Cottage Cheese Egg Bake

Look, I’m going to be honest with you.

This Cottage Cheese Egg Bake changed my breakfast game completely. And the best part? It takes just 15 minutes to prep.

I started making this for my family about six months ago, and now they ask for it every single weekend. People who’ve tried it keep telling me it’s “so fluffy and delicious” and “perfect for feeding a crowd.”

Here’s the thing about this recipe.

It’s loaded with protein. It’s creamy. And you can basically throw it together half-asleep on a Sunday morning.

Why This Recipe Actually Works

Let me tell you why this egg bake has become my go-to:

• People genuinely love it: I’m not just saying that. Home cooks rave about the light, fluffy texture
• It keeps you full: All those eggs and cottage cheese? That’s serious protein
• It’s stupidly easy: 45 minutes total. Most of that is just baking time
• Make it the night before: Mix everything up, stick it in the fridge, bake it fresh in the morning
• Feeds a crowd without stress: Brunches, potlucks, family gatherings—this handles them all
• Make it your own: Toss in whatever vegetables and cheese you have lying around

What You Need to Know First

Time Breakdown

Prep Time: 15 minutes Cook Time: 30-35 minutes Total Time: About 50 minutes

How Many People Does This Feed?

You’ll get 8 generous servings. Perfect for a family of four or a small get-together.

Need more? Just double everything.

Is This Hard to Make?

Not even a little bit.

If you can crack eggs and stir, you can make this. I’d put this squarely in the “beginner-friendly” category.

Kitchen Tools You’ll Need

• 9×13 inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board and knife
• Oven mitts

Here’s Your Shopping List

Grab these ingredients and you’re golden:

• 12 large eggs: This is your base—tons of protein and structure
• 2 cups cottage cheese: The secret to that creamy, tender texture
• 2 cups shredded cheese: I use cheddar, but mozzarella or a blend works great
• 2 cups fresh spinach: Adds color and makes you feel healthier
• 1 bell pepper, diced: Gives you that little bit of sweetness and crunch
• 1 medium onion, diced: Brings depth and that savory flavor
• 1 teaspoon garlic powder: Because garlic makes everything better
• 1 teaspoon onion powder: Sneaks in extra flavor throughout
• 1 teaspoon salt: Balances everything out
• 1/2 teaspoon black pepper: Just a little kick
• 2 tablespoons butter: For greasing the pan

Ways to Mix It Up

Want to get creative? Try these:

• Add bacon: Crumble some cooked bacon in there for a smoky twist
• Swap in broccoli: Use broccoli florets instead of spinach
• Get fancy with cheese: Feta, goat cheese, or pepper jack all work
• Throw in mushrooms: Sauté some diced mushrooms first
• Make it spicy: Add jalapeños or red pepper flakes
• Go herb-crazy: Fresh dill, parsley, or chives are amazing

How to Actually Make This Thing

Step 1: Get Your Dish Ready

Crank your oven to 350°F.

Grab your 9×13 inch baking dish and butter it generously. And I mean generously. Bottom and sides. Trust me on this—you don’t want your beautiful egg bake sticking to the pan.

Step 2: Prep Your Veggies

Dice up that bell pepper and onion into small, even pieces.

Roughly chop the spinach.

Having everything ready before you start mixing makes your life so much easier.

Step 3: Mix the Wet Stuff

Crack all 12 eggs into a large mixing bowl. Whisk them until the yolks and whites become one.

Now add the cottage cheese.

Keep whisking until it’s smooth and creamy. No lumps allowed here.

Step 4: Season It Up

Stir in your garlic powder, onion powder, salt, and black pepper.

Mix it well. You want those seasonings spread throughout the whole thing.

Step 5: Add Everything Else

Gently fold in your bell pepper, onion, spinach, and shredded cheese.

Stir until it’s all evenly distributed.

Important: Don’t overmix. That’ll make your bake tough, and nobody wants that.

Step 6: Pour It In

Pour the entire mixture into your buttered baking dish.

Spread it out evenly with a spatula. You want it to cook uniformly.

Step 7: Bake It

Slide that dish into your preheated oven.

Bake for 30 to 35 minutes. You’re looking for a set center—stick a knife in the middle and it should come out clean. The top should be lightly golden brown.

Step 8: Rest and Eat

Pull it out of the oven.

Let it rest for 5 minutes. I know you’re hungry, but this step matters. It lets the bake firm up so you can cut clean squares instead of a messy pile.

Serve it warm.

Enjoy.

How to Serve This Bad Boy

This egg bake is crazy versatile:

• Breakfast: Pair it with toast, bacon, and a simple salad
• Brunch: Set it out with fresh fruit, pastries, and mimosas (or juice for the kids)
• Lunch: Cut it into squares and serve with a green salad
• Dinner: Yeah, breakfast for dinner is totally a thing. Add roasted vegetables and some grains
• Potlucks: Bring this and watch people come back for seconds
• Meal prep: Cut it into portions and you’ve got grab-and-go breakfasts all week

Storing Your Egg Bake

Here’s how to keep it fresh:

• Room temperature: Keep it covered for up to 2 hours
• Refrigerator: Store in an airtight container for 3 to 4 days
• Freezer: Wrap individual portions in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating
• Reheating: Warm it gently in a 300°F oven for 10 to 15 minutes, or microwave individual portions for 1 to 2 minutes

My Best Tips for Success

I’ve made this recipe probably 30 times by now. Here’s what I’ve learned:

• Let it rest: Seriously, don’t skip this. It makes slicing so much easier
• Use fresh vegetables: Fresh spinach and bell peppers just taste better than frozen
• Room temperature ingredients: Take your eggs and cottage cheese out of the fridge 30 minutes before you start
• Don’t overcook it: Check it at 30 minutes. Overcooked eggs get rubbery and dry
• Mix your cheeses: Use two or three different types for more interesting flavor
• Try muffin tins: Bake these in a muffin tin for perfect grab-and-go portions
• Prep ahead: Mix everything the night before, cover it, refrigerate it. Pour into the dish and bake in the morning

Nutrition Breakdown

Nutrient	Per Serving
Calories	285
Protein	24g
Fat	18g
Carbohydrates	6g
Fiber	1g
Sugar	2g
Sodium	520mg
Calcium	280mg

These numbers are approximate and based on standard ingredients. Your actual nutrition may vary depending on the brands you use.

Your Questions Answered

Can I make this ahead of time?

Yes! Mix everything the night before, pour it into the baking dish, cover with plastic wrap, and stick it in the fridge. Bake it in the morning. You might need a few extra minutes since it’s cold.

What if I don’t have cottage cheese?

Ricotta works great as a substitute. Same texture, same creaminess. Use the exact same amount.

Can I freeze individual portions?

Absolutely. Cut the baked egg bake into portions, wrap each piece in plastic wrap and foil, and freeze for up to three months. Thaw overnight in the fridge before reheating.

How do I stop the top from getting too brown?

If it’s browning too fast, loosely tent it with aluminum foil halfway through baking. This protects the top while the center finishes cooking.

Can I use frozen vegetables?

You can, but here’s the trick: thaw them completely and drain them really well. Squeeze out as much water as you can. Too much moisture makes the bake watery.

How do I know when it’s actually done?

Stick a knife in the center. If it comes out clean, you’re good. The center should be set but still have a slight jiggle.

Can I add meat?

For sure! Cooked sausage, bacon, or ham all work great. Add about one cup of cooked, crumbled meat to the mixture.

Is this gluten-free?

Yep! This recipe is naturally gluten-free, so it works perfectly if you’re avoiding gluten.

Bottom Line

Here’s what I love about this Cottage Cheese Egg Bake.

It’s simple. It’s packed with protein. And it brings people together around the table.

You don’t need fancy ingredients or complicated techniques. Just a few basic ingredients and about 15 minutes of actual work.

I make this almost every weekend now. Sometimes I add bacon. Sometimes I throw in different vegetables. But it always turns out delicious.

Try it this weekend.

I think you’re going to love it as much as my family does.