheese if preferred.
Cheddar Cheese – To make it extra cheesy and add a bit more protein. The recipe calls for cheddar cheese, but you can use any shredded cheese you like. Mozzarella cheese would work particularly well.
Onion + Garlic – To flavor the egg bake. The recipe calls for a whole onion and garlic, but you can use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
Bell Pepper – To add some veggies and color. I used a red bell pepper, but any color will work.
Spinach – To add some greens and fiber. I used fresh, baby spinach, but you can use frozen spinach if preferred. See the notes section of the recipe card for details.
Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: This recipe cannot be made dairy-free.

Grid of four images with a pan of sautéed vegetables; a blender with eggs, cottage cheese, salt, and pepper; a blender with cottage cheese egg mixture; and a baking dish of cottage cheese egg mixture with sautéed vegetables.

Red’s Nutrition Tip

Not only are eggs and cottage cheese both great sources of protein, but they are also great sources of healthy fats. They both contain a balance of saturated and unsaturated fat (monounsaturated and polyunsaturated fat) and are rich sources of fat-soluble vitamins.

Serving Suggestions

This egg cottage cheese casserole is filled with protein and fat. To make it a more balanced meal, I’d recommend serving it with a source of complex carbohydrates and fiber. It can also be adapted to suit your personal calorie or macro needs, for example:

To add more protein, add some cooked breakfast sausage, such as pork, turkey, or chicken sausage, or serve it with a side of regular or turkey bacon.
To make it lower in fat, use low-fat cottage cheese and/or swap some of the eggs for egg whites.
To make it higher in fiber, add some roasted sweet potatoes to the casserole and/or serve it with whole-grain bread.

White plate with a slice of cottage cheese egg casserole with a fork and tea towel on the side on a white background.

Storage + Reheating

To Store: Once cooled, the cottage cheese egg bake can be stored whole, covered with aluminum foil or plastic wrap, or leftover pieces can be transferred to an airtight container and stored in the refrigerator for up to 3-4 days.

To Freeze: To freeze it whole, allow the egg casserole to cool completely, then cover it with aluminum foil and plastic wrap or a freezer-safe bag and store it in the freezer for up to 3 months. Individual pieces can be frozen in an airtight container.

To Reheat: To reheat whole, allow the egg bake to thaw completely or reheat directly from the fridge, uncovered, by baking in the oven at 350°F for 15-20 minutes or until heated through. Individual pieces can be reheated in an oven-proof dish in the oven at 350°F for 5-10 minutes or in a microwave-safe container in the microwave for 1-2 minutes.

More Cottage Cheese Recipes