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This protein-rich cottage cheese egg bake brings together fluffy eggs, creamy cottage cheese, fresh spinach, peppers, and onions for a comforting and healthy breakfast bake. It’s fast to prepare and perfect for make-ahead meal prep.

  • Total Time: 1 hour 5 minutes to 1 hour 10 minutes (including resting time)
  • Yield: 12 servings 1x

Ingredients

Scale
  • 12 large eggs
  • 16 ounces full-fat cottage cheese
  • 1 large red bell pepper, diced
  • ½ cup diced yellow onion
  • 4 cups chopped spinach
  • ¼ cup shredded gruyere or gouda cheese
  • ½ cup shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat your oven to 375°F and spray a 9×13 inch baking pan with cooking spray to prevent sticking.
  2. Layer the diced red bell pepper, diced yellow onion, and chopped spinach evenly across the bottom of the prepared baking pan.
  3. In a large bowl, crack and whisk the 12 large eggs thoroughly until combined and yolks are broken.
  4. Add 16 ounces of full-fat cottage cheese, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ cup shredded gruyere or gouda cheese to the eggs. Mix everything together until smooth.
  5. Pour the egg and cottage cheese mixture evenly over the layered veggies in the baking pan. Spread out the eggs evenly.
  6. Sprinkle the remaining ½ cup shredded cheddar cheese evenly on top.
  7. Bake the dish on the middle rack in the preheated oven for about 50 to 55 minutes, until the eggs are set in the center and pulling away from the edges. Check doneness by inserting a clean knife in the center; it should come out mostly clean.
  8. Remove the baked egg dish from the oven and let it rest for at least 15 minutes to firm up.
  9. Slice into squares, serve, and enjoy.

Notes

For best texture and flavor, use full-fat cottage cheese., Chop veggies small and evenly to help the bake slice easily and look attractive., Ensure the egg bake is fully cooked by checking with a knife inserted in the center., A 15-minute rest after baking helps the bake set and slice neatly., This recipe is naturally gluten-free and low-carb., Store leftover slices in an airtight container with parchment paper between slices in the fridge for up to 4 days., Reheat slices in the microwave until warmed through., Freezing is not recommended as eggs can become watery or rubbery after thawing., Optional add-ins include cooked sausage or bacon for extra protein and smoky flavor., Veggie swaps can include cooked mushrooms, kale, chopped asparagus, or steamed broccoli., Cheese variations include Colby jack, mozzarella, or shredded gruyere., To make a leaner version, swap some or all eggs for egg whites (1 large egg = ~3 tablespoons egg whites).

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes
  • Category: Healthy Breakfast Recipes
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 square (based on 12 equal slices)
  • Calories: Approximately 210-230 calories per serving (estimate based on ingredients)
  • Fat: Approximately 14-16 grams per serving
  • Carbohydrates: Approximately 4-6 grams per serving
  • Protein: Approximately 18-20 grams per serving