High-Protein Cottage Cheese Egg Bake
Per serving (1 slice (1/6 of the bake))
How I calculate this → Protein calculator →
9g of protein per 100 calories, more than 9 of the other 11 breakfast recipes here.
I built this as a straightforward egg bake for the week: eggs and cottage cheese for protein, whatever vegetables need using up, baked in one dish and cut into portions. I don't get too attached to the exact vegetables in this one. It's become more of a clean-out-the-fridge breakfast for me, which is probably why it's one of the easier meal-prep recipes to keep making.
Why you'll love this
- 17g of protein per serving from eggs and cottage cheese
- One dish, cut into portions for the week
- Flexible with whatever vegetables need using up
Recipe
High-Protein Cottage Cheese Egg Bake
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a 9x9-inch baking dish with cooking spray or olive oil.
- In a large bowl, whisk the eggs until smooth. Add the cottage cheese and whisk again until mostly combined; small curds are fine.
- Stir in the shredded cheddar, spinach, bell pepper, onion, salt, and pepper.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- Bake for 30 to 35 minutes, until the center is set and no longer jiggles (160°F on an instant-read thermometer) and the top is lightly golden.
- Let it rest for 5 minutes before slicing into 6 portions.
Equipment
- 9x13-inch baking dish
Notes
- I swap in whatever quick-cooking vegetable I have. Diced zucchini, mushrooms, or halved cherry tomatoes all work as additions or substitutes.
- If the top browns faster than the center sets, I tent the dish loosely with foil for the last 10 minutes.
Nutrition (per serving)
| Calories | 200 |
|---|---|
| Protein | 17g |
| Carbs | 4g |
| Fat | 13g |
| Fiber | 0g |
Where these numbers come from
I calculate every figure above from USDA FoodData Central, ingredient by ingredient, then divide by the servings the recipe makes. Each FDC number links to the exact USDA entry I used. How I calculate nutrition
- Eggs: FDC #171287 (Egg, whole, raw, fresh), 10 large = 500g.
- Cottage cheese: FDC #172179 (Cheese, cottage, creamed, 4%), 1 cup small curd = 225g (FDC: 1 cup small curd = 225g).
- Cheddar: FDC #173414, 1/2 cup shredded = 56.5g.
- Baby spinach: FDC #168462, 1 cup = 30g.
- Red bell pepper: FDC #170108, 1/2 cup diced = 74.5g (FDC: 1 cup chopped = 149g).
- Red onion: FDC #170000 (Onions, raw), 1/4 cup = 40g.
- Batch totals: 102.9g protein, 1,205 kcal, 76.4g fat, 22.4g carb, 2.9g fiber; divided by 6. Cooking spray or oil for the pan not counted.
Storage
Refrigerate in an airtight container for up to 4 days, or freeze individual portions for up to 2 months. To reheat from frozen, thaw in the fridge overnight and warm in the microwave, or reheat directly from frozen at 350°F for about 20 minutes.
FAQ
Can I use liquid egg whites instead of whole eggs?
Yes, though you’ll want to add a bit of extra cheese or a splash of milk to keep the texture from turning rubbery, since the fat from whole eggs helps it stay tender.
Why did my egg bake turn watery?
Vegetables with high water content, like zucchini or mushrooms, can release liquid as they bake. Sautéing them briefly first and letting them cool before mixing in helps prevent a watery result.
Can I make this ahead and reheat individual slices?
Yes, this is built for exactly that. Slice it once it’s cooled completely, store in individual containers, and reheat one portion at a time through the week.
Looking for more meal-prep breakfasts: the overnight oats are a no-cook option for mornings when the oven isn’t happening.
Is Cottage Cheese High in Protein? covers where cottage cheese earns its place in recipes like this one.
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