Here’s a simple, high-protein Baked Cottage Cheese Egg Casserole—fluffy, cheesy, and great for breakfast, meal prep, or a light dinner.
🧀🥚 Baked Cottage Cheese Egg Casserole
🛒 Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar, mozzarella, or mix)
- ½ cup milk (optional, for extra fluffiness)
- 1 small onion, finely chopped
- 1 cup spinach (fresh or thawed frozen, squeezed dry)
- 1 bell pepper, diced (optional)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1–2 tbsp olive oil or butter (for greasing)
👨🍳 Instructions
1. Prep the oven
- Preheat to 180°C (350°F).
- Grease a baking dish (8×8 or similar).
2. Mix the base
- In a large bowl, whisk eggs and milk.
- Stir in cottage cheese until mostly combined (small curds are fine).
- Add shredded cheese and seasonings.
3. Add vegetables
- Mix in onion, spinach, and bell pepper.
4. Bake
- Pour mixture into baking dish.
- Bake for 35–45 minutes, until set in the center and lightly golden on top.
5. Rest & serve
- Let it rest 5–10 minutes before slicing.
- It will firm up as it cools slightly.
🍽️ Serving Ideas
- Serve with toast or avocado
- Add hot sauce or salsa on top
- Pair with fruit for a balanced breakfast
- Slice into squares for meal prep boxes
🔥 Tips
- Drain spinach very well or it will make the casserole watery
- For extra richness, add a handful of Parmesan or use full-fat cottage cheese
- Don’t overbake—pull it out once the center is just set
🧀 Why cottage cheese works so well
Cottage cheese adds moisture, protein, and a creamy texture without making the casserole heavy—perfect for a filling but lighter dish.
If you want, I can also give you a meat version (sausage or bacon), a low-carb keto version, or a crustless cottage cheese quiche style.