If you’re on the hunt for a breakfast (or anytime) dish that’s bursting with protein and full of cozy, comforting flavors, I’ve got you covered with this High-Protein Cottage Cheese Egg Bake Recipe. I absolutely love how this bake is creamy, packed with wholesome ingredients, and perfect for meal prep or feeding a hungry crowd — plus, it’s surprisingly simple to make. Stick around because I’m sharing everything you need to create this fan-freaking-tastic casserole that my family goes crazy for.

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Why You’ll Love This Recipe

Protein-Powered: Cottage cheese and eggs combine for a powerhouse of protein that’ll keep you full for hours.
Veggie Loaded: The mix of fresh spinach, bell pepper, and onion adds vibrant color and nutrients without overwhelming the flavor.
Make-Ahead Friendly: This egg bake is a dream to prep in advance, perfect for busy mornings or meal prepping your week.
Creamy & Delicious: The secret is the full-fat cottage cheese, which keeps the bake moist and decadently creamy without extra fuss.

The image shows a square piece of baked egg dish with three visible layers. The bottom layer is light yellow and soft, the middle layer has green spinach leaves and red bell pepper pieces, and the top layer is covered with melted yellow cheese sprinkled with chopped green herbs. The piece sits on a round white plate with brown speckles. There are some green herb pieces scattered around on the plate. A golden fork with a small bite of the dish rests on the plate near the piece. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - High-Protein Cottage Cheese Egg Bake, healthy breakfast casserole, protein-packed baked eggs, easy egg bake recipe, nutritious breakfast idea

Ingredients You’ll Need

These ingredients meld together beautifully to create a rich yet light egg bake packed with flavors and good-for-you protein. When shopping, look for fresh veggies and full-fat cottage cheese for the best texture and taste.

Flat lay of twelve whole uncracked brown eggs arranged in a neat cluster, a small white ceramic bowl filled with fresh full-fat cottage cheese, a large red bell pepper sliced to show diced pieces scattered beside it, a small white bowl of finely diced yellow onion, a pile of vibrant chopped spinach leaves, a small white bowl holding shredded pale yellow gruyere or gouda cheese, another small white bowl with bright orange shredded cheddar cheese, and tiny heaps of dried garlic powder, Italian seasoning, coarse kosher salt, and ground black pepper each placed separately on the white ceramic surface, all ingredients fresh and natural, perfectly spaced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - High-Protein Cottage Cheese Egg Bake, healthy breakfast casserole, protein-packed baked eggs, easy egg bake recipe, nutritious breakfast idea

Eggs: The main protein source and binder; I always use large eggs for consistent results.
Cottage cheese: Full-fat is key here — it adds creaminess and extra protein without watering down the bake.
Red bell pepper: Adds sweetness and a pop of color; dice it finely so it cooks evenly.
Yellow onion: Gives gentle savory depth; chopping it small helps it blend seamlessly.
Spinach: Fresh, chopped spinach brightens the bake while packing in nutrients without bulk.
Gruyere or gouda cheese: Adds a subtle nutty flavor that elevates the dish.
Cheddar cheese: For melty topping and sharpness; I like a medium cheddar for balanced flavor.
Garlic powder: Just a hint to add warmth without overpowering.
Italian seasoning: Blends in Mediterranean herbs for an inviting aroma.
Kosher salt: Enhances all the flavors perfectly.
Black pepper: Freshly ground if possible for a little kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this High-Protein Cottage Cheese Egg Bake Recipe my own by switching up veggies or cheeses depending on what’s in season or what’s hiding in my fridge. It’s such a forgiving recipe — you’ll enjoy adding your own personal spin!

Veggie swaps: I often swap bell peppers with diced zucchini or mushrooms, which adds an earthy vibe that my family loves.
Cheese variations: Try swapping gouda for feta for a tangier bite — delicious and unexpected.
Herb additions: Fresh basil or chives sprinkled in just before serving take it to the next level.
Meat add-ins: For an extra protein punch, cooked and crumbled turkey sausage or bacon bits can be stirred in.

How to Make High-Protein Cottage Cheese Egg Bake Recipe

Step 1: Prep Your Veggies and Baking Dish

Start by preheating your oven to 375°F and giving your 9×13-inch baking pan a good spritz with cooking spray — nothing sticks, and cleanup’s easier. Then toss your diced red bell pepper, yellow onion, and chopped spinach evenly across the bottom of the pan. Getting this veggie layer in there first makes sure they cook nicely and infuse flavors into the egg bake.

Step 2: Whisk Eggs and Mix in Cottage Cheese with Seasonings

Crack all 12 eggs into a large mixing bowl and whisk until the yolks and whites are fully combined — don’t be shy about breaking those yolks thoroughly! Then stir in the full-fat cottage cheese, half of your shredded gouda or gruyere cheese, garlic powder, Italian seasoning, salt, and pepper. I discovered mixing the cheese into the egg mixture before baking keeps it luxuriously creamy throughout, instead of just melting on top.

Step 3: Pour, Top, and Bake

Pour the egg and cottage cheese mixture right over your bed of veggies and spread it out evenly. Sprinkle the rest of the shredded cheddar cheese on top to get that melty, browned finish we all crave. Slide the pan into the oven’s middle rack and bake for about 50 to 55 minutes, or until the egg bake is mostly set — a knife inserted in the center should come out mostly clean with just a little moisture.

Step 4: Cool, Slice, and Serve

Once baked, pull your creation out of the oven and resist the urge to dig in immediately! Let it cool for at least 15 minutes so it can fully set and slice cleanly. This resting step makes the texture perfect — creamy but firm enough to hold those beautiful slices when you serve.

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Pro Tips for Making High-Protein Cottage Cheese Egg Bake Recipe

Don’t Skip Full-Fat Cottage Cheese: I tried this with low-fat, and it just wasn’t as creamy or flavorful — full-fat is worth it.
Chop Veggies Small: Finely diced veggies cook evenly and keep the texture smooth without big chunks.
Use a Knife Test: Instead of relying on timing alone, poke the center with a knife to make sure it’s almost set but still moist.
Cool Before Slicing: Let it cool properly to avoid a messy, runny slice—this step really makes a difference in presentation.

How to Serve High-Protein Cottage Cheese Egg Bake Recipe

High-Protein Cottage Cheese Egg Bake Recipe - Serving

Garnishes

For garnishes, I love a sprinkle of fresh chopped chives or parsley to add brightness and color. Sometimes a dollop of sour cream or a drizzle of hot sauce kicks things up a notch if you like a little heat.

Side Dishes

This egg bake pairs beautifully with a crisp green salad or some roasted potatoes if you want a heartier meal. On busy mornings, just grabbing a piece with a side of fresh fruit is more than enough to keep you fueled.

Creative Ways to Present

For brunch gatherings, I like to place this bake on a wooden serving board surrounded by little bowls of salsa, avocado slices, and crusty bread. It becomes a beautiful centerpiece that invites everyone to dig in their way — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last about 3-4 days. Every time I reheat, the flavors seem to blend even more — bonus. Just cover with foil or a lid to keep moisture locked in.

Freezing

This bake freezes wonderfully! I slice it into portions, wrap tightly with plastic wrap, and then foil. When I’m ready, I thaw overnight in the fridge and heat it up the next day with great results.

Reheating

I usually reheat leftovers in the oven at 325°F, covered with foil so it warms gently without drying out. If I’m in a hurry, the microwave works too, just keep an eye so it doesn’t overcook and become rubbery.

FAQs

Can I make the High-Protein Cottage Cheese Egg Bake Recipe dairy-free?

Yes, but with some tweaks. You can try substituting cottage cheese with a dairy-free ricotta alternative or silken tofu blended until smooth. For cheese, there are plant-based shredded options, but keep in mind the texture and flavor will change slightly.
How do I know when the egg bake is fully cooked?

The best way is to insert a knife or toothpick into the center — it should come out mostly clean, with just a tiny bit of moistness remaining. The edges will pull slightly away from the pan, and the top should look set and lightly golden.
Can I prepare this recipe the night before and bake it in the morning?

Absolutely! Just assemble the egg mixture and veggies in the baking dish, cover tightly with plastic wrap or foil, and keep it in the fridge overnight. When you’re ready, pop it into a preheated oven and add a few extra minutes to the baking time since it’s cold going in.
What’s the best type of cottage cheese to use?

Full-fat cottage cheese is definitely my favorite for this recipe because it keeps the texture creamy and rich. Avoid low-fat versions, which can dry out the bake and lose that lovely creaminess.

Final Thoughts

This High-Protein Cottage Cheese Egg Bake Recipe truly feels like a little homemade gift of nourishing, tasty comfort. I used to struggle finding breakfasts that satisfied my protein needs without feeling heavy or boring, but this recipe changed all that. Whether you’re feeding your family, prepping for a busy week, or craving a cozy dish, I can’t recommend it enough — give it a try and watch your mornings transform!