I’m always looking for ways to sneak more protein into my mornings without relying on the same old shakes. This cottage cheese egg bake has become my go-to—it’s creamy, satisfying, and meal-preps like a dream. The cottage cheese melts into the eggs, creating a custardy texture that’s anything but rubbery.
What makes this recipe a winner? It’s endlessly adaptable. Throw in whatever veggies you have languishing in the fridge—spinach, peppers, mushrooms—and it still turns out great. Plus, each slice delivers a hefty dose of protein to keep you full till lunch.
High-Protein Cottage Cheese Egg Bake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; sauté until softened, about 5 minutes. Add garlic and spinach; cook until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
- In a blender or food processor, combine cottage cheese and eggs. Blend until smooth. Pour into a large bowl and stir in 3/4 cup of the cheddar cheese, salt, pepper, and red pepper flakes (if using).
- Stir the sautéed vegetables into the egg mixture. Pour into the prepared baking dish. Sprinkle the remaining 1/4 cup cheddar on top.
- Bake for 30-35 minutes, until the center is set and the top is golden. A knife inserted in the center should come out clean.
- Let cool for 5 minutes before slicing into 6 pieces. Serve warm or at room temperature.
Nutrition
Tried this recipe?
Let us know how it was!Tips for Success
For the smoothest texture, blend the cottage cheese with the eggs until completely smooth. If you don’t have a blender, a food processor works too. Also, don’t skip the sauté step for the veggies—it removes excess moisture and concentrates their flavor.
Feel free to swap the cheddar for Gruyère or pepper Jack. And if you’re meal-prepping, cool the bake completely before slicing and storing in airtight containers. It reheats beautifully in the microwave.
