This Cottage Cheese Egg Bake is a tasty high-protein brunch recipe perfect to bring to a potluck and packed with 30 grams of protein per serving.
You will love the Mediterranean flavors of this cottage cheese egg bake made with spinach, sundried tomatoes, and feta cheese.
This cottage cheese egg bake is cottage cheese frittata, crustless quiche, or simply the best high-protein breakfast casserole for brunch.
This easy baked egg recipe is sure to impress and make all your guests and family ask for more.
How To Make Cottage Cheese Egg Bake
Egg bake are the perfect way to serve an healthy tasty breakfast to the entire family on the weekend.
Plus, adding cottage cheese to egg bake is an excellent protein boost. It also adds a cheesy texture and creaminess to your eggs.
Ingredients
All you need to make a delicious cottage cheese egg bake are:
- Cottage Cheese – I am using full-fat cottage cheese. Feel free to use low-fat cottage cheese to decrease the saturated fat. For a boost of flavor, try flavored cottage cheese like dill cottage cheese.
- Large Eggs
- Baby Spinach – roughly chopped.
- Sundried Tomatoes – Stored dry, not in oil. If yours are stored in oil, you will have to pat dry the sundried tomatoes to avoid adding too much oil in the dish. Cut them into thin strips if they are whole. Sundried tomatoes are high in proteins and are a great way to add protein to this egg bake.
- Crumbled Feta cheese like goat feta.
- Shredded Cheese like cheddar, Parmesan, or mozzarella.
- Oregano
- Salt
- Pepper
- Garlic powder
Egg Mixture
- Preparation: First, in a large bowl crack the eggs, add the cottage cheese, grated cheese, feta cheese, herbs, garlic, salt and pepper.
- Whisking: Whisk vigorously until well combined.
Adding Veggies
- Chopping: Next, place the baby spinach on a chopping board and roughly chop it.
- Combining: Add the chopped spinach, sundried tomatoes to the egg mixture and stir to evenly combine.
Baking
- Pouring: Preheat the oven to 400°F (200°C). Grease a 12-inch pie plate or baking dish with melted butter or olive oil.
When all the ingredients are combined, pour the mixture into the prepared baking dish or pie plate. - Baking: Bake the cottage cheese egg bake on the top rack of the oven for 15 to 25 minutes, or until the top is golden brown and the center of the dish is not jiggly, and the eggs are set.
Depending on the size of your pie plate, it can take less or longer to bake in the center.
Be patient, check often, and when the center is set and not jiggly, you know it’s ready to remove from the oven.
I like to foil the pie plate after 20 minutes to prevent the top of the egg casserole from browning too fast.
It also accelerates the baking process, especially in the center of the pan where eggs tend to take time to set. - Cooling: Let the baked egg recipe cool down for 10 minutes at room temperature before slicing.
- Slicing: To slice, loosen the sides of the egg bake with a knife, running along the sides of the pie plate. Then, serve plain or with some toppings.
Serving Egg Bake
Serve the cottage cheese egg bake recipe with some of the below toppings:
- Avocado
- Hot sauce
- Sriracha sauce
- Sour cream or Greek yogurt for a boost of protein.
- Green onion slices or finely chopped Parsley.
Variations
You can change the filling ingredients of this basic recipe to create a range of egg flavors.
For example you can replace sundried tomatoes and or spinach with:
- Kale – trimmed chopped
- Button Mushrooms – sliced
- Bell Pepper – cored, cut into stripes. Any color tastes good, or try roasted red bell pepper for more flavors.
- Bacon Bits or bacon strips
- Ham – diced
- Onion
- Green Onions
- Cooked Sausage, like turkey, pork, or chicken sausage.
- Shredded Chicken
Storage Instructions
This egg bake recipe is perfect to meal prep days of savory breakfast.
- Fridge – Cover and refrigerate the pie plate for up to 4 days.
- Freezer – Slice the egg bake and store it in individual containers or freeze the whole recipe in its pie dish. Cover the top with plastic wrap and freeze it for up to one month. Thaw in the fridge the day before serving.
- Rewarm – Place the egg casserole onto a microwave-safe plate and microwave in 1-minute bursts until warm in the middle.
Allergy Swaps
If you need to replace some of the ingredients in the recipe, try the options below.
- Sundried Tomatoes – You can use finely chipped roasted red bell pepper or olives.
- Spinach – Trimmed, finely chopped kale or sliced button mushrooms.
- Feta – You can swap the feta for more cheddar or grated mozzarella cheese.
Frequently Asked Questions
Here are my answers to your most common questions about this egg bake with cottage cheese recipe.
What is the difference between egg bake and quiche?
A quiche is made with a crust made out of butter, flour and water.
On the other hand, an egg bake has no crust, it’s sometimes called a egg casserole, crustless quiche or frittata.
Should egg bake be covered when baking?
It’s a good practice to cover the dish after 30 minutes, especially if the center of the dish is still jiggly and the eggs are not set.
Foil diffuses the warmth better, and speeds up the baking of the center of the egg bake. It also prevents the top of the egg casserole from burning or turning brown too fast.
Why is my egg bake rubbery?
If you added too much liquid to your egg bake, the texture is rubbery or watery.
Always avoid vegetables that release too much water like mushrooms or stir fry these kind of veggies before adding to the egg bake mixture.
How long does it take to bake eggs in the oven?
It depends on the thickness of your egg layer and the added ingredients. The smaller the dish is, the thicker the layer of eggs will be.
Also, adding ingredients high in moisture like cottage cheese, yogurt, cream or mushrooms increase baking time consequently. But overall it takes from 30 to 55 minutes to bake eggs in the oven.
More Quiche Recipes
If you like quiches, you’ll love these other recipes:
Spinach Quiche (by a true Lorraine Chef)
Quiche Florentine
Crustless Zucchini Quiche with Pesto and Parmesan
Keto Spinach Quiche
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Cottage Cheese Egg Bake
This Cottage Cheese Egg Bake is a tasty high-protein brunch recipe perfect to bring to a potluck and packed with 30 grams of protein per serving. You will love the Mediterranean flavors of this cottage cheese egg bake made with spinach, sundried tomatoes, and Feta cheese.
Author: Carine Claudepierre
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Yield: 4 slices (1/4 of the dish)
Serving Size: 1 servings (1/4 of the dish)
4.89 from 90 votes
Ingredients
US Customary – Metric
- 1 cup Cottage Cheese full-fat or low-fat
- 9 large Eggs
- 1 cup Baby Spinach
- ⅓ cup Feta Cheese (note 1)
- ¼ teaspoon Salt
- ⅛ teapsoon Ground Pepper
- 1 teaspoon Dried Oregano
- ¼ teaspoon Garlic Powder
- ½ cup Sundried Tomatoes stored dry, not in oil, cut into stripes (note 2)
- ⅓ cup Grated Cheddar Cheese or grated mozzarella
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat the oven to 400°F (200°C). Spray a 12-inch pie plate skillet with olive oil. Set aside.
Roughly chop the baby spinach leaves. Set aside.
In a large mixing bowl, whisk the eggs, cottage cheese, feta cheese, pepper, salt, garlic powder, grated cheddar, and oregano.
Stir in sundried tomato strips and chopped spinach.
Pour the egg mixture in the prepared pie plate.
Place the pie plate on the middle rack of the oven and bake for 15-25 minutes or until the eggs are set and the center is not jiggly.
Remove from the oven, and let it cool for 10 minutes before slicing.
Slice into quarters and serve immediately with lettuce or roasted vegetables.
Storage
Store in the fridge for up to 4 days, in the pie plate covered with foil.
Notes
Note 1: Feel free to replace the feta with any cheese you love, like more cheddar, grated Parmesan, or grated Mozzarella.
Note 2: If your sundried tomatoes are stored in oil, pat them dry on absorbent paper. If whole, finely chopped into strips.
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Serving Size: 1 servings (1/4 of the dish)
Yield: 4 slices (1/4 of the dish)
Serving: 1servings (1/4 of the dish)Calories: 348.3kcal (17%)Carbohydrates: 11.9g (4%)Fiber: 2.1g (9%)Net Carbs: 9.8gProtein: 29.4g (59%)Fat: 20.6g (32%)Saturated Fat: 9.2g (58%)Polyunsaturated Fat: 2.6gMonounsaturated Fat: 6.3gTrans Fat: 0.04gCholesterol: 451.6mg (151%)Sodium: 861.8mg (37%)Potassium: 748.8mg (21%)Sugar: 7.2g (8%)Vitamin A: 1683.9IU (34%)Vitamin B12: 1.8µg (30%)Vitamin C: 7.5mg (9%)Vitamin D: 2.4µg (16%)Calcium: 321mg (32%)Iron: 3.8mg (21%)Magnesium: 57.9mg (14%)Zinc: 3.1mg (21%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
