Do Share Recipe

I recently tried this Baked Cottage Cheese Eggs recipe, and I have to say, it quickly became one of my favorite breakfast options. It’s creamy, fluffy, and packed with protein, making it perfect for busy mornings. I love that it’s easy to prep ahead of time, so I can grab a slice on the go.

The subtle flavor of spinach adds a touch of freshness without overpowering the dish. Every bite feels comforting yet nutritious, especially when paired with something light and elegant like Scallops with Orange Basil and Caper Dressing for a complete brunch spread.

Ingredients

Here’s what you’ll need to make this delicious baked egg dish. I’ve included tips to help the recipe turn out perfectly.

Large eggs – 8 eggs, ideally from free-range chickens for better flavor and texture
Cottage cheese – 1 cup, full-fat for creaminess, but reduced-fat works too
Fresh spinach – 2 cups, well-drained if using frozen, to avoid a soggy bake
Yellow onion – 1 small, finely chopped, adds subtle sweetness
Parmesan cheese – ¼ cup, freshly grated for best flavor and melt
Salt – ½ tsp, enhances all the flavors
Black pepper – ¼ tsp, freshly cracked for aroma and mild heat

Note: Serves 4–6 people depending on portion size.

Variations

I love experimenting with this recipe. Here are a few ways you can customize it:

Swap spinach with kale or Swiss chard for a different green
Use a dairy-free cottage cheese alternative to make it vegan
Add cooked bacon or sausage for extra protein
Sprinkle in herbs like dill, thyme, or chives for a fresh twist
Mix in diced bell peppers or tomatoes for added flavor and color

Cooking Time

This recipe is quick and fuss-free:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Here’s what I used, and why:

8×8-inch baking dish – perfect size to hold the eggs and cheese mixture evenly
Mixing bowl – to whisk the eggs and combine all ingredients
Whisk or fork – helps blend eggs and cottage cheese smoothly
Knife and cutting board – for chopping onions and optional vegetables
Oven – obviously essential for baking!

How to Make Baked Cottage Cheese Eggs Recipe

Prepare Your Ingredients

I start by preheating my oven and prepping the veggies. Make sure the spinach is well-drained and the onion finely chopped so everything cooks evenly. This sets the stage for a smooth, creamy bake.

Mix Eggs and Cheese

In a large bowl, I whisk the eggs and stir in the cottage cheese. This creates a fluffy base that turns soft and tender once baked. I add salt, pepper, and Parmesan at this stage for flavor balance.

Combine Everything

Next, I fold in the spinach and onions until evenly distributed. This ensures every bite has a little bit of greens and sweetness. The mixture should look well-mixed but not over-stirred.

Bake to Perfection

I pour the mixture into a greased baking dish and bake at 350°F (175°C) for about 25 minutes. The eggs puff up slightly and the top turns lightly golden. I let it cool a few minutes before slicing to hold its shape.

Additional Tips for Making this Recipe Better

From my experience, these tips make a huge difference:

I always use full-fat cottage cheese for the creamiest texture
Drain frozen spinach very well to avoid excess moisture
Freshly grated Parmesan melts better than pre-shredded cheese
Let the bake rest for 5–10 minutes after coming out of the oven for cleaner slices
I sometimes add a pinch of garlic powder for extra flavor

How to Serve Baked Cottage Cheese Eggs Recipe

I enjoy serving this dish warm with a few extra touches. A sprinkle of fresh chives or a dash of hot sauce adds color and flavor. Pair it with fresh fruit, avocado slices, or a side of gluten-free toast for a complete breakfast, and something sweet afterward like Sweet and Salty Vanilla Butterscotch Swirl Bark fits beautifully without feeling heavy. For brunch gatherings, I like cutting it into squares and arranging them neatly on a platter.

Nutritional Information

Here’s a quick look at the nutrition per serving:

Calories: ~220
Protein: 21g – perfect for keeping me full all morning
Carbohydrates: 5g – mostly from the vegetables
Fat: 12g – mainly healthy fats from eggs and cheese

Make Ahead and Storage

Refrigeration

I often prep this egg bake in advance and store portions in airtight containers. It stays fresh for up to 3 days, making breakfast easy on busy mornings.

Freezing

You can freeze slices for up to a month. I wrap individual portions in foil or freezer-safe containers, so I have ready-made meals whenever needed.

Reheating

I reheat in the microwave for 30–60 seconds or in a skillet over medium heat. It tastes just as delicious warm or even cold if you’re in a rush.

Why You’ll Love This Recipe

Here’s why this recipe has become a staple in my kitchen:

Easy and quick – minimal prep and only one dish to clean
High protein – keeps me energized through busy mornings
Versatile – easily customize with vegetables, meats, or herbs
Make-ahead friendly – ideal for meal prep and saving time
Deliciously creamy – the cottage cheese melts into eggs perfectly for a soft, fluffy texture

This Baked Cottage Cheese Eggs recipe is simple, nourishing, and endlessly adaptable. Whether you’re cooking for your family, meal-prepping for the week, or making brunch for friends, it’s a crowd-pleaser. The creamy texture, subtle flavors, and protein punch make it a breakfast I always look forward to.

Ben Carraoli