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High-Protein Cottage Cheese Egg Bake

A make-ahead breakfast bake with cottage cheese, eggs, spinach, roasted red peppers, and cheddar for sturdy high-protein slices.

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High-Protein Cottage Cheese Egg Bake

Cottage cheese is having a long high-protein moment, but the best breakfast recipes use it for texture instead of hiding it completely.

Here it blends into the eggs so each slice is tender, sturdy, and more filling than a basic frittata.

Spinach and roasted red peppers add color without adding much prep.

Squeezing the spinach keeps the bake from turning watery, and a modest amount of cheddar gives the top enough browning to feel satisfying.

This is built for meal prep.

Slice it after resting, refrigerate the portions, and reheat gently so the eggs stay soft instead of rubbery.

For another recipe in this seed collection, try Savory Cottage Cheese Breakfast Bowl or Spinach Feta Egg Bake.

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Directions

  1. Heat the oven to 350 F and grease an 8-inch square baking dish.
  2. Wilt spinach in a skillet or microwave, then squeeze out excess moisture and chop.
  3. Blend cottage cheese, eggs, egg whites, baking powder, salt, and pepper until mostly smooth.
  4. Stir in spinach, roasted red peppers, scallions, and half the cheddar.
  5. Pour into the prepared dish and top with remaining cheddar.
  6. Bake for 32 to 36 minutes, until the center is just set. Rest 10 minutes before slicing.

Nutrition

Nutrition Information

Estimated per serving: 220 calories, 24 g protein, 6 g carbohydrates, 11 g fat.

Variations

Recipe Variations

- Add turkey sausage for a heartier bake.
- Use feta instead of cheddar.
- Add chopped dill or basil before baking.

Notes

  • Use small-curd or blended cottage cheese for the smoothest texture.
  • Do not skip draining the spinach.
  • Reheat slices at 50 percent microwave power or in a 300 F oven.

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