Name: Cottage Cheese Egg Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 9 large eggs; 1 cup cottage cheese (full-fat or low-fat); 1 cup baby spinach, chopped; ½ cup feta cheese, crumbled; ½ cup cheddar cheese, shredded; ¼ cup sundried tomatoes, sliced; ½ tsp dried oregano; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper

There’s just something about a warm, fluffy egg bake that makes mornings feel a little brighter and a lot more delicious. And when you fold in creamy cottage cheese, a handful of vibrant veggies, and a sprinkle of melty cheese, well—you’ve got yourself a breakfast (or brunch!) that’s equal parts satisfying and wholesome. This Cottage Cheese Egg Bake is my go-to recipe when I need something easy, nutritious, and crowd-pleasing. It’s one of those meals that quietly earns a permanent spot in your recipe rotation.

What makes this bake truly special is how versatile it is. Think of it as a crustless quiche or a simplified frittata—no crust, no fuss, just pure protein-packed goodness in every bite. It bakes up beautifully golden on top with a soft, creamy center. The cottage cheese melts right into the eggs, giving them a dreamy texture without making the dish feel heavy. It’s balanced with salty feta, a little sharpness from the cheddar, and pops of flavor from sundried tomatoes and oregano.

The first time I made this egg bake, it was on a whim for a lazy Sunday brunch. I had some leftover spinach, a nearly empty tub of cottage cheese, and a few eggs begging to be used. It turned out so good that my family asked for it again the next day. And now? It’s become our low-key tradition for weekends, potlucks, or meal prep Mondays.

Whether you’re feeding a hungry family or just want to start your day with something nourishing and delicious, this Cottage Cheese Egg Bake delivers every time.

Why You’ll Love This Recipe

This recipe hits all the right notes—simple, healthy, customizable, and completely satisfying. Here’s why it’s one of those “you’ll want to make this every week” kind of dishes:

It’s easy to make. Just whisk, pour, and bake. That’s it. No complicated steps, no fancy techniques.
It’s packed with protein. Thanks to the cottage cheese and eggs, each serving packs around 30 grams of protein, which means you’ll stay full and energized longer.
It’s flexible. You can swap in different cheeses, greens, or add-ins like mushrooms or peppers to fit your preferences or use what you have in the fridge.
It’s great for meal prep. Make it once and enjoy it throughout the week. It reheats like a dream, whether you’re grabbing breakfast on the go or heating up lunch.
It’s naturally gluten-free. Since this recipe skips the crust entirely, it’s perfect for anyone avoiding gluten.
It works for any time of day. While it’s ideal for breakfast or brunch, this egg bake also makes a fantastic light dinner paired with a salad.

The texture is fluffy and tender with creamy bites of cottage cheese that melt into the eggs. The feta gives it a salty tang, while the sundried tomatoes bring a hint of sweetness and richness that balances everything out. And don’t even get me started on the cheesy top layer—golden, melty, and irresistible.

Health Benefits

This Cottage Cheese Egg Bake isn’t just tasty—it’s also packed with health perks that make it a smart choice for fueling your day.

First, it’s high in protein. With eggs and cottage cheese leading the way, you’re getting nearly 30 grams of protein per serving, which supports muscle repair, boosts metabolism, and helps keep you full longer.

Second, it’s rich in essential vitamins and minerals. Eggs bring in nutrients like vitamin D, choline, and B12, while spinach offers a healthy dose of iron, magnesium, and folate. Sundried tomatoes add antioxidants like lycopene, and feta cheese gives you calcium and phosphorus for strong bones.

It’s also low in carbs compared to traditional quiches or breakfast casseroles that include a crust or potatoes. That makes it a great option for anyone watching their carb intake or following a lower-carb eating plan.

Plus, it’s made with whole food ingredients—nothing overly processed or artificial here. Just real food that tastes as good as it is for you.

Preparation Time, Servings, and Nutritional Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: 348
Protein: 29.4g
Fat: 20.6g
Net Carbs: 9.8g
Fiber: 2.1g
Sodium: 861.8mg

Ingredients List

Here’s everything you’ll need to bring this cottage cheese egg bake to life:

9 large eggs – The base of the bake, eggs give structure, richness, and a fluffy texture.
1 cup full-fat or low-fat cottage cheese – Adds creaminess and a protein boost. Full-fat gives a richer texture, but both work well.
1 cup baby spinach, roughly chopped – Adds color, nutrients, and freshness. You can also use frozen spinach (thawed and drained).
½ cup feta cheese, crumbled – Provides a tangy, salty bite that contrasts beautifully with the creamy eggs.
½ cup shredded cheddar cheese – Gives the top a melty, golden finish. You can use mozzarella or a blend, depending on your preference.
¼ cup sundried tomatoes (dry, not oil-packed), sliced into thin strips – Intensely flavorful and slightly sweet, they bring a pop of umami to every bite.
½ teaspoon dried oregano – A subtle herbaceous note that complements the Mediterranean vibe.
½ teaspoon garlic powder – For an extra layer of savory depth.
½ teaspoon salt – Adjust to taste.
¼ teaspoon black pepper – Adds just enough spice to round things out.

Step-By-Step Cooking Instructions

Preheat the oven.
Set your oven to 400°F (200°C). Lightly grease a 12-inch pie plate or a similar-sized baking dish with oil or cooking spray.
Whisk the eggs.
In a large mixing bowl, crack all 9 eggs. Whisk them together until the yolks and whites are fully combined and slightly frothy.
Add the cheeses and seasonings.
Stir in the cottage cheese, crumbled feta, shredded cheddar, oregano, garlic powder, salt, and pepper. Mix until everything is evenly distributed.
Fold in the vegetables.
Add the chopped spinach and sliced sundried tomatoes to the bowl. Gently fold them into the egg mixture using a spatula or large spoon.
Pour into the baking dish.
Carefully pour the mixture into your prepared pie plate. Use the spatula to spread it out evenly so the toppings are well dispersed.
Bake until set.
Transfer to the oven and bake for 25 to 30 minutes. The egg bake should be puffed, golden on top, and set in the center. If the top starts browning too quickly but the middle isn’t done, you can cover it loosely with foil during the last 5–10 minutes.
Cool slightly before slicing.
Once baked, remove from the oven and let it sit for about 10 minutes. This helps the texture set and makes slicing easier.
Serve and enjoy.
Slice into four wedges and serve warm, or let it cool completely and refrigerate for later.

How to Serve

There are so many tasty ways to enjoy this egg bake. Here are a few of our favorites:

Serve with a crisp side salad dressed with lemon vinaigrette.
Top with sliced avocado and a drizzle of hot sauce.
Add a dollop of Greek yogurt or sour cream for some cool creaminess.
Pair with roasted sweet potatoes or sautéed veggies for a complete brunch plate.
Slide a slice into a whole wheat wrap with fresh greens for a breakfast wrap on the go.

Pairing Suggestions

This egg bake pairs wonderfully with both light sides and heartier accompaniments:

Side Dishes: Roasted asparagus, herbed potatoes, fresh fruit salad, or grilled zucchini.
Beverages: Try it with fresh mint tea, sparkling water with citrus, or a dairy-free latte.
For Kids: Serve with buttered toast fingers or a fruit smoothie for a balanced meal they’ll actually want to eat.

Storage, Freezing & Reheating Instructions

To store:
Once fully cooled, cover the pie plate with foil or transfer the slices to an airtight container. Keep in the fridge for up to 4 days.

To freeze:
You can freeze the entire bake or individual slices. Wrap tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 1 month.

To reheat:
Microwave individual slices in 1-minute intervals until heated through. Alternatively, reheat in the oven at 350°F (175°C) for 10–15 minutes.

Common Mistakes to Avoid

Using watery veggies: Spinach and tomatoes can release moisture. Always pat them dry or sauté lightly before adding.
Not draining the cottage cheese: If your cottage cheese is watery, strain it in a fine mesh sieve for 10–15 minutes.
Overbaking: This can dry out the eggs. Keep an eye on it during the last 5 minutes and check with a knife—if it comes out clean, it’s done.
Skipping the rest time: Letting the bake sit after cooking helps it firm up and slice cleanly.
Overcrowding with add-ins: Stick to around 1½ cups of mix-ins total to keep the texture light and fluffy.

Pro Tips

Use full-fat cottage cheese for a creamier texture and richer flavor.
Pre-chop and prep ingredients ahead of time to save even more time in the morning.
Try baking in muffin tins for individual egg cups—great for grab-and-go breakfasts.
Use parchment paper in the pie plate for easy lifting and no sticking.
Double the recipe and bake in a larger pan to feed a crowd or prep for the week.

Frequently Asked Questions (FAQs)

Can I use egg whites instead of whole eggs?
Yes, you can substitute some or all of the eggs with egg whites. Use 2 egg whites for every whole egg replaced.

Is cottage cheese necessary?
Cottage cheese gives this bake its signature creaminess and adds protein, but you could try ricotta or Greek yogurt in a pinch.

Can I make this dairy-free?
Yes, use dairy-free cheeses and a plant-based yogurt substitute for the cottage cheese.

Can I bake this in advance?
Absolutely. Bake it the night before, refrigerate, and reheat in the morning.

What’s the difference between this and a quiche?
Quiches usually have a pastry crust and often include cream. This bake skips both, making it lighter and naturally gluten-free.

Why is my bake watery?
Too much moisture from veggies or undrained cottage cheese can cause this. Dry your ingredients thoroughly.

Can I add meat?
Yes! Turkey bacon, cooked chicken sausage, or ground chicken are great options.

Can I bake it in a different dish?
Of course. Use an 8×8 or 9×9-inch square pan. Adjust bake time as needed.

How do I know when it’s done?
The center should be set and no longer jiggly. A knife inserted in the middle should come out clean.

Can I freeze it before baking?
It’s best baked first, then frozen. Raw eggs don’t always freeze well in a mixture like this.

Conclusion & Call to Action

This Cottage Cheese Egg Bake is everything you want in a breakfast or brunch dish—quick, protein-packed, flavorful, and endlessly customizable. Whether you’re feeding your family on a busy weekday or prepping for a cozy weekend meal, this dish has your back.

Give it a try this week, and don’t forget to make it your own. Toss in your favorite veggies, try a new cheese, or add some cooked turkey sausage for an extra kick. However you make it, I hope it becomes a new favorite in your kitchen like it has in mine.

If you make this recipe, I’d love to hear how it turned out. Leave a comment below, snap a photo, and tag me online—I’m always excited to see your delicious creations!