Cottage Cheese Egg Bake

This cottage cheese egg bake is a healthy, high-protein breakfast casserole packed with veggies, creamy cheese, and big flavor. It’s perfect for meal prep or easy mornings.

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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Healthy Breakfast Recipes

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At A Glance:

• ⏱ Ready In: 40 minutes
• 🍽 Serves: 4
• 🌱 Diet: Vegetarian, gluten-free
• 💪 Nutrition Highlights: High in protein, veggie-packed, balanced fats
• 🥚 Main Ingredients: Eggs, cottage cheese, broccoli, spinach, feta, capsicum
• 🔥 Flavor Profile: Savory, cheesy, slightly tangy, fresh, and herby
• 🧊 Meal-Prep Friendly: Keeps 3–4 days in the fridge, reheats well
• Best Served With: Salsa, sauerkraut, toast, or avocado

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This cottage cheese egg bake is one of those recipes that quietly becomes a regular in your kitchen. It’s soft and fluffy in the middle, lightly golden on top, and packed with vegetables that actually make it feel satisfying, not just “healthy.”

The cottage cheese melts right into the eggs, giving you that creamy texture without needing loads of cream, while the feta and sun-dried tomatoes bring little bursts of salty, tangy flavor.

It’s a bit like a baked frittata meets a breakfast casserole, but lighter and higher in protein. I especially love it for meal prep because it slices cleanly, reheats beautifully, and somehow tastes even better the next day.

👩‍🍳 You might also like these high-protein cottage cheese breakfast recipes: cottage cheese zucchini slice, cottage cheese egg bites, avocado cottage cheese toast or cottage cheese toast with smoked salmon, or my blueberry cottage cheese bake and cottage cheese pancakes for something sweeter. More high-protein breakfast recipes.

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What You’ll Need

Here is what you’ll need for this cottage cheese egg bake recipe. Find the full measurements in the recipe card below.

Veggies:

• Broccoli – adds texture and extra fiber; swap broccoli for zucchini or mushrooms
• Onion – brings sweetness and depth (always worth sautéing properly)
• Red bell pepper (capsicum) – a little sweetness and color
• Fresh tomato – light freshness and moisture
• Sun-dried tomatoes – concentrated flavor boost (one of my go-to “secret weapons” for savory dishes )
• Baby spinach – adds greens without overpowering; use kale instead of spinach (just cook it a bit longer)
• Add cooked bacon or sausage if you want a non-veg version

Protein & dairy:

• Eggs – the base, fluffy, and filling
• Cottage cheese – boosts protein and gives a creamy texture; I use low-fat cottage cheese, but you can go full-fat cottage cheese for a richer texture. Got leftovers? Check out more cottage cheese recipes here.
• Feta – salty, tangy pops of flavor
• Mozzarella or Cheddar – melty top layer (choose your vibe)

Flavor builders:

• Garlic – essential for that savory base
• Olive oil – for sautéing
• Salt & pepper – simple but important

To serve (optional but recommended):

• Salsa – adds brightness and acidity
• Sauerkraut – tangy contrast that cuts through the richness

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How To Make Cottage Cheese Egg Bake

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this healthy egg casserole bake.

• Preheat oven to 375°F / 190°C and grease your baking dish
• Blanch broccoli briefly, then chop into bite-sized pieces
• Sauté onion and capsicum with salt until softened
• Add tomato, sun-dried tomatoes, and garlic, cook briefly
• Stir in spinach until wilted
• Whisk eggs, cottage cheese, feta, salt, and pepper

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• Combine egg mixture with cooked veggies and broccoli
• Pour into baking dish and top with shredded cheese
• Bake for 30–35 minutes until just set
• Rest for 10 minutes before slicing

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Watch The Video

Recipe Tips

• Don’t overbake: The center should have a slight jiggle—it firms up as it rests
• Season in layers: Add salt when cooking veggies for better flavor (not just at the end)
• Chop veggies small: Helps everything cook evenly and slice neatly
• Use oil-packed sun-dried tomatoes: Way more flavor than dry ones
• Let it rest: This is key for clean slices
• Variations: Add chili flakes for a little heat. Stir in fresh herbs like basil or parsley at the end. Swap feta for goat cheese for a creamier tang
• Storage: Fridge: Store in an airtight container for up to 4 days. Freezer: Freeze slices individually for up to 2 months.
• Reheating: Microwave: 1–2 minutes. Oven: 160°C / 320°F until warmed through
• Make-ahead: Prep the veggie mixture the night before. Assemble and bake fresh in the morning, or bake fully and reheat

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Serving Suggestions

I usually serve this warm with a big spoon of chunky salsa on top—it adds that fresh, slightly acidic hit that balances the richness perfectly.

If I’ve got sauerkraut in the fridge, I’ll add that too (sounds random, but it works). Otherwise, a slice of toasted sourdough, country skillet potatoes, or some avocado on the side turns this into a really satisfying meal.

💬 If you’ve tried this cottage cheese egg bake or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Healthy Breakfast Recipes