This protein-packed Spinach Cottage Cheese Egg Bake is fluffy, creamy, and loaded with spinach, cottage cheese, and eggs. It’s perfect for breakfast, brunch, meal prep, or a healthy high-protein lunch.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

4 large eggs
1 cup cottage cheese
2 cups fresh spinach, chopped
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup milk (whole or 2%)
1 tablespoon olive oil
2 garlic cloves, minced
½ small onion, finely diced
½ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
Non-stick cooking spray or butter for greasing the baking dish

Optional Add-Ins

½ cup chopped mushrooms
¼ cup diced red bell pepper
¼ cup chopped sun-dried tomatoes
Fresh basil
Fresh parsley
Chopped green onions
Crumbled feta cheese
Cooked turkey sausage
Cooked chicken breast

Instructions

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C).
Grease an 8×8-inch baking dish.

Step 2: Cook the Vegetables

Heat olive oil in a skillet over medium heat.
Add onion and cook for 3–4 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in spinach and cook until just wilted.
Remove from heat and let cool slightly.

Step 3: Prepare the Egg Mixture

In a large mixing bowl whisk together:

Eggs
Cottage cheese
Milk
Mozzarella
Parmesan
Italian seasoning
Paprika
Salt
Pepper

Mix until well combined.

Step 4: Combine

Fold the cooked spinach mixture into the egg mixture.

Stir gently until evenly combined.

Step 5: Bake

Pour mixture into the prepared baking dish.
Smooth the top with a spatula.
Bake for 35–40 minutes, or until the center is set and the top is golden brown.
A knife inserted into the center should come out clean.

Step 6: Rest & Serve

Allow the bake to rest for 5–10 minutes before slicing.

Serve warm.

Serving Suggestions

Fresh fruit
Whole-grain toast
Avocado slices
Greek yogurt
Mixed green salad
Roasted potatoes
Fresh tomato salad

Tips

Squeeze excess moisture from frozen spinach before using.
Do not overbake to keep the eggs tender.
Let the casserole cool slightly before cutting for clean slices.
Add extra vegetables to boost nutrition.
Use full-fat cottage cheese for the creamiest texture.

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze individual portions for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Microwave: 1–2 minutes.
Oven: 325°F (163°C) for 10–15 minutes until heated through.

Approximate Nutrition (Per Serving)

Calories: 185
Protein: 18g
Carbohydrates: 5g
Fat: 10g
Saturated Fat: 4g
Fiber: 1g
Sugar: 2g
Sodium: 410mg

Nut Information

Contains Nuts? ❌ No

This recipe is naturally peanut-free and tree nut-free.

Contains

Eggs
Milk (cottage cheese, mozzarella, Parmesan, milk)

Always Check Labels On

Cottage cheese
Shredded cheese
Parmesan cheese
Seasonings
Cooking spray

Some brands may be manufactured in facilities that also process peanuts or tree nuts. Always check labels if serving someone with a severe nut allergy.

Optional Nut Additions

If there are no nut allergies, you can top the bake with:

Chopped walnuts
Sliced almonds
Pine nuts
Crushed pistachios

These are optional and not included in the nutrition information above.

Frequently Asked Questions (Q&S)

Q1. Can I use frozen spinach?

Yes. Thaw and squeeze out all excess moisture before adding it to the egg mixture.

Q2. Can I substitute ricotta for cottage cheese?

Yes. Ricotta creates a smoother, creamier texture and works well as a 1:1 substitute.

Q3. Is this recipe gluten-free?

Yes. All ingredients are naturally gluten-free. Verify packaged products if you have gluten sensitivity or celiac disease.

Q4. Can I make it ahead of time?

Absolutely. Assemble the casserole, cover, and refrigerate overnight. Bake it fresh the next day.

Q5. Can I add meat?

Yes. Cooked turkey sausage, diced ham, bacon, or shredded chicken are excellent additions.

Q6. How do I know when it’s done?

The center should be fully set, the top lightly browned, and a knife inserted in the center should come out clean.

Q7. Can I use only egg whites?

Yes. Replace the 4 whole eggs with about 8 egg whites for a leaner, high-protein version.

Q8. What other vegetables work well?

Mushrooms, bell peppers, zucchini, broccoli, kale, asparagus, and tomatoes are all great options.

Q9. Can I make this dairy-free?

Yes. Use dairy-free cottage cheese, dairy-free shredded cheese, and an unsweetened plant-based milk.

Q10. Is this good for meal prep?

Definitely. Slice into individual portions and refrigerate or freeze for quick, protein-rich breakfasts or lunches throughout the week.

Spinach Cottage Cheese Egg Bake – High Protein