Fluffy Cottage Cheese Egg Bake for Easy Mornings
A protein-packed, savory breakfast casserole with cottage cheese, fresh spinach, onion, and Parmesan. Fluffy, moist, and ready in under an hour, this easy American staple is perfect for crowds or meal prep.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6 servings 1x
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Nonstick cooking spray or olive oil
8 large eggs
1/4 teaspoon garlic powder
1/4 teaspoon fine salt
1/4 teaspoon black pepper
3/4 cup cottage cheese (2% or full-fat)
1/2 cup Parmesan cheese, shredded
3 cups fresh spinach, roughly chopped
1/2 cup yellow onion, finely diced
Instructions
Preheat oven to 375°F (190°C)
Mist a 9×9 inch baking dish thoroughly with nonstick cooking spray (or brush with olive oil)
In a large bowl, whisk together eggs, garlic powder, salt, and black pepper until fully combined
Stir in cottage cheese and Parmesan cheese
Fold in spinach and diced onion until evenly distributed
Pour mixture into prepared baking dish
Bake for 35 minutes, or until edges are golden and center is slightly jiggly
Let rest for 5 minutes before slicing into squares
Notes
Use room temperature eggs for smoother whisking
Substitute fresh spinach with kale or Swiss chard
For oil-free, use parchment paper-lined baking dish
Store leftovers in an airtight container for up to 4 days
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 240mg