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Thomas Baker

Protein-Packed Cottage Cheese Egg Bake: Delicious and Easy

This Protein-Packed Cottage Cheese Egg Bake is a delicious and easy make ahead egg bake that combines creamy cottage cheese, fresh veggies, and melted mozzarella for a high protein breakfast casserole. Perfect for busy mornings or meal prep, this Protein-Packed Egg Bake offers a smooth texture and 24 grams of protein per serving. Enjoy a healthy, freezer friendly breakfast with this flavorful cottage cheese breakfast casserole.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1 1/2 cups cottage cheese, preferably reduced fat or full fat (NOT fat free)
  • 1/2 tsp salt
  • 2 large handfuls baby spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup basil, fresh, chopped
  • 1 cup shredded mozzarella cheese

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 7×10 ceramic casserole dish with butter or spray oil and set aside.
  2. Crack the eggs into a blender. Add the cottage cheese and salt. Blend on high for about 30 seconds, until smooth with no lumps.
  3. Pour the blended egg mixture into the greased casserole dish.
  4. Add the spinach, cherry tomatoes, basil, and mozzarella cheese to the casserole dish. Gently mix everything together with a spoon to evenly distribute the ingredients.
  5. Place the casserole dish on the center rack of the oven.
  6. Bake for 45 minutes to 1 hour, or until the top and edges are golden brown and crispy, and the center bounces back to the touch.
  7. Remove from the oven and let cool for 5 minutes.
  8. Slice into 6 squares and serve.

Notes

  • Baking time varies by dish size: a 7×10 ceramic dish yields a thicker casserole needing 45-60 minutes baking, while a 9×13 glass dish creates a thinner bake requiring about 30 minutes. This recipe reheats well; microwave individual portions for 1-2 minutes until warmed through.