Uploaded April 2026 | Updated September 2026, 2 weeks ago
Looking for an easy, high-protein breakfast? This cottage cheese egg bake (egg casserole) is made with simple ingredients, just 15 minutes of prep, and packs around 12g of protein per serving. It’s fluffy, creamy, and perfect for meal prep or busy mornings. Customize it with your favorite veggies, meats, or cheeses!
►Full written recipe: thecookingfoodie.com/recipe/cottage-cheese-egg-bake
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
For the base:
12 Eggs, large
1 cup (225g) Cottage cheese
Salt to taste
Pepper to taste
1 teaspoon Garlic powder
For the mix-ins:
2 tablespoons (30ml) Olive oil
1 Onion, chopped
1 Bell pepper, diced
7oz (200g) Mushrooms, sliced
2 cups (60g) Spinach, chopped
1½ cups (150g) Mozzarella, shredded
2 tablespoons Parmesan for topping *optional
Instrucions:
1. Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with olive oil or butter.
2. Prepare the mix-ins: Heat olive oil in a large skillet over medium heat.
Add the chopped onion, diced bell pepper and sliced mushrooms, and cook for 8-10 minutes, until the vegetables are tender and most of the moisture has evaporated.
3. Make the egg base: In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
4. Combine everything: to the egg mixture, add shredded cheese, freshly chopped spinach, and cooked vegetable mixture. Stir until evenly combined.
5. Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle Parmesan cheese over the top. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.
6. Cool and serve: Let the casserole cool for at least 10–15 minutes before slicing. This helps it set and makes clean slices easier. Serve warm or at room temperature.
Looking for an easy, high-protein breakfast? This cottage cheese egg bake (egg casserole) is made with simple ingredients, just 15 minutes of prep, and packs around 12g of protein per serving. It’s fluffy, creamy, and perfect for meal prep or busy mornings. Customize it with your favorite veggies, meats, or cheeses!
►Full written recipe: thecookingfoodie.com/recipe/cottage-cheese-egg-bake
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
For the base:
12 Eggs, large
1 cup (225g) Cottage cheese
Salt to taste
Pepper to taste
1 teaspoon Garlic powder
For the mix-ins:
2 tablespoons (30ml) Olive oil
1 Onion, chopped
1 Bell pepper, diced
7oz (200g) Mushrooms, sliced
2 cups (60g) Spinach, chopped
1½ cups (150g) Mozzarella, shredded
2 tablespoons Parmesan for topping *optional
Instrucions:
1. Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with olive oil or butter.
2. Prepare the mix-ins: Heat olive oil in a large skillet over medium heat.
Add the chopped onion, diced bell pepper and sliced mushrooms, and cook for 8-10 minutes, until the vegetables are tender and most of the moisture has evaporated.
3. Make the egg base: In a large bowl, whisk together the eggs, cottage cheese, salt, pepper, and garlic powder until well combined.
4. Combine everything: to the egg mixture, add shredded cheese, freshly chopped spinach, and cooked vegetable mixture. Stir until evenly combined.
5. Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle Parmesan cheese over the top. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.
6. Cool and serve: Let the casserole cool for at least 10–15 minutes before slicing. This helps it set and makes clean slices easier. Serve warm or at room temperature.
