Cottage Cheese Egg Bake
This high-protein egg bake blends cottage cheese for a fluffy, reheatable texture that’s perfect for weekly meal prep. It keeps up to 5 days in the fridge and freezes well for up to 2 months, making it ideal for busy professionals, parents, and anyone tracking macros. Slice into portions for grab-and-go breakfasts or lunches that reheat beautifully without getting rubbery.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Immersion blender or regular blender
- Measuring cups and spoons
- Oven
- Glass snap-lock containers for storage
Ingredients
- nonstick cooking spray for greasing baking dish
- 8 large eggs
- 3/4 cup cottage cheese 2% or full-fat
- 1/2 cup Parmesan cheese shredded or shaved
- 3 cups fresh spinach roughly chopped
- 1/2 cup onion finely diced yellow onion or thinly sliced green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Grease a 9x13 inch baking dish thoroughly with nonstick cooking spray, including the sides and corners.
- Blend the cottage cheese with an immersion blender until completely smooth, about 30 seconds. (A regular blender or food processor also works.)
- In a large mixing bowl, whisk the eggs with the garlic powder, salt, and black pepper until fully combined.
- Add the blended cottage cheese and Parmesan to the eggs and whisk until creamy and cohesive.
- Fold in the chopped spinach and onion until evenly distributed.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 30 to 35 minutes, until the center is set and the top is lightly golden. A toothpick inserted in the center should come out clean.
- Let the bake rest for at least 10 minutes before slicing for cleaner portions.
- Slice into 6 portions, cool completely, then transfer to individual snap-lock containers and label with the date.
Notes
- Storage: Keep portions in airtight glass containers in the fridge for up to 5 days. Do not leave at room temperature for more than 2 hours after baking.
- Freezer: Wrap individual slices in parchment and place in a freezer bag; freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave 60–90 seconds on medium power covered with a damp paper towel. For best texture, reheat in the oven at 325°F for about 10 minutes or in an air fryer at 300°F for about 5 minutes.
- Meal prep timing: Let the bake cool at least 20 minutes before slicing and packing to prevent condensation and soggy texture. Portion in the dish for even sizes, then move to containers and label with the date.
- Variations: Add 4 strips cooked crumbled bacon for a high-protein twist, use lactose-free cottage cheese and dairy-free Parmesan if needed, or stir in chopped sun-dried tomatoes with the spinach.
- Optional protein boost: Blend in a scoop of unflavored whey protein with the cottage cheese before mixing.