Baked Cottage Cheese Eggs Recipe

Ben Carraoli

Baked Cottage Cheese Eggs Recipe

I love starting my mornings with something quick, protein-packed, and absolutely delicious, and this baked cottage cheese eggs recipe has become my go-to. After trying it a few times, I realized how creamy, fluffy, and satisfying it is—far better than plain scrambled eggs. The combination of cottage cheese, eggs, and a touch of Parmesan gives it a rich flavor without being heavy.

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Prep Time 10

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

Large eggs – 8 I prefer pasture-raised eggs for richer flavor and better nutrition.
Cottage cheese – 1 cup full-fat gives a creamier texture, but reduced-fat works too. Avoid low-fat if you want it extra fluffy.
Fresh spinach – 1 cup chopped. Baby spinach is ideal, but regular spinach works. If using frozen, thaw and squeeze out excess water to avoid sogginess.
Yellow onion – ¼ cup finely chopped. Adds a subtle sweetness; green onions are a nice tangy alternative.
Parmesan cheese – ½ cup freshly grated for the best flavor and melt.
Salt – ½ tsp to taste.
Black pepper – ¼ tsp freshly cracked enhances the flavor.
Garlic powder – ¼ tsp optional for a mild savory touch.

Method

First, preheat your oven to 350°F (175°C). Chop the spinach and onion finely. Measure out your cottage cheese, eggs, and Parmesan so everything is ready to mix.
In a large mixing bowl, whisk the eggs lightly. Add the cottage cheese, chopped spinach, onion, Parmesan, salt, pepper, and garlic powder. Stir until everything is evenly combined.
Pour the mixture into a greased baking dish. Spread it evenly so it cooks uniformly. Bake in the preheated oven for about 30 minutes, until the top is lightly golden and the eggs are fully set.
Let the egg bake cool for 5–10 minutes to firm up slightly. Then, cut into squares or rectangles for easy serving or storage.

Notes

I always use full-fat cottage cheese for creaminess; it makes a big difference.
Squeezing excess water from spinach keeps the bake from being watery.
I like adding a sprinkle of extra Parmesan on top for a golden crust.
Using freshly cracked black pepper enhances the overall flavor more than pre-ground.
If I want a fluffier texture, I beat the eggs a little longer before mixing.