Cottage Cheese Egg Bake: A Protein-Packed Breakfast Casserole
A savory breakfast casserole combining eggs, creamy cottage cheese, wilted spinach, and sharp Parmesan for a moist, tender, and protein-rich meal. Perfect for brunch or meal prep, with a simple one-bowl preparation that reheat beautifully for convenience.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Nonstick cooking spray
8 large eggs
1/4 teaspoon garlic powder
1/4 teaspoon fine salt
1/4 teaspoon black pepper
3/4 cup cottage cheese (2% or full-fat)
1/2 cup Parmesan cheese, shredded or shaved
3 cups fresh spinach, roughly chopped
1/2 cup yellow onion or green onions, finely diced
Instructions
Preheat oven to 375°F. Mist a 9×9 inch baking dish thoroughly.
Beat eggs in a large bowl until just uniform. Stir in garlic powder, salt, and pepper.
Fold in cottage cheese, Parmesan, chopped spinach, and diced onions.
Spread mixture evenly in the prepared baking dish.
Bake for 35 minutes or until center is fully set and edges are golden.
Let rest for 10 minutes before slicing into 6 portions.
Notes
Use fresh Parmesan for optimal melt.
Adjust salt to taste after baking if needed.
Serve warm or reheat leftovers briefly in oven or microwave.
Green onions add a milder flavor compared to yellow onions—choose preferred texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 4.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg