Easy Cottage Cheese Egg Bake (Print version)
A fluffy, high-protein cottage cheese egg bake with spinach, cheddar, and simple prep for busy breakfasts.
# Ingredients:
For the bake
01 -
Cooking spray or 1 teaspoon olive oil, for the baking dish
02 -
12 large eggs
03 -
16 oz (450 g) whole-milk cottage cheese
04 -
1/3 cup (80 ml) whole milk
05 -
1 teaspoon Dijon mustard
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
1 cup (115 g) shredded sharp cheddar cheese
10 -
1/4 cup (25 g) grated Parmesan cheese, divided
11 -
3 cups (90 g) baby spinach, chopped
12 -
1/3 cup (20 g) sliced green onions
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13-inch baking dish well with cooking spray or olive oil.
02 -
In a large bowl, whisk the eggs until the yolks and whites are fully combined.
03 -
Whisk in the cottage cheese, milk, Dijon, garlic powder, salt, and black pepper. For a smoother texture, blend the cottage cheese and milk first, then whisk them into the eggs.
04 -
Stir in the cheddar, 2 tablespoons of the Parmesan, chopped spinach, and green onions until evenly mixed.
05 -
Pour the mixture into the prepared baking dish. Sprinkle with the remaining Parmesan and bake uncovered for 32-38 minutes, until the edges are golden and the center is set.
06 -
Let the egg bake rest for 10-15 minutes before slicing into 8 squares. Serve warm, room temperature, or chilled for meal prep.
# Good to know:
01 -
Use whole-milk cottage cheese for the creamiest texture.
02 -
For a smoother bake, blend the cottage cheese with the milk before mixing.
03 -
Cook egg dishes to 160°F in the center.