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Slice of baked cottage cheese eggs from front, with spinach and diced tomatoes
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Baked Cottage Cheese Eggs

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.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Clean eating, Gluten-free, High Protein, Low calorie, Low carb, Vegetarian
Keyword: cottage cheese, eggs, spinach
Servings: 6 servings

Equipment

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

Instructions

  • Preheat oven to 350°F (180°C) and grease a 9×13" baking dish with olive oil or cooking spray. Make sure you oil the dish very well, or the egg bake will stick.
  • Add to a bowl eggs, cottage cheese, salt and pepper.
    Cottage cheese and eggs in a bowl.
  • Whisk until combined then stir in chopped spinach, diced tomatoes or red bell peppers, sliced onion and shredded cheese.
    For a creamier texture, you can blend eggs with cottage cheese before adding mix-ins like spinach and red bell peppers.
    Shredded cheese added to the protein egg mixture for cheesiness and flavor.
  • Pour the mixture into the prepared dish. 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.
    Top view of unbaked cottage cheese egg casserole with spinach, sprinkled with shredded cheese on top.
  • Bake cottage cheese eggs in hot oven 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.
    Cottage cheese eggs casserole in hot oven, before baking.
  • Remove from the oven. Let cool for about 15 minutes before serving.
    Cottage cheese egg casserole baked, in the oven

Video

Notes

Meal Prep & Storage
  • To store. Let cool completely to room temperature, then slice into portions. Transfer to an airtight container and 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 from the freezer, let them thaw overnight in the fridge. Microwave for 30-60 seconds or pop in hot oven at 350°F (180°C) until warm.

Nutrition

Serving: 1 serving | Calories: 231kcal | Carbohydrates: 3.6g | Protein: 22.5g | Fat: 13.6g | Saturated Fat: 5.2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.4g | Trans Fat: 0.03g | Cholesterol: 347.1mg | Sodium: 546.2mg | Potassium: 250.6mg | Fiber: 0.3g | Sugar: 2.9g | Vitamin A: 1186IU | Vitamin C: 9.5mg | Calcium: 162.3mg | Iron: 1.8mg