High Protein Baked Cottage Cheese Eggs for Busy Mornings

Name: Baked Cottage Cheese Eggs
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 12 large eggs; 2 cup (440 g) cottage cheese (4% fat recommended); ½ cup (55 g) shredded mozzarella (or Monterey Jack); 1 cup fresh spinach (chopped); ¼ cup diced tomatoes (or diced red bell pepper); ⅓ onion (thinly sliced); ½ tsp garlic powder (optional); ⅓ tsp sea salt (more to taste); black pepper (to taste)

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These keto Baked Cottage Cheese Eggs are the best high protein breakfast for busy mornings and meal prep. Packed with 22 g of protein, they’re cheesy, flavorful, and so customizable. Best part? You won’t taste the cottage cheese.

Slice of baked cottage cheese eggs from front, with spinach and diced tomatoes

This cottage cheese egg casserole follows my tortilla quiche bake and cottage cheese egg bites. I usually bake a large batch on Sunday for my weekly breakfasts. Having a healthy meal ready to grab and eat is a life saver. Especially on busy days, when I have no time for cooking my favorite cottage cheese eggs scramble from scratch.

As a certified nutrition coach who loves strength training, I developed this recipe to keep things high protein. A serving has over 22 grams of protein. Pair it with a protein bagel and extra cottage cheese to get your 30 grams of protein for breakfast.

Why you will love this cottage cheese egg bake
Ingredients and substitutes
How to make baked cottage cheese eggs
Recipe variations
Matteo’s tips
Meal prep and storage
Frequently asked questions
More high protein breakfasts with eggs
Baked Cottage Cheese Eggs Recipe

Why you will love this cottage cheese egg bake

Quick and easy – It comes together in a bowl, with just a handful of pantry staples. You can whip it up in 5 minutes and let it bake while doing other things.
Healthy and diet-friendly – It’s high protein, low in calories and carbs, keto-friendly and naturally gluten-free. Plus, it’s packed with vitamin A, D, E, B12, B2 from eggs, and calcium from cottage cheese.
Cheesy and delicious – Cottage cheese melts when baked, it gets creamy and super flavorful. Along with eggs, mozzarella and veggies, it tastes incredible. Kids will love too.
Meal prep friendly – Bake it on Sunday and you’ll have grab-and-go breakfasts for the week. Enjoy at home, or pack a slice into your meal prep container for work.
So customizable – Spinach, red bell peppers, mushrooms, turkey bacon, sausage or extra cheese. Anything goes well here.

Ingredients and substitutes

Here’s all you need to make baked cottage cheese eggs, along with details and replacements. You can find the precise ingredient quantities in the recipe card at the bottom.

Baked Cottage Cheese Eggs Ingredients – eggs, cottage cheese, shredded cheese, chopped spinach, sliced onion, diced tomatoes, seasonings

Eggs – Use large, fresh eggs, preferably grade-AA. 3 cups of egg whites work too, but the taste won’t be as rich.
Cottage cheese – Whole milk cottage cheese (4% fat) tastes better. I used Good cultures. To cut calories, use 2% fat or nonfat options. Whipped cottage cheese, ricotta, sour cream and cream cheese are great replacements.
Shredded cheese – Shredded mozzarella, Monterey Jack, shredded cheddar, Parmesan and crumbled feta are all delicious. They add flavor and a cheesiness.
Vegetables – I love my baked cottage cheese eggs with spinach, tomatoes and onion. Feel free to add red bell pepper, mushrooms, broccoli or any veggie you like.
Seasonings – I used a pinch of sea salt, cracked black pepper and garlic powder. Feel free to add other seasonings like onion powder, dried herbs, or chili flakes for a spicy flavor.

How to make baked cottage cheese eggs

Below you will find instructions with step-by step images and a short video. You can get the full, printable recipe with more details in the recipe card at the bottom.

Mix all ingredients. Add to a bowl eggs, cottage cheese, salt and pepper. Whisk until combined then stir in chopped spinach, diced red bell peppers, sliced onion and shredded cheese.
Prep for baking. Pour the mixture into a 9×13″ baking dish sprayed with oil. Make sure you spread it out evenly to ensure that both cheese and vegetables are well distributed. If desired, sprinkle with more shredded cheese on top.
Bake. Bake cottage cheese eggs in hot oven at 350°F (180°C) for 35 to 45 minutes. They are ready when a toothpick inserted into the center comes out clean and the edges are golden brown. Baking time varies depending on oven.
Let cool. Remove from the oven. Let cool for about 15 minutes, then serve with chopped parsley or chives if desired.

Chopped and diced vegetables added to cottage cheese egg mixture.

Watch the video recipe

Recipe variations

Meaty – Stir in the mixture turkey bacon or regular bacon, pieces of ham, chopped sausage, or plant-based alternatives like Beyond. Meat must be cooked beforehand.
Extra cheesy – Either swap or combine mozzarella with Parmesan, Monterey Jack, shredded cheddar, or dairy-free options. We love the combo spinach and feta cheese.
More veggies – Load your cottage cheese baked eggs with diced bell peppers, sautéed mushrooms, grilled zucchini, broccoli, kale, or a mix of vegetables. I used spinach, tomatoes, and onion.
Mexican-style – Stir in homemade salsa, roasted corn, cooked ground turkey, and chopped jalapeños. Swap ½ cup (120 g) cottage cheese for sour cream.
Egg whites – For fewer calories and fats, swap 12 eggs for 3 cups of egg whites. To avoid food waste, use egg whites in brick.
Muffins – Transfer the mixture to muffin tins greased with cooking spray or butter. Bake at 350°F (180°C) for 25-30 minutes. Cottage cheese egg muffins cook faster.
Individual serving – Mix 2 eggs with ⅓ cup (80 g) cottage cheese, 2 tablespoons shredded cheese, veggies and seasonings of choice. Use a single serve baking dish and reduce baking time to about 25 minutes.

Sliced of Baked Cottage Cheese Eggs Being Served With A Wooden Spatula.

Matteo’s tips

Use full fat cottage cheese – I recommend 4% fat cottage cheese (small curd). It adds a richer flavor, won’t separate and won’t form water while baking.
Blend cottage cheese – It tends to melt as it bakes. But for a creamier result, try blending eggs and cottage cheese together. Perfect if you’re not a fan of its texture.
Spray the baking dish – Make sure to coat it well with cooking spray. Or line it with parchment paper. The slices of baked cottage cheese eggs will come out without sticking.
Let cool – After baking, allow it to cool for at least 15 minutes on the kitchen counter. It sets fully and gets more flavorful.
Make it a meal – For a more filling breakfast, pair your cottage cheese casserole with more complex carbs. Ideas are a baked sweet potato, soft oat bread, or cottage cheese bagels.

Meal prep and storage

To store. Let baked cottage cheese eggs cool completely to room temperature. Once cooled, slice and transfer to an airtight container. Store in the fridge for up to 3 days.
To freeze. Let cool first, then slice and pack individual portions into zipper bags. Freeze for up to 3 months.
To reheat from frozen. Remove the desired amount from the freezer, let thaw overnight in the fridge. Microwave for 30-60 seconds or pop in hot oven at 350°F (180°C) until warm.

Front view of baked cottage cheese eggs with spinach.

Frequently asked questions

When are baked cottage cheese eggs done?

Baking time is 35-45 minutes at 350°F (180°C), but it may change based on oven. You know they’re ready when no more jiggly in the center. Test for doneness with a toothpick inserted into the center. It should come out clean, not wet.

Why is my cottage cheese egg bake watery?

Nonfat cottage cheese tends to separate and get watery, when baked. Mix-ins like veggies can form water too. Used full fat options, stick to veggies with a low water content. And make sure to dry both spinach and bell pepper after washing. Little water is still normal, as we use cottage cheese.

Can I taste the cottage cheese?

No, you won’t. Veggies, shredded cheese, eggs and seasonings cover its mild flavor. If you don’t like the texture, use small curd cottage cheese.